This recipe is from the Jan/Feb 2010 issue of Food Network Magazine. I highly recommend it! It tastes very similar to a Reese’s Peanut Butter cup.
Ingredients
Batter:
12 Tbsp butter
½ cup Cocoa Powder
1 1/3 cup packed Dark Brown Sugar
1 1/3 cup All-Purpose Flour
½ tsp Baking Powder
¼ tsp Baking Soda
½ tsp Salt
1/3 cup Buttermilk
1 Egg
1 tsp Vanilla Extract
Topping:
½ cup Heavy Cream
1- 10 oz bag Peanut Butter chips
Glaze:
1 Tbsp Butter
6 ounces Milk Chocolate, finely chopped
Start Preparing
- Make the cupcakes: Preheat oven to 350 degrees. Line muffin tin with 14 paper liners.
- Combine the butter, cocoa powder and ¼ cup water in a microwave safe bowl; cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in brown sugar.
- In separate large bowl, whisk together flour, baking powder, baking soda and salt. Whisk in the warm cocoa mixture.
- In another bowl, whisk together buttermilk, egg and vanilla; stir into the batter until just combined- do not over mix!
- Using a ¼ cup measurer, divide the batter among the prepared cups. Bake for 20-23 minutes or until toothpick inserted comes out clean. Allow cupcakes to cool before topping.
- Make the topping: In a saucepan, bring the cream to a simmer on medium-low heat, then pour over the peanut butter chips. Let stand for 5 minutes or until chips have melted. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, and then beat with a mixer until fluffy. Transfer to a pastry bag and using a 1-inch round tip, pipe peaks onto each cupcake. Place in the freezer while preparing glaze.
- Make the glaze: Put the butter, chocolate and 3 Tbsp hot water in a small, deep microwave-safe bowl, cover with plastic wrap. Microwave for 2 minutes or until chocolate melts; Whisk until smooth.
- Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes. Store cupcakes in the fridge.
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