{recipe} coca-cola cupcakes with salted peanut butter frosting
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Today is my coworker’s birthday! Perfect occasion to try out a new recipe from my Pinterest files.
Peanut butter and chocolate, does it get any better than that?
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Apparently, back it the day, people would put peanuts in their coke. It was a sweet and salty treat. I’ve never tried it but that is the inspiration behind these beauties.
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I finally got around to baking these at 10pm last night. Why do I do this to myself?
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Why does butter take so long to soften? Why do cupcakes take so long to cool?
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I think you’ll love these as much as my office does!
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coca-cola cupcakes with salted peanut butter frosting
adapted from: Sprinkle Bakes
Yield 12-14 cupcakes
Cupcakes:
- 1 cup Coca-Cola (cannot be diet)
- 1/2 cup unsweetened cocoa powder
- 4 tbsp. unsalted butter, cut into pieces
- 1/2 cup plus 2 tbsp. granulated sugar
- 1/4 cup firmly packed dark brown sugar
- 1 cup all-purpose flour
- 1/2 tsp. plus 1/8 tsp. baking soda
- 1/2 tsp. salt
- 1 egg
- Preheat the oven to 350F. Line a cupcake pan with baking papers.
- In a small saucepan, heat Coca-Cola, cocoa powder, and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.
- In a large bowl, whisk flour, baking soda, and salt together.
- In a small bowl, whisk egg until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture.
- Use a 1/4 cup measure to pour batter into the cupcake papers. Bake cupcakes for 20-25 minutes or until cake springs back when pressed in the middle.
- Allow cupcakes to cool completely before frosting.
Salted peanut butter frosting:
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1/4 tsp salt
- 3-4 tbsp. heavy cream
- 1/2 cup marshmallow creme
- Sea salt for sprinkling
- Chocolate sprinkles
- In the bowl of a stand mixer fitted with a paddle attachment, combine powdered sugar, butter, peanut butter and salt. Mix on low speed until just combined, then switch to high speed.
- Switch to whisk attachment. Add heavy cream one tablespoon at a time and beat until mixture is lightened and smooth. Add spoonfuls of marshmallow creme and fold in so that you can see swirls of marshmallow. Transfer to a piping bag or zip-top bag with the corner snipped. Pipe onto cooled cupcakes.
- Garnish with sprinkles and a sprinkling of sea salt.
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