Some people who know me quite well, like people who live with me, know that peanut butter is my huge weakness. I am capable of eating all the jar in one day if I work on something that bugs me enough to make me skip meals (*cough, cough* editing videos *cough, cough*). Luckily, I don't get the opportunity to buy peanut butter very often because...well....Czech republic? However, when I was considering new variations of cupcakes, peanut butter frosting was the way to go. As for the coffee base idea, I got to say that I am not much into drinking coffee (because it makes me sleepy, don't ask me why) but I absolutely LOVE the smell. Well, there goes the background of today's recipe. If you want to know more about this very delicious guilty pleasure treat, keep reading.
150g sugar60g unsalted butter
1 egg
160g all purpose flour
180ml very strong coffee
1 tsp vanilla extract
baking powder
2 tbsp cocoa powder
First of all, prepare your dry ingredients (flour, baking powder and cocoa powder) in a bowl and mix it until well combined. Then prepare your wet ingredients aka mix vanilla extract into the coffee. Btw I recommend making the coffee very strong - while trying this for the first time, I overestimated the power of the coffee and made it bit too weak and I could not even smell it from the cupcakes, lol. Once you have done that, take your butter which should be already at the room temperature and stir it with sugar a bit. As for the sugar, I used 150g because me and my family prefer less sweet cupcakes with ton of frosting on top. However, all the recipes that I was browsing through when doing my research on baking coffee cupcakes, called for 100g more, so you might want to consider adding more sugar, if you are more into very sweet flavour. I am not that much, so this amount was perfect for me.
Once I kind of creamed together the butter and sugar (not funny nor easy with this tiny amount of sugar, btw), I added an egg and after incorporating it a bit, I added the dry ingredients mix and half of the coffee with vanilla extract. When the mixture is somehow combined, you will want to add the rest of your coffee and mix it well for a minute or two.
And at this point, you are ready to place your cupcake linings in the tray and filling them up to 3/4. Preheat your oven to 175°C and bake your cupcakes for 20-25 minutes, the time may differ according to the oven you bake in, so you will want to perform the toothpick test before taking these bad guys out of the oven for good.
Once I kind of creamed together the butter and sugar (not funny nor easy with this tiny amount of sugar, btw), I added an egg and after incorporating it a bit, I added the dry ingredients mix and half of the coffee with vanilla extract. When the mixture is somehow combined, you will want to add the rest of your coffee and mix it well for a minute or two.
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| If you don't have proper equipment, don't worry - I usually make all of my dough using hand mixer with this kind of hooks. They work fine, all good. |
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| Finished baking, time to let it chill and meanwhile make some yummy frosting. |
Ingredients for the frosting:
120g unsalted butter
120g peanut butter
160g confectioner's sugar
3 tbsp milk
1tsp vanilla extract
The process itself is easy, as with every frosting - warm your milk a bit, then let it cool to room temperature. Meanwhile cream both of your butters, which should already be at room temperature. I usually like to keep my hand mixer working on butter for few minutes before adding more ingredients, as it makes the butter more fluffy. Then keep adding milk and sugar alternatively and also don't forget to add vanilla extract. Once all the ingredients are incorporated, keep beating the frosting for few more minutes and you are ready to transfer it into the piping bag and frost.
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| Please, tell me that I am not the only one who is capable of turning the frosting into absolute rubbish within few minutes! |
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| Last step of this tutorial is, obviously, eating all the cupcakes. ^^ |
