Whatcha Makin' Now?: Peanut Butter Cupcakes with Chocolate Mousse Frosting


Monday, April 15, 2013

Peanut Butter Cupcakes with Chocolate Mousse Frosting

Peanut Butter Cupcakes with Chocolate Mousse Frosting from @whatchamakinnow

A few months ago, my mom got me the cutest Studio Oh! Mini Box of Recipes, Cupcakes. It's pretty cool; it has cupcake and frosting recipes you can mix and match the recipes for lots of variations. And each card is like a little work of art. After looking on Amazon, it looks like they have other recipe collections too. I want one of each.

The Nothin' Better Peanut Butter recipe caught my eye first. And I knew that the Wild Chocolate Mousse would go perfectly.....peanut butter and chocolate...duh, always delicious. And that they were!

The peanut butter cupcake is moist and tastes like a peanut butter cookie. The frosting is a mousse so it's light and fluffy, but oh so chocolaty. You should make theses. Like ASAP.

Peanut Butter Cupcakes with Chocolate Mousse Frosting from @whatchamakinnow

Peanut Butter Cupcakes

2 cups packed brown sugar
1/2 cup shortening
1 cup peanut butter
2 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
2 1/2 cup cake flour
1 teaspoon baking soda
2 teaspoon cream of tarter
1/4 teaspoon salt

Preheat oven to 350 degrees. Line muffin tins and set aside. In a small bowl, whisk together flour, cream of tarter, baking soda, and salt. Set aside.

In a big bowl, combine brown sugar, shortening, and peanut butter until fluffy (a couple minutes). Beat in the eggs, then the vanilla. Stir in half of the milk, and then half of the flour mixture, the rest of the milk, and the rest of the flour mixture. Divide evenly into muffin tins, and bake for 15 to 20 minutes, or until tooth pick comes out clean.

Do not frost until cupcakes are cooled completely.

Makes 24 - 30 cupcakes.

Chocolate Mousse Frosting

3 cups heavy cream
1 1/2 cups powdered sugar
3/4 cup cocoa powder
1/8 teaspoon salt

Place a big mixing bowl in the freezer about 30 minutes before making the frosting. Then, add everything to the bowl and whip until stiff peaks form. Frosts 24 cupcakes.

I stored the cupcakes in the refrigerator until ready to serve.

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