Devil’s Food Cupcakes with Peanut Butter and Chocolate Twirled Frosting
I have been enjoying the sweetest of days. My niece’s Bat Mitzvah gathered family in beautiful bucolic Sonoma County, California – a place that stole a piece of my soul many years ago. A second niece celebrated the pivotal milestone of turning twenty-one. And, to add icing to my cake, Jael was able to join us from New York for the weekend. Few things in life provide more joy and warmth than family gatherings, the kind when multiple families from the same tree collect in one place for the singular purpose of sharing another’s accomplishments and successes. And that is how I spent this past weekend, nourished with both the love of family and more food than was reasonable to eat.
I had the great honor of providing dessert for my niece’s luncheon. Flying from LAX to SFO with dozens of cookies and macarons, even if only on an hour long flight, was a challenge. Only a few macaron were sacrificed in transport. Cupcakes were the central theme of the dessert table. It was impossible to fly twelve dozen cupcakes on a plane that would have amounted to hundreds of dollars in baggage fees, not to mention the condition they would have been in upon arrival. So, I spent Friday baking and frosting. Such a sweet day, in my sister-in-law’s kitchen with other family members, fluttering about with the united purpose of creating a memorable and scrumptious meal.
Now, to put a final exclamation point at the end of this past weekend’s cupcake extravaganza, I bring you a cupcake I created to satisfy anyone who is a devotee of the infamous peanut butter cup.
Satisfy your craving for chocolate AND peanut butter as you bite your way through the twirled topping of this tender crumbed cupcake.
Devil’s Food Cupcakes with Peanut Buter and Chocolate Twirled Frosting
Cupcake
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup hot water
1/2 cup cocoa
1/2 cup butter, room temperature
1 1/4 cup granulated sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups peanut butter cup minis
Preheat oven to 350˚F. Line cupcake pans with paper liners. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a liquid measuring cup, combine the hot water and the cocoa. Stir until the cocoa is completely dissolved and the mixture is smooth. Set aside to cool.
In the bowl of an electric mixer, combine the butter and the sugar and beat on medium speed until blended and lightened in color. Add the eggs, one at a time, beating after each addition and scraping down the side of the bowl.
Add the dry ingredients alternately with the buttermilk, to which the vanilla has been added, beginning and ending with the dry ingredients. Scrap down the side of the bowl. Add the cooled cocoa mixture and beat until smooth. Using a rubber spatula, fold the mini peanut butter cups into the batter.
Divide the batter evenly among the prepared cupcake liners. Bake for 16 to 18 minutes or until a cake tester inserted into the center of one of the cupcakes in the middle of the pan comes out clean. Remove to a wire rack and cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.
Frosting
1 cup butter, room temperature
1 cup peanut butter, room temperature
5 cups confectioners sugar, sifted
Pinch of salt
1 teaspoon vanilla extract
1/2 cup cocoa powder
3 tablespoons whole milk, room temperature
Miniature Peanut Butter Cups for decorating the cupcakes (optional)
Chopped Peanuts for decorating the cupcakes (optional)
In the bowl of an electric mixer, beat the butter until smooth. Add the peanut butter and the pinch of salt and beat until well blended with the butter. Add 4 cups of the confectioners sugar, one cup at a time, beating after each addition and scraping down the side of the bowl. Add the remaining cup of confectioners sugar, a couple tablespoons at a time until the frosting reaches piping consistency. (You may need to use more or less of the confectioners sugar depending on the brand of peanut butter you use.) Add the vanilla and beat to combine.
Remove one half of the peanut butter frosting to another bowl. Set aside.
To the remaining peanut butter frosting, add cocoa and beat until combined and the mixture is smooth. Add enough milk, 1 tablespoon at a time, until the frosting is of piping consistency.
Prepare a large piping bag with a decorating tip that has an opening of approximately 1/2-inch. (I used Ateco 825)
Carefully spoon the peanut butter frosting into one side of the piping bag, followed by the chocolate frosting on the other side of the bag. Pipe the frosting onto the cupcakes. Top each cupcake with a miniature peanut butter cup and sprinkle with chopped peanuts.
Yield: 24 cupcakes
Source: Mary Weinberg of Sifting Focus
Wow! Mary, these photos are absolutely stunning. Not to mention that the cupcakes look absolutely incredible, especially for a peanut butter lover like myself. 🙂 I always look forward to big family gatherings; it’s so fun to make dessert for everyone to enjoy.
Thanks Maral. This weekend brings more celebrations and more family love. Ahhh!
These cupcakes taste even better than they look.
And they look fantastic ! Your photography skills are elegant and sophisticated.
Your loving husband.
XX
These photos are amazing – truly.
Also meant to add that the dessert table at the Bat Mitzvah was spectacular. Your baking, your designing -everything – were all spectacular. You did it all beautifully -down to the smallest detail. You are amazing.
Aahhh! Thanks! It was my pleasure!!
First off, I am so glad all went well with your niece’s Bat Mitzvah! How lucky she was to have you and your delicious talents!
These. Cupcakes. Oh my, they are incredible. And your photography! I am swooning, my friend 🙂
Thank you Liren. That compliment coming from you means a lot!
Lovely photos Mary and I always enjoy you’re writings. Sonoma has been in the air lately as my Mom and I almost went through Sonoma to visit some of my friends on our way down from Idaho but decided just to much in one trip. So we are planning a trip to wine country in next couple months. We will talk!
Thank you Michelle!
Oh my goodness! What a dazzling post, from the lovely story to the scrumptious cupcakes, I’m charmed Mary!
Thank you Deb!
Beautiful photos Mary. The peanut butter swirl in the icing is beautiful and reminds me of the swirled soft-serve I just saw in Ocean City this weekend! Also, is that utensil some kind of rough nut grinder? Very fun!
So funny, I enjoyed a swirled soft-served ice cream in San Diego this weekend. Very nostalgic. Yes, that is a nut grinder in the photos. I find them at flea markets. Just bought one for my sister. I will keep my eye out for another one for you. And…as I write this, I have another batch of these cupcakes in the oven. So fun to make – and eat!
Mary, first of all the photos are beautiful. Since Michele was able to pick up some peanut butter cupcakes I was also fortunate to sample one. Very moist and for me the right mix of chocolate and peanut better. Reese’s has nothing on you. Always looking forward to the next project. Steve
Thank you Dear! I appreciate your kind words and your willing appetite for my Sweets. 🙂
Liren from Kitchen Confidante sent me your way… gorgeous cupcakes, I love the twirled frosting!
Thanks for stopping by Laura. I’m a big fan of Tutti Dolci!
Aww, family gatherings really are great and fun to have. I`m glad you had fun! These cupcakes sound amazing. I love the chocolate and peanut butter combo.
Thanks Lynna!
Is the “cocoa” unsweetened chocolate or cocoa?
Thanks! These look amazing and I am excited to try them.
Thank you for asking Patti. It is unsweetened cocoa powder. I’ve clarified it and updated the recipe.
M,
I have a recipe much like this. The only difference is a 1t espresso powder in the cocoa liquid. Unfortunately, I take pictures like a red light camera, pretty much useless. Thanks for reminding me of these beauties. Well, time to bake.
My pleasure! Thanks for your lovely comment – and now I am reminded once again of these cupcakes I posted a while back. I agree, it’s time to bake!