Chocolate Peanut Butter Cupcake Recipe with Caramel Peanut Glaze
You had me at Caramel glaze!!
lovingly shared by www.bakingequalslove.com
Chocolate cupcake ingredients:
2 cups flour
1 3/4 cup extra fine sugar
3/4 cup cocoa
2 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
4 Tbsp vegetable shortening
1/2 cup vegetable oil
1/2 cup water
1 tsp vanilla
1 cup sour cream
Line two 12 cup muffin tins and preheat oven to 350 degrees fahrenheit.
Place flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Rub the shortening into the floury sugar mix with your fingers until it resembles bread crumbs. Try to get rid of any biggish lumps.
Make a well in the center and add eggs, oil, water, vanilla and sour cream.
Beat on high for 1 minute to incorporate.
Scoop into the baking cups, fill to around 2/3 - 3/4 full.
Bake for 20 - 25 minutes turning once. Cupcakes are done when a toothpick comes out clean.
Peanut butter cream cheese frosting:
250g cream cheese, room temperature
120g unsalted butter, softened
600g icing sugar sifted
2/3 - 3/4 cup smooth peanut butter
(***EDIT: Makes loads of frosting, so if you are only doing the rosettes rather than the 1M swirl you might be able to get away with halving the recipe.)
Beat the butter until light and fluffy.
Add cream cheese and beat to combine.
Add the icing sugar a cup at a time, beating in between each addition.
Add 2/3 cup peanut butter and beat to mix. Taste. If you want a more peanut butter taste add up to 3/4 cups.
Caramel Peanut Glaze:
1 cup brown sugar
50 g salted butter
1/2 cup cream
1 cup salted peanuts
Melt brown sugar and butter in a small saucepan stirring constantly over medium heat.
When melted together, add cream and stir to mix. Let the mixture bubble for about 1 minute (stirring). Take off the heat and stir through salted peanuts. Let the sauce cool.
Spoon the caramel peanut glaze on top of the frosted cupcakes. If the caramel sets and is no longer oozy, microwave for 10 seconds to soften.
Assembling the cupcakes
1. Once the cupcakes are completely cool, spoon the frosting into a piping bag fitted with the nozzle of your choice. (I used a Wilton 1M tip)
2. Spoon some caramel peanut glaze over the frosting, bits oozing down the side only add to its appeal.
3. Cupcakes will keep for around 3-4 days in an airtight container in the fridge. Allow to come to room temp before serving.