I wanted to make these chocolate spiderwebs for Halloween this year and just needed the right recipe to showcase them. I decided to put them on top of these Brownie Cupcakes with Peanut Butter Frosting.
I love the chocolate peanut butter combination and the peanut butter gave the frosting an orange hue for Halloween. I should have added more powdered sugar to the frosting to make it fluffier, but didn’t want to lose the orange color. If you are using a natural peanut butter with no added sugar, start with 1 cup powdered sugar and slowly add 1/2 cup at a time until you reach the desired consistency.
To make the chocolate spider webs, melt white, semi-sweet, or dark chocolate on the stove in a double boiler or for short intervals in the microwave until smooth. Pour into a piping bag fitted with a small round tip or a ziploc bag with a small piece of the corner cut off. Line a baking sheet with parchment. On the parchment, draw a “plus sign +” with the melted chocolate. Draw an “X” over the plus sign. Starting near the center, connect the x and plus sign with slightly concave lines in a circular pattern. Repeat with the end points of the x and plus sign. Make the spider webs as small or large as you need for cupcakes or other decorations. Place in freezer for about 5 minutes to allow to harden.
Ingredients
1/2 cup (1 stick) unsalted butter, melted
3/4 cup light brown sugar
1 tablespoon vanilla extract
2 large eggs
2/3 cup all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup creamy peanut butter
1 cup powdered sugar
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream
Preheat oven to 375 degrees F and line 12 muffin tins with cupcake liners.
In a medium bowl, add hot melted butter. Whisk in sugar until smooth. Whisk in the vanilla extract and eggs.
In another medium bowl, combine flour, cocoa powder, baking powder, and salt. Slowly pour in the butter mixture and stir until combined.
Fill each prepared muffin tin with batter, 2/3-3/4 full. Bake in preheated oven until toothpick inserted in center comes out clean, 8-10 minutes. Let sit in pan for 5 minutes before removing to wire rack.
To make frosting, beat together peanut butter, powdered sugar, butter, vanilla, and salt until smooth. Beat in heavy cream until light and fluffy. Add more powdered sugar as needed to achieve desired consistency. Spread or pipe onto completely cooled cupcakes.
Adapted from Sally's Baking Addiction
https://tarasmulticulturaltable.com/brownie-cupcakes-with-peanut-butter-frosting/
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