31 May, 2017
Giant Chocolate Peanut Butter Cup Cupcakes
Peanut butter and chocolate go together like… well, peanut butter and chocolate! They’re a dynamic combination that’s sure to satisfy that loudmouthed sweet tooth. Among the matriarchs in my family (my mom and my Nana anyway), chocolate and peanut butter are a favorite combination, and I’m following in their footsteps.
May 4th is my Mom’s birthday (and Poppa’s, but I already published his favorite cookie recipe) so I made her a special birthday treat. She liked my rosewater cupcakes, and I didn’t want to make the same thing for her twice, so I decided to take the same principle and apply some of her favorite flavors to it. Jumbo-size it for birthday fun and ta-da! Birthday cupcakes!
1/2 cup Salted butter (softened)
3/4 cup White sugar
2 tsp Vanilla extract
1 cup Buttermilk (shake it first)
1/2 cup Sour cream
2 tbsp Cold brewed coffee
1 cup Flour
1 cup Cocoa powder
1 tsp Baking soda
3/4 tsp Baking powder
Reese’s mini peanut butter cups (to decorate and to stuff if desired)
Peanut Butter Whipped Frosting:
1 cup Powdered sugar
1 cup Creamy peanut butter
5 tbsp Salted butter (softened)
3/4 tsp Vanilla extract
1/3 cup Whipping cream
Preheat your oven to 325 degrees F and either grease or line a jumbo cupcake pan with jumbo liners (I think they make those…).
In a large bowl, cream together the butter and the sugar until light and fluffy (if you’re using an electric mixer, use a high setting). Add in the eggs, one at a time, followed by the vanilla, and mix those until they’re combined (use a medium setting for an electric mixer). In a separate, smaller bowl, whisk together the buttermilk, the sour cream, and the coffee. In another bowl, sift together the flour, cocoa powder, baking soda, and baking powder.
Alternate adding the dry mixture and the wet mixture to the butter and sugar mixture, starting with the wet mixture. Mix until it’s just combined (mixing on low, for those with electric mixers) and then folding with a spatula to make sure everything is combined. Spoon the mixture into the cupcake pan, filling each well until it’s 3/4 of the way full. If you’d like to stuff the cupcakes, add four mini Reese’s cups (or one full one) to the center of each cupcake and cover it with batter.
Bake for 30-40 minutes, checking after 30 minutes with a toothpick to the center until the toothpick comes out clean. Set the cupcakes aside for 20 minutes to cool before removing them from the pan, and letting them cool completely (or overnight, if preferred) before frosting.
For the frosting, beat together the powdered sugar, peanut butter, butter, and vanilla until the mixture is creamy. Add in the whipping cream and beat on high until the mixture becomes light and fluffy. Place a piping bag or a Ziploc bag into a large glass and scoop in the frosting, twisting off the top end of the bag when it’s full. Pipe the frosting on in a spiral pattern, working from the outside in. Chop up some Reese’s cups and sprinkle them on top for decoration.
Serve with a glass of milk and mangia!
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