Peanut Butter Cup Cupcakes

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Ingredients:
16 Tbls butter, unsalted cut into pieces
4 Ounce(wt)s chocolate, baking, bittersweet chopped
3 Ounce(wt)s cocoa powder, Dutch-processed
7 1/2 Ounce(wt)s flour, all-purpose
1 tsp baking soda
1 1/2 tsp baking powder
4 Large egg, whole
10 1/2 Ounce(wt)s sugar, white
2 tsp extract, vanilla
1 tsp salt, table
1 Cup sour cream
24 Each candies, TJ’s Dark chocolate mini PB cups

Tools Needed:
Norpro Stainless Steel Scoop, 56MM (4 Tablespoon)
Standard Size White Cupcake Paper Baking Cup Cup Liners 500 Pcs
Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
Wilton Disposable 16-Inch Decorating Bags, 12 Pack
Ateco #869 French Star Large Decorating Tip

Directions:
Adjust oven rack to lower-middle position and preheat to 350 degrees. (If you are using a non-stick muffin pan, heat the oven to 325 degrees) Line standard-size muffin pan with baking cup liners.

Combine butter, chocolate, and cocoa in medium glass bowl. Microwave the mixture at 50% power, stirring every 30 seconds until completely melted. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined.

Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack.

Cool to room temperature before icing, about 30 minutes.

Peanut Butter Buttercream ( Required ) :
2 Cups sugar, powdered
2 Cups peanut butter, creamy
5 Tbls Crisco, butter-flavored sticks
3/4 tsp extract, vanilla
1/4 tsp salt, Kosher
1/3 Cup cream, heavy

Directions:
Place the powdered sugar, peanut butter, Crisco, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment.

Beat on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.

Add the cream and beat on high speed until the mixture is light and creamy.

Frost each cupcake with desired amount of butter cream and top each with a mini peanut butter cup as decoration.

 

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