Eggless Peanut Butter Cupcakes with Chocolate Frosting is a delicious combination and one of the most delicious dessert recipes there is. It is cute, adorable, and so tasty. Peanut Butter Cupcakes are moist, soft, and chewy and the chocolate frosting on top adds to the delicious combination, making this recipe, even more, exciting and inviting.
Hello people, Happy weekend to you. Today, I’ll share with y’all the most delicious cupcake recipe there is – Peanut Butter Cupcakes with Chocolate Frosting. Perfectly moist and dense cupcakes with a drool-worthy Chocolate frosting dusted with some Cocoa and that cherry on top…! The best flavor combination there is.
There is something so exciting about baking Chocolate desserts. I think Peanut Butter and Chocolate is a true match made in heaven. The perfect balance of sweet and chocolate flavors.
How to make Peanut Butter Cupcakes with Chocolate Frosting
So, you begin by mixing your dry ingredient which is Flour, Baking Soda, and Baking Powder.
Also, mix in your wet ingredient – Oil, Sugar, Peanut Butter, Yogurt, and Vinegar. Mix everything until your Cupcake batter is ready. Also, add some milk to thin out your Cupcake batter. You will need a lumpy batter for your cupcakes. So, do not overbeat the cupcake.
A cupcake batter should always be lumpy. It should be thicker than a cake batter but thinner than a cookie dough. So, avoid using an electric beater to beat your Cupcake batter. Just use a spatula to fold your ingredients until lumpy.
Place your Cupcake batter in a cupcake liner lined Muffin Tin. Bake your Cupcakes for 5 minutes at 220 C and for another 5 minutes at 120 C.
Making the Chocolate Frosting
To make the Chocolate Frosting, melt dark chocolate over a double boiler. Now take some whipped cream in a bowl, add some granulated sugar, and melted dark chocolate into it and beat well until you get stiff peaks.
I just love the combination of chocolate and whipped cream. It naturally sweetens your cupcake frosting and is just so easy to whip.
Take it all up in a piping bag and do the frosting over your cupcakes. Top with some cocoa powder and a cherry. Enjoy!
If you are making frosting for the first time, then there are a few basic tips which will help you get the best frosting always:
The Best Tips of Frosting
There are 3-4 kinds of frosting that can be done on your cupcakes.
- You can start with the most basic kind of frosting which is a whipped cream frosting. You can get whipped cream and beat it at high speed using a handheld mixer. Soon you'll see that it will thicken with stiff peaks. You can add any color of flavor at this point.
- Next, the second most commonly done frosting is American Buttercream Frosting. For this, you take Butter and sugar and whip it up at high speed using a handheld mixer until it reaches stiff peaks state and that's all about it. This is the easiest and the most commonly done frosting.
- Cream Cheese Frosting is another popular frosting. You whip up cream cheese with some powdered sugar and beat it up until it thickens.
There are many other kinds of frosting like a Swiss Buttercream Frosting or Mascarpone Cheese Frosting, but these three are the basic frostings.
- Always make sure that there are no lumps or air bubbles in your Piping Bag, while you're frosting.
- Make sure that you have enough frosting.
- Choose the nozzle which you love.
- Apply Pressure at two points, while you're frosting - one at the top and another at the tip.
- Go in circular concentric motions, one overlapping the other.
- Press and then release the tip, so that you have the perfect tip of frosting.
Eggless Peanut Butter Cupcakes with Chocolate Frosting
Equipment
- oven
Ingredients
- 1 cup Whole Wheat Flour / Maida
- ½ Tsp Baking Soda
- ½ Tsp Baking Powder
- ¼ cup Refined Oil
- ½ Tsp Curd / Yogurt
- ½ Tsp Vinegar
- 2-3 Tbsp Peanut Butter
- ½ cup Castor Sugar
- ½ glass Cold Milk
- 2 cups Boiling water to set up the double boiler
- 100 gm Dark Chocolate
- 1 scoop Heavy Whipping Cream
- ½ cup Castor Sugar
- 2 Tbsp Cocoa Powder for dusting on top
- 6 small Cherries for decoration
Instructions
- Take a mixing bowl and whisk together Flour, Baking Soda, and Baking Powder in it.
- Mix in the Oil, Yogurt, Vinegar, Peanut Butter, Sugar, and cold milk. Mix everything well using a spatula or spoon. Do not overbeat. The batter should be lumpy.
- Line a Muffin tin with Cupcake liners. If you do not have liners, cut Parchment Paper into small square pieces and arrange it on a greased muffin tin. If you have neither, then just grease your Muffin tin and place the Cupcake Batter in it.Do not fill it all till the top. Only fill till ¾th part of it.Bake your Cupcakes at 220C for 5 minutes. After 5 minutes, reduce the temperature by 100 degrees to 120C and bake for another 5 minutes. Allow it to sit in the hot oven for 5 minutes before you get it out and cool it down to room temperature before you do the frosting.
- Bring the water to boil in a saucepan. Once it's boiling, put a Pan over it. Place your Brick or Chocolate along with some butter and keep stirring constantly. As the chocolate melts, keep stirring so that no part of the chocolate burns.
- Whip the whipping cream along with sugar and melted dark chocolate until it gets thick and has developed stiff peaks. Take a Piping bag and choose your favourite nozzle. Take up the Frosting in a piping bag and do the frosting over your cupcakes.
- Dust some Cocoa Powder over your cupcakes and top with a cherry. Enjoy!