Monday, November 15, 2010

Dark Chocolate Cupcakes with Peanut Butter Frosting

On Thanksgiving Day, these babies will be on my buffet table for my family. I don't know about you, but I am a firm believer that there HAS to be something chocolate on the dessert table...ALWAYS. No matter the occasion, holiday, location, NO exceptions. This is my favorite chocolate recipe I have made lately...the richness of the dark chocolate moist cake is absolutely mouthwatering paired with the peanut butter frosting which is so light and fluffy. I have family coming into town and can't wait to entertain. I've got my menu planned and anticipate trying some new recipes. I promise to share the good ones! Well, these beauties are dedicated to Ross, my sister's husband who loves chocolate/peanut butter baked goods. Ross- these bad boys will be waiting for you...don't lick the screen...
Dark Chocolate Cupcakes with Peanut Butter Frosting
Source: Brown Eyed Baker
Yields:12 cupcakes
8 Tab. (1 stick) butter, cut in pieces
2 oz. bittersweet chocolate, chopped
1/2 cup cocoa powder
3/4 cup all purpose flour
1/2 tsp. baking soda
3/4 tsp. baking powder
2 eggs
3/4 cup sugar
1 tsp. vanilla extract
1/2 tsp. salt
1/2 cup sour cream
Preheat oven to 350 degrees. Line muffin tin with baking cup liners.
Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan of simmering water. Heat till butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to touch.
Whisk flour, baking soda, and baking powder in small bowl to combine.
Whisk eggs in a second bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is well blended and thick.
Divide batter evenly among muffin cups. Bake til knife comes out clean...18-20 minutes.
Cool cupcakes in muffin pan for 15 min. Then remove from pan and let cool completely on wire cooling rack. Frost when completely cool.
Peanut Butter Frosting

Source:Barefoot Contessa

1 cup powder sugar
1 cup creamy peanut butter
5 Tab. butter, at room temperature
3/4 tsp. vanilla extract
1/4 tsp. salt
1/3 cup heavy cream

Place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of your electric mixer fitted with the paddle attachment...not the whisk. Mix on medium speed until creamy, scraping down the bowl with a rubber spatula. Add the cream and beat on high until the frosting is perfect and smooth! Yum... don't lick it all off the some for the cupcakes!

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