A few days ago I made chocolate chip cupcakes, but something went wrong and they turned out not very good. It already happens!
I usually get terribly upset when something doesn’t work out the first time, especially in cooking.
Not only was time wasted, but also the products were spoiled. And if you were preparing to receive guests, then everything is completely bad. Therefore, I decided to study this topic up and down.
And you know what?
I got the perfect cupcakes, so I’m in a hurry to gladly share information with everyone.
So, if you are looking for a small snack that will satisfy your craving for chocolate and peanut butter, then Peanut Butter Chocolate Chip Cupcakes are perfect for you.
Let’s look at the main points.
The main reason chocolate chips sink to the bottom of a pie or cake is, because it is too heavy. And the dough is too thin, and it cannot hold the chocolate. Of course, Newton is to blame for everything with its gravity!
How do you keep chocolate chips from sinking in cupcakes?
There are several ways to get around all the laws of physics and still achieve beautiful cupcakes and even chocolate distribution in chocolate chip cupcakes.
First, evaluate the condition of your dough. Is it too liquid? Maybe you should add a little more flour for a denser consistency that can hold your chocolate chips.
Secondly, choose mini chocolate chips. The less weight, the greater the likelihood that they will not have time to drown.
Thirdly, add chocolate chips to the dough at the last minute, pre-roll them in flour. Dry flour will cling to the batter and the texture will be uniform. By the way, this method works perfectly in other recipes. Try it with nuts, fresh berries, and dried fruits.
Preparation Tips for Peanut Butter Chocolate Chip Cupcakes:
- Peanut icing can be applied with a spoon. Or cool a little in the refrigerator and apply beautiful patterns with a pastry syringe.
- To make the icing chocolate, add a few tablespoons of cocoa powder. Beat until smooth, if the mass is too thick, add a little milk.
How to store Peanut Butter chocolate chip cupcakes?
If you do not want to eat all your muffins on the day of preparation, then store them in the refrigerator. They will have a great time there for up to three days. Without the icing, you can store them for one or two days in a box with a lid or covered with cling film to prevent cupcakes from drying out.
Can cupcakes be frozen?
Cupcakes without icing can also be frozen and stored in the freezer for up to 3 months. Before serving, let them thaw the night in the refrigerator, and then several hours at room temperature.
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HOW TO MAKE EASY PEANUT BUTTER CHOCOLATE CHIP CUPCAKES
Peanut Butter Chocolate Chip Cupcakes
- Peanut Butter Chocolate Chip Cupcakes
- 1 cup unbleached all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter, at room temperature
- 3/4 cup smooth all natural peanut butter, at room temperature
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 cups semi-sweet chocolate chips
- Peanut Butter Frosting
- 6 ounces unsalted butter, room temperature
- 1/2 cup confectioners’ sugar
- 1/2 tsp salt
- 1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
- 1/2 tsp pure vanilla extract
- 1/2 cup whole milk
- For cupcakes:
- Preheat the oven to 350 degrees F.
- Beat butter and sugar with a mixer until light and fluffy.
- Add eggs and beat until smooth.
- Slowly mix with peanut butter.
- Combine flour, baking powder and salt in a separate bowl. Sift. Add half the flour mixture to the butter.
- Pour in milk and vanilla, continue to mix.
- Add the remaining flour mixture and at low speed mix everything until smooth.
- Add chocolate chips and mix by hand.
- Fill the forms 3/4 with the dough and bake for about 22 minutes until the edges turn golden.
- For glaze:
- Beat the butter and peanut butter in a mixer until a smooth creamy paste is obtained.
- Add icing sugar, salt and a little milk, mix until fully turned on. Add extra milk only if necessary for a softer consistency. If you need to make the glaze thicker, then add icing sugar.
- Frost the cooled cupcakes. Garnish with melted chocolate or caramel topping if desired.
- When preparing the dough for cupcakes, use the mixer only to beat butter and eggs.
- When adding the rest of the ingredients, use a hand whisk.
- Add the chocolate chips at the very end and put the molds in a well preheated oven.
Can I add chocolate chips to the cupcake mix?
- Knead your muffin dough or make it out of the mix. There are two ways.
- Put your chocolate chips in the finished dough, mix with a spatula and bake immediately.
- Put part of the dough into a mold, pour chocolate chips, cover with another part of the dough and bake.
How do you keep cupcakes from sinking?
1. Check how old your baking soda or baking powder is.
You can check the age of your soda by mixing it with vinegar and hot water. if bubbling – all is well, use.
If not you can throw it away, it is no longer suitable.
2. Measure the baking soda or baking powder accurately.
Follow the directions in the recipe exactly. If you add too much soda, the dough will grow strongly and may even pour out of the mold, and then it will be blown away. Not enough soda will make your pastries flat.
3. Do not overdo the test.
Over mixing can add too much air to the dough. Learn to mix cupcake batter until the ingredients are combined, and nothing more. I like using a silicone spatula and folding the ingredients, rather than using a mixer that can break the ingredients to death.
4. Filling the pan definitely matters.
Fill your 3/4 baking dish. This is the golden rule.
5. The temperature in the oven.
This piece is a little tricky but provides a delicious cupcake. Preheat the oven to 400 ° F, regardless of what is written in the recipe. Once the edges are browned, reduce the temperature to the one indicated in the recipe. Thus, the center of the cupcake can rise separately from the edges, giving you the desired shape.
6. The oven door was invented for good reason.
Do not open the oven door while muffins are baked. Opening the oven door leads to a sharp drop (decrease) in temperature and your cake will instantly lose shape.
The main reason chocolate chips sink to the bottom of a pie or cake is because it is too heavy. And the dough is too thin, and it cannot hold the chocolate. Of course, Newton is to blame for everything with its gravity!