Peanut Butter Chocolate Awesome

Once during my senior year in high school, a teacher made a comment about how chocolate was better than sex. She stated that "chocolate is better than sex because you know chocolate never disappoints." Besides this being completely inappropriate it has fueled my desire to make a better than sex cupcake. And I think I've finally nailed it (pun intended). 

I used my favorite chocolate cake recipe, the Guinness cake from a previous blog. I found the peanut butter frosting recipe online after a bit of digging. You can see the original recipe on Beyond Frosting's Wordpress.

Chocolate Cupcake:

1 C buttermilk 
1 C butter (room temp)
3/4 C coco powder
2 C flour (all-purpose)
2 C granulated sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
2/3 C sour cream

Preheat your oven to 350 degrees and line out 24 cupcake tins with liners. Combine buttermilk and butter in a saucepan over medium heat. Whisk in coco powder until mixture is smooth. Set the saucepan aside.

In another bowl mix flour, sugar, baking soda, and salt in a bowl and set it to the side. In a large bowl beat eggs and sour cream till combine. Add the chocolate butter mixture, then slowly add the dry ingredients and mix till incorporated. 

Fill the cupcake liners two-thirds full with the batter. Pop them into the oven for about 15-17 minutes or until a toothpick comes out clean. Set the cakes to the side and allow them to cool. 

Peanut Butter Frosting:

1 1/2 C unsalted butter (room temperature)

1 C peanut butter 

3 C powdered sugar

1 Tbsp heavy whipping cream

First, whip the crap out of the peanut butter. I kept adding peanut butter to the bowl so it was roughly 1 1/2 cups. Beat the peanut butter until it is fluffy. There will be a color change and the texture will look like whipped butter. Slowly add the butter to the mixture and continue to beat on high. You really want to fill the frosting with air. Once everything looks nice and light, lower the speed of the mixer and begin to add the powdered sugar. Finally, after the sugar is well incorporated add the heavy whipping cream and continue to beat the frosting until you reach a desired consistency. 

 Give them nice full tops so that when you add the chocolate cap it will have a nice billowed look. 

Once frosted, put the cupcakes into the fridge. The frosting is going to need to be chilled in order to hold up to the caps. 

Chocolate Cap:

2 C chopped semisweet chocolate

3 Tbls vegetable oil

Prepare a double boiler. In the top bowl add the chocolate and oil. When the chocolate begins to melt whisk the mixture until the chocolate is smooth and completely combine. Transfer the chocolate into a cup deep enough for dipping the cupcakes in to cap the chocolate. Remove the frosted cakes from the fridge and begin dipping.  

    

Then, muster up all the patience you can and wait for the caps to harden.