Peanut Butter Cupcakes
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 1/2 cup smooth peanut butter
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 2/3 cup whole milk
- 2/3 cup heavy cream
- 8 ounces milk chocolate, finely chopped
- 2/3 cup chopped peanuts
- Special equipment: a muffin tin with 12 (1/2-cup) muffin cups and paper liners
- To make the cupcakes: Preheat oven to 350 degrees F.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat together peanut butter, butter, and brown sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes.
- Add egg and vanilla and beat until fluffy, about 1 minute.
- Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture, then mix until just combined.
- Divide batter among lined muffin cups (about two-thirds full) and bake in middle of oven until pale golden and a tester inserted in center of a cupcake comes out clean, 18 to 20 minutes.
- Turn cupcakes out onto a rack and cool completely.
- To make the Icing while cupcakes cool: Bring cream to a boil in a small saucepan, then pour over chocolate in a small bowl.
- Let stand 1 minute, then whisk until smooth.
- To thicken icing to spreading consistency quickly, spread it on a metal baking sheet and chill until thick and glossy, about 5 minutes.
- Scrape icing back into bowl and stir until smooth.
- Spread icing on cupcakes and sprinkle with peanuts.
- Cooks' notes:
- * If you aren't pressed for time, chill icing in bowl, uncovered, stirring occasionally, 20 to 30 minutes before spreading on cupcakes.
- * Iced cupcakes keep, chilled in an airtight container, 3 days.
flour, baking powder, salt, smooth peanut butter, unsalted butter, brown sugar, egg, vanilla, milk, heavy cream, milk chocolate, peanuts, paper liners
Taken from www.foodnetwork.com/recipes/peanut-butter-cupcakes-recipe.html (may not work)