Chocolate PBJ Cupcakes
- Level: Intermediate
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 503
- Total Fat
- 21
- Saturated Fat
- 9
- Carbohydrates
- 75
- Dietary Fiber
- 2
- Sugar
- 60
- Protein
- 8
- Cholesterol
- 16
- Sodium
- 277
- Total: 2 hr (includes cooling, chilling and freezing time)
- Active: 45 min
Ingredients
Cupcakes:
1 1/4 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup buttermilk, at room temperature
1/2 cup creamy unsweetened peanut butter
1/4 cup melted refined coconut oil or neutral oil
1 1/2 teaspoons vanilla extract
1 large egg
1/4 cup strawberry jam
Meringue Frosting:
6 large egg whites
1 1/2 cups granulated sugar
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1/4 cup freeze-dried strawberry powder
1 1/2 teaspoons vanilla extract
Assembly:
10 ounces semisweet chocolate
3 tablespoons refined coconut oil
Directions
Special equipment:
a 12-cup muffin or cupcake tin; 12 cupcake liners, an 18-inch piping bag; a large round piping tip- Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
- For the cupcakes: In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, peanut butter, oil, vanilla and egg. Create a well in the center of the dry ingredients and add the wet ingredients. Using a stiff spatula, mix the batter until evenly combined.
- Pour the batter into the prepared muffin tin and bake until the center is springy; begin checking at 18 minutes. Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely.
- Add the strawberry jam to a small piping bag or zip-top bag. Set aside.
- Once cooled, insert an apple corer into the middle of each cupcake to create a well. Pipe the strawberry jam into each well to create a strawberry center.
- For the meringue frosting: In a double boiler, add the egg whites, sugar, cream of tartar and salt and whisk to combine. Heat over medium until the egg mixture reaches 175 degrees F on a candy thermometer. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat to stiff glossy peaks. Add the strawberry powder and vanilla and whisk until just combined.
- Transfer the meringue frosting into a large piping bag fitted with a large round piping tip. Pipe the frosting onto the cupcakes and freeze until firm; begin checking at 30 minutes.
- For the assembly: In a heat-safe mixing bowl set over a saucepan of barely simmering water (or, use the microwave), add the chocolate and coconut oil. Stir until melted. Remove from the heat and cool to room temperature. Dip the cupcakes into the chocolate and refrigerate to firm up.