Brownie Cupcake With Peanut Butter Frosting.
I was in the mood to bake and I want to eat chocolate and peanut butter. So I made this. No story behind it, not sure what triggered the craving too. Maybe Resse’s Peanut Butter Cups. Very dense and chocolaty with a hint of saltiness from the peanut butter, just the way I like it.
1/3 cup butter
1 1/4 cup semisweet chocolate buttons
85 g unsweetened chocolate, chopped
1/2 cup brown sugar
1/3 cup caster sugar
1 tsp vanilla essence
1/2 cup all-purpose flour
1/4 tsp salt
1 1/2 cup icing sugar
250 g cream cheese, room temperature
1/2 cup butter, room temperature
1 cup smooth peanut butter, room temperature
1/2 chopped salted peanuts, optional
Preheat oven to 175 degree Celsius. Line 10 medium size cupcake tin with cupcake liners. Sieve flour, set aside. Combine butter, 1/2 cup chocolate buttons and unsweetened chocolate in a heat-proof bowl set over a pot of simmering water (or double boiler if you have one). Stir until mixture melts smoothly.
Remove from heat, transfer it onto a large mixing bowl. Whisk in brown and caster sugar into the mixture, then whisk in 1 egg at a time while whisking. Mix vanilla essence, flour, salt and remaining chocolate buttons.
Divide batter among prepared cupcake cups. Fill about 3/4 of the cup. Bake cupcakes about 30 minutes or until the toothpick inserted come out with moist crumbs attached. Transfer cupcakes onto rack and let cool completely.
To make the frosting, whisk all the ingredients except chopped peanuts using an electric mixer. You can either use a frosting bag to create effects or just slather it on with a spoon or knife and smooth the edges. Drizzle chopped peanuts onto cupcakes.