Holly's 101 Cuppycake Challenge: peanut butter frosting

6/21/2011

#51 PB & J Cupcakes

MORE is always better when it comes to peanut butter. Let me tell you a little secret about these cupcakes... Use a whole 16oz jar of peanut butter in the batter. Yup the WHOLE thing. These cupcakes were exactly like the sandwich hands down! They seriously remind me of childhood :) The cake had the perfect texture. The jam- I almost went with grape but strawberry is definitely the winner here! I did my favorite peanut butter frosting recipe and over all they were a hit. I did have a small disastrous moment when I was trying to figure out where exactly I wanted to put the jam. I tried polka dots and lines but jam isn't anything like frosting and it ended up oozing all over the place so a dab on top is the best way to go I found. So grab a couple jars of peanut butter and try these out you wont be disappointed!!!

PB & J Cupcakes (courtesy of Martha Stewart)

The Goods

1 3/4 cups all-purpose flour

3/4 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 sticks unsalted butter, softened

1 1/3 cups sugar

2/3 cup creamy peanut butter (or you can use the a whole 16oz jar like me)

3 large eggs room temp

1/2 cup sour cream room temp

1/2 teaspoon pure vanilla extract

The How To

Preheat the oven to 375degrees. Whisk together flour, baking soda, baking powder, and salt then set aside. Measure out your peanuts and either chop or run them through the food processor. In the bowl of a stand mixer cream the butter and sugar on med-high speed until pale and fluffy.

Reduce speed to low and add peanut butter.

Of course this was taken AFTER I added the peanut butter to the batter ;)

Add the eggs one at a time, beating until each is incorporated. Add vanilla. Gradually add the flour mixture; beating until just combined.

Mix in sour cream and peanuts.

Divide batter evenly among liners filling each about three-quarters full. Bake for 20-22mins rotating tins halfway through the bake time.

Transfer to wire racks to cool completely before removing cupcakes.

While those are cooling whip up some Fluffy Peanut Butter Frosting. Once you try this you will never use another recipe again!!!

Once the cupcakes are cool fill the centers of the cuppys with jam.

Top with frosting and a dollop of jam.

These poor guys were my first attempt and it kinda looks lke the cupcake got into a fight with the jam and lost!! LOL

Dont forget the 4th of July is right around the corner!

Here's a collection of a few of my favorites that I've found on etsy and of course if you need a few cupcake accessories I've got you covered!!

Up Next...

Raspberry Cheesecake Cupcakes

3/07/2011

#39 Chocolate Peanut Butter Brownie Cupcakes

So the other day I had a MAJOR craving for brownies and maybe I wanted an excuse to use up the bag of peanut butter cups that have been whispering my name since Halloween so of course I started the search for the perfect brownie cupcake. I wasn't feeling Martha's so I went with one I came across on food.com. Which it's a great basic recipe you can totally add too. The frosting is of course the best peanut butter frosting you will EVER taste, which I've used in a couple recipes in the past. And what's better than one brownie? Two of course! I topped all the cupcakes with more brownie pieces. Is you're mouth watering yet? Well just scroll down to the end real quick and I'm sure it will be then!!!!!

Poor little pumpkins they don't know what's going to hit them!

Chocolate Brownie Cupcakes (courtesy of food.com)
The tops of these cupcakes looked just like brownies not your average cupcake here!

The Goods
1 1/2 cups sifted flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups sugar
1 1/3 cups packed brown sugar
1 1/2 cups melted and slightly cooled unsalted butter
1 teaspoon vanilla
1 teaspoon peanut butter extract
6 eggs room temp
1 bag of peanut butter cups chopped up
1 cup semi-sweet chocolate chips

The How To
Preheat oven to 350degrees. Chop up your candy using a food processor or a knife. Set aside.

They even had little faces....

Melt your butter in the microwave and set aside to cool.

In a small bowl combine the flour, cocoa powder, baking powder, and salt then set aside.
With the bowl of the stand up mixer combine the sugars and cooled butter and whisk together on low-medium speed until smooth.

Whisk in the vanilla and peanut butter extract. Switch to the paddle attachment and on medium speed add the eggs one at a time beating well after each addition.

Turn the mixer to low speed and slowly add the flour mixture, beating until combined.

Looking good but not done yet!!!

Stir in the candy and chocolate chips.

Fill cupcake liners about two thirds full. Bake for 18-20mins rotating the pan half way through the bake time. Check the center of the cupcake with a toothpick-if it comes out mostly clean then they are done. Let cool in pan for 10mins then move to a wire rack to cool completely.

The tops look just like brownies!! Make sure to taste test these bad boys while they are still warm!

Frosting time!!!! Check out this link from my peanut butter delight cupcakes for the recipe.

Now for the brownie topper.... You make these ahead of time using whatever recipe suites your fancy. I used one from food network but only used the brownie layer.