准备

Make the cupcakes

• Position a rack in the center of the oven and heat the oven to 350°F. Line 20 standard-size muffin cups with paper liners.
• Whisk together the flour, baking soda, and salt in a medium bowl.
• 在另一个中等大小的碗中，将可可粉，水和糖蜜搅拌直至光滑。让混合物冷却直至加热，然后搅拌酸奶油和香草。
• 在装有搅拌器（或使用手持电动搅拌机的大碗中）安装的立式搅拌机中，以中高速搅拌糖和黄油，直到蓬松，大约3分钟。将速度降低至低，然后一次加入一个鸡蛋，每次添加后刮擦碗。
• 交替混合面粉和可可混合物，以三个添加的面粉开始和结尾。用手搅拌切碎的巧克力。
• Divide the batter among the cupcake liners (about 1/4 cup each). Bake until the tops spring back when touched and a toothpick inserted in the center comes out with moist crumbs attached, 18 to 20 minutes. Cool in the pan for 5 minutes, and then remove from the pan and cool completely on a wire rack.

做奶油

• Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or put them in a large bowl and have ready a handheld electric mixer).
• 在1夸脱的重型锅中，将糖和1/2杯水搅拌。用中高温煮，搅拌，直到糖溶解并开始沸腾。盖上锅，煮沸1分钟，使冷凝水从锅的侧面洗净任何糖晶体。取下盖子，将糖果温度计放在糖浆中。
• When the syrup reaches 215°F, begin beating the whites on medium-high speed until soft peaks form, about 1 minute. At this point, the sugar syrup should reach 234°F. If so, with the mixer running, carefully pour the boiling sugar syrup down the side of the bowl. (If not, turn the mixer off until the syrup reaches temperature and turn it on before adding the syrup.) With the mixer running, add the vanilla, molasses, and salt. Continue beating until glossy, stiff peaks form and the mixture cools to just warm, about 5 minutes.
• Reduce the speed to medium low. Beat the butter into the meringue a few pieces at a time (you don’t have to wait until fully incorporated before adding more), until all the butter is incorporated; don’t worry if the buttercream looks curdled at this point. Add the peanut butter and beat until the mixture is smooth and fluffy.
• Frost the cupcakes with the buttercream, and garnish with the peanuts and chocolate, if using.

提前提示

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.