Yield: Yields about 20 cupcakes
These dark, rich cupcakes topped with creamy, peanut buttery frosting will wow kids and grown-ups alike. The Italian meringue-based buttercream is soft and fluffy but holds up like a dream. You’ll need a candy thermometer to gauge the temperature of the sugar syrup used for the meringue.
Make Ahead Tips
You can bake the cupcakes a day before frosting them; keep covered at room temperature.
The frosted, garnished cupcakes can be stored, covered, at cool room temperature, for up to 2 days.
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I made half of this recipe, and the batter filled exactly 10 standard size cupcakes. I had to use my hand mixer to get the whites going (I still used 2 whites). They took exactly 18 minutes in my well heated electric oven. Yes, the frosting is a bit of work but OMG it was worth it. The cupcake is rich and moist without being too moist. The frosting is rich but not super sweet. The man of the house proclaimed them good enough to be a birthday cupcake. Yay, Nicole Rees, love your recipes!
These cupcakes are lot of work but worth the effort. The first try and the buttercream did not come out smooth. Bringing the sugar water to the right temp helped. Both times we ended up with chucks of butter. We are wondering if the butter should be taken out of the refrigerator prior to creaming.
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