Chocolate and Peanut Butter. What flavor combination could be more All-American than those two? Little did I know that it's popularity extended beyond the borders of the red, white and blue.
Case in point: Before heading to a work conference in Basel this past summer I had asked my co-workers if they wanted anything from the US. How surprised was I when they requested Reese's Peanut Butter Cups? Really....Reese's? Ironic since they live in a country that produces some of the best chocolate in the world.
So
I dedicate these Chocolate & Peanut Butter Cupcakes to my friends and
colleagues in the CH. The cupcakes are super easy to make (no mixer
required) and the addition of sour cream in the batter makes the crumb
really tender. For an extra treat I put a miniature Reese's peanut butter
cup in the center before baking. As for the frosting, I could have
gone the cynical route and made Swiss meringue, but instead I opted for
fuss free American style buttercream.
Makes 12 cupcakes
Dark Chocolate Cupcakes
8
tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup sugar (5 1/4 ounces)
1 teaspoon vanilla extract
1/2 cup sour cream (4 ounces)
1/2 teaspoon table salt
2 ounces bittersweet chocolate, chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup sugar (5 1/4 ounces)
1 teaspoon vanilla extract
1/2 cup sour cream (4 ounces)
1/2 teaspoon table salt
12 miniature Reese's Peanut Butter Cups candy, (optional)
Adjust oven rack to lower-middle position; heat oven to 350 degrees.
Line standard-sized muffin pan (cups have 1/2-cup capacity) with
baking-cup liners.
Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl
over saucepan containing barely simmering water; heat mixture until
butter and chocolate are melted and whisk until smooth and combined. 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 and whisk 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 homogenous and thick.
Divide batter evenly among muffin pan cups. If using,press one Reese's candy in the center of each cup. 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.
To frost: Mound about 2 tablespoons icing on center of each cupcake.
Using small icing spatula or butter knife, spread icing to edge of
cupcake, leaving slight mound in center. [TREATS NOTE: I find it's easier to pipe the frosting on using a decorating bag and large plain tip.]
Peanut Butter Buttercream
8
tablespoons unsalted butter, softened
1/2 cup smooth peanut butter (don't use old-fashioned or natural brand)
3/4 cups confectioners' sugar
Pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
1/2 cup smooth peanut butter (don't use old-fashioned or natural brand)
3/4 cups confectioners' sugar
Pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
In standing mixer fitted with whisk attachment, beat butter and peanut
butter at medium-high speed until smooth, about 20 seconds. Add
confectioners' sugar and salt; beat at medium-low speed until most of
the sugar is moistened, about 45 seconds. Scrape down bowl and beat at
medium speed until mixture is fully combined, about 15 seconds; scrape
bowl, add vanilla and heavy cream, and beat at medium speed until
incorporated, about 10 seconds, then increase speed to medium-high and
beat until light and fluffy, about 4 minutes, scraping down bowl once or
twice.
OMG, I love reeses, defo trying out this recipe!
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