Thursday, April 27, 2017


2 cups sugar
1 3/4 cups all-purchase flour
3/4 cup baking cocoa
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup buttermilk
1 cup strong brewed coffee, room temperature
1/2 cup canola oil
2 eggs
1 tsp vanilla extract

1/2 cup creamy peanut butter
3 tbsp unsalted butter, softened
1 cup confectioners' sugar
2 to 4 tbsp 2% milk

2 cups (12-oz) semisweet chocolate chips
1/2 cup heavy whipping cream

Peanut Butter Frosting:
1 cup packed brown sugar
4 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla extract
2 cups unsalted butter, softened
1/3 cup creamy peanut butter

Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners; set aside

In a large bowl, combine the first six batter ingredients. Whisk the buttermilk, coffee, oil, eggs, and vanilla until blended; add to dry ingredients until combined. This batter will be very thin. Fill the muffin cups 2/3s full.

Bake at 350 degrees 18-20 minutes or until a toothpick inserted near center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

To make filling:
In a small bowl, cream peanut butter, butter, confectioners' sugar and enough of the milk to achieve piping consistency. Using a pastry bag or a plastic bag with a small whole cut in one corner, insert a small round piping tip. Fill bag with filling. Insert the tip into the top center of each cupcake; pipe about 1 tablespoon of the filling into each.

To make ganache:
Place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over the chocolate and whisk until smooth. Dip the top of each cupcake into the ganache; place on wire racks to set.

To make frosting:
In a heavy saucepan, combine the brown sugar, egg whites, salt and cream of tartar over low heat. Using a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees, about 8 to 10 minutes. Pour into a large bowl, add vanilla. Beat on high until stiff peaks form, about 5 minutes.

Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few minutes. Continue adding butter and beating until smooth. Beat in peanut butter 1 to 2 minutes or until smooth.

Place frosting in a plastic or pastry bag with large star tip; pipe onto each cupcake. Garnish with chocolate curls, if desired.

Store in an airtight container in the refrigerator. Let stand at room temperature before serving.

Yield: 2 dozen
Note: This recipe and picture are from a 2013 cupcake booklet. This is the creation of a lady in Mississippi.

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