Wednesday, September 30, 2015
Peanut Butter and Chocolate Cupcakes with Butter Toffee Peanuts
by Sarah Kwan of The Garden of Earthly Delights
3/4 cup cake flour
1/2 cup cocoa powder
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
3/4 cup vegetable oil
1/2 cup milk
12 mini peanut butter cups (plus more for decorating cupcakes)
Line a 12-piece muffin tin with cupcake liners.
Preheat oven to 350°F.
Sift together cake flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a large bowl, whisk together egg, vegetable oil, and milk.
Add dry ingredients to egg mixture, whisking lightly until combined.
Divide the cupcake batter evenly into the muffin tin.
Add a mini peanut butter cup into the center of each cupcake.
Bake for 18 minutes, then let cool thoroughly before icing.
Peanut Butter Icing:
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar
Pinch of salt
1/4 cup water
1 cup butter, slightly softened
1/2 cup smooth peanut butter
Whip the egg whites in a large bowl on low speed until foamy, with even small bubbles.
Add the cream of tartar and continue whipping, until the egg whites form glossy peaks.
In a pot, heat sugar, salt, and water over medium-high heat, until it reaches 238°F.
Pour the sugar syrup into the egg whites in a slow steady stream while mixing on high. Continue to mix until the bowl is cool to the touch (approximately 5 minutes).
Add the butter in small chunks, beating continuously.
Add the peanut butter and continue whipping. If the mixture turns lumpy, not to worry - keep beating until it pulls together again and becomes smooth.
1/2 cup butter toffee peanuts
12 mini peanut butter cups
Spoon the icing into a pastry bag fitted with a large tip and frost fully cooled cupcakes.
Lightly chop 1/2 cup of butter toffee peanuts in a food processor, and sprinkle over each cupcake..
Top each cupcake with a halved mini peanut butter cup.