Tagalong Chocolate Cupcakes Recipes
TAGALONG CHOCOLATE CUPCAKES
Provided by Wanna Make This?
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Heat the coffee and milk in a small saucepan over medium heat until it just comes to a simmer, 2 to 3 minutes. Turn off the heat, and then whisk in the cocoa powder until smooth. Transfer to a large bowl. Let cool slightly, about 5 minutes.
- Whisk together the flour, baking soda and salt in a medium bowl.
- Whisk the sugar, oil and vanilla into the coffee milk mixture until completely blended. Then whisk in the egg until smooth. Whisk in the flour mixture until just combined.
- Divide the batter among the muffin cups with 1/4 cup ice cream scoop (about 3 tablespoons each). Bake until the tops spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out mostly clean (a few moist crumbs are fine), 20 to 25 minutes.
- Let cool for 10 minutes in the pan set over a cooling rack, and then remove the cupcakes directly to the cooling rack to cool completely.
- Meanwhile, place the peanut butter chips in a heat-safe medium bowl. Heat 3/4 cup of the heavy cream in a small saucepan over medium heat until it just starts to simmer, about 2 minutes. Pour the hot heavy cream over the peanut butter chips, shaking the bowl to ensure the chips are submerged, and let sit for a minute. Stir the mixture together until smooth and well blended, and then stir in the remaining 1/4 cup cold heavy cream.
- Place in the refrigerator until it thickens to the texture of stiff peanut butter, about 20 minutes.
- Beat the mixture with an electric hand blender until it just gets fluffy and lightens in color, about 2 minutes; do not overbeat or there is a chance the heavy cream will start to break.
- Spread a scant 1/4 cup of frosting on each cooled cupcake (Tip: Use an ice cream scoop to ensure all the cupcakes get the same amount of frosting). Then top each with a chocolate-covered peanut butter cookie. Serve immediately.
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- Shortbread crust Grease and line an 8 inch loose bottom cake tin with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, beat the butter for approximately 2 minutes or until pale and creamy. Sift in the powdered or icing sugar and vanilla extract and beat again. Sift in the flour and stir gently until a buttery dough forms. Pour the shortbread dough into the cake tin and press down to form my smooth layer. Bake for approximately 15-16 minutes or until golden brown all over. Leave to cool completely on a wire rack.
- Peanut butter filling Next, add your peanut butter, butter (make sure its nice and soft) and powdered or icing sugar to a large mixing bowl. Beat together on low using an electric mixer until combined and then turn the speed up a little and whizz until your mixture becomes nice and smooth. Pour the peanut butter mixture over your cooled shortbread crust and spread out as evenly as you can. Pop into the fridge.
- Chocolate ganache Finely chop the dark chocolate and place in a heatproof bowl. In a small saucepan, add the cream and place on a medium heat until the cream is simmering but just before it starts to boil. Immediately pour the warm cream over the chocolate, cover the bowl with a plate and leave it to sit for 3-5 minutes. Then, whisk the chocolate cream mixture until smooth and creamy. Pour the ganache over your peanut butter filling.
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- Preheat the oven to 350. In a bowl with an electric mixer cream the butter and gentle sweet until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs and mix well. Stir in the flours, baking powder, and salt until thoroughly combined. Divide batter between 12 muffin cups lined with paper liners. Bake at for 30-35 min. Let cool completely.
- Stir together the peanut butter and sweetener. Divide between the cupcakes. Chill in the fridge for at least 30 minutes.
- Melt the chocolate in a glass bowl in the microwave stirring every thirty seconds. Alternatively, you can melt it in a double boiler on the stove top. Warm the cream in the microwave until it is about the same temperature as the chocolate. Use an electric mixer to incorporate the cream into the melted chocolate. Add the sweetener and mix until smooth and shiny. It should be about the consistency of hot fudge.
- Spoon a big blob of chocolate on top of each peanut butter topped cupcake. Gently spread it to cover the peanut butter.
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