Let me introduce you to Peanut Butter Whipped Cream – possibly one of the best things I have ever dreamed up. Lighter and less sweet than a buttercream icing, it pairs perfectly with the moist chocolate cake to make these cupcakes devilishly addicting.
For the cake:
3 oz semi-sweet chocolate, chopped
1/3 cup cocoa powder
3/4 cup hot coffee
3/4 cup flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 cup canola oil
2 tsp vanilla
For the icing:
approx 500ml heavy cream/whipping cream
1 cup peanut butter (I prefer chunky)
3 tsp sugar
1/4 cup chopped peanuts for topping (optional)
Preheat oven to 350F and line two muffin tins with cupcake liners to make 24 cupcakes.
Meanwhile, mix the chopped chocolate, cocoa powder and hot coffee for the cake. Let sit for a minute and then whisk until smooth. Cool completely, about 15-20 mins. Whisk in the oil, eggs and vanilla until blended. Add in the salt and baking soda, whisk to incorporate. Add in the sugar and flour, whisk until smooth. Evenly distribute the batter across the 24 cupcakes.
Bake until a toothpick comes out clean, about 15-20 mins. Set aside to cool. Can be made the day prior.
The day of serving, prepare the whipped cream – this is best done close to serving, but can be done up to 8 hours prior. With a stand mixer or hand beaters, whip the heavy cream and sugar until stiff peaks for (when you remove the whisk the cream should peak and not really fall over). Heat the peanut butter (I use sweetened, but unsweetened can work too) in the microwave until just liquidy. Fold it into the whipped cream until fully combined.
Once your whipped cream is prepared, place it in a piping bag and pipe onto your cupcakes. I do a simple swirl, but you can pipe the icing on however you like. Just remember to pick a piping tip that can accommodate your peanut butter chunks! Top with the chopped peanuts and serve.
If you are serving in a few hours, refrigerate until it is time to serve.
Makes 24 cupcakes.