Thelma's Chocolate Cupcakes

By • July 16, 2012 • 10 Comments



Author Notes: An ode to my dear grammy with a peanut buttery twist for my dear husband. I converted her recipe into grams, since I; very unlike her, love to be technical. darksideofthespoon

Makes 3 dozen cupcakes

Thelma's Chocolate Cake

  • 2 cups sugar, brown or white (454g)
  • 2 cups all purpose flour (272g or 9oz)
  • 2/3 cups high quality cocoa powder, like valrhona (90g)
  • 1 teaspoon fine sea salt (6g)
  • 1 1/2 teaspoon baking powder (8g)
  • 1 teaspoon baking soda (6g)
  • 2 large eggs, room temperature (100g)
  • 1/2 cup room temperature melted butter (120g)
  • 1 cup old coffee, though water will do (240ml)
  • 1 cup buttermilk, though plain milk will do (240ml)
  • 2 teaspoons pure vanilla extract (10g)
  1. Preheat your oven to 350 degrees and prepare your cupcake pan with liners.
  2. Sift your flour, cocoa, baking soda and baking powder into a large bowl. Add your sugar and salt - whisk until combined. Set aside.
  3. Measure out your buttermilk, coffee, melted butter, eggs and vanilla and add to dry ingredients. Whisk for 1-2 minutes until there are no lumps.
  4. Fill your cupcake liners 2/3 high with batter and bake for 10 - 12 minutes until they bounce back when touched OR when a toothpick comes out clean. Let them cool, or if you're impatient like I am, put them in the freezer for a few minutes.

Peanut Butter Swiss Buttercream

  • 1 1/4 cup white sugar (250g)
  • 5 large egg whites, room temperature (should weigh out to 150g)
  • 1.5 teaspoons vanilla (7g)
  • 3 sticks room temperature butter, cut in small cubes (340g)
  • 3/4 cups (or more) peanut butter, to taste
  • 1/4 lemon for cleaning bowl
  • pinches salt
  1. Add your egg white and sugar to a very clean bowl over a double boiler. Whisk them until the sugar is completely dissolved and the mixture is quite hot.
  2. Using a stand mixer, clean the bowl with a few drops of lemon and wipe dry with a clean, new cloth. Whip the hot sugar and whites into a fluffy meringue for as long as it takes until the meringue is room temperature, not hot.
  3. While still whisking, slowly add your room temperature butter one cube at a time until it's thoroughly incorporated. Add your vanilla and salt. Follow with your peanut butter, tasting inbetween additions. You can really add as much or as little as you like.
  4. Pipe or use an offset to decorate your cupcakes. Make sure the cupcakes are completely cooled or the icing will slide off - disastrous!
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Comments (10) Questions (0)

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7 months ago Melania

Looks like a clean ("healthy") recipe and sounds delicious! Can't wait to try this, and thanks for sharing! :) Do you think I can substitute with coconut palm sugar?

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7 months ago darksideofthespoon

Thanks! Coconut palm sugar should be fine instead of granulated. I don't bake with it much but google tells me it can be used 1:1 to white sugar.

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about 1 year ago Herminia

Where do you get your chocolate ball sprinkles? Thanks for the awesome recipe!

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about 1 year ago darksideofthespoon

I hope you enjoy it! They're chocolate covered puffed quinoa pearls and I found them randomly at a local health food store called Community Natural Foods here in Canada. I've worked with chocolate covered puffed rice lots too, which would probably be easier to find... I'd suggest looking online. It is a great garnish and adds wonderful texture to desserts.

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about 1 year ago crazydriver74

Thank you so much! looking forward in making it:)

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about 1 year ago crazydriver74

question: can i omit the peanut butter and substitute with something else?

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about 1 year ago darksideofthespoon

Absolutely. This makes a wicked vanilla icing, or alternatively, for chocolate icing - melt 1 cup of chopped dark chocolate and mix in at the very end.

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about 1 year ago darksideofthespoon

Additionally, if you make chocolate icing, make sure the melted chocolate is pretty warm when you add it, or it'll seize. If the icing seems a little runny, just put it in the fridge for a few minutes and it should thicken right up again.

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over 1 year ago Swimkitty

Ok. Great ingredient list but the directions need to be divided into two parts. One if you are using a double boiler and procedures. Then part two if you are using a mixing bowl. Very confusing and I don't want to read over and over again. I am sure it will be delicious but some clarity in the directions make for a flawless experience.
Thank you.

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over 1 year ago darksideofthespoon

For sure, I'll edit the recipe and clarify. Sorry for the confusion!