Рецепт Dark Chocolate Cupcakes with Peanut Butter Frosting
I made these cupcakes
sometime back but did not like the way I
frosted it… at that time I didn’t have those
jumbo size icing tips and I tried to frost it aiming for a nice swirl design
and failed terribly …. so don’t
judge by this picture….These are rich and incredibly moist cupcakes with a
light and fluffy texture. These are made by the same method used
for making
- brownies – melted chocolate is added to a whisked mixture of eggs and sugar,
- and then flour is stirred in. The resulting batter almost resembled a mousse;
- peanut butter… otherwise I doubt… we loved these chocolate cupcakes more than the frosting
- Dark Chocolate Cupcakes with Peanut Butter Frosting
- Bake Time: 18-20 minutes
- Cooling Time: 45 minutes
- Yield: 12 cupcakes
- Ingredients:
- 8 tablespoons (1 stick) unsalted butter, cut into 4
- pieces
- 2 ounces bittersweet chocolate, chopped
- ½ cup (1.5 ounces) Dutch-processed cocoa powder
- ¾ cup (3.75 ounces) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 eggs
- ¾ cup (5.25 ounces) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- ½ cup (4 ounces) sour cream
Method:
Adjust oven rack to lower-middle position and preheat
to 350°F/ 175°C. (If you are using a non-stick muffin pan, heat the oven to 325
degrees F.) Line standard-size muffin pan with baking cup liners.
Combine butter, chocolate, and cocoa in medium
heatproof bowl. Set bowl over saucepan containing barely simmering water; heat
mixture until butter and chocolate are melted and whisk until smooth and
combined. (Alternately, you can microwave the mixture at 50% power, stirring
every 30 seconds until completely melted.) Set aside to cool until just warm to
the touch.
Whisk flour, baking soda, and baking powder in small bowl
to combine.
Whisk eggs in second medium 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 homogeneous and thick.
Divide the batter evenly among muffin pan cups. Bake
until skewer inserted into center of cupcakes comes out clean, 18 to 20
minutes.
Cool cupcakes in muffin pan on wire rack until cool
enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan
and set on wire rack. Cool to room temperature before icing, about 30 minutes.
Peanut Butter Frosting
Yield: Enough to frost 12 cupcakes
Prep Time: 10 minutes
Ingredients:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream
Method:
Place the confectioners’ sugar, peanut butter, butter,
vanilla and salt in the bowl of an electric mixer fitted with a paddle
attachment. Mix on medium-low speed until creamy, scraping down the bowl with a
rubber spatula as you work. Add the cream and beat on high speed until the
mixture is light and smooth.