pb & c

 

The sole reason for these cupcakes lies behind my love of peanut butter pie. I wanted some the other day when a crazy thought hit me—can’t I use it as icing?? (I know, I’m wild!) You could spread that creamy, fluffy goodness on a turkey sandwich and I’d be a happy camper, so why not cupcakes? And determined as I was to come up with some incredibly unique pairing for a cupcake flavor, type in “peanut butter and—-” into google and chocolate chocolate chocolate it is. There were ideas for apple or banana cupcakes topped with peanut butter icing, but overwhelmingly peanut butter pairs with chocolate to top the dessert charts. And I’ll be darned if I’m not going to give the people what they want. I went with the delicious dark cocoa cupcake from a previous post, spread with a layer of nutella, and topped with a dollop of whipped peanut butter pie filling. And it was crazy—I had an overwhelming amount of people telling me (or telling my husband to tell me or texting me) to say that they were the best cupcakes they ever had. It threw me for a loop, but I guess you can’t deny the delicious combination of peanut butter and chocolate. And a layer of nutella between the two never hurts.

double chocolate chip cupcakes
from the ‘oh so cocoa’ post

cups all-purpose flour
½ cup unsweetened Dutch-process cocoa powder, sifted
3/4 teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla
3/4 cup buttermilk
½ cup semisweet chocolate chips
  • Preheat oven to 350 degrees. Line muffin pan with paper or foil liners.
  • In a small bowl, mix together flour, cocoa powder, baking soda and salt.
  • In a large bowl whisk together sugar, oil, egg and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until batter is smooth. Stir in chocolate chips.
  • Scoop batter into prepared pan. Bake in preheated oven for 22 to 27 minutes for full size (or 12 mins for minis) or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
After making the cupcakes and allowing to cool, spread each cupcake with a layer of nutella.

whipped peanut butter icing
modified from an allrecipes peanut butter pie recipe

**note, this is a peanut butter pie recipe (with some extra powdered sugar to thicken) and makes a lot. Next time I would only use one tub of the whipped topping to reduce the mass and would probably result in a less runny icing.

1 (8 ounce) package cream cheese
3 ½ cups confectioners’ sugar
1 cup peanut butter
2 (8 ounce) package frozen whipped topping, thawed
  •  Combine all ingredients in a large bowl and beat until thoroughly combined.
  • Refrigerate to allow to thicken until ready to pipe. I chose to top with sprinkles and then heated up a bit of peanut butter until slightly runny and piped hearts on top for decoration.
  • If made the night before, refrigerate the cupcakes in an enclosed container.

 

 

 

 

 

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