Chocolate Peanut Butter Swirl Cupcakes

by Michelle on March 27, 2011

I’ve been involved with some local political issues and I am so busy. But when I was called upon to stuff envelopes and lick stamps for a huge mailing, I came prepared with some delicious cupcakes!

I thought about this recipe very carefully because we have all ages and personality types at our campaign headquarters which happens to be a stunningly, gorgeous home set on 80 acres. I mean it’s so hard to drag myself to this beautiful setting and work all day long in a sun-filled solarium filled with plants, chat with like-minded people and munch on delicious goodies…just so hard! 😉 So far, it’s been a blast, even Mr. Tastebuds is having fun!

But I can not miss an opportunity to make and share some of my cupcakes. And I decided to make some deeply, rich chocolate cupcakes with swirled peanut butter cream cheese frosting. And they were not only gorgeous, they were down right delicious and everyone loved them!

Rich Chocolate Cupcakes
Recipe adapted from my Mom

2 cup flour
1 cup sugar
4 TBL cocoa (I used 5 TBL cocoa)
1 1/2 tsp baking soda
1 cup mayonnaise (Do not use Lite Mayonnaise)
1 egg
1 cup milk (I used buttermilk)
1 tsp vanilla
My addition: 3 tsp balsamic vinegar (enhances the chocolate flavor and gives the cupcake a deep, very rich chocolate color)

Topping: Coarse sugar and semi-sweet mini chocolate chips

Makes about 17 regular sized cupcakes

1. Sift together flour, sugar and baking soda. Sit aside
2. With a hand mixer in a small bowl mix egg, mayonnaise, milk, vanilla and vinegar.
3. Gradually add the sifted dry ingredients until thoroughly incorporated but do not over mix.
4. Pour batter into a well greased 9″ by 13″ cake pan. **See Note if you’re making cupcakes
5. Bake at 350 degrees until tester comes out clean about 30-35 minutes. Do not over bake!

**NOTE: This recipe rises very well. Carefully fill cupcake liners no more then 2/3 full and bake until tester comes out clean.

Peanut Butter Cream Cheese Frosting

8 ounces cold, firm cream cheese
1 stick butter, firm but not cold
1/2 cup peanut butter ***See Note
1/2 teaspoon salt
1 tsp vanilla
3 1/2 -4 cup powdered sugar, sifted

In a medium sized bowl, combine butter, salt, and cream cheese. With an electric mixer beat on slow speed until butter, cream cheese and salt are almost incorporated. Add peanut butter and vanilla and continue beating on low until mixed. Add sugar until just incorporated. Don’t over mix. It should be thick but not fluffy. Refrigerate for at least 30 minutes before use.

To make the swirled peanut butter frosting.
Cut the recipe in half and make the Peanut Butter Frosting using, 4 oz cream cheese, 4 TBL butter, 1/4 cup peanut butter 1/4 tsp salt, 1/2 tsp vanilla and 1 3/4-2 cups powdered sugar. Then with the remaining 4 oz cream cheese, 4 TBL butter, 1/4 tsp salt, 1/2 tsp vanilla and 1 3/4-2 cups of powdered sugar make just Cream Cheese Frosting. Taking a piping bag put some Peanut Frosting in the bag but only on one side. Then put Cream Cheese Frosting on the other side. Both frostings will be in the bag at the same time. Then when you pipe the frosting it will swirl the 2 flavors. There’s no way to control exactly how the frosting will swirl but it always turns out pretty. You can also do this same technique with the same frosting recipe but with 2 different colors. But when using colors remember that colors will mix will make a 3 color. Say you want to swirl blue and yellow frosting. Blue and Yellow make Green so the frosting will have some green streaks too.

***Note: You can use either smooth or chunky peanut butter. But if you’re going to pipe the frosting just use smooth peanut butter because the pieces of peanut clog up the piping tip.

AllRightsReserved@BigBlackDog

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Comments

  • Peter March 28, 2011 at 6:49 am

    Michelle, these look spectacular! Are cupcakes considered a meal replacement yet? 😉

  • Siobhan March 28, 2011 at 8:47 am

    If you make cupcakes they will be sure to call you for every meeting! Love chocolate and peanut butter…will have to try these

  • Danielle March 29, 2011 at 9:52 am

    these cupcakes look delish! I love chocolate and peanut butter together :)

  • Maris (In Good Taste) March 30, 2011 at 6:37 am

    I love how you adapted this from your Mom!. They look spectacular and I am sure she is very proud.

  • patsy March 30, 2011 at 7:34 am

    I’d stuff envelopes if I knew I’d get some of those cupcakes!

  • Janet Rudolph @ DyingforChocolate May 14, 2011 at 8:27 am

    How did I miss this recipe? Love the addition of the balsamic vinegar. Perfect.. and the course sugar on top.. from the photo, I thought salt, but either would enhance the flavors :-)

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