Peanut Butter♥Chocolate CupcakesJanuary 24, 2008 at 6:39 PM | Posted in cupcakes | 36 Comments
Tags: chocolate glaze, peanut butter
Its all Nikki‘s fault! I have that stupid song stuck in my head.
“Peeeeannnut… peanut butter… and JELLY!”
(I always sing the “jelly” part very emphatically. I have no idea why!? haha)
I was singing that song when my husband came home from work and he immediately got excited. “Are you baking peanut butter cupcakes?” When I said no and explained about how I got the song stuck in my head, he looked so crestfallen that I knew I had to find a recipe for him. This isn’t peanut butter and jelly but I have a feeling he won’t mind. Am I great wifey or what? ;)
PUBLIC SERVICE ANNOUNCEMENT: You’ll notice that there’s a banner to a Valentine Blog Event that fellow foodie, Zorra, is hosting. Even though my entry might not be as heart-elaborate as some of the current entries (Nina’s heart turtle cheesecakes are freaking fabulous!), I thought it was “heart” enough to enter my cupcakes anyways.
Check out the other entries here.
(Recipe from ::cupcakes!:: by Elinor Klivans | photos from me!)
Peanut Butter w/ Chocolate Glaze Cupcakes
Makes 12 cupcakes
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, softened
3/4 cup smooth peanut butter, room temp
1 cup brown sugar
1 tsp vanilla extract
1/2 cup milk
For chocolate glaze
1/4 cup heavy whipping cream
1 tbsp unsalted butter
1 cup milk chocolate chips
1/2 tsp vanilla extract
To make cupcakes
Preheat oven to 350F. Line muffin tin cupcs with paper cupcake liners
Sift flour, baking powder and salt into a medium bowl and set aside
In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth.
On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth.
Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpic inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack.
To make chocolate glaze
In a medium saucepan, heat the cream and butter over low heat until the cream is hot adn the butter has melted. The mixture should form tiny bubbles and measure about 175F on a thermometer; do not let it boil.
Remove the pan from the heat, add the milk chocolate and let it sit in the hot cream for 30 secs to soften. Add the vanilla and whisk the glaze until it is smooth and all the chocolate has melted. (Return the glaze to low heat if necessary to melt the chocolate completely, whisking constantly.) The glaze should be thick enough to hold its shape when spread over the cupcakes. If it is too liquid to spread, let it sit at room temp for 5-15 minutes, depending on the temp of your kitchen.
Using a small spatula, spread 1 tbsp of glaze over the top of each cupcake. (Garnish with a pink fondant heart)
The cupcakes can be covered and stored at room temp for up to 3 days.
Husband rating: A+++
He loves peanut butter and chocolate so this is the perfect cupcake for him! You don’t even wanna know how many he ate! Let’s just say its good that I don’t put calories on my cupcake recipes. LOL.
Wifey rating: A
I liked this cupcake alot but I am sure I’d *love* it if I was more of a peanut butter fan like my hubbie.
Other rating: A+
My dear friend, Rachel, was my non-hubbie guinea pig for this cupcake recipe and I have a feeling… well… I think the picture says it all! teehee.
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