Chocolate and Peanut Butter Birthday Cupcakes

August 23, 2011 at 5:33 pm 3 comments

For my sister’s birthday, I decided to make her some cupcakes.  I gave her two options; Oreo cream cupcakes or chocolate and peanut butter swirl cupcakes.  I knew what she would pick, but I wanted to give her the option anyways.  As I guessed, she chose the chocolate and peanut butter swirl cupcakes.  I found the recipes in a book called “Crazy about Cupcakes” that was sitting on my shelf.  To make these cupcakes it required a chocolate cupcake recipe as well as a peanut butter cupcake recipe, then swirling both batters.  Mid way through I realized I could have halved each recipe to make one full recipe, but instead I made a full recipe of each and wound up with two full batches.  Now, this isn’t a bad thing or necessarily a mistake, but there were a TON of cupcakes in my apartment when I was done.  My coworkers benefited from that little snafu!  Since I had so much batter, I decided to have some fun and make some mini cupcakes.

Here are the recipes I used;

Chocolate Cupcakes

  • 1/2 cup cocoa powder
  • 2/3 cup boiling water
  • 2/3 cup (4 oz) bittersweet chocolate (I used semi-sweet chocolate and it worked just fine)
  • 1 1/2 sticks butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup plain yogurt, at room temperature
  1. Place the cocoa in a small bowl.  Pour the boiling water over cocoa and whisk until dissolved.  Add the bittersweet chocolate to the cocoa paste and stir until melted.  Set aside.
  2. In a mixing bowl cream together the butter and sugar until fluffy (3-5 minutes).  Add the eggs one at a time and beat after each addition.  Add the vanilla.
  3. In a separate bowl combine the flour, baking soda and salt.
  4. Add half the dry ingredients to the butter mixture and mix until integrated.  Add the yogurt and mix well.  Add the remainder of the dry ingredients.  Add the chocolate and mix until blended.
Chocolate Frosting
  • 6 tbsp butter
  • 2 tsp vanilla extract
  • 3 cups confectioners sugar
  • 3/4 cup cocoa powder
  • 1/3 cup milk
  1. Cream the butter and vanilla together with an electric mixer.
  2. In a separate bowl combine the confectioners sugar and cocoa powder.
  3. Add the dry ingredients to the cream mixture until fully integrated.  Slowly add the milk to the frosting until you’ve reached the desired consistency.  Beat well until creamy.
Peanut Butter Cupcakes
  • 6 tbsp butter, at room temperature
  • 1 cup creamy or crunchy peanut butter (I used creamy)
  • 1 1/3 cups firmly packed brown sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 3 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup milk
  1. In a mixing bowl cream together the butter, peanut butter and brown sugar until fluffy (3-5 minutes).  Add the eggs and beat well.  Add the vanilla.
  2. In a separate bowl combing the flour, baking powder and salt.
  3. Add the dry ingredients to cream mixture, alternating with the milk.  Mix well.
Peanut Butter Frosting  **Make this frosting right before you frost the cupcakes
  • 12 tbsp butter, at room temperature
  • 2 cups packing brown sugar
  • 4 tbsp water
  • 1 1/3 cups creamy or crunchy peanut butter (I used creamy)
  • 2 tbsp vanilla extract
  1. In a saucepan over high heat, bring the butter, brown sugar and water to a boil.  Continue to boil for 2 minutes.  Remove from heat.
  2. Stir in the peanut butter and vanilla and beat until smooth.  Decorate the cupcakes while this frosting is hot.  The frosting will thicken as it cools.
Cupcake assembly
  1. Preheat the oven to 350 degrees.  Place cupcake liners in the cupcake pans.
  2. In a large bowl, lightly swirl the two batters together.
  3. Fill the cupcake liners 3/4 full.
  4. Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
  5. Cool completely before decorating.
  6. Pipe the Chocolate and Peanut Butter frosting on the cooled cupcakes.
  7. Garnish the cupcakes with a peanut and piece of chocolate.
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3 Comments Add your own

  • 1. katj012  |  August 24, 2011 at 9:07 am

    Yum!!! You say to make the PB frosting right before you need to use it – is it not very stable?

    Reply
    • 2. Sweet Adventures with Amy  |  September 1, 2011 at 8:41 am

      Hey Kat! The PB frosting thickens and hardens as it sets, so it needs to be piped onto the cupcakes as soon as possible.

      Reply
  • 3. Wedding Shower Cupcakes « Sweet Adventures with Amy  |  September 11, 2011 at 2:30 pm

    […] chocolate cupcake recipe I used was the same one I made for my sister’s birthday cupcakes.  My version of vanilla cake is a yellow butter cake.  It’s one of my favorite cake recipes […]

    Reply

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