Are any of you still snowed in? I sure hope not. This winter those of us on the west coast of British Columbia got a taste of real winter. You know the kind with several feet of snow on the ground; school closures; freezing rain; stuck cars; power outages, and then some. Well, for those of you who put up with this every winter, I take my hat off to you! I can’t do it. I am so accustomed to mild, gentle winters that my body goes into shock, and something akin to depression sets in. And when the frigid conditions endure on for a month like it did this year, well, I have to do something desperate…. Like bake the most decadent thing I can dream of. Only then does the gloominess begin to abate. This recipe was the ticket this year! The creamy, salty-sweet, chocolate-peanutty mélange of these cupcakes went straight to my brain and hit the “re-wire” button. Poof – depression gone! And the most wonderful thing was that the recipe made enough cupcakes for subsequent dosages, just incase the depression started to creep back in!
I found this recipe in the most delightful little cookbook called “Sea Salt Sweet” by Heather Baird. Ms. Baird topped her cupcakes with a dusting of Sel Gris, which would be wonderful, but my peanuts were nice and salty so it worked for me.
One note: The quantities for the frosting are huge. You can either cut it back, or make it as it is written and store the remainder of the frosting in the fridge to recharge your batteries after hours of shovelling snow!
I will be sharing this decadence with my buddies at Fiesta Friday (Co-hosted by Anugya @
Peanut Butter Coca-Cola Cupcakes
1 cup (240 ml) Coca-Cola
½ cup (50 g) unsweetened cocoa powder
4 tablespoons (60 g) unsalted butter, cut into pieces
½ cup + 2 tablespoons (120 g) granulated sugar
¼ cup (60 g) firmly packed dark brown sugar
1 cup (120 g) all-purpose flour
½ teaspoon + 1/8 teaspoon baking soda
½ teaspoon fine-grain sea salt
1 large egg
Salted Peanut Butter Frosting:
4 cups (480 g) confectioner’s sugar
8 ounces (230 g) unsalted butter, softened
1 cup (260 g) natural creamy peanut butter
¼ teaspoon fine-grain sea salt
3 to 4 tablespoons ( 40–60 ml) heavy whipping cream
Sel gris for sprinkling
Preheat oven to 350°F.
Line 12 wells of a standard cupcake pan with paper liners.
In a small saucepan, heat the Coca-Cola, cocoa powder, and butter over medium heat until the butter is melted. Add the two sugars and whisk until dissolved. Remove from the heat and let cool for 5 – 7 minutes, until it stops steaming.
In a large bowl, whisk together the flour, baking soda and salt.
In a small bowl, whisk the egg until foamy. Then whisk in the cooled Coca-Cola mixture. Gently stir the flour mixture into the liquid mixture.
Divide the mixture evenly among the cupcake liners, filling no more than ¾ full. Bake for 25 minutes, or until the cakes spring back when pressed in the middle.
Transfer the cakes to a cooling rack and allow to cool completely before frosting.
To make the frosting, combine the confectioner’s sugar, butter, peanut butter and salt in a large mixing bowl. Beat with an electric mixer on low speed until just combined, then switch to high speed and beat until light and fluffy.
Add the whipping cream 1 tablespoon at a time and beat until the mixture is lightened and smooth. Transfer to a piping bag fitted with a ½ inch plain decorator tip. Or just use a zip-lock bag with the corner snipped off. Pipe the frosting onto the cupcakes.
Sprinkle with chocolate sprinkles, salted peanuts and/or a sprinkling of sel gris.