PEANUT BUTTER CHOCOLATE CUPCAKES

Hello guys! 
I've been trying out baking for awhile now and I've requests from friends to share the recipes so I thought why not just share it with everyone right? (:
Disclaimer: Please don't blame me if it didn't turn out to be as yummy as you expected, these are good enough for me but maybe not for you, oh well, personal preferences yeah? (:

So last thursday I made some Dark-Chocolate cupcakes with Peanut-Butter Frosting to bring along for the photoshoot in the afternoon. It turned out pretty well! The cupcake was oh so yummehh but the peanut butter frosting was more of a sweeter side so do alter the recipe to your own liking if you prefer something less sweet! 

INGREDIENTS:

DARK CHOCOLATE CUPCAKES (makes 12 cupcakes)

• 115g unsalted butter

• 2 ounces (around 60g) semi-sweet baking chocolate

• 50g unsweetened cocoa powder (not Dutch processed)

• 95g all-purpose flour

• 1/2 teaspoon baking soda

• 3/4 teaspoon baking powder

• 1/4 teaspoon salt

• 2 large eggs, at room temperature*

• 100g granulated sugar

• 60g light brown sugar

• 1 teaspoon vanilla extract

• 120ml buttermilk**

PEANUT BUTTER FROSTING (makes 12 servings)

• 85g butter, softened

• 195g creamy peanut butter

• 35ml of milk

• 190g of icing sugar

DIRECTIONS:

FOR CUPCAKES

Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.

In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

FOR FROSTING

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

* Room temperature is needed for this recipe! Just leave the eggs out in the room for 10-15 mins for it to reach room temperature. 

** To make buttermilk, just mix 2 teaspoons of milk and fill up with plain yoghurt till it hits a cup. Mix well and use as substitute for buttermilk!

Do let me know if you tried the recipes and update me how did it go! Hope you guys will like it! :D 

Till then!