As I look back on some of the recipes I’ve posted lately, I realized there are quite a few healthy dishes in a row with ingredients like kale, brussels sprouts, and salmon. Lest you fear I’ve gone over to the dark side (I imagine the dark side being a place where there are no desserts), you don’t have to worry any more. Actually, on second thought, I really have gone over to the dark side – dark chocolate that is! And it is a tasty place to be.
Sometime in the near future I hope to start a home-based bakery, and have been practicing recipes. This recipe for Reese’s Inside Out Peanut Butter Cupcakes is one of the favorites that I’ve tried. It wasn’t that difficult either. There are a few steps, but each of them are relatively easy to do. They are definitely worth the extra effort. However, if you are short on time, just use a store-bought chocolate cake-mix, skip the ganache step, and use the peanut butter frosting recipe. They will still be wonderful. You can also use the frosting recipe as a dip for fruit.
I had been looking for a chocolate cupcake that is very moist, and chocolaty. This one seems perfect. The texture is a heavier crumb, kind of a cross between cake and brownies, and the chocolate taste really comes through, probably because of the melted dark chocolate that is in the batter. As with all cake recipes, make sure you don’t overcook the cupcake part of it, or they will be dry. Use a toothpick and check them at the first sign of doneness. If you like Reese’s Peanut Butter Cups, then you will love these cupcakes. Make them soon, and then you too can come over to the dark side – which I’ve now decided is a place where there is no shortage of chocolate desserts!
REESE’S INSIDE OUT PEANUT BUTTER CUPCAKES
For the Cupcakes:
8 Tbsp. (1 stick) unsalted butter, cut into 4 pieces
- 2 ounces bittersweet chocolate, chopped
- 1/2 c Dutch-processed cocoa powder (regular works fine if you don’t have it)
- 3/4 c all-purpose flour
- 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 2 eggs
- 3/4 c granulated sugar
- 1 tsp. vanilla extract
- 1/2 tsp. table salt
- 1/2 c sour cream
- Preheat oven to 350 degrees.
- Line 1 muffin tin with 12 baking cup liners.
- Combine butter, chocolate, and cocoa in medium heatproof bowl. Microwave the mixture at 50% power, stirring every 30 seconds until completely melted. Set aside to cool until just warm to the touch.
- Whisk flour, baking soda, and baking powder in small bowl to combine.
- Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated.
- Add cooled chocolate mixture and whisk until combined. Sift about 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 smooth and thick.
- Divide the batter evenly among muffin pan cups. Bake until toothpick inserted into center of cupcakes comes out clean, approximately 18-20 minutes, depending on your oven. (Try 18 first, don’t overcook.)
- Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
Recipe courtesy of Brown Eyed Baker
For the Ganache:
- 8 ounces chocolate, chopped into small pieces
- 1 c heavy cream
- Place chocolate pieces in a large bowl.
- Heat heavy cream on medium high until it just comes to a boil. Remove from heat and immediately pour cream over chocolate. Let sit for 5 minutes, and then stir until completely mixed and glossy. Allow ganache to cool.
- Using a soup ladle, spoon a thin layer of ganache over cupcakes and smooth with a frosting spatula. The longer you allow the ganache to cool, the thicker it will set. I didn’t wait very long before pouring it over the cupcakes, but made sure the cupcakes were completely cooled also.
- Place cupcakes frosted with ganache in the refrigerator while making the peanut butter frosting.
For Peanut Butter Frosting:
- 1 c powdered sugar
- 1 c creamy peanut butter
- 5 Tbsp. unsalted butter, at room temperature
- 3/4 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 1/3 c heavy cream
- Place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
- Add the cream and beat on high-speed until the mixture is light and smooth. Using a pastry bag with a large star tip, pipe frosting on top of ganache in a spiral pattern or frost as desired.
- Unwrap a Reese’s Peanut Butter Cup and place into side of frosting. Refrigerate until needed.
Recipe adapted from Brown Eyed Baker