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Chocolate cupcakes topped with a cloud of peanut butter frosting (and optional autumn-themed cookies as a garnish).
For the chocolate cupcakes:
Preheat the oven to 350 F. Place paper liners into a cupcake pan(s). Recipe makes roughly 16 cupcakes.
Put the butter and 2 sugars into a mixing bowl and combine them on high speed until light and fluffy, approximately 5 minutes. (In the bowl of an electric mixer fitted with a paddle attachment is ideal, but a hand mixer can be used as well).Lower the speed to medium, add the eggs and the vanilla and mix well.
In a separate bowl, whisk together the buttermilk and sour cream.
In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds into the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Then fold the batter with a rubber spatula to be sure it’s completely blended.
Divide the batter among the cupcake liners (fill them about ¾ of the way full for each cupcake).
Bake in the middle rack of the oven for 20 to 25 minutes, until a toothpick comes out clean. Remove pans from the oven, cool for 10 minutes, remove cupcakes from the pans, and allow them to cool completely before frosting.
For the peanut butter frosting:
In a medium sized mixing bowl mix the confectioners’ sugar, peanut butter, butter, vanilla, and salt together. (In the bowl of an electric mixer fitted with a paddle attachment is ideal, but a hand mixer can be used). Mix on medium-low speed until creamy.
Add the cream and beat on high speed until the mixture is light and smooth.
Use your preferred method to put the frosting onto the top of the cupcakes and garnish with Reese’s peanut butter cups or cookies of your choice.
Recipe adapted from Ina Garten’s recipe.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!