Uh, what? That’s what my brain said when I first read about a cupcake with cookie frosting. Initially I was a little skeptical because though I usually love contrasting textures, I don’t like crispy cookies on top of my cupcakes. Either you have to take them off and eat them separately or if you leave them on it will ruin the frosting or something else tragic. I know, cupcake problems.
Luckily, this is a soft peanut butter cookie that tops not only a delicious chocolate cake, but a rich chocolate ganache. This is not low calorie food people. I love peanut butter and chocolate and loved this take on it. I took these to a dinner party and they got completely wiped out–in fact one person went home without an extra! If that’s not enough to get you in the kitchen, not sure what else to tell you. Well, except get yourself in the kitchen and make these!
Chocolate Cupcakes with Peanut Butter Cookie Frosting
from Annie’s Eats who adapted it from Sweet Savory Life
For the cupcakes:
1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter, at room temperature
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract
For the ganache:
6 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners’ sugar
First make the cupcakes. Preheat your oven to 350°F. Line a cupcake pan with cupcake liners and set aside.
Measure out the hot coffee into a glass measuring cup, then dissolve the cocoa powder in the coffee. Whisk together the flour, salt, baking soda and baking powder in a mixing bowl. Cream the butter and sugars in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time, blending completely after each addition. Mix in the vanilla.
Add 1/3 of the dry ingredients, with the mixer on low speed. Then add half of the cocoa/coffee mixture. Keep alternating, ending with the dry ingredients. Be sure to mix just until incorporated after each addition and try not to over mix. Fill your cupcake liners until 1/2 to 2/3 full (these guys tend to overflow, so I would stick closer to half). Bake for 20 minutes or until a toothpick comes out clean when inserted. Allow to cool briefly in the pans and then transfer to a wire cooling rack.
While the cupcakes are baking, make your ganache. Put the chocolate in a heat proof bowl. Heat the heavy cream over medium heat in a small saucepan until just before boiling. You will see little bubbles forming around the sides. Pour the heavy cream over the chocolate and let it sit for 2 minutes. Whisk the melted chocolate until a smooth, luscious ganache is formed. If it is too thin, let it cool slightly to thicken.
Now make the peanut butter cookie frosting. Cream together the peanut butter and butter in an electric mixer for about a minute. Turn off the mixer and add the powdered sugar. Start the mixer on very low (the stir setting) until the sugar is mixed in and then increase the speed to medium until the frosting is smooth. I didn’t do this, but if you find the frosting too soft to work with, you can either add more powdered sugar or refrigerate the frosting for about 10 minutes.
Form little patties by scooping about 1 tablespoon of the frosting onto your clean dry hands. Using a fork, create the criss-cross pattern.
Once the cupcakes are completely cool, you can assemble them. Spread a little ganache onto each cupcake. Then top with a peanut butter ‘cookie.’ Enjoy!