Nothing simultaneously reverts us back to childhood and screams homebounded adult like going to visit a friend and baking cupcakes. Yet, it’s not an experience to be ashamed of. Why should I be embarrassed about licking the bowl and eating 4 cupcakes with complete abandon? I have complete confidence that if you make these cupcakes you’ll be doing the same.
To make the dark chocolate cupcakes, preheat oven to 350 degrees. In a large heat-proof bowl add:
5 1/2 oz/ 150 g semisweet chocolate (not powder), breaking them into small pieces
1/2 cup plus 3 tbsp butter
Melt in the microwave on high for 30 seconds. Stir and continue heating for 10 seconds at a time until melted and smooth. Beat in:
3/4 cup fine sugar
3/4 cup brown sugar
Sift into the mixture, then mix:
1 cup all-purpose flour
1/2 tsp baking powder
3 extra-large eggs, beaten
Pour into lined muffin pan. Recipe makes 12 cupcakes. Bake for 20-25 minutes until firm and passes the toothpick test. Cool on a wire rack.
While the cupcakes are cooling, make the peanut butter frosting, add in a large bowl:
1/2 cup crunchy peanut butter
5 1/2 tbsp softened butter
1 tsp vanilla extract
Mix with electric mixer or whisk until pale and fluffy. Sift into mixture:
1/2 cup plus 2/3 cup confectioners sugar
1 tbsp milk
Mix together by hand until smooth. Cover the cupcakes by swirling on top using a round-bladed knife.