Chocolate Peanut Butter Cupcakes
Summer / Fall / Winter / Spring / Bake / Coconut Oil / Dessert / Joy the Baker / Vegetarian /
Chocolate and peanut butter are a match made in heaven. Tender dark chocolate cupcakes are topped with creamy peanut butter frosting and dipped in hardening dark chocolate. These cupcakes are a show-stopper and they’re absolutely delicious!
PREP, COOK, TOTAL TIME
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 1 hour
Yields: 24 cupcakes
For the Cupcakes:
2 1/4 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
2/3 cup melted coconut oil
2 teaspoons white vinegar
2 cups cold water
For the Peanut Butter Frosting:
(enough to frost 24 cupcakes)
1 cup (2 sticks) unsalted butter,
at room temperature
1 cup creamy peanut butter
3 to 4 cups powdered sugar (depending on your desired consistency)
1 tablespoon milk (or water will do, too)
For the Chocolate Dip:
12 ounces dark chocolate, melted over a double boiler
3 tablespoons LouAna®
100% Pure Coconut Oil
To make the cupcakes, place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, whisk together the coconut oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to over mix. The mixture will be quite wet, but that’s ok.
Pour the batter until the cups are two thirds full and place in the oven for 20 to 24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
To make the peanut butter frosting, in the bowl of a stand mixer fitted with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker.
Slather frosting onto cooled cupcakes and refrigerate until ready to dip in chocolate.
To make the chocolate dip, melt chocolate and coconut oil over a double boiler (or in the microwave, if you prefer). Stir until smooth, glossy, and entirely melted.
Dip each chocolate cupcake lightly in the melted chocolate and refrigerate until hardened.
Store cupcakes covered in the refrigerator until ready to serve.
Chocolate Peanut Butter Cupcakes Recipe photo credit: Joy Wilson and Jon Melendez
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