Ingredients
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6 tablespoons unsalted butter, cut into 4 pieces
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3 ounces unsweetened chocolate, chopped
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1/2 cup packed golden brown sugar
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1/3 cup sugar
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2 large eggs
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1 teaspoon vanilla
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1/2 cup flour
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1/3 cup walnuts, toasted,chopped
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1/4 teaspoon salt
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1 cup powdered sugar
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3/4 cup creamy peanut butter (do-not use old-fashioned or fresh ground)
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1/4 cup unsalted butter, room temperature
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1/4 teaspoon vanilla
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1 1/4 cups semi-sweet chocolate chips, about 8 ounces
Instructions
- For cupcakes; Preheat oven to 350 degrees.
- Line standard (1/3 cup) muffin cups with paper liners (These are really better made in mini muffin tins.) Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in the top of double broiler set over simmering water.
- Stir until mixture is melted and smooth, Remove from water.
- Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time.
- whisk in vanilla, then flour, walnuts, salt and remaining 3/4 cup chocolate chips.
- Divide batter among muffin cups (about 1/4 cup each).
- Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes.
- Transfer cupcakes to rack and cool completely.
- Frosting; Put powdered sugar and the next 3 ingredients in a medium bowl.
- Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspons if frosting is to thick to spread.
- Spread frosting in swirls over tops of cupcakes, sprinkle with chocolate shavings or sprinkles.