Dark Chocolate Cupcakes with Peanut Butter Mousse Frosting ~ Bribing my way through motherhood one cupcake at a time. And this one is what good bribes are made of.
A top ten in my house, this tender crumbed dark chocolate cupcake shines even more when it is coupled with a creamy peanut butter mousse. It’s also a cupcake that I save for serious bribery when I need it.
What does one do when you are only three years into motherhood and you have an ankle biter in Target ready to have the kind of fit that would bring King Kong to his knees? You bribe him and stare down the judgmental glares of other well seasoned moms, or the worst, non-mother glares.
That’s right, bribery will get you everywhere and it got me out of Target without the both of us having a complete meltdown.
The deal I cut is what you see here. I promised my son, Cole, that if he let me finish running all my Saturday errands I would bake his special most favorite cupcake.
The foul in my bribe was when I promised him that I would have his special, baked yummies by the evening.
Thankfully, Matt can sense me coming undone before it happens and was kind of enough to offer me some quiet time by taking Cole to swim.
That was just enough time for me to re-group and bake my way back to happiness. Like most of you, baking is therapy for me.
And these Dark Chocolate Cupcakes with Peanut Butter Mousse Frosting brought the kind of smile that brings peace back into my sometimes frenzied world of motherhood.
A few notes
- Do not double this recipe, instead make two batches.
- Cupcakes can be made two days ahead and kept in an airtight container on the counter.
- The original recipe for the frosting calls for 1 cup of peanut butter but my boys found it too heavy in flavor, so I reduced it by a 1/4 cup.
- Lastly, don’t forget to enter my Chicago Metallic Bakerware Set Giveway. Giveaway is now closed.
Dark Chocolate Cupcakes
Yields 12 Cupcakes
Preheat oven to 350 degrees.
8 tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup Dutch-processed cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
¾ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup sour cream
Peanut Butter Frosting:
1 cup confectioners’ sugar
3/4 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream
1. Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water. Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch.
2. Whisk flour, baking soda, and baking powder in small bowl to combine.
3. Whisk eggs in second bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
4. Fill cupcake line 2/3 full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
5. Cool cupcakes to room temperature before icing, about 30 minutes.
Recipe adapted from Cook’s Illustrated
Peanut Butter Frosting:
1. Beat heavy cream with whisk attachment until soft peaks form. Set aside.
2. Place remaining ingredients in a bowl fitted with a paddle attachment. Beat on medium-low speed until creamy.
3. Fold peanut butter mixture into whipped cream with a wooden spoon until combined.
Recipe adapted from Ina Garten