 |
Pizza is to wings as chocolate is to _____________. If you guessed peanut butter, you’re right! (and you probably did pretty well on your SATs). So, give yourself an A+ and get into the kitchen and make these for dessert. If you didn’t guess peanut butter, you’re still right, just not for this post. Still… give yourself an E for effort, and then get in the kitchen and make these cupcakes.
Tons of ingredients go great with chocolate – orange, caramel, cherry, cinnamon… the list goes on and on. But when chocolate pairs up with peanut butter, the resulting flavor takes the cupcake. The salty peanut butter combines with the sweet chocolate, and before you know it, you’re three servings deep and well on your way to a sugar coma.
I loved everything about these cupcakes - the cake, the frosting, AND the chocolate topping. The peanut butter buttercream frosting is such a delicate texture, but so rich in taste. And what really sets these cupcakes apart from the others, is that dillybar-like chocolate topping that gives an unexpected crunch when you take the first bite. For me, that’s worth every calorie.
Chocolate Dipped, Peanut Butter Frosted Cupcakes
Print recipe
| Serves | 10 |
| Prep time | 3 hours |
| Cook time | 25 minutes |
| Total time | 3 hours, 25 minutes |
| Meal type | Dessert |
| Website | Susannah's Kitchen |
These cupcakes are a delicious combination of chocolate cake, smooth peanut butter buttercream frosting, and a chocolate dipped topping. Well worth the time and calories!
Ingredients
Cupcakes
- 3/4 cups all purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoons baking soda
- 1/2 cup + 2 TBSP sugar
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup sugar
- 2 large egg whites
- 1/8 teaspoon salt
- 12 tablespoons softened, unsalted butter
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
Chocolate Dip
- 6oz semi-sweet chocolate chips
- 1 1/2 tablespoon vegetable oil
Directions
| Cupcakes | |
| 1. | Preheat oven to 350 degrees, and place rack in middle of over. Line muffin pan with cupcake liners. |
| 2. | Make cupcakes by combining all dry ingredients except sugar (flour, cocoa powder, baking soda, and salt) into one bowl. |
| 3. | Whisk together sugar and wet ingredients (buttermilk, oil, egg, and vanilla) in a separate bowl. |
| 4. | Add dry ingredients to wet ingredients, and whisk until smooth. |
| 5. | Spoon batter into 10 cupcake liners, filling about half way. |
| 6. | Bake 25 minutes. Remove cupcakes and let cool completely on cooling rack. |
| Frosting | |
| 7. | While cupcakes are cooling, fill pot with 2” of water and allow to come to a simmer. |
| 8. | Make buttercream frosting by combining sugar, egg whites, and salt in bowl of stand mixer. |
| 9. | Create a double broiler, but placing the bowl over the simmering water. Whisk ingredients gently until they heat to 160 degrees ( this took me about 10-12 minutes). |
| 10. | Transfer bowl to stand mixer, and whip on medium-high speed with whisk attachment. When the frosting is thickened, reduce speed to medium and begin adding butter, one piece at a time. Continue to whip until all butter is added, and frosting is creamy. Add peanut butter and vanilla, and mix until combined. |
| 11. | Pipe the frosting onto COOLED cupcakes, in a cone-like shape. Transfer cupcakes to refrigerator and let frosting set, about 1 hour. |
| Chocolate Dip | |
| 12. | Once you are ready to dip the cupcakes, fill pot with 2” of water and bring to a low simmer. |
| 13. | Combine oil and chocolate chips into a heat-safe bowl, and place over the simmering water. Let chocolate melt, stirring gently until smooth. |
| 14. | Turn heat off. Dip each cupcake into the melted chocolate, making sure to cover all of the frosting. Let excess drip off. (If chocolate starts to harden between cupcakes, turn heat back on over low and stir chocolate until melted and smooth). Make sure to keep the heat low so that the chocolate doesn’t burn. |
| 15. | Let chocolate dip set before serving, about one more hour. |
The possibilities are endless for what types of cupcakes you can create using these three base components. Maybe a vanilla cupcake with strawberry buttercream and white chocolate topping? Or how about a pumpkin cupcake with cream cheese frosting & cinnamon topping? I have a feeling you will be seeing many varieties of these cupcakes coming out of the Little Kitchen, Big Flavors kitchen. What flavor combinations would you use in these cupcakes?
Recipe shared on Trick or Treat Tuesday, Sweet Party, Recipe Roundup, Crazy Sweet Tuesdays
7 Responses to Chocolate Dipped, Peanut Butter Frosted, Chocolate Cupcakes
Leave a Reply
Subscription Options
Last Four Big Flavors recipes... Click on a pic!
[...] Chocolate Dipped, Peanut Butter Frosted, Chocolate Cupcakes – Little Kitchen Big Flavors [...]
These look awesome! I love that you dipped them in chocolate – I have been dipping anything & everything in chocolate lately
I love the chocolate peanut butter combo!
These look fantastic!
Must be super delicious
Holy cow! Amazingness in a cupcake, that’s what those are!
These look insane! Thanks so much for sharing them on my FB Birthday party!
Happy Birthday!!