Wednesday, June 20, 2012

Peanut Butter-Chocolate Twist Cupcakes

By Cindy

We celebrated a birthday at the office Monday, so I volunteered to make cupcakes.  I decided to make these peanut butter cupcakes because most everyone likes chocolate and peanut butter.  They are totally from scratch but I think making a chocolate cake mix would be just as good, because I always say that it's all about the icing.  Homemade icing is the best part of a cupcake or cake for me.  The cake turned out soft and tender, and the icing was delicious with just a hint of chocolate.  I grated a part of a chocolate bar over the tops right after I frosted them, and added a half of a mini Reese Cup.  They look beautiful. 

Peanut Butter-Chocolate Twist Cupcakes

1/2 cup butter
3 eggs
2 1/2 cups all-purpose flour
2 1/2 t baking powder
1/2 t salt
1/3 cup creamy peanut butter
1 cup packed brown sugar
3/4 cup granulated sugar
1 1/2 t vanilla
1 cup milk
4 ounces milk chocolate, melted
1 recipe Peanut Butter Frosting
1 recipe Chocolate Frosting
Shaved milk chocolate and/or bite-size chocolate-covered peanut
butter cups, halved

1.  Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, line muffin cups with paper baking cups.  In a medium bowl combine flour, baking powder, and salt.
2.  Preheat oven to 375 degrees F.  In a large bowl beat butter with an electric mixer on medium speed for 30 seconds.  Add peanut butter; beat until combined.  Gradually add brown sugar and granulated sugar, about 1/4 cup at a time, beating on medium speed until combined.  Scrape side of bowl; beat about 2 minutes more or until fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
3.  Place half of the batter into a separate mixing bowl; add melted chocolate.  Beat with electric mixer on low speed just until combined.
4.  Fill prepared muffin cups by alternating spoonfuls of peanut butter batter and chocolate batter, filling each cup about 2/3 full.  Use a butter knife or skewer to swirl batter in each cup.
5.  Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean.  Cool cupcakes in muffin cups on wire racks for 5 minutes.  Remove cupcakes from muffin cups.  Cool completely on wire racks.

6.  Fit a pastry bag with a round or star tip.  Spoon Peanut Butter Frosting along one side of the bag; spoon Chocolate Frosting along the other side of the bag (frostings will be side by side in the bag).  Pipe frosting in swirls onto the cupcakes.  Top with shaved chocolate and/or peanut butter cup halves. 

Peanut Butter Frosting:  Allow one 8-ounce package cream cheese to stand at room temperature for 30 minutes.  In a large mixing bowl beat cream cheese, 1/2 cup creamy peanut butter, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy.  Gradually beat in 6 cups powdered sugar.  Add milk, 1 teaspoon at a time, until frosting reaches piping consistency.  Divide frosting into two portions.  Set one aside for Chocolate Frosting.  Makes 2 (about 1 1/2 cup) portions.

Chocolate Frosting:  In a medium bowl combine one portion of the Peanut Butter Frosting and 4 ounces milk chocolate, melted and cooled.  Beat with an electric mixer on medium speed until combined.  If necessary, beat in additional powdered sugar or milk until frosting reaches piping consistency.  Makes about 1 1/2 cups.

Recipe from
Better Homes and Gardens Special Interest Publications Cupcakes 2012

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