|
Today’s recipe is the final cupcake from our cupcake bar at our recent graduation party.
I have to be honest though. I didn’t eat one. They disappeared too fast. So I guess that is a good sign.
I did try the frosting though and let’s just say the cupcake is worth eating, if only for the frosting.
My friend Lizzy who helped me frost all the cupcakes gave me a lesson in how to swirl two different frostings together. She made up a big batch of cream cheese frosting and then added peanut butter to it and then took out half and added chocolate.
Here is how you get that nice clean line between the two frostings when you swirl them together.
Put the two frostings into their individual plastic decorating bag. (I used plastic disposable ones)
Then place the two bags into one really big disposable decorating bag.
Place the tip over the point of the two bags inside the larger bag. Holding the bag upright start squeezing!
Move your tip in a circular movement
Until you get a nice little mountain of frosting.
Then lift your tip straight up.
We garnished the top of each cupcake with half of a miniature Reese’s Peanut Butter Cup – even more chocolaty peanut butter goodness.
The process is really quite simple but looks so amazing and complicated.
If you are fan of chocolate and peanut butter together you are going to love these cupcakes. The cake part is also a combination of peanut butter batter swirled with chocolate batter.
Peanut Butter and Chocolate Cupcakes
1/2 C butter
3 eggs
2 1/2 C flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 C creamy peanut butter
1 C packed brown sugar
3/4 C granulated sugar
1 1/2 tsp vanilla
1 C milk
4 oz. milk chocolate, melted
1 recipe Peanut Butter Cream Cheese Frosting
1 recipe Chocolate Frosting
Bring butter and eggs to room temperature. In a bowl mix together the flour, baking powder and salt.
Preheat oven to 375 degrees. In a large bowl beat butter for about 30 seconds and then add in peanut butter until well combined. Add in brown sugar and granulated sugar, about 1/4 cup at a time. Beat on medium speed until mixed together well. Scraping sides of bowl beat for an additional 2 minutes or until fluffy. Add in eggs, beating well after each one. Add in vanilla. Add in flour and milk alternating, beat on low speed after each addition.
Put half of batter into another bowl, add in melted chocolate. Beat on low until well combined.
Fill lined muffin cups with half peanut butter batter and half chocolate batter. Fill cup about 2/3 full. Use a knife to swirl the batter in each cup.
Bake for 15-18 minutes or until a toothpick comes out clean. Cool cupcakes before frosting.
Peanut Butter Frosting:
8 oz. cream cheese, softened to room temperature
1/2 C creamy peanut butter
2 tsp vanilla
6 C powdered sugar.
2-4 tsp of milk until desired consistency
Beat cream cheese, peanut butter and vanilla until light and fluffy. Gradually add in powdered sugar. Add milk, 1 tsp at a time until desired consistency. Divide into two portions. Set aside one for the Chocolate Frosting.
Chocolate Frosting:
1/2 of peanut butter frosting
1/2 C cocoa (or more to desired taste)
Beat until well combined.
Fill decorating bags with each frosting. Put both bags into one large bag and add desired tip. Pipe onto cupcakes.
|
|
Wow! The cupcakes look amazing – can’t wait to try them out!
LeighAnn do you happen to know what size decorating tip you used? I know there are many sizes and I was just wondering which one works with that much icing coming out of the bags. Thanks for any help.
Nancy, I am out of town for a few days but will look when I get home. But it was the biggest one they sold at the decorating store.
Tip #809. Come on Leigh Anne, you don’t have your tips memorized?
Neither do I, but I know that one because it’s what all the bakeries use.
Lizzy – Your Cup of Cake recently posted..Smores Cupcakes
Thanks, you ladies are the absolute most creative, wonderful and giving people. You help is most appreciated. Off with my coupon to buy the tip.
I’ve looked at JoAnn’s, Michael’s, and Hobby Lobby for a #809 tip. No success. Any other ideas of where to get one? Gygi’s? Perhaps I have to find it online?
I got mine at a cake decorating shop so maybe Gygi’s or Standards in SLC would work. If you can’t find it let me know and next time I am there I’ll pick one up for you!
I got mine at Gygi’s!
Yep, Gygi’s wins! I got mine yesterday, and I’m now headed into the kitchen right now to try these out! Thanks.
The frosting tip is so clever and the combination of chocolate and peanut butter can’t be beat. What a lucky group of graduates!
Sue Moran recently posted..Salmon cakes over greens with mango salsa
My daughter would be in heaven!!
lisa recently posted..Wainscot Menu Boardsneak peak
Ooooo….cool! Thanks for the instruction. Now I’ll have to do it and impress my family!
-Emily
Emily recently posted..Baking a Gift
I normally use a 1M tip for the swirly frosting but this crisp clean line of the two frostings together is unbeatable! I’m adding that tip to my shopping list. Thanks Leigh Anne and Lizzy!
Gorgeous!
Your attention to detail throughout that party was amazing. Thanks for sharing all the fun details.
Looks great. Wondering if you could do 3 different colors? I’m thinking red, white, and blue?!?
I think it would be great – you just may have to use smaller bags so they all fit inside the bigger one. We had to keep taking some frosting out of the bags to get them both to fit.
Can’t wait to try these; I love peanut butter and chocolate – and the frosting tip is awesome! Thanks again for sharing.
What a great technique.
I do not do much baking but I am thinking this would work so well when I want to do two vegetable purees on a plate presentation.
I just found this website and love it. Thank you for sharing all your great ideas! I have tried several recipes so far and loved them all. I can’t wait to try this one. Thanks again
Does this recipe make 12 cupcakes?
It made 24 cupcakes
Opps after “Add in flour and mix alternating, beat on low…….this is where the milk comes in. You left it out of your recipe directions. I had to go to Better Homes and Garden to see where the milk listed in the ingredients came in. Making this morning. Looks so YUMMMM
Actually – it’s a typo. It said mix and should of said milk! Sorry about that. I have gone in and changed it.
Fantastic recipe, they were such a hit in my household! I featured you on my blog and blogged a tutorial about the entire process! ( no photos of when the frosting bags exploded however!) Please stop by and say hello! http://momommamoney.blogspot.com/2011/07/peanut-butter-and-chocolate-cupcakes.html
These are beautiful and the look amazingggggly good!! I love me some peanut butter cups!
Kayle recently posted..Candy Bar Stuffed Chocolate Chip Cookies
Love this! Question, how does the tip stay on outside of the bag? I must admit, I am a newbie =)
Donna, It does stay on, it is a pretty tight fit with the two bags in the tip.