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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Chocolate Cupcakes
1 cup unsalted margarine
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs, lightly beaten
2 cups flour, sifted
2 cups white sugar
1/2 tsp baking soda
2 tsp vanilla extract
1/4 tsp kosher salt
1/4 cup mini chocolate chips (optional)
Peanut Butter Glaze
1 cup peanut butter (creamy or crunchy)
1 tbsp peanut oil or other vegetable oil
1/2 cup powdered sugar, sifted
1/4 tsp vanilla
Whipped Cocoa Fudge Frosting
1/4 cup unsweetened cocoa powder
1/2 cup butter
6 tbsp buttermilk
Pinch of kosher salt
2 tsp vanilla extract
4 1/2 cups confectioners sugar
4 oz (half a package) sour cream, at room temperature
Preheat oven to 350. Line 2 muffin tins with 18 cupcake liners. Set aside.
In a large bowl, whisk together the sifted flour, sugar and baking soda. Set aside. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
Remove 1 cup of the hot liquid and very slowly, maybe a tbsp or two at a time, whisk it into the beaten eggs. Continue adding the chocolate liquid to the egg mixture until you've mixed it all together. Pour the chocolate/egg mixture very slowly into the saucepan, whisking the entire time. Turn the heat back up to medium and continue whisking several minutes until the mixture just starts to come to a boil. Remove from the heat and set aside.
Pour in chocolate mixture into the flour mixture and mix until well blended and no dry ingredients appear. Add vanilla and beat until smooth - about 1 to 2 minutes. Don't be alarmed at how liquidy the batter looks.) Fill each cupcake tin 2/3rds of the way. Sprinkle a few mini chocolate chips over the top of each cupcake. Bake for 15-20 minutes or until the top is set and a toothpick entered into the center of the cupcake comes out clean. Remove from the oven and cool for 10 minutes. Remove the cupcakes from the pan and continue to cool.
While the cupcakes are cooling, mix the peanut butter and oil together until the oil is absorbed. Add the powdered sugar and the vanilla. Spread a little over the top of each cake.
In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, salt, and 6 tbsp buttermilk. Heat just until it starts to boil. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl and beat in chocolate mixture. Continue mixing until smooth. Add the cream cheese and mix until combined. If the frosting seems a little thin, continue to add more powdered sugar until it's at the consistency you want. Spread or pipe on each cupcake.
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PEANUT BUTTER AND CHOCOLATE CUPCAKES WITH WHIPPED COCOA FUDGE FROSTING
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Chocolate Cupcakes
1 cup unsalted margarine
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs, lightly beaten
2 cups flour, sifted
2 cups white sugar
1/2 tsp baking soda
2 tsp vanilla extract
1/4 tsp kosher salt
1/4 cup mini chocolate chips (optional)
Peanut Butter Glaze
1 cup peanut butter (creamy or crunchy)
1 tbsp peanut oil or other vegetable oil
1/2 cup powdered sugar, sifted
1/4 tsp vanilla
Whipped Cocoa Fudge Frosting
1/4 cup unsweetened cocoa powder
1/2 cup butter
6 tbsp buttermilk
Pinch of kosher salt
2 tsp vanilla extract
4 1/2 cups confectioners sugar
4 oz (half a package) sour cream, at room temperature
Preheat oven to 350. Line 2 muffin tins with 18 cupcake liners. Set aside.
In a large bowl, whisk together the sifted flour, sugar and baking soda. Set aside. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
Remove 1 cup of the hot liquid and very slowly, maybe a tbsp or two at a time, whisk it into the beaten eggs. Continue adding the chocolate liquid to the egg mixture until you've mixed it all together. Pour the chocolate/egg mixture very slowly into the saucepan, whisking the entire time. Turn the heat back up to medium and continue whisking several minutes until the mixture just starts to come to a boil. Remove from the heat and set aside.
Pour in chocolate mixture into the flour mixture and mix until well blended and no dry ingredients appear. Add vanilla and beat until smooth - about 1 to 2 minutes. Don't be alarmed at how liquidy the batter looks.) Fill each cupcake tin 2/3rds of the way. Sprinkle a few mini chocolate chips over the top of each cupcake. Bake for 15-20 minutes or until the top is set and a toothpick entered into the center of the cupcake comes out clean. Remove from the oven and cool for 10 minutes. Remove the cupcakes from the pan and continue to cool.
While the cupcakes are cooling, mix the peanut butter and oil together until the oil is absorbed. Add the powdered sugar and the vanilla. Spread a little over the top of each cake.
In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, salt, and 6 tbsp buttermilk. Heat just until it starts to boil. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl and beat in chocolate mixture. Continue mixing until smooth. Add the cream cheese and mix until combined. If the frosting seems a little thin, continue to add more powdered sugar until it's at the consistency you want. Spread or pipe on each cupcake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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