![]() ![]() ![]() Add the vanilla extract and salt and continue to mix on low until combined.Then add the remaining half and continue to mix on low speed. Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter.Add in peanut butter and mix until well combined.Whip the room temperature butter for about 5 minutes until light, fluffy, and pale in color.If you are using a stand mixer, you can use either the paddle attachment or the whisk attachment – whatever your preference is! To make the peanut butter buttercream frosting, you will need a stand mixer or an electric hand mixer. Remove cupcakes from the pan and transfer to a wire rack to cool to room temperature.Portion cupcake batter into cupcake liners and bake for 20 minutes.Add the remaining wet ingredients (vegetable oil, eggs, and vanilla extract) and whisk until smooth.Add cooled chocolate mixture to the dry ingredients and mix.In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda and salt.Stir together chocolate chips, dark cocoa powder, and boiling water.Preheat oven to 350 degrees F and line a cupcake pan with cupcake liners.To make the chocolate cupcake batter, all you need is a bowl and a whisk! How to Make Chocolate Peanut Butter Cupcakes Chocolate cupcakes Tools & Supplies for Making Chocolate Peanut Butter Cupcakes For this recipe, I used six peanut butter cups and cut each in half. Reese’s peanut butter cups: For decoration.Semisweet chocolate chips + heavy cream: To make a chocolate ganache drizzle.Heavy cream: Heavy cream or heavy whipping cream helps the buttercream whip up to be creamy.Salt: Contrasts the sweetness of the frosting and enhances the peanut butter flavor.Vanilla extract: For added vanilla flavor.Powdered sugar: Also known as confectioners’ sugar or icing sugar.I don’t recommend using natural peanut butter for this buttercream. Peanut butter: Go with regular creamy peanut butter.Unsalted butter: Room temperature for easy creaming.Vanilla extract: Vanilla extract enhances the chocolate flavor.Vegetable oil: Or use your preferred neutral baking oil such as canola oil.Baking soda: Leavening agent to help the cupcakes rise.Boiling water: Combine boiling water with chocolate chips and cocoa powder.Dark cocoa powder: I love using Hershey’s Special Dark Cocoa Powder.Ingredients for Chocolate Peanut Butter Cupcakes Chocolate cupcakes Assembling the Chocolate Peanut Butter Cupcakes.Chocolate Peanut Butter Cupcakes Recipe Tips.How to Assemble the Chocolate Peanut Butter Cupcakes.How to Make Chocolate Peanut Butter Cupcakes.Tools & Supplies for Making Chocolate Peanut Butter Cupcakes.Ingredients for Chocolate Peanut Butter Cupcakes.The frosted cupcakes last for 3 days at room temperature, up to a week at the fridge, or months in the freezer.Clumps of powdered sugar will not get integrated into the frosting and may end up getting stuck in your piping tip. Take a look at the actual sugar to see if it has clumps (some brands are clumpier than others). A hand mixer or a stand mixer will both work well. To really get this job done right, I highly recommend that you use an electric mixer. While there are many frosting recipes that you can mix by hand, the best buttercream frostings require lots of air to be incorporated into the butter.If you plan to make a very large swirl of frosting, double the frosting recipe. ![]() Many mixers now come with scraping paddles, but you may be able to purchase one if yours doesn’t (e.g. One way to avoid scraping down the bowl is to use a mixer that has a scraping paddle. The easiest way to do this is with a silicone spatula. You will need to stop and scrape down the side of the bowl every minute or so while you are mixing.However, if your peanut butter has salt added to it, don’t add salt to the frosting without tasting first. I recommend using unsalted peanut butter and adding the amount of salt listed in my recipe.If you use natural peanut butter, be sure to mix really well before adding it’s important that the oils are thoroughly mixed in. Chunks in your cupcakes keep the texture from being uniform, and chunky frosting doesn’t pipe well and won’t look as pretty. ![]()
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