Oh cupcakes how beautiful you are!  From the moment I set eyes on you I knew I had to have you! And finally I did!

I saw these cupcakes for the first time on September 12 2013 to be exact! How do I remember? Well after Bakerella posted them on her Instagram I tweeted about them and it took me roughly 7 months to actually make them…better late than never right?! :p


 

Chocolate Peanut Butter Cupcakes

 

Chocolate cupcake…with peanut butter and chocolate frosting…topped with a peanut butter cookie!

Now who wouldn’t want that?

 

DSC_5766

 

 

peanut butter cookies

 

And if you have leftover frosting and cookies, you can do what I did and sandwich two cookies with peanut butter frosting! I call them Overdose cookie :p

peanut butter cookies

 

I’ve also uploaded a video on the making of these cupcakes…you can see it below or on YouTube.

 

Chocolate Peanut Butter Cupcakes

Ingredients

Chocolate Cupcakes (Yields about 16 large cupcakes):

1 1/2 cups all-purpose flour

2/3 cup cocoa

1 1/3 cups sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

a pinch of salt

2 eggs

1/3 cup oil

1 teaspoon vanilla

2/3 cup milk

2/3 cup hot water

 

Peanut Butter Cookies (Yields about 50 small cookies):

1/2 cup butter, room temperature

1/2 cup sugar

1/2 cup packed brown sugar

2/3 cup creamy peanut butter

1 egg

1 teaspoon vanilla

1 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

a pinch of salt

1 1/2 – 2 cups peanut butter chips

 

Frostings:

Chocolate Frosting

1/2 cup butter (100 grams), room temperature (not softened)

1/2 cups icing sugar

1/4 cup cocoa

1 Tablespoons milk

1 teaspoon vanilla

 

Peanut Butter Frosting:

1/2 cup butter (100 grams), room temperature (not softened)

1 1/2 cups icing sugar

2/3 cup creamy peanut butter

1 tablespoon milk

 

Preparation:

Prepare the Chocolate Cupcakes:

1. Preheat oven to 350C (175F).

2. Line a cupcake tray with cupcake cases.

3. In a large bowl, sift the flour and cocoa. Add the sugar, baking powder, baking soda and salt. Whisk all the dry ingredients until well combined.

4. In a medium bowl, combine the eggs, milk, oil and vanilla. Whisk until smooth.

5. Add the wet ingredients to the dry ingredients and mix with a spatula until well combined.

6. Add the hot water and mix until smooth.

7. The batter will be very liquid. To make it easy to pour batter into cupcake cases, pour batter into a large measuring cup.

8. Fill cupcake cases about 2/3 full. Bake in a preheated oven for 20 – 25 minutes (or until a toothpick inserted into a cupcake comes out ‘almost’ clean). Cool on a wire rack.

 

Prepare the Peanut Butter Cookies:

1. Line a baking tray with parchment paper. (If you plan to bake these right away, make sure the oven is preheated to 350C (175F))

2. Combine the butter, granulated sugar and brown sugar and beat until creamy and smooth.

3. Add the egg, peanut butter and vanilla and beat until smooth.

4. In a small bowl, sift the baking powder, baking soda and salt and whisk until combined.

5. Add the dry ingredients into the cookie batter and mix until well combined.

6. Add the peanut butter chips and mix well.

7. Roll cookie doughs into small balls (about 1 inch) and place on baking tray with about an inch of space between them.

8. Gently press on each cookie dough ball to flatten.

9. Bake in preheated oven for about 10 – 12 minutes. (You can also wrap the cookie dough in plastic wrap and keep in the fridge for a few days until you’re ready to bake them).

10. Cool cookies in baking tray for about 5 minutes, then move them to a wire rack.

 

Prepare the Frostings:

Prepare the Chocolate Frosting:

1. Beat butter until creamy.

2. Sift in the icing sugar and cocoa. Add the vanilla and milk.

3. Beat the frosting until smooth and creamy (for about 3  to 5 minutes. Make sure to occasionally scrape the sides and bottom of the bowl).

 

Prepare the Peanut Butter Frosting:

1. Beat the butter and peanut butter until creamy.

2. Sift in the icing sugar. Add the milk.

3. Beat the frosting until smooth and creamy (for about 3  to 5 minutes. Make sure to occasionally scrape the sides and bottom of the bowl).

 

Assembling the Cupcakes:

1. Place a 1M tip into a piping bag. Fix the bag over a tall glass or jug.

2. Fill half the bag with peanut butter frosting and the other half with chocolate frosting.

3. Push the frosting to the tip and twist and secure the top open half of the bag.

4. Starting from the centre of the cupcake, pipe a swirl.

5. Put a peanut butter cookie in the centre of each swirl….and DEVOUR! :))

 

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