Boyf needed a dessert for his work Christmas potluck & these sounded perfect.
The recipe said it made 10 cupcakes...it really only makes 10 cupcakes, so I doubled everything (reflected below). I tried to stretch it to 12 and it just didn't work.
According to boyf, all of the cupcakes were devoured & deemed delicious!
1.5C all-purpose flour
2/3C cocoa powder
1.5 tsp baking soda
1 tsp salt
1C + 4 tbsp sugar
1C half & half
2/3C vegetable oil
2 tsp vanilla extract
for peanut butter buttercream
4 egg whites
1/4 tsp salt
3 sticks of butter, softened & cut into pieces
2C peanut butter (I prefer Peter Pan)
4 tsp vanilla extract
for chocolate coating
2C semisweet chocolate chips
3 tbsp vegetable oil
- Preheat oven to 350 degrees.
- Cake: In a large bowl (I used my Kitchenaid Stand Mixer), whisk together sugar, half & half, oil, eggs, and vanilla until smooth.
- Cake: Add dry ingredients a little bit at a time until well blended.
- Cake: Distribute batter even amongst 20 cupcake liners.
- Cake: Bake ~25 minutes until center is cooked. Let cool.
- While the cupcakes are cooling, prepare the buttercream!
- Buttercream: In metal bowl (or Kitchenaid Mixer Bowl), whisk sugar, egg whites, and salt.
- Buttercream: Boil water in sauce pan.
- Buttercream: Set bowl in sauce pan, and whisk until ingredient appear to be melding together. (The recipe calls for a thermometer and waiting for ingredients to be 160 degrees, I didn't have that so I just kept sticking my finger in it until it got hot - safe, probably not but it seemed to have work...I probably whisked with the bowl in the pan for 8-10 minutes.)
- Buttercream: Remove bowl from the pan and whisk at high speed until mixture resembles shaving cream.
- Buttercream: Whisk in butter, vanilla, and peanut butter a little bit at a time until mixture is well combined.
- Buttercream: Transfer buttercream to pastry bag with tip OR if you're like me - a freezer size ziploc bag and snip the end off.
- Pipe buttercream onto cooled cupcakes.
- Chill the cupcakes in the fridge for about an hour (to allow the buttercream to harden for dipping).
- Chocolate: In double boiler OR if you're like me - a metal mixing bowl on top of a pot, melt chocolate chips and vegetable oil, whisking until completely melted and thin.
- Transfer melted chocolate to a deep bowl or large coffee mug.
- Dip cupcakes one at a time by holding on to the liner and dunking frosting into the chocolate. Let the excess drip off, flip over and let harden.
- I stuck my cupcakes back in the fridge for a bit to help the chocolate hardening process.