So, to celebrate Peanut Butter Lovers month, and to make my husband happy, I made chocolate cupcakes yesterday with peanut butter frosting (on top of the other 6 dishes I was making in preparation for Thanksgiving). They tasted great, and he took 12 of them to work today to share with co-workers. He better come home with an empty cupcake tin, as we are leaving today for NY, and I cannot ride 8 hours in a car with delicious chocolate peanut butter cupcakes! Enough said.
12 tablespoons unsalted butter,
1/2 cup cocoa powder
1 1/3 cups packed dark brown sugar
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup heavy cream
1 10-ounce bag peanut butter chips
Preheat the oven to 350 degrees F.
Line a 12-cup muffin pan with cupcake liners.
Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 18 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
Make the topping: Microwave the cream in a microwave-safe bowl for about 1-2 minutes, then add the peanut butter chips and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag and pipe peaks onto each cupcake.
Sprinkle with more cocoa powder and chocolate sprinkles if desired.