• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Chocolate Cupcakes with PB Cup Center and Chocolate Peanut Butter Frosting

I firmly believe there are two kinds of baked goods. There are the delicately prepared, elegant, perfectly perfect desserts that make everyone go “oooh” and “ahhh” and “HOW did you make that?”. Sort of like my four layer lemon domestic partnership cake. Snazzy, if I do say so myself.

But there are also those desserts that maybe didn’t turn out quite how you planned. But it doesn’t matter because they look like exactly the kind of thing you want to sink your teeth into. It doesn’t matter that the frosting is a little lop-sided, because it’s ooey, gooey, and (in this case) covered with Reese’s peanut butter cups!

For my friend Rob’s birthday, I wanted to make a cake that celebrated his favorite candy: Reese’s. The result were these: devilishy moist chocolate cupcakes (each with a Reese’s cup in the center) topped with a whipped milk chocolate peanut butter frosting that was awesomely accurate to the taste of a Reese’s. At first, I was a little disheartened when I looked at the finished product. Then I tasted one, and completely forgot any worries.

Chocolate Cupcakes with a PB Cup Center and Chocolate Peanut Butter Frosting

Makes about 12 cupcakes
Leftover Potential: These cupcakes will keep relatively well under refrigeration for 23 days.

Cupcakes (recipe adapted from Ina Garten)

1/2 cup buttermilk
1/4 cup vegetable oil
1 egg
1 tsp vanilla extract
1/2 cup brewed coffee

3/4 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

12 Reese’s cups minatures, unwrapped
2 Tbsp flour

1. In a medium bowl, mix the buttermilk, oil, egg, vanilla, and coffee to combine.
2. In a large bowl, sift the dry ingredients together. Make a well in the center, and slowly add the wet ingredients. Whisk to thoroughly combine, but do not over mix.
3. In a small bowl, mix the Reese’s with flour to coat. Scoop the batter into a greased muffin pan, and press a peanut butter cup into the center of each cupcake.
4. Bake in a 350 degree oven until a tester comes out clean, 8-10 minutes. Allow to cool completely before frosting.

Chocolate Peanut Butter Frosting
1 cup heavy cream
2 cups chocolate (I used a milk chocolate bar, chopped)
4 Tbsp butter
1/2 cup peanut butter
3/4 cup powdered sugar, sifted

1. Bring the cream to a boil over medium heat.
2. Place all other ingredients into a large bowl. Pour the cream over the chocolate mixture, and let sit for about 30 seconds. Then, stir in outward motions to combine. If necessary, place back over the heat to melt any chocolate that didn’t melt.
3. Cover, and refrigerate for at least two hours. Using an electric mixer, whip the ganache until it’s light, fluffy, and aerated. Frost the cooled cupcakes, and top with chopped peanut butter cups.

One Response

  1. so now im getting peeved!! why have you not called?? i miss my e! revert back to old ways and just leave a facebook message if you must.

    on a side note: i am writing you from work and i just realized a smell worse than i ever did waking up still drunk after 1 hr of sleep in spain. and i even took a shower!!! i need a pancake and fry carbo load! maybe a strawberry shake too

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