~Saucy Mom Jess
Coca-Cola Cupcakes with Salted Peanut Butter Frosting
Yield:
12-14 cupcakes
Cupcakes:
1 cup Coca-Cola
1/2 cup unsweetened cocoa powder
4 tbsp. unsalted butter, cut into pieces
1/2 cup plus 2 tbsp. granulated sugar
1/4 cup firmly packed dark brown sugar
1 cup all-purpose flour
1/2 tsp. plus 1/8 tsp. baking soda
1/2 tsp. salt
1 eggs
1 cup Coca-Cola
1/2 cup unsweetened cocoa powder
4 tbsp. unsalted butter, cut into pieces
1/2 cup plus 2 tbsp. granulated sugar
1/4 cup firmly packed dark brown sugar
1 cup all-purpose flour
1/2 tsp. plus 1/8 tsp. baking soda
1/2 tsp. salt
1 eggs
- Preheat the oven to 350F. Line a cupcake pan with baking papers.
- In a small saucepan, heat Coca-Cola, cocoa powder, and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.
- In a large bowl, whisk flour, baking soda, and salt together.
- In a small bowl, whisk egg until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture.
- Use a 1/4 cup measure to pour batter into the cupcake papers. Bake cupcakes for 25 minutes or until cake springs back when pressed in the middle.
- Allow cupcakes to cool completely before frosting.
Salted peanut butter frosting:
4 cups powdered sugar
1 cup unsalted butter, softened
1 cup creamy peanut butter
1/4 tsp salt
3-4 tbsp. heavy cream
Sea salt for sprinkling
Chocolate jimmies
Ground salted peanuts
- In the bowl of a stand mixer fitted with a whisk attachment, combine powdered sugar, butter, peanut butter and salt. Mix on low speed until just combined, then switch to high speed.
- Add heavy cream one tablespoon and beat until mixture is lightened and smooth. Transfer to a piping bag or zip-top bag with the corner snipped. Pipe onto cooled cupcakes.
- Garnish with jimmies, ground peanuts and a sprinkling of sea salt.
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