Humm New Way to cook Chocolate Peanut Butter Cupcakes
Ingredients
Peanut Butter Buttercream
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract
1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
Chocolate Coating
8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil
Chocolate Cupcakes
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup cocoa powder
3/4 teaspoon baking soda
1 large egg
1 teaspoon pure vanilla extract
1/3 cup vegetable oil
3/4 cup all purpose flour
How to make it :
1/oven to 350 degrees F.
2/ Line muffin pan with 10 cupcake cups.
3/In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
4/In larger bowl combine sugar, buttermilk, oil, egg, and vanilla. 5/Add dry mixture and whisk until smooth.
6/ Spoon batter into cupcake cups, dividing evenly.
8/Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
10/Combine sugar, egg whites, and salt in bowl of electric stand mixer.
11/Set bowl over pan of simmering water.
12/ Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
13/Immediately transfer bowl to electric stand mixer.
15/On medium speed, add butter one piece at a time, until combined and creamy.
16/Whip in peanut butter and vanilla, and beat until smooth.
Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip
17/Pipe 1/3 cup frosting onto each cupcake.
18/Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
19/Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
20/Stir until chocolate has melted and mixture is smooth. 21/Transfer to a large coffee mug.
22/Holding cupcake by the bottom, carefully dip into the chocolate.
23/Be sure to submerge all of the buttercream.
24/Pull up and hold for a few seconds to let excess chocolate drip off.
25/Transfer to cooling rack and repeat with remaining cupcakes.
Eat Quotes n_n
<<<<If it's your job to eat a frog, it's best to do it first thing in the morning. And If it's your job to eat two frogs, it's best to eat the biggest one first.>>>>
Ingredients
Peanut Butter Buttercream
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract
1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
Chocolate Coating
8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil
Chocolate Cupcakes
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup cocoa powder
3/4 teaspoon baking soda
1 large egg
1 teaspoon pure vanilla extract
1/3 cup vegetable oil
3/4 cup all purpose flour
How to make it :
1/oven to 350 degrees F.
2/ Line muffin pan with 10 cupcake cups.
3/In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
4/In larger bowl combine sugar, buttermilk, oil, egg, and vanilla. 5/Add dry mixture and whisk until smooth.
6/ Spoon batter into cupcake cups, dividing evenly.
8/Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
10/Combine sugar, egg whites, and salt in bowl of electric stand mixer.
11/Set bowl over pan of simmering water.
12/ Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
13/Immediately transfer bowl to electric stand mixer.
15/On medium speed, add butter one piece at a time, until combined and creamy.
16/Whip in peanut butter and vanilla, and beat until smooth.
Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip
17/Pipe 1/3 cup frosting onto each cupcake.
18/Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
19/Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
20/Stir until chocolate has melted and mixture is smooth. 21/Transfer to a large coffee mug.
22/Holding cupcake by the bottom, carefully dip into the chocolate.
23/Be sure to submerge all of the buttercream.
24/Pull up and hold for a few seconds to let excess chocolate drip off.
25/Transfer to cooling rack and repeat with remaining cupcakes.
Eat Quotes n_n
<<<<If it's your job to eat a frog, it's best to do it first thing in the morning. And If it's your job to eat two frogs, it's best to eat the biggest one first.>>>>
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