Going nuts over chocolate peanut butter cupcakes with caramel peanut glaze

FACT: Arachibutyrophobia is the fear of peanut butter sticking to the roof of one's mouth.

Peanuts are so underrated.

Almonds are sexy thanks to macarons and friands.  Pistachios are oh so exotic when doused with rosewater and honey in baklava.  But the poor wee peanut doesn't have such a glamourous rep.  They're always the ones left uneaten in the roasted nut mix and unlike delicious pecan pie and chic frangipane tarts you don't hear anyone sing the praises of a peanutty pastry creation.

It seems the humble peanut is relegated to being the boring forgettable nut-cousin.  That is, until it's turned into gloriously creamy, deliciously salty sweet, Peanut Butter.

{peanut butter cream cheese frosting is a beautiful thing}

I'm a nutter when it comes to peanut butter.  On toast, in peanut butter choc chip cookies,  or just by the spoonful, peanut butter can do no wrong.

But for some reason, I've never tried incorporating it into a cupcake or cake recipe.  Until now.

Hello Chocolate Cupcakes with Peanut Butter Frosting and Caramel Peanut Glaze.  Where have you been all my life??

I have to admit when I first read about peanut butter cream cheese frosting on smitten kitchen I wasn't entirely sold on the idea.  Cream cheese? With peanut butter?  What an odd couple.

I was still skeptical even while making the frosting.  Skeptical that is, until I tasted it.

This frosting Blew. My. Mind.

It's richly peanutty, incredibly creamy, but not too sweet or too stick-to-the-roof-of-your-mouthy.  Coupled with the moist chocolately cupcake and smothered with the oozing peanut caramel glaze: this cupcake is a peanut butter lover's dream.  I swear it could convert non-peanut butter nutters.  Heck, this cupcake may quite possibly be a cure for arachibutyrophobia.

I made these for the ever-so-lovely Jane's birthday which we celebrated with a good old kiwi barbie out at Piha in the weekend (god it's good be be home!).  They tasted all the better seasoned with laughter and salty sea air.  Delish.

Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting and Caramel Peanut Glaze aka Snickers Cupcakes

adapted from a smitten kitchen recipe

Makes around 18-24 cupcakes

Chocolate cupcakes

2 cups flour

1 3/4 cup caster sugar

3/4 cup cocoa

2 tsp baking powder

1 tsp baking soda

1 1/4 tsp salt

4 Tbsp vegetable shortening

1/2 cup vegetable oil

1/2 cup water (3/4 cup water for the cakes)

3 eggs

1 tsp vanilla

1 cup sour cream

1. Line two 12 cup muffin tins and preheat oven to 180oC. (for a layer cake line two 25 cm spring form pans with a circle of baking paper at the bottom.)

2. Place flour, caster sugar, cocoa, baking powder, baking soda and salt in a large bowl.  Rub the shortening into the floury sugar mix with your fingers until it resembles bread crumbs. Try to get rid of any biggish lumps.

3. Make a well in the centre and add eggs, oil, water, vanilla and sour cream.

4. Beat on high for 1 minute to incorporate.

5. Scoop into the baking cups, fill to around 2/3 - 3/4 full.

6. Bake for 20 - 25 minutes turning once. Cupcakes are done when a toothpick comes out clean (for a layer cake - bake for 30-40 minutes, until skewer comes out clean.)

Peanut butter cream cheese frosting

250g cream cheese (***make sure you use full fat cream cheese and not spreadable or low fat. I recommend using Philadelphia brand, have had some bad batches with other brands!***).

120g unsalted butter, softened

600g icing sugar sifted

2/3 - 3/4 cup smooth peanut butter

***EDIT: Makes loads of frosting, so if you are only doing the rosettes rather than the 1M swirl you might be able to get away with halving the recipe. Thanks heaps Kelly for pointing this out!!***
 

1. Beat the butter until light and fluffy.  Add cream cheese and beat to just mixed in. 

2. Add the icing sugar a cup at a time, beating in between each addition.

3. Add 2/3 cup peanut butter and beat to mix.  Taste and add more to get to how peanutty you like it - I liked mine rather intensely peanutty and used around 3/4 to 1 cup of peanut butter.  If you keep the frosting in the fridge for a bit, let it come up to room temperature to soften up a bit before using (around 1 hour).  I found my icing was quite stiff and popped my frosting bag!  So maybe I needed to warm it up a bit in my hands or perhaps add a little milk to loosen it up?

Caramel Peanut Glaze

1 cup brown sugar
50 g salted butter
1/2 cup cream

1 cup salted peanuts

1. Melt brown sugar and butter in a small saucepan stirring constantly over medium heat.

2.  When melted together, add cream and stir to mix.  Let the mixture bubble for about 1 minute (stirring).  Take off the heat and stir through salted peanuts. Let the sauce cool.

3.  Spoon the caramel peanut glaze on top of the frosted cupcakes.  If the caramel sets and is no longer oozy, microwave for 10 seconds to soften.

Assembling the cupcakes

1.  Once the cupcakes are completely cool, spoon the frosting into a piping bag fitted with the nozzle of your choice. I used a Wilton 1M tip and piped in a rose shape (instructions on how to do this here) but I reckon the old 1M swirl would be awesome too...the more frosting the better right?! 

2. Spoon some caramel peanut glaze over the frosting, bits oozing down the side only add to its appeal.

3.  Cupcakes will keep for around 3-4 days in an airtight container in the fridge.  Allow to come to room temp before serving.  Best served with friends.