Chocolate Peanut Butter Cupckes

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[ingredients title=”Ingredients”]

   For The Cupcakes:

  • 1 large egg
  • ½ cup + 2 tablespoons granulated sugar
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • ¾ cup all purpose flour
  • 1/3 cup cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

For The  Peanot Butter Cream:

  • 2 large egg whites
  • ½ granulated sugar
  • 12 tablespoons softened butter
  • ½ teaspoon salt
  • 1 cup peanot butter
  • 2 teaspoons pure vanilla extract

For the Chocolate Glase:

  • 250 grams semi-sweet chocolate (18 oz.)
  • 1 ½ tablespoons vegetable oil

In addition– you will need 10 muffin pans.

[/ingredients]

[directions title=”Directions”]

  1. In a medium bowl combine flour, cocoa powder, baking soda and salt.
  2. In a large bowl mix egg and sugar until smooth, then add milk, vegetable oil and vanilla extract, stir well.
  3. Put muffin pans into the muffin cups, spoon cupcake batter into them. Bake for 25 minutes at 150 C degrees (350F).
  4. While cupcakes are baking, prepare peanot butter cream. In the standing mixer, mix egg whites, sugar and salt well. When the mixture combine well add butter, one by one. When it becomes creamy add peanot butter and combine well.
  5. Put cream into the pastry bag. Pipe about 1/3 cup frosting onto each cupcake. Save cupcakes into the fridge for a hour.
  6. Then make a chocolate glase, In a medium bowl put chocolate and vegetable oil and let them melt on the boiling water.
  7. Put cupcakes in the chocolate glase by the bottom, carefully dip. Then pull up and let excess chocolate drop off. Let them cool.

[/directions]

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