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Saturday, May 1, 2010

Dark Chocolate Cupcakes with Peanut Butter Frosting

Week 4: Dark Chocolate Cupcakes with Peanut Butter Frosting

Over the past few years I have made so many cupcakes that at some point I just stopped eating them. Now, I rely almost entirely on friend and family tasters to let me know what taste good, what does not and what they feel could be changed to make it better.... until this week.

I got this recipe from

As the batter for these dark chocolate cupcakes were baking, they actually smelled more delicious than normal. I was a little skeptical about the cupcake recipe at first because it called for a lot (and I mean 'a lot') of cocoa powder. I was really afraid that these were going to be too rich and chocolaty for most. When they came out of the oven, I was surprised at how light and fluffy they were to the touch. I was instantly intrigued, but moved forward with the frosting, leaving the cupcakes to cool on the counter.

I am a huge peanut butter fan, but again was not exactly sure I would love the translation of it in a frosting. This peanut butter frosting so light and fluffy that I was amazed that it could produce such a strong peanut butter scent.

By this point in the baking process, I caved...I had to try it. So, I piped the frosting on the cupcakes and...WOW, this I will eat. They were delicious. Both cake and frosting had the perfect consistency, not dark, dense or overwhelming as I had imagined. They were just perfect.

All of my taste testers were with me on this one! (Thanks Talbot Hill Elementary School teachers!) And my at-home testers ate the extra frosting straight out of a glass in of it I had put in the fridge.

Overall Rating: 9 out of 10
By my err, the frosting turned out a little too salty. The recipe called for a 'pinch' of salt. How much is that really?


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