This past weekend marked Riley's 14th Birthday!
..ok it was two weekends ago.. I'm a little late with this post!
..ok it was two weekends ago.. I'm a little late with this post!
(Riley is the daughter of one of my co-worker's- Kelley)
They had browsed through cupcakes on pinterest and settled on a "Peanut Butter Surprise" cupcake. I was a little hesitant at first. The word "surprise" just makes me nervous (ie. surprise meatloaf). What exactly does that mean ? Anyway! After some mild tweaking- here is my attempt:
The
Cupcake
Ingredients
8 tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup Dutch-processed cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup sour cream
Directions
1. Combine butter, chocolate, and cocoa in a bowl. Set bowl over saucepan with two inches of simmering water. Gently stir butter and chocolate until melted and combined. Set aside.
2. Whisk flour, baking soda, and baking powder in small bowl to combine.
3. Whisk eggs in second bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
4. Fill cupcake line ¼ full. Add a Reeses peanut butter cup (SURPRISE!) to each well and finish pouring cupcake batter on top of it until the wells are two-thirds full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
5. Cool cupcakes to room temperature before icing, about 30 minutes.
3. Whisk eggs in second bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
4. Fill cupcake line ¼ full. Add a Reeses peanut butter cup (SURPRISE!) to each well and finish pouring cupcake batter on top of it until the wells are two-thirds full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
5. Cool cupcakes to room temperature before icing, about 30 minutes.
The Frosting
My buttercream frosting is deeelissshh! I don't mean to toot my own horn but..
..toot toot!
Ingredients
1/2 cup
unsalted butter, softened
3 1/2 cups confectioners' sugar
1/4 cup milk
2 tsp. almond or vanilla extract
3 1/2 cups confectioners' sugar
1/4 cup milk
2 tsp. almond or vanilla extract
Directions
1. In a standup mixer, mix butter about 30 seconds or until smooth. Using a
spatula, scrape down the sides of the bowl.
2. Add the confectioners sugar and mix again, about 15 seconds.
3.While mixing, drizzle in the extract through the small opening in the feed tube.
Process for another 30 seconds, or until smooth.
*For a stiffer frosting, add a little less milk or more confectioners sugar.*
* For a glaze, or thinner frosting add more milk or less confectioners sugar.*
*Mix at LOW SPEED*
Assembly3.While mixing, drizzle in the extract through the small opening in the feed tube.
Process for another 30 seconds, or until smooth.
*For a stiffer frosting, add a little less milk or more confectioners sugar.*
* For a glaze, or thinner frosting add more milk or less confectioners sugar.*
*Mix at LOW SPEED*
1. Frost cooled cupcakes.
2. Freeze frosted cupcakes for ten minutes.
3. Drizzle chocolate pour (I used Shell) over chocolate frosting.
4. Shake sprinkles on chocolate sauce.
5. Place peanut butter cup on top and add a more frosting.
6. Finish with a maraschino cherry.
Thanks for the photo Kell!
XOXOCORIN
