Chocolate cake (or cupcakes) with sweet peanut buttercream frosting is a favorite in our home for birthdays and other special occasions. The trick to making them is actually pretty simple, here’s our secret…
Prepare cupcakes or a chocolate cake from your favorite recipe (seriously, any of them will do, the real star of the show is the buttercream frosting anyways!) Let the cake/cupcakes cool completely before attempting to frost them.
1 cup unsalted butter, room temperature
1 heaping cup creamy peanut butter (we use JIF or skippy)
3 cups powdered sugar
1/2 cup heavy cream
pinch of salt
Hopefully you have a stand mixer at your disposal. Cream the peanut butter and butter together until completely smooth. Do not melt the butter, it should be room temperature.
Add half of the powdered sugar, scraping down the sides as it mixes. Then add the remaining powdered sugar and mix until using the whisking attachment, just until it’s combined.
With the mixer on low/medium slowly pour the heavy cream in whisking well to combine until the frosting is light and fluffy.
Sprinkle lightly with the salt and then whisk it in as well.
This sounds like it takes a long time, but the whole process is really just about 6-8 minutes.
Spoon the frosting into frosting bags (or you can use ziploc bags) and frost the cupcakes. Decorate the tops with a couple mini reese peanut butter cups and a drizzle of caramel or hersheys chocolate syrup just prior to serving.
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