Double Chocolate Cupcakes With A Peanut Buttercream Icing

Preheat the oven to 350°F and line 2 twelve cup medium muffin tins with cupcake liners.   In a microwave safe bowl, melt 1/2 cup [1 stick] of butter with 1 cup of semi sweet chocolate chips.  Stir until completely smooth.  I enlisted two little hands to help me with this project, while I mixed the rest of the batter ingredients together.  He is such a great helper!  He also wants me to hurry so he can sample.   In a large mixing bowl, beat together the cake mix, buttermilk and eggs.  Pour the melted chocolate into the cake batter on low speed then increase the speed to medium high.  Beat on medium high for about 3 minutes until the batter is smooth and the melted chocolate is fully incorporated.  I had a little helper for this part, too!

Using a 4 oz ice cream scoop, scoop the batter into the muffin tins, filling them about 2/3 full.  Bounce the pans on the counter a couple of times to settle the batter into the cups before baking.

Place into the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.  Cool completely on wire racks before icing.

Directions for the peanut buttercream:

While the cupcakes are cooling, make the icing.  In a medium mixing bowl, whip together the softened butter and peanut butter until smooth and fluffy.  This will take around 2-3 minutes depending on how soft your butter is at the time of preparation.  Next, add 1 tsp of vanilla, one Tbsp of heavy cream, and 1/2 cup of powdered sugar.  Continue this process whipping on low speed and alternating with the cream and powdered sugar, until you’ve used all of the powdered sugar and around 10-12 tablespoons of cream.  After all of the sugar and cream has been added  increase the speed to medium-high and whip for 3 minutes until light and fluffy.

Now, for the ganache, melt 1 cup of semi sweet chocolate chips with 1/3 cup of heavy whipping cream in the microwave until smooth.  Do this in 30 second increments stopping to stir as needed.  Cool slightly.

Before you begin to ice the cupcakes, gather your topping ingredients so, you’ll be able to work quickly and efficiently.  Frost the cupcakes and drizzle each with the melted ganache.  Sprinkle chopped peanuts on top.  Store in the refrigerator.  Bring to room temperature before serving. Yield: 24 cupcakes

Print

Double Chocolate Cupcakes With A Peanut Buttercream Icing

Servings 24 Cupcakes

Author Melissa Sperka

Ingredients

• For the cupcakes you'll need:
• 1 [16.25 oz] box devils food cake mix
• 1 1/3 cup buttermilk
• 4 large eggs
• 1/2 cup [1 stick] butter
• 1 cup semi-sweet chocolate chips
• 1 cup sea salted cocktail peanuts chopped [for garnishing]
• For the peanut- buttercream icing you'll need:
• 1 box [16 oz] powdered sugar
• 1 cup peanut butter
• 1 cup [2 sticks] softened butter
• 10-12 Tbsp heavy whipping cream
• 1 tsp pure vanilla

Instructions

1. Preheat the oven to 350°F and line 2 twelve cup medium muffin tins with cupcake liners.
2. In a microwave safe bowl, melt 1/2 cup [1 stick] of butter with 1 cup of semi sweet chocolate chips. Stir until completely smooth.
3. In a large mixing bowl, beat together the cake mix, buttermilk and eggs. Pour the melted chocolate into the cake batter on low speed then increase the speed to medium high.
4. Beat on medium high for about 3 minutes until the batter is smooth and the melted chocolate is fully incorporated.
5. Using a 4 oz ice cream scoop, scoop the batter into the muffin tins, filling them about 2/3 full. Bounce the pans on the counter a couple of times to settle the batter into the cups before baking.
6. Place into the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on wire racks before icing.
7. While the cupcakes are cooling, make the icing: In a medium mixing bowl, whip together the softened butter and peanut butter until smooth and fluffy. This will take around 2-3 minutes depending on how soft your butter is at the time of preparation.
8. Next, add 1 tsp of vanilla, one Tbsp of heavy cream, and 1/2 cup of powdered sugar.
9. Continue this process whipping on low speed and alternating with the cream and powdered sugar, until you've used all of the powdered sugar and around 10-12 tablespoons of cream. After all of the sugar and cream has been added increase the speed to medium-high and whip for 3 minutes until light and fluffy.
10. To make the ganache: Melt 1 cup of semi sweet chocolate chips with 1/3 cup of heavy whipping cream in the microwave until smooth. Do this in 30 second increments stopping to stir as needed. Cool slightly.
11. Ice the cupcakes and drizzle each with the melted ganache. Sprinkle chopped peanuts on top. Store in the refrigerator.
12. Bring to room temperature before serving.