Jumat, 12 Juli 2019
I originally deliberate to stuff those cupcakes with a peanut butter cup inside the middle. but, for the reason that cupcake batter is so skinny they sunk directly to the lowest and fixed to the liners. It was not quite. So I determined to simply top them with the peanut butter cups and i think they genuinely appearance higher that manner.
You’ll start out with my favored chocolate cupcake recipe. I’ve been using this cupcake recipe for some time now and it in no way fails. The cupcakes usually flip out fantastic chocolatey, soft, and that they live moist for days. if you want to apply a container mix for those cupcakes you can do that as nicely, but don’t permit selfmade cupcakes intimidate you! I promise they’re easy to make and you could mix the whole lot up in a single bowl.
The recipe will make sixteen cupcakes, so when you have 12-rely muffin pans you’ll need to bake them in separate batches. I surely sold a 24-be counted muffin pan some time back and i really like it. quite a few cupcake recipes make greater than 12 cupcakes, so it’s top notch with a purpose to bake them . if you don’t have one and love to bake, a 24-count number cupcake pan is a great investment. believe me!
And the ganache? Is it now not just so excellent dripping down the frosting on those cupcakes? I did a put up closing week about a way to make ganache and it’s extraordinarily clean. All you need is a touch chocolate, heavy cream, a microwave, and five mins. You do want to let the ganache cool some earlier than you spoon it over the frosting, so it doesn’t soften it.
Then, you’ll cut some miniature peanut butter cups in 1/2 and stick them on the cupcakes. you may leave the peanut butter cups off if you want or just buy a small bag to use. I truly love the extra little treat on top of the cupcakes. It’s like a dessert on top of a dessert!
INGREDIENTS
For the chocolate cupcakes:
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- ¼ cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- ⅓ cup (80 ml) oil
- ½ cup (120 ml) buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (120 ml) boiling water
- 1 teaspoon instant espresso powder optional
For the peanut butter frosting:
- 1/2 cup (115 grams) unsalted butter, softened
- 1 cup (250 grams) creamy peanut butter
- 2 cups (240 grams) powdered sugar
- 3 tablespoons (45 ml) heavy whipping cream
- 1 teaspoon vanilla extract
Optional toppings:
- Chocolate ganache
- 8 miniature peanut butter cups unwrapped and cut in half
INSTRUCTIONS
To make the chocolate cupcakes:
- Preheat oven to 350°F. Line two 12-count muffin pans with 16 cupcake liners and set aside.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add in the oil, buttermilk, egg, and vanilla extract and mix until just combined.
- Add the instant espresso powder to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is okay.
- Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.
To make the peanut butter frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth. Add in the peanut butter and continue mixing until well combined with the butter.
- Add in the powdered sugar, heavy whipping cream, and vanilla extract and mix on medium-high speed for about 1 more minute until the mixture is thick and creamy. Pipe on the cooled cupcakes, top each one with chocolate ganache, and half of a miniature peanut butter cup