Monday 25th February was National Cupcake Day. Well, it was for SPCAs and Humane Societies across Canada, who encourage the baking and selling of cupcakes as a way to raise money.
As Qanik was fortunate to have one of his images chosen to be part of the 2019 campaign it seemed only fair that I do my bit too.
So, having chosen the Victoria Humane Society as my nearest participating society, I had to decide on what cupcakes I was going to make and then get people, mostly work colleagues, to purchase them!
I decided on giving potential buyers the option of three different flavours:
- Strawberry Lemonade Cupcakes
- Dark Chocolate Cupcakes with Peanut Butter Frosting
- Vanilla Cupcakes with Nutella Buttercream
The orders started making their way to me and, on Sunday, I spent most of the day baking and icing 89 cupcakes! The flavour that received the most requests was the Dark Chocolate with PB Frosting so here it is for you to make and try for yourself!
Ingredients
For the Cupcakes
- 8 tablespoons unsalted butter, cut into 4 pieces
- 2 ounces bittersweet chocolate (finely chopped)
- ½ cup Dutch-processed cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- ½ cup sour cream
For the Peanut Butter Frosting
- 1 cup icing sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter (at room temperature)
- ¾ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ⅓ cup heavy cream
Directions
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Make the Cupcakes: Adjust oven rack to lower-middle position and pre-heat to 350˚ F. (If you are using a non-stick muffin pan, heat the oven to 325˚ F.) Line standard-size muffin pan with baking cup liners.
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Combine butter, chocolate, and cocoa in a medium heatproof bowl. Set the bowl over a saucepan containing barely simmering water; heat the mixture until the butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
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In a small bowl, whisk together the flour, baking soda and baking powder.
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In a medium bowl, whisk the eggs then add the sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of the flour mixture over the chocolate mixture and whisk until combined; whisk in the sour cream until combined, then sift remaining flour mixture over and whisk until batter is fully mixed and thick.
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Divide the batter evenly among the muffin pan cups. Bake until a skewer inserted into centre of the cupcakes comes out clean, approx. 18 to 20 minutes.
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Cool cupcakes in the muffin pan on a wire rack for 15 minutes. Remove the cupcakes and set on wire rack to cool to room temperature before icing, about 30 minutes.
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Make the Peanut Butter Frosting: Place the icing sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high-speed until the mixture is light and smooth.
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Assemble the Cupcakes: Frost the cupcakes with an offset spatula, or with a decorating tip (I used a Wilton 1M tip and a rose pattern). Store at room temperature in an airtight container for up to 4 days.
Want to know how to frost in a rose pattern? Check out this quick video tutorial.
My cupcakes were a success and I managed to raise over $300.00 for my chosen charity. Next up are muffins and dog treats for Treat Week for the Sea to Sky BC SPCA!
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