Thursday, September 9, 2010

Chocolate Peanut Butter Cup Cupcakes

A few weeks ago, I finally broke in my new KitchenAid mixer by baking Kyle some peanut-butter cup-filled chocolate cupcakes topped with peanut butter buttercream.

I also tried my hand at macarons and homemade pop tarts for the first time. Though tasty, they were far less successful than the cupcakes. Read on for a step-by-step guide to make the most amazing chocolate peanut butter cupcakes you've ever had!

Step 1: Snag yourself a kick-ass boyfriend to buy you a pink (or color of your choice) KitchenAid stand mixer. Take a picture during the creaming process.

Step 2: Scrape down the sides of the bowl and gently incorporate outlying batter. Did some of it "accidentally" get on your finger? That's okay, just lick it off--no one will know. Unless you blog about it, of course.

Step 3: Top the batter with a miniature peanut butter cup. You'll have some left over, which is good because you'll probably want to do a taste test, ya know, to make sure they're up to snuff. Throw these suckers in the oven.

Step 4: After they cool and have been topped with your peanut butter buttercream, get RILL silly and dunk 'em in chocolate. Stare in amazement at the masterpiece you've created.

Step 5: I mean, it should be obvious what comes next, really.

Are these, or are these not, amazeballs 2012?! Sensing your overwhelming urge to make some, here's the chocolate cupcake recipe I used. 

Peanut Butter Buttercream
2 sticks of butter, room temperature
1 box of confectioner's sugar
1 tsp. vanilla extract
1 cup creamy peanut butter (feel free to add more or less to taste)

Cream the butter with a cup of sugar at a time. Once the sugar is fully incorporated, add vanilla and peanut butter. Top cupcakes with buttercream. If dunking in chocolate, refrigerate for at least 15 minutes (don't rush this--the frosting must be chilled for the chocolate coating to harden).

Homemade Chocolate Shell
1 16 oz. bag of milk chocolate chips
1 Tablespoon of vegetable oil

Melt chocolate chips. Add vegetable oil and stir. Allow to cool for a few minutes before dunking chilled cupcakes.

1 comment:

The Chocolate Priestess said...

I did something very similar to this for our White Chocolate Acolyte's 30th birthday last month. But he had white cupcakes and white frosting so the hidden peanut butter cup was a complete surprise for everyone who thought I'd only placed them on the top.

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