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Reese's Peanut Butter CupCakes
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| Author: |
Tricia May |
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| Date Added: |
01/28/2010 |
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Category:
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Desserts
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Description:
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Ridiculously decadent cupcakes taste just like Reese's Peanut Butter Cups (if the candy came with cake attached!). From _Food Network Magazine_.
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Ingredients:
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- 12 tbsp unsalted butter
- 1/2 cup cocoa powder
- 1 1/3 cups brown sugar
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup buttermilk
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup heavy cream, ** for the topping
- 10 oz peanut butter chips, ** for the topping
- 1 tbsp unsalted butter, *** for the glaze
- 6 oz milk chocolate, finely chopped, *** for the glaze
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Steps:
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- Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees. Line a 24-cup mini-muffin pan with liners (or 12 regular-size muffin cups). 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 (up to 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 mixtgure. In another bowl, whisk the buttermilk, egg, and vanilla; stir into the dry goods until just combined, but don't overmix.
- Divide the batter among the prepared cups, filling each 3/4 full. Bake until the cupcakes spring back when lightly touched, about 20-25 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 topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe swirled peaks onto each cupcake. Place in the freezer to stiffen while you make the glaze.
- Make the glaze: Put the butter, chocolate, and 3 tbsp hot water into a small, deep, microwave-safe bowl. Cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes, stirring every 30 seconds. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.
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