An Inspired Cook

You might remember a few weeks ago I made a trio of cupcakes.  The first cupcake was a Lemon Cupcake which was fresh and citrusy.  These dark chocolate cupcakes comes straight from the blog “Brown Eyed Baker“.  They are rich and chocolaty with the density of a brownie and topped with a luscious peanut butter cream frosting.  Of course I thought these would go over well because who doesn’t like chocolate and peanut butter.  Need I say more!

I like to put my dry ingredients together first.  Combine the flour, baking powder and baking soda together and set aside.

Next combine the eggs, sugar, salt and vanilla.  Whisk that all together and set aside.

Insert a bowl that will fit into a saucepan.  Heat just enough water to steam, just don’t let the water touch the bottom of the bowl.  Melt the butter and bittersweet chocolate bars.  Add the cocoa powder and begin stirring.

Stir until all the chocolate has melted.

Gather together all your bowls of dry and wet ingredients, plus the melted chocolate and 1/2 cup of sour cream.

Let the chocolate cool slightly then begin whisking it into the egg mixture.

Whisk about half of the dry ingredients into the mix until incorporated, then mix in the rest.

Starting to get that dark chocolate look, now add in the sour cream.

Divide batter evenly between the 12 muffin cups.  As you can see the batter is thick and dense.  Bake at 350 degrees for 18 – 20 minutes.

Set them out on a cooling rack to cool.

The frosting consists of powdered sugar, peanut butter, unsalted butter, vanilla, kosher salt and some heavy cream.  I used a large frosting tip to pipe the frosting.





Brownie Cupcakes with Peanut Butter Frosting (adapted from the blog “Brown Eyed Baker”)

Brownie Cupcakes
8 tablespoons Unsalted Butter
2 ounces Bittersweet Chocolate
1/2 cup Cocoa Powder
3/4 cup All Purpose Flour
1/2 teaspoon Baking Soda
3/4 teaspoon Baking Powder
2 Eggs
3/4 cup Sugar
1 teaspoon Vanilla
1/2 teaspoon Salt
1/2 cup Sour Cream

Peanut Butter Cream Frosting
1 cup Powdered Sugar
1 cup Creamy Peanut Butter
5 tablespoons Unsalted Butter, at room temperature
3/4 teaspoon Vanilla
1/3 cup Heavy Cream

To make the cupcakes, preheat oven to 350 degrees.  Line muffin pans with baking cup liners.

Place a bowl that will fit into a saucepan.  Heat just enough water to steam, just don’t let the water touch the bottom of the bowl.  Heat the water and begin melting the butter and bittersweet chocolate.  Add the cocoa powder and continue stirring.

In another bowl combine the flour, baking soda and baking powder.

Whisk eggs, sugar, vanilla and salt in another mixing bowl until fully incorporated. Whisk in the cooled chocolate mixture.  Whisk in the dry ingredients a little at a time until fully incorporated.  Batter should be thick.

Divide the batter evenly between the muffin cups.  Bake at 350 degrees for 18 – 20 minutes or until toothpick tested.  Remove cupcakes to a wire rack to cool.  Let cupcakes cool completely before frosting.

To make the Peanut Butter Frosting:  Combine measured and sifted powdered sugar into the mixing bowl of a hand or stand mixer.  Beat together the powdered sugar, butter, peanut butter, vanilla and salt until creamy.  Add the heavy cream and beat on high until the mixture is light and fluffy.

Place frosting into a piping bag with a large frosting tip and pipe frosting over cooled cupcakes.

Makes 12 cupcakes.