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Chocolate Peanut Butter Cupcakes

kept bytoreapage
recipe bySerious Eats

yield: 10 cupcakes, active time 1 hour, total time 3 hours


When preparing buttercream, make sure the butter is soft, or it won't easily incorporate into the buttercream.
If you don't have a pastry bag or tip, fill a zip-lock bag with buttercream and then snip 1/2 inch off corner.
Avoid letting the bowl touch the simmering water, or it will overheat the mixture.
You will have leftover chocolate coating. This is purposefully done so that there is enough to easily dip each cupcake. Freeze leftovers for the next time.
Store the cupcakes in a cool, dry place to enjoy a creamy, soft buttercream. For continued storage, refrigerate. Before serving, allow cupcakes to come to room temperature to re-soften the buttercream.
Special equipment: standard size muffin pan, paper cupcake cups, instant read thermometer, mug, pastry bag, pastry tip



For the Chocolate Cupcakes:
3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream:
1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter, cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract

For the Chocolate Coating:
8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil



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