Friday, May 17, 2013


001 Want to make a man happy?  Just give him peanut butter and chocolate.  These cupcakes made my man and his friends ecstatic.   None of these health-food-averse creatures suspected that there were whole grains and a sugar substitute in their treat.   (The cupcake was adapted from Beantown Baker’s blog and from Flour, a well-known Boston bakery.  The frosting is my own.  Next time, I’ll work on reducing the fat content, too.)

What I like about this cupcake recipe is its simplicity.  Just mix the batter with a whisk, cover and refrigerate overnight or up to three days.  It took me two days to get to it.  By then, the batter that started out thin had become thick and spongy and was easy to scoop into the cupcake tins.  To divide the batter equally among 12 cups, you’ll use less than 1/4 cup though.  The cupcakes rise up and crown nicely, and they’re sturdy, though a tad crumbly.  The temptation here is to use a 1/4 cup ice cream scoop and just make fewer cupcakes, probably about 10 or 11.  Don’t do that, because you’ll get those ugly wide rims from too much batter.  You can use an ice cream scoop, but remove about a tablespoonful of batter before filling the liner.  You can make your own peanut butter filling, but why bother when Peanut Butter & Co. makes the divine White Chocolate Wonderful Peanut Butter.  It’s perfect for a filling.

Here are some more chocolate cupcake recipes that I’ve rated highly:  Chocolate Banana Cupcakes, Dairy-Free Cocoa Cupcakes, 100% Whole Wheat Chocolate Cupcakes, and Guinness Chocolate Cupcakes.

Overnight Whole-Wheat Chocolate Cupcakes with Peanut Butter Filling and Chocolate-Peanut Butter Frosting
Rating:  9.5 out of 10


1/2 cup sugar + 2 Tbsp. NuNaturals white stevia powder OR 1 cup sugar
1/2 cup (4 oz.) unsalted butter, cut in 8 pieces
1/2 tsp. Diamond kosher salt
1/3 cup water
2 oz. (2 squares) Baker’s unsweetened chocolate, chopped
1/4 cup Dutch-process cocoa powder
1/2 cup milk
1 large egg
1 large egg yolk
1/2 tsp. pure vanilla extract
1/2 tsp. chocolate flavor (from Spices, etc. online – optional but nice)
1/2 cup unbleached all-purpose flour + 1/2 cup white whole wheat flour OR 1 cup AP flour 
1 tsp. baking powder
1/2 tsp. baking soda

About 1/2 cup Peanut Butter & Co. White Chocolate Wonderful Peanut Butter*

4 Tbsp. unsalted butter, soft
1/3 cup Peanut Butter & Co. White Chocolate Wonderful Peanut Butter
1-1/2 cups confectioner’s sugar
1/4 cup unsweetened cocoa powder, Dutch or natural
2-3 Tbsp. mild-tasting plain Greek yogurt, such as Fage
1 Tbsp. Kahlua or coffee
1-1/2 oz. bittersweet or semi-sweet chocolate, melted, cooled slightly

GARNISH:  About 1/3 cup honey-roasted peanuts, chopped or crushed

*Peanut Butter & Co.’s line of delicious flavored peanut butters can be found at Wal-Mart and many grocery stores and also online.

Make the cupcakes:  In a small saucepan over medium heat, melt the sugar, butter, salt and water, stirring as needed.  Place the chocolate and cocoa powder in a medium bowl; pour the butter mixture over and whisk till the mixture is smooth.  Whisk milk, egg, yolk, vanilla and chocolate flavor (if using) into chocolate mixture till combined. 

In medium bowl, whisk together flours, stevia, baking powder and baking soda; add to chocolate mixture and whisk till smooth.  Let batter sit at room temperature for 1 hour, or cover and refrigerate for up to three days. 

When ready to bake cupcakes, remove batter from fridge and set oven to 350F.  Line a 12-cup muffin tin with paper liners.  Use about 3 Tbsp. batter for each cup.  Bake about 17-22 minutes, or till a toothpick inserted near center returns with a few crumbs.  (My cupcakes took 19 minutes.)  Transfer cupcakes to a wire rack to cool completely before filling and frosting.

Make the frosting:  In medium bowl, beat butter and peanut butter on low speed to smooth and well combined.  Sift sugar and cocoa powder together.  Gradually add to butter mixture with the yogurt, mixing on low, then on medium speed after each addition till mixture is again smooth.  Add Kahlua (or coffee if using).   If frosting is too thin at this point, add up to 1/2 cup additional sifted sugar to bring it to frosting consistency.  Add melted chocolate, and beat mixture on medium-high till smooth and well combined.  Yield:  enough to generously frost 12 cupcakes. 

Assemble the cupcakes:  Scoop the centers of the cupcakes with a serrated spoon or Cuisipro cupcake corer.  Use discarded cupcake pieces for snacks.  Transfer peanut butter to a resealable sandwich bag.  Snip end of one corner to make a 1/2” – 3/4” hole through which you will pipe the peanut butter into the cupcake cavity.  Frost cupcake with swirls using a Wilton 1M or 2D decorating tip, or apply frosting with a knife.  Garnish with crushed honey-roasted peanuts, if desired. 

TIP:  Don’t discard the egg white!  Add it to your scrambled eggs, or freeze it to use for marshmallow frosting  or Swiss Buttercream frosting.

1 comment:

Valerie Gamine said...

Judy, these cupcakes look irresistible! I think I'd want to entire batch all to myself. :)