At the grocery store this weekend and saw unsweetened baking chocolate thinking “there was something I was going to make with that”. Upon returning home I couldn’t for the life of me remember what that was so off to the cookbooks I went. I started with the most natural culprit, Flour and luckily that was the one. I decided that I wanted chocolate with peppermint frosting rather than the ‘magic’ stuff yet sadly my extract had…uh vanished and I was not about to walk back to the store so what else? Peanut butter!
For the cupcakes:
- 2 Ounces unsweetened chocolate, chopped.
- 1/4 Cup Dutch-process cocoa powder (I had Hershey’s and so it was)
- 1 Cup granulated sugar
- 1 Stick butter
- 1/3 Cup water
- 1/2 Cup milk (I had half and half…)
- 1 Egg
- 1 Extra egg yolk
- 1/2 Tsp vanilla extract
- 1 Cup flour
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Tsp salt
- (optional) 1/2 cup peanut butter chips
In a large heat-proof bowl combine chocolate and cocoa. In a small saucepan heat the sugar, butter, and water, stirring occasionally until the butter melts and the sugar has disolved. Pour this mixture over the chocolate and cocoa, whisk until well combined and smooth.
Let this cool for a bit then whisk in the egg and yolk, milk, and extract until well combined.
In a bowl stir the dry ingredients together, add these to the chocolate mixture and whisk until smooth.
Let the batter sit for an hour or cover and refrigerate for up to three days. While the batter is resting line a 12 cup muffin tin with paper liners and heat the over to 350. Divide the batter amongst the cups and if you’re feeling randy top with peanut butter chips.
Bake for 30 minutes or until the tops spring back when pressed with a finger. Remove from the oven and allow to cool completely in the tin on a cooling rack.
For the frosting I turned to my dear friend Ina.
You will need:
- 1 Cup confectioners’ sugar
- 1 Cup creamy peanut butter
- 5 Tbs unsalted butter, at room temperature
- 3/4 Tsp vanilla extract
- 1/4 Tsp kosher salt
- 1/3 Cup heavy cream (I used half and half again)
Add everything to the bowl of a mixer. Start on LOW (or pay the price) only adding speed once the powdered sugar is absorbed in to the rest of the ingredients. Whip on high until frosting is fluffy, scraping the bowl as needed.
Add a generous amount of frosting to the top of each, pretty them up as you see fit. I felt that this whole scenario called for chips and so it was done.
I’m not normally a cupcake person. It’s usually crappy, dry, cake hidden under a mound of sickly sweet frosting; these babies are dangerous though. I made mine from my copy of the book but the recipe is also here. Enjoy!