So yes, chocolate and peanut butter is a common flavor combination. You can find vanilla and peanut butter cupcakes here and adorable chocolate and peanut butter cupcakes here. I make zero apologies; chocolate and peanut butter are a marvelous combination of sweet & salty. Plus, they were a requested birthday treat.
I also make zero apologies for my love of Ben Affleck and his beard. As I watch the Oscars, that is all I care about. That. Is. It. His beard. Argo should win everything. EVERYTHING. That is all I have to say about that.
I kind of imagine Ben Affleck eating one of these cupcakes and there might be a little bit of peanut butter left on his beard and that would ok. I would just be like, "hey dude, you got some peanut butter *point to beard.*" No biggie. He's hot, he can do whatever he wants.
Mini cupcakes can also do whatever they want. When cupcakes are mini and adorable, people will eat them regardless of what their flavor happens to be. I feel like I haven't made mini cupcakes in awhile, but look out, they are going to be happening in a big way. Two batches of vegan cupcakes were successfully made this morning and they were both delicious.
So these cupcakes - chocolate cupcakes with peanut butter frosting, they are pretty good. I did not taste them due to the whole stupid vegan thing, but everyone around me seemed to enjoy them immensely. As in one mini cupcake wasn't enough so they went back and had a second. To me, that is a success! Whenever one is not enough I know I've done good, the correct cupcake flavor has been chosen to match the birthday boy or girl. Happy Birthday Kelly, glad you loved your birthday cupcakes!
One Year Ago: White Russian Cupcakes
Simple Chocolate Peanut Butter Mini Cupcakes Adapted from Annie’s Eats Chocolate Peanut Butter Layer Cake Yield - 36 mini cupcakes
Chocolate Cupcakes 3/4 cup boiling water 3/4 cup unsweetened cocoa powder, Hershey’s Dark 1/2 tablespoon instant espresso powder 1/4 + 1/8 cup sour cream 1/2 tablespoon vanilla 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 1 1/4 cup + 1 tablespoon sugar 1 egg + 1 egg yolk 3/4 cup + 3 tablespoons flour 1/2 + 1/8 teaspoon baking soda 1/2 teaspoon salt
- Preheat the oven to 350 F.
- Boil the water and whisk together the cocoa powder and instant espresso. Whisk in the boiling water and allow to cool slightly. Then whisk in the sour cream and vanilla, set aside.
- In the bowl of a stand mixer with a paddle attachment beat together the butter and sugar for several minutes until light and fluffy. Beat in the eggs one at a time and scrape the bowl as needed.
- Meanwhile, sift together the flour, baking soda, and salt onto parchment paper.
- Turn the mixer to low speed and mix in the dry ingredients in three additions with the cocoa mixture in between.
- Use a 2 tablespoon scoop to portion the batter into lined mini cupcake pans. Bake for 13 minutes or until a toothpick inserted comes out clean.
- Let cool completely on a wire rack before frosting.
Peanut Butter Frosting 3/8 cup heavy cream, cold 2 tablespoons powdered sugar 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 1/2 cup creamy peanut butter 1 1/2 cups powdered sugar 1/2 tablespoon vanilla pinch of salt mini reese’s cups for garnish
- In the bowl of a stand mixer with a whisk attachment, beat together the cream and 2 tablespoons of powdered sugar on high speed until stiff peaks form. Remove the whipped cream, place in another bowl, and set aside.
- Switch to the paddle attachment and beat together the butter and peanut butter until well combined. Add in the powdered sugar, salt, and vanilla. Beat until the frosting is light and fluffy. Scrape the bowl as needed.
- Fold in the whipped cream two additions.
- Use a closed star tip to pipe the frosting onto the cupcakes. Garnish with mini reese’s cups.
(And yes Andrea, I'm writing another drunk post, hope you enjoyed)