With all the excitement I’ve had receiving entries for my Mystery Box Cupcake Challenge, I had forgotten that I wanted to post about the peanut butter cupcakes with white chocolate frosting that I had made last week! I got the inspiration for these cupcakes when I made these peanut butter cookies and added white chocolate chunks to the cookie dough. It was a really nice combination. I just had to make a cupcake out of it.
Peanut butter cupcakes with white chocolate frosting and a sprinkling of white chocolate shavings! I have to say that the peanut butter flavor really overpowers the white chocolate frosting, even though the frosting really does taste like white chocolate. It still tastes pretty darn good though!
A note about the frosting – make it as soon as you’re ready to eat it. It starts out nice and white, but after it sits for a few hours, it starts to turn yellowish.
And finally, keep a glass of cold milk nearby because just like straight peanut butter, these cupcakes stick to the roof of your mouth!
Peanut Butter Cupcakes
Adapted from I Heart Cuppycakes
Makes 12 cupcakes
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup smooth peanut butter, room temp
1 cup brown sugar
1 teaspoon vanilla extract
1/2 cup milk
Preheat oven to 350F. Line muffin tin cupcs with paper cupcake liners
Sift flour, baking powder and salt into a medium bowl and set aside
In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth.
On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth.
Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpic inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack.
White Chocolate Buttercream
Adapted from BBC Good Food
Makes enough for 12 cupcakes
100g white chocolate
140g unsalted butter
140g icing sugar
Melt the chocolate over a double boiler, stirring often. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Use immediately.