Take a bite of cupcake heaven! Tender chocolate cupcakes, stuffed with hot fudge sauce and topped with peanut butter mousse, these decadent Peanut Butter Hot Fudge Sundae Cupcakes won’t melt like ice cream…but you might need a glass of milk to wash them down!
HAPPY 2ND BIRTHDAY, MY LITTLE BLOG!
Technically, tomorrow is the big day, but I wanted to give you guys enough time to make a batch of these INSANELY GORGEOUS AND DELICIOUS Peanut Butter Hot Fudge Sundae Cupcakes so we can celebrate together! Last year, I shared my favorite Red Velvet Cupcakes, so I suppose it’s tradition now.
This year, I went a little crazy, what with the flavors and the fillings and the incredible peanut butter mousse icing….
Hold me. I might need some insulin.
I think there’s little argument that peanut butter and chocolate are a flavor match made in heaven.
Back in the day, Nana used to take me grocery shopping with her weekly, and I always knew that when we rolled up to the bakery, there’d be a cookie waiting for me if I behaved.
If I was really lucky, they’d have my favorite – peanut butter chocolate chip.
This was, of course, before peanut butter was such a polarizing food. Thanks to aggressive food allergies, that particular kind of cookie is no longer offered to little ankle biters. Or even big ones. I have to whet my appetite with peanut butter cups and chocolate covered peanuts.
Not that I’m complaining or anything.
If your kids are good to go on PB, they’ll be begging you to make these cupcakes again and again. Promise.
I’ll be honest – I wasn’t feeling too jazzed about hitting the two-year mark. At least, not to the point where I was going to make a big deal about it like I did last year. (If you’re just joining me and haven’t traveled back in time, I dedicated an entire week to recipes and giveaways in celebration of my first blogiversary.)
I have already admitted to being a little burned out, but it’s honestly just work-related. I’ve had such a hard time finding a balance in my life that I had to put something in the back seat, and sadly this little blog was the easiest candidate.
So here we are, celebrating this blog for just one day with its namesake – a crumby cupcake.
But, quite possibly, the best one I’ve shared yet.
The cupcake itself is incredibly moist, soft, and tender. Like…the softest cupcake you could ever eat, but strong enough to withstand a big pile of icing. How is that even possible??
The science of baking is an amazing thing. How cake flour, eggs, baking soda, and hot coffee could turn a thin batter into an incredible cake?
And then we fill them with hot fudge!
Store-bought is fine, I guess, but how often do you actually make your own ice cream toppings?? I highly recommend giving it a shot – it’s much easier than you might think, and if you’re anything like me, you’ll never use jarred hot fudge again.
And since it’s summer, hot fudge sundaes are totally in season, so it won’t go to waste if you make a double batch.
As far as peanut butter mousse goes.
If you’ve ever eaten or made peanut butter buttercream, you know how sweet it can be – sometimes overly so. These cupcakes needed a lighter touch, so this mousse has much less sugar than any buttercream could possibly ask for. Then it’s folded with whipped cream to fluff it up and make it sturdy enough to hold shape and support the literal cherry on top.
I took these to work (something I often do with baked goods I can’t possibly keep in the house if I expect to stay in shape) and they were devoured among full mouths and praise, along with a few “happy birthdays” from those who know what the occasion was.
And you know what? The way I felt seeing the happy smiles and satisfied sweet teeth reminded me why I started this blog in the first place. Not for fame or money or cookbook deals or my own show on the Food Network, but for bringing joy to others through something as simple as a cupcake.
Of course…I would totally welcome all those other things, too. Come at me, universe, I have enough treats for all.
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 eggs plus 1 yolk, room temperature
- 1 teaspoons pure vanilla extract
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1½ cups cake flour, sifted
- ⅔ cups sour cream
- ¾ cups hot coffee
- 5 oz chopped semisweet chocolate (or chocolate chips)
- 2 tablespoons plus 2 teaspoons cocoa powder
- 6 tablespoons light corn syrup
- 2 tablespoons plus 2 teaspoons granulated sugar
- 3 tablespoons heavy whipping cream
- 3 tablespoons water
- Pinch of salt
- 1½ tablespoons unsalted butter
- ½ teaspoon vanilla extract
- ⅔ cups heavy whipping cream
- 8 oz cream cheese, softened
- 1⅓ cups creamy peanut butter (regular, not the natural kind)
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
- Chocolate sprinkles, for garnish
- Chopped peanuts, for garnish
- Peanut butter cups, for garnish
- Maraschino cherries, for garnish
- Preheat the oven to 400 degrees F. Line 2 standard cupcake pans with 18-20 liners. Set aside.
- In a mixer fitted with a paddle attachment, or using a hand mixer, cream butter until smooth. Add the sugars, eggs, and vanilla and mix until fluffy, about 3 minutes. Add the cocoa, baking soda and salt; mix well.
- Add one cup of flour, then half the sour cream and mix. Repeat with the remaining flour and sour cream. Slowly add the hot coffee and mix until smooth. The batter will be thin.
- Fill cupcake liners ⅔ of the way. Place tins in the oven and drop the temperature to 350 degrees F. Bake 15-18 minutes, checking at 15 for proper doming. Cupcakes are done when a clean toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool in pan for 10 minutes, then move to cooling rack. When cool, use a cupcake corer or small knife to make a well in the center of each cupcake.
- Heat the chocolate in the microwave in a microwave-safe bowl, whisking every 20 seconds, until melted and smooth, 1-3 minutes. Whisk in cocoa until combined. Set aside.
- In a small saucepan set over medium heat, combine corn syrup, sugar, cream, milk, and salt. Bring to a simmer, stirring frequently, until thickened, about 3 minutes.
- Remove from heat and whisk in butter and vanilla. Cool the mixture slightly (2 minutes or so,) then whisk in the melted chocolate mixture until smooth. Set aside.
- In a chilled bowl, whisk the heavy cream until soft peaks form. Set aside in refrigerator until ready to use.
- Using a hand mixer, in a separate bowl, beat cream cheese and peanut butter until combined. Add milk and vanilla and mix until smooth. Add sifted powdered sugar and mix until combined and creamy, about 3 minutes.
- Fold half of the whipped cream into the peanut butter mixture until just combined, then add the rest and fold gently until combined and fluffy. Refrigerate at least 1 hour before using.
- Using a butter knife, "paint" the outer edge of each cupcake with some cooled hot fudge sauce. Dip the wet edges in sprinkles or chopped peanuts and set on a baking sheet to dry.
- Spoon hot fudge sauce into a piping bag and fill each cupcake to slightly overflowing.
- Fill a second piping bag (fitted with a star tip) with Peanut Butter Mousse and swirl on top of each cupcake, on the inside of the garnished edges.
- Top each cupcake with a drizzle of more hot fudge, sprinkles, peanuts, peanut butter cups, and a cherry. Serve with tall glasses of milk and enjoy!
I’m looking forward to sharing another year of delicious recipes with you all! Cheers!