As for the peanut butter topping? AH-MA-ZING. Sir Sunderland is sticking pretty strong on our "one cupcake" rule we have here in our house, but he has to go to bed sometime, right?
Articles sent to me from my Mom from her Food Network Magazine (Thanks Mom!)
Prep Time:
1 hr 10 min
Inactive Prep Time:
15 min
Cook Time:
20 min
Level:
Easy
Serves:
24 servings if mini, 12 if regular sized *Edited to Add* You should definitely make these mini!!! I just ate one regular sized cupcake and it's a total sugar BOMB in the gut. A mini would have eased into the gullet much smoother*
Ingredients
For the Cupcakes:
12 tablespoons unsalted butter, cut into pieces not necessary as you're sticking it in a bowl and microwaving it
1/2 cup Dutch-process cocoa powder
1 1/3 cups packed dark brown sugar
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 large egg, at room temperature
1 teaspoon vanilla extract
For the Topping:
1/2 cup heavy cream
1 10-ounce bag peanut butter chips found in Wal*Mart baking section
For the Glaze:
1 tablespoon unsalted butter
6 ounces milk chocolate, finely chopped or milk chocolate chips. Once again, you're just going to microwave it.
Directions
Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line a 24-cup mini muffin pan with paper liners. Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don't overmix.
Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip (I didn't use a tip and cut the point of the pastry bag at 1 inch) and pipe peaks onto each cupcake. Place in the freezer while you make the glaze.
*Edited to add * Piping the peanut butter mixture not only looks a little unappetizing, but puts a little bit too much peanut butter on each cupcake. Next time I am going to try and spread the mixture on top, instead of piping*
Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip (or drizzle, I lost a couple tops to cupcakes dipping into the chocolate) the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.
Printed from FoodNetwork.com on Sun Apr 11 2010
If you make these puppies (which I highly recommend you do, like NOW) be sure to share your link on my Cupcakes Made by You tab.
I'm participating in
17 comments:
I just saw your comment come thru! I hope you don't feel like I'm stalking you.Lol. Those cupcakes look AMAZING and of course they are VERY COOL!! Seriously...I shouldn't be looking at these right now. I've already eaten a whole symphony bar today.
Mmmm mmmm mmmm...
Andy
Poppies at Play
Wow.... YUM! Will have to remember to try these! Thanks for sharing!
Visiting from Toot Your Horn Tuesday!
-Ann Marie
Holy Wow. These are SO pretty :) I love the picture that is 'not a dramatization' So funny : )
Hi, Stopping by from SITS. Oh my goodness...how could I eat just one? Check out my calorie free cupcakes on my blog momentsinaneye.blogspot.com
Yours look amazing Thanks for sharing.
Oh my! Those look amazing! I'm so glad you came back and joined in the fun at Cupcake Tuesday!
Hope to see you again!
~Liz@HoosierHomemade
These look delicious! Maybe a little time-intensive with 3 under 5 underfoot, but still... YUM! Reeses are my husband's absolute favorite. Might have to try them just for him. Thanks for sharing!
Oh my gosh, these look awesome!!! Thank you for sharing.
I would love it if you joined my "Saturday is Crafty Day" party starting on April 24th! Stop by my blog for details.
These look delicious! I can't wait to try them! I'll be featuring them on my blog this Saturday - thanks for linking up!
http://sumossweetstuff.blogspot.com
Those look amazing! I LOVE peanut butter and chocolate together; in any form!
I was hoping to see you back today! Still looking fabulously delicious!!!
Oh my gracious! This is definitely going in the MUST TRY SOON file of recipes. YUM!
I was just walking past my kids' leftover Easter candy, trying to be strong, and now I see these amazing cupcakes. They look SO good!
Thanks for linking up to Make it Yours day!
Hope your weekend is great!
ooooooh, these look YUMMY! I'll have to file this away in my "to-make-soon" file!
We have a friday fun finds party that's still going- we'd love it if you'd link up!
Oh goodness, I should not have looked at this!
My goodness - You had me at peanut butter! Looks so yummy! Stop by the Sunday Showcase party if you get a chance - I'll be thinking about these until I get around to making them!!
Mmmm, chocolate and PB, how can you go wrong?! Must be deelish, look like it!
Thanks for joining my Flaunt it Friday party. I'm following you now. Hope to see you back Friday! :)
These sound off the hook fabulous!
Post a Comment