Peanut Butter Chocolate Twist Cupcakes
I'm not big on candy but one of my favorite candies when I am in the mood for candy is Reese's peanut butter cups. Don't get me I do like candy I just refer the salty fatty foods like cheese, chips, dip, Salomi, pizza and Whatever else. As you can tell though I do love making sweets. It is so fun and seems harder to mess up then a main dish. Anyway since I do like peanut buttercups I decided I wanted to try a Chocolate peanutbutter cup cupcake. I searched and searched and settled on this recipe that I found in a Better Homes and Gardens Special Interests Publication for 2012 titled Cupcakes. Let me tell you I was not disappointing. In my opinion a nice big cold glass if Milk is a must with this cupcake.
For the cupcake
1/2 cup butter (room temperature)3 eggs (room temperature)
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup creamy peanut butter
1 cup packed brown sugar
3/4 cups granulated sugar
1 1/2 teaspoons vanilla
1 cup milk
4 oz milk chocolate melted. (this is about 1/2 cup)
The recipe says this makes 34 to 36 cupcakes. I overfilled mine by accident so I just made 24.
Line your cupcake pan with paper cupcake cupcake liners. Preheat your oven to 375 F
In medium bowl combine flour, baking powder, and salt. (set aside)
In large bowl beat butter with an electric mixer on medium speed for 30 seconds.
Add peanut butter; beat until combined
Gradually add brown sugar and granulated sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape side of bowl; beat about to minutes more or untill fluffy. (To make it easier I combined the brown sugar and granulated sugar to a separate bowl before hand and added them to the butter and peanut butter mixture together.)
Add eggs, one at time, beating well after each addition.
Beat in vanilla
Alternately add flour mixture and milk, beating on low speed after each addition just until combined.
Place half of the batter into a separate mixing bowl; add melted chocolate. Beat with electric mixer on low speed just until combined.
Fill prepared muffin cups by alternating spoonfuls of peanut butter batter and chocolate batter, filling each cup about two-thirds full. ( I did three layers, one cupcake I had the chocolate on the bottom the peanut butter in the middle and the chocolate on the top and the next I did the peanut butter on the bottom chocolate in the middle and the peanut butter on the top.)
The recipe says to take a butter knife or skewer to swirl batter in each cup. I did not do this but I did add a small peanut butter cup to the middle of each cupcake.
Bake for 15 to 18 minutes or until a toothpick inserted in centers come out clean. Cool cupcakes in pan for 5 minutes than remove and place on a rack and cool completely.
Peanut Butter and Chocolate Peanut Butter Frosting
1 8 oz package cream cheese (room temperature)
1/2 cup creamy peanut butter
2 teaspoons vanilla
6 cups powdered sugar
Milk
4 oz milk chocolate (about 1/2 cup)
In large mixing bowl beat cream cheese, 1/2 cup peanut butter, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 6 cups powdered sugar. Add milk, 1 teaspoon at a time, until frosting reaches piping consistency. ( I didn't know what piping consistency meant so I googled it and found information on the word pipe when it comes to baking and this is what I found.
Pipe - To shape or decorate food using a forcing bag or utensil fitted with a plain or decorated nozzle.
so I can only assume it meant to bring to a consistency that will allow you to use the method of piping when apply the frosting to the cupcake.)
Divide frosting into two portions. Set one aside.
In medium bowl combine one portion of peanut butter frosting and 4 ounces milk chocolate, melted and cooled. Beat with electric mixer on medium speed until combined. If necessary, beat in additional powdered sugar and milk until frosting reaches a piping consistency.
Fit pastry bag with round star tip. Spoon Peanut Butter frosting along one side of the bag; spoon chocolate Frosting along the other side of the bag. (frosting will be side by side in the bag). Pipe frosting in swirls onto cupcakes. Top with shaved chocolate and/or peanut butter cup halves.
Makes 34 to 36 (2 1/2-inch) cupcakes.
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