chocolate velvet cupcakes with peanut butter swiss meringue buttercream

Time flies by so quickly and it is time for The Cake Slice Bakers to unveil what we have baked this month from the book we are currently baking from – “The Southern Cake Book” by Southern Living

When I saw the list of bakes from which we could choose, I knew immediately that I was going to bake the Chocolate Velvet Cupcakes. Yes, I simply could not resist the combination of chocolate and velvet. Never mind that “velvet” is not a flavor.

I like. 😛

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As usual, I frosted the cupcakes with a Swiss Meringue buttercream (SMBC) because American buttercreams don’t work very well in the heat in Singapore. As I always welcome the chance to try something new, I decided to pair this cupcake with a Peanut Butter SMBC. I think one simply cannot go wrong with chocolate and peanut butter. 

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Before making the cupcakes, melt the chocolate in a heavy-bottom pan over a ban marie. Once all the chocolate has melted, set this aside to cool.

In a mixing bowl, cream together butter and brown sugar. 

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Once the mixture is well-blended, add the eggs, one at a time, and mix until just blended after each addition.

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Add the melted and cooled chocolate, as well as the vanilla extract. Beat until combined.

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Add the dry ingredients and sour cream in the sequence flour-sour cream-flour. Beat at low speed after each addition.

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Add the hot water in a slow stream, beating at low speed until just blended.

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Divide the batter into the cupcake liners (here I am using my Tolovo Cupcake Pen to fill the liners) and bake the cupcakes at 170°C for 18-20 minutes, or until an inserted skewer emerges cleanly. 

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Cool in the trays for 15 minutes before transferring onto a wire rack to cool completely. Do not frost the cupcakes until they have cooled completely.

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Frost with the Peanut Butter Swiss Meringue Buttercream and top with crushed peanut and shaved chocolate.

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Simply beautiful!

I love these so much I made another batch to give away at Aden’s birthday party!

Chocolate Velvet Cupcakes With Peanut Butter Swiss Meringue Buttercream
Yields 24
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Ingredients
  1. 1 1/2 cups (260g) semi sweet chocolate chips
  2. 1 stick (113.5g) unsalted butter, softened
  3. 2 cups (400g) packed, light brown sugar - I reduced this by 50%
  4. 3 large eggs, at room temperature
  5. 2 cups (250g) plain flour
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1 cup (240ml) sour cream
  9. 1 cup (240ml) hot water
  10. 2 teaspoons (10ml) vanilla extract
To decorate
  1. crushed peanuts
  2. shaved chocolate
Instructions
  1. Before making the cupcakes, melt the chocolate in a heavy-bottom pan over a ban marie. Once all the chocolate has melted, set this aside to cool.
  2. In a mixing bowl, cream together butter and brown sugar.
  3. Once the mixture is well-blended, add the eggs, one at a time, and mix until just blended after each addition.
  4. Add the melted and cooled chocolate, as well as the vanilla extract. Beat until combined.
  5. Add the dry ingredients and sour cream in the sequence flour-sour cream-flour. Beat at low speed after each addition.
  6. Add the hot water in a slow stream, beating at low speed until just blended.
  7. Divide the batter into the cupcake liners and bake the cupcakes at 170°C for 18-20 minutes, or until an inserted skewer emerges cleanly.
  8. Cool in the trays for 15 minutes before transferring onto a wire rack to cool completely. Do not frost the cupcakes until they have cooled completely.
  9. Frost with the Peanut Butter Swiss Meringue Buttercream and top with crushed peanuts and shaved chocolate.
Notes
  1. I halved the recipe to make 12 cupcakes.
Adapted from The Southern Cake Book
Adapted from The Southern Cake Book
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

Always a pleasure baking with the Cake Slice Bakers.

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