Chocolate Cupcakes, Peanut Butter Buttercream and a goal.
"Make a list of important things to do today. At the top of your list, put "eat chocolate." Now, you'll get at least one thing done today." - Gina Hayes
In an effort to out do myself this Holiday Season...I went on a mission directly to the baking aisle last Sunday and grabbed anything & everything I could possibly need to create any Christmas treat my little heart desired. Chocolate Chips, Peanut Butter, Chocolate Bars, Nuts, Sugars, Sprinkles, Syrups, Oils, Butters....and of course cream. After endless baking options were imagined, I arrived at my goal....the final destination...these cupcakes.
Chocolate Cupcakes with Peanut Butter Buttercream & Bittersweet Chocolate Drizzle
2 C flour
1 C cocoa powder
2 sticks of butter
1 C brown sugar
2/3 C sugar
1/2 C milk
1/2 C heavy cream
1/2 C Greek yogurt
2 Tbs vanilla
2 Tbs rum
2 Tbs instant espresso
2 tsp baking soda
1/2 tsp salt
Sift together your dry ingredients: Flour, cocoa powder, instant espresso, baking soda, salt. Set aside & begin making the rest of your batter.
Start the wet part of your mixture by creaming room temperature butter, brown sugar & white sugar on high speed for 3-5 minutes until the mixture comes together & looks fluffy. Lower your speed and incorporate the eggs one at a time until combined, then in this order slowly add one at a time your vanilla, rum, Greek yogurt, milk and cream...allow for a few seconds in between additions, this will keep your batter light & airy.
Slowly fold your dry ingredients into the wet batter in several small batches. Stir as little as possible & only mix until the batter is just blended. Your cupcake batter should be thick, airy and not look like it's well mixed...as long as the flour is incorporated, don't worry about it...the less you mix it, the better the cupcake!
Distribute evenly filling the muffin cups 2/3 of the way and bake for approximately 20-25 minutes. Test them around 18 minutes with a toothpick to ensure you do not overbake them. While they cool you can start on your icing. Allow them to cool completely before icing them or the frosting won't stand up tall like these pictures!!
3 C confectioners sugar
2 1/2 C creamy peanut butter
1 1/2 sticks of butter
3/4 C heavy cream
2 tsp rum
2 tsp vanilla
1/2 tsp salt
4 ounces bittersweet chocolate
1 Tbs canola oil
For the buttercream start with room temperature butter and blend it with the peanut butter and powdered sugar. Then mix in the vanilla, rum and salt and cream until you have a thick frosting. If frosting seems a little runny just set it in the fridge for a few minutes and let it firm up, this will make it easier to pipe onto the cupcakes.
Wait until the cupcakes are cool & the frosting is made to prepare the chocolate sauce. Set up a double boiler and melt the chocolate. Once it's is melted, add in the oil and stir well. Once it's shiny & ready, set frost your cupcakes.
I pipe my frosting onto the cupcakes using a disposable plastic freezer bag. Just fill the bag with frosting, push it all to one end and slice a bottom corner of the bag about 1/2 inch up. Pipe a big swirl and pull upwards. Once all your cupcakes have big beautiful mounds of frosting, put them on a baking sheet close together & drizzle with the chocolate sauce.
You can keep them in the fridge until you're ready to serve them, this will keep the peanut butter icing from getting to soft. Just be sure to take them out about an hour before eating...they taste best at room temperature!
You can eat them with a fork...but I prefer to dive right in! Happy Holidays everyone, hope you try this recipe out, they're worth every calorie!