Peanut Butter Cupcakes with Hard Chocolate Shells | Recipe with Swiss Meringue Buttercream
These chocolate cupcakes with tall swirls of peanut butter and buttercream might remind you of the soft--serve ice cream. However, they are even more delicious! Sweet Meringue Buttercream and slightly salty peanut butter make for a wonderful combination.
Preparation time: 30 minutes
Baking time: 20-25 minutes
Refrigeration / freezer time: 25 + 10 minutes
Servings: 12
Ingredients for the cupcakes:
- 280 grams (1½ cups) sugar
- 190 grams (1½ cups) flour
- 95 grams (¾ cup) unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup buttermilk, room temperature
- ⅓ cup neutral vegetable oil (like sunflower, safflower, canola, etc.)
- ¾ cup warm water
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
Ingredients for the Swiss Meringue Buttercream and the glaze:
- 4 egg whites, room temperature
- 200 grams (1 cup) sugar
- 225 grams (2 U.S. sticks) butter, cut into cubes, room temperature
- 1 teaspoon vanilla extract
- 120 ml (½ cup) creamy peanut butter
- 1 pinch of salt for the egg whites
- ¼ teaspoon salt for the peanut butter
- 350 grams (12 oz) chocolate
- 3 tablespoons neutral vegetable oil
Step-by-step guide:
- Preheat oven to 180°C / 350°F; gather ingredients for the cupcakes.
- In a large bowl, sift the flour, cocoa, baking soda, baking powder and salt; add the sugar and mix well.
- Make a well in the middle and add the buttermilk, neutral vegetable oil and warm water; combine and add the eggs, one at a time; finally incorporate the vanilla and mix until smooth.
- Line a standard 12-cup muffin tin with paper liners; divide the batter evenly among them - fill each cup about ⅔ full.
- Bake in a preheated oven for about 20-25 minutes (180°C / 350°F), or until the tester comes out mostly clean; cool in the muffin tin for 10 minutes, then turn out onto a wire rack to cool completely.
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- Gather the ingredients for the Swiss meringue buttercream and chocolate glaze.
- In a large bowl, combine the egg whites, sugar and salt; set the bowl over a pot of gently simmering water (a double boiler) and gently whisk until sugar completely dissolves, for about 2 to 3 minutes.
- When rubbing between fingers, it should be completely smooth without any sugar crystals left; start slowly beating for the first minute; then beat on high-speed until stiff and glossy, for about 8 to 10 minutes.
- Reduce the speed to medium-low and incorporate the butter cubes, 1 or 2 at a time; don't worry if the mixture starts to curdle, just continue on beating until creamy.
- Slowly incorporate the vanilla with a spatula for a couple of minutes, which should also remove the air bubbles.
- Divide the Swiss Meringue Buttercream in half; incorporate peanut butter and ¼ tsp salt into one half and transfer both halves into 2 separate pastry bags; snip ends off both bags.
- Fit another pastry bag with a large round tip, about ½ inch (1 cm) in diameter and place both buttercream bags inside; squeeze gently until both flavors come out evenly.
- Pipe a swirl of buttercream onto each cupcake, about 2 inches (4 cm) high; chill the cupcakes in a freezer for at least 25 minutes.
- In a double boiler, melt the chocolate and oil, stirring until smooth; let cool and transfer to a tall, relatively wide container.
- For dipping, the glaze should be smooth, but not warm; bring the cupcakes from the freezer and gently dip into glaze to coat the tops completely; hold above the container to allow excess glaze drip off.
- Return the cupcakes to a refrigerator to set (not the freezer this time), for at least 10 minutes before serving; the cupcakes can be stored in a fridge for up to 3 days.
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???? Turn on the subtitles for step-by-step instructions.
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???????? If You have any thoughts, requests or ideas, tell me about it! Leave a comment below, I truly appreciate reading your feedback ????
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Timestamps
00:00 Peanut Butter Cupcakes
00:20 Cupcake ingredients
00:43 Make the cupcakes
01:42 Buttercream and glaze ingredients
01:56 Make the buttercream
03:02 Make the glaze
03:21 Dip the cupcakes
03:37 Chill before serving
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#peanutbutter
#peanutbuttercake
Easy Buckeyes Recipe
Buckeyes are like peanut butter balls that didn’t get all the way dipped in chocolate. They’re no bake, SUPER-EASY to make and ultra snackable. As an added bonus you can make them in advance and pull them out of the fridge at a moment’s notice.
Full Recipe:
Peanut butter and chocolate are a match made in heaven so who could resist a buckeye or two?? They taste like peanut butter cups with an emphasis on the peanut butter! Not too sweet, really creamy, no bake, and so satisfying.
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Easy Peanut Butter Cupcakes Recipe | Peanut Butter Cupcakes Recipe With Peanut Butter Buttercream
If you are looking for flavours a little different from the usual vanilla, chocolate or fruity flavours for cakes and cupcakes, then this peanut butter cupcakes should definitely sound interesting. You can even make it into the classic peanut butter jam flavour by topping it or filling it with some jam. For this easy peanut butter cupcakes recipe you either have the option of using the creamy peanut butter or the crunchy variant, the choice is entirely yours. Peanut butter cupcakes recipe tastes best with peanut butter buttercream extra dose of peanut butter. Do give it a try!
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Click the link for Peanut Butter Buttercream recipe-
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INGREDIENTS:
Unsalted Butter – 1/3 cup, soft and at room temperature
Creamy Peanut Butter – ½ cup
Brown Sugar – ¾ cup (can increase to 1 cup for sweeter cupcakes)
Eggs – 2
Flour – 1 cup
Baking Powder – 1 tsp
Milk – ¼ cup
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