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January 10, 2012

Recipe | Chocolate Peanut Butter Cupcakes

A Memorable Dessert

Anything that comes close to the experience of eating a DQ chocolate-dipped ice cream cone immediately has my attention! About
once-a-month, my husband and I go out for a "cheap date." We often end
up going to Dairy Queen for dipped cones or Dilly bars.

These cupcakes have an added flavor bonus reminiscent of Reese's: peanut butter. I can't wait to try them! Let me know if you decide
to make them.


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


1. Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.

2. In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.

3. In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.

4. Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.

5. While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.

6. Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.

7. Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.

8. On medium speed, add butter one piece at a time, until combined and creamy.

9. Whip in peanut butter and vanilla, and beat until smooth.

10. Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).

11. Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.

12. Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.

13. Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.

14. Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.

15. Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.

16. Before serving, let cupcakes rest a few minutes so chocolate can set.

Yield: 10 cupcakes. Active time: 1 hour. Total time: 3 hours

Recipe Source: Adapted from Yvonne Ruperti at Serious

Photo: RachelfromCupcakesTaketheCake (Flickr)

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Ann LeClercq said...

These look delicious! I am so going to have to try to make them gluten free. Thanks for sharing such a yummy recipe!

Heather said...

Oh WOW! So glad I came across these before heading to the grocery today. Definitely going to be a project for this afternoon! They look so good.

Elise said...

Wow! Those look beyond amazing!

Sand Castles and Snow Forts said...

I can't wait to make these. We do all day chocolate to celebrate Valentine's Day. So this is my goal to maintain the title supermom!

laurenk94 said...

i just made these! :) theyre soooo amazing. i put half of a reese cup on the top of mine before the chocolate dried like a half sunshine :) theyre delicious

Brenware said...

I love it. I can't see making these often or I will begin to look like the cupcake. Yumm...

stateofthehome said...

These just look fabulous! I can't wait to try them. They are so beautiful they remind me of the Dairy Queen Ice cream cones!

Jana said...

Oh my, they look yummy. Peanut butter and Chocolate~got to love the two flavors together.

Kelli said...

These are in my fridge right now waiting for the yummy buttercream to set up so I can dip them. I should be sleeping, but I am too excited to finish these...I made them in mini-cupcake size and can't wait to deliver them tomorrow. I haven't decided where I'm taking them yet, but someone is going to be very excited to get these tomorrow...

Pattib said...

I added a mini dark chocolate PB cup from Trader Joe's to the bottom of the batter.... yum. Next time I make them I am going to put a little less frosting, I think I overdid it!


My mouth is watering just looking at the picture of the cupcakes! LOL! Thanks for posting these. Stacie xo

Barb said...

wow that frosting looks like milk chocolately clouds so airy thanks for the recipe I've been wanting this.

Little Magnolia Kitchen said...

These look perfect! I just made Nutella filled cupcakes and I think I will try frosting them with your chocolate covered peanut butter buttercream next time! Thanks for sharing!!

Spice Gals said...

These look amazing! So just so you know I was just linking up with the Six Sister Stuff link party and the first three posts that I clicked on that were of the most interest to me took me back to your blog. You have good taste! :)

Kaitlin Shari Wolfe said...

After letting the chocolate set should they be put back in the fridge until ready to eat or will they be fine left out for a few hours?

e-Mom said...

Hi Kaitlin Shari Wolfe Great question. Just to be safe, I would store them in the refrigerator.

Thanks for stopping by. Have a Happy Easter!


e-Mom @ Susannah's Kitchen