Cupcakes de Manteiga de Amendoim e Chocolate.
Chocolate Peanut Butter Cupcakes
Tempo de preparo: 20 minutos
Tempo no forno: 20 minutos
Ingredientes:
Ingredientes para o cupcake:
- 1/2 xicara de manteiga
- 1 1/2 xicara de acucar
- 2 ovos
- 2 colheres de cha de extrato de baunilha
- 1 1/2 xicara de farinha
- 1/2 xicara de chocolate meio amargo em po
- 1 colher de cha de fermento
- 1/4 colher de cha de sal
- 1/2 xicara de leite de manteiga (buttermilk)
- 1/2 xicara de cafe
- 24 mini copinhos de peanut butter Reese
- 2 cups creamy peanut butter
- 1/2 cup (1 stick) butter, at room temperature
- 2 tsp. vanilla extract
- 2 cups powdered sugar
- 1/4 tsp. salt
- 1/4 cup heavy cream
Directions:
To Make The Chocolate Peanut Butter Cupcakes:
Prepare 24 baking cups with paper baking liners. Place a peanut butter cup in each baking liner. Set aside.
In the bowl of stand mixer, cream butter and sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition. Add
in vanilla.
In a separate bowl, whisk together the flour, cocoa, baking soda and
salt until combined. Then in an additional separate bowl, stir together
buttermilk and coffee. Add dry ingredients to creamed butter mixture
alternately with buttermilk and coffee, beating well after each
addition.
Fill baking cups with batter on top of the peanut butter cups until
they are about two-thirds full. Bake at 375° for 15-20 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10 minutes
before removing from pans to wire racks to cool completely.
Top with peanut butter frosting. (Optional: Then drizzle with melted chocolate.)
To Make The Peanut Butter Frosting:
Using an electric mixer, beat peanut butter, butter and vanilla
together on medium speed until combined and smooth. Add remaining
ingredients and beat on low speed until incorporated. Then beat on
medium-high speed for an additional minute until smooth and fluffy.
To Make The Chocolate Peanut Butter Cupcakes:
Prepare 24 baking cups with paper baking liners. Place a peanut butter cup in each baking liner. Set aside.
In the bowl of stand mixer, cream butter and sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition. Add
in vanilla.
In a separate bowl, whisk together the flour, cocoa, baking soda and
salt until combined. Then in an additional separate bowl, stir together
buttermilk and coffee. Add dry ingredients to creamed butter mixture
alternately with buttermilk and coffee, beating well after each
addition.
Fill baking cups with batter on top of the peanut butter cups until
they are about two-thirds full. Bake at 375° for 15-20 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10 minutes
before removing from pans to wire racks to cool completely.
Top with peanut butter frosting. (Optional: Then drizzle with melted chocolate.)
To Make The Peanut Butter Frosting:
Using an electric mixer, beat peanut butter, butter and vanilla
together on medium speed until combined and smooth. Add remaining
ingredients and beat on low speed until incorporated. Then beat on
medium-high speed for an additional minute until smooth and fluffy.
