Why peanut butter, of course!
I had quite a bit of leftover American butter cream from some cupcakes I made recently and I did not want to throw it away. That would be like throwing away money and was something that I was just not willing to do. I knew I had a taste for chocolate, but definitely did not want just any plain vanilla frosting. So I decided to make peanut butter cup cupcakes complete with, from scratch, peanut butter cups.
I was very pleased with how these cupcakes turned out. Not only did they look beautiful, they tasted great too! They had a nice rich, chocolate cake base and the frosting was very light and nutty. I definitely felt like there was a great balance between the chocolate and the peanut butter. Normally I feel like I am eating all icing on cupcakes, but these cupcakes were more balanced.
The peanut butter cups were a breeze to make and definitely added to the cuteness factor. Here in Charleston, it gets pretty humid, so I would not recommend making these cupcakes if you are going to have very humid weather or the icing may start to look wet and shiny like the picture you see here. I guess that is what happens when peanut butter and humidity combine. No amount of powdered sugar seemed to fix this problem but you definitely did not notice flavor wise.
The recipe I used for the cupcakes can be found here while the peanut butter frosting recipe is below along with the peanut butter cups.
Peanut Butter Frosting
2 sticks unsalted butter, softened
1/4 cup creamy peanut butter, (not all natural)
8 cups confectioner’s sugar
1/2 cup milk
2 teaspoons vanilla
In a stand mixer fitted with paddle attachment cream together peanut butter and softened butter. Add 2 cups of confectioner’s sugar and cream to combine. Add in the milk and vanilla. Combine. Add remaining confectioner’s sugar one cup at a time until mixture begins to achieve a frosting consistency. You may not end up using all of the confectioner’s sugar, depending upon the consistency you want.
Once the desired amount of confectioner’s sugar is added, turn the mixer to medium high speed and whip for 3 minutes until mixed thoroughly and smooth.
Icing can be stored in an airtight container up to 4 days.
Source: Feast on this! original
Peanut Butter Cups
1 package (12 oz.) bittersweet or semisweet chocolate, chopped
1/2 cup peanut butter
2-3 cups powdered sugar
mini muffin liners
mini muffin tins
Line mini muffin liners in the mini muffin tins. Set aside.
In a bowl, stir together peanut butter with confectioner’s sugar, using 1/2 cup of sugar at a time. The purpose of the confectioner’s sugar is to sweeten the peanut butter and to dry out the oils in the peanut butter. You may or may not use all of the confectioner’s sugar, depending on how dry or wet you want your peanut butter to be. I like mine to feel more like the consistency of gum paste or rolled sugar cookie dough. Once you have achieved this consistency, set the mixture aside.
Melt chocolate over double boiler or in microwave for 30 second increments until just barely melted. Stir chocolate together until the heat of the bowl melts the remaining pieces and is smooth.
Using a pastry brush, brush melted chocolate inside each of the mini muffin liners, taking care to coat the liners evenly. Once desired amount of liners have been coated, freeze until set. Repeat process again to create a double chocolate coat on the liners. Freeze again.
Transfer the peanut butter mixture to a Ziploc or pastry bag. Remove chocolate shells from freezer. Cut off the tip of the bag (about the size of a dime) and pipe peanut butter mixture into the frozen chocolate shells until the peanut butter mixture is just below the top of the muffin cup. Repeat with all chocolate shells.
Using either a spoon or a squeeze bottle, pour remaining melted chocolate over each peanut butter filled chocolate shell to make a smooth surface like that of a peanut butter cup. Repeat with each shell. Freeze or refrigerate all peanut butter cups until set.
Once set, remove from the freezer and remove the mini muffin liners, if desired.
Peanut butter cups will keep up to 1 month in the refrigerator or up to 2 weeks in a cool, dry place.
Source: Feast on This! original