Makes 34-36 cupcakes
1/2 Cups butter
2 1/2 Cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 Cups creamy peanut butter
1 Cup packed brown sugar
1 1/2 tsp vanilla
1 Cup milk
4 oz chocolate, melted
Shaved milk chocolate and/or bite sized pb cups, halved
1. Allow butter and eggs to stand at room temp for 30 min. Meanwhile, line pan with paper bake cups. In a med bowl combine flour, baking powder, and salt.
2. Preheat oven to 375 deg.F. In lg bowl beat butter with an electric mixer on med speed for 30 sec. Add peanut butter; beat until combined. Gradually add brown sugar and granulated sugar, about 1/4 C at a time, beating on med speed until combined. Scrape side of bowl; beat about 2 min more until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour and milk to butter mixture, beating on low speed after each addition until just combined.
3. Place 1/2 the batter into a separate mixing bowl; add melted chocolate. Beat with electric mixer on low until just combined.
4. Fill prepared muffin cups by alternating spoonfuls of peanut butter batter and chocolate batter, filling each cup until 2/3 full. Use butter knife to swirl batter in each cup.
5. Bake for 15-18 min or until toothpick comes out clean when inserted in center. Cool cupcakes in muffin pan on wire racks for 5 min. Remove from pan and cool completely on wire rack.
PEANUT BUTTER FROSTING
Allow one 8 oz pkg cream cheese to stand at room temp for 30 min. In a large mixing bowl beat cream cheese, 1/2 C creamy peanut butter, and 2 tsp. Vanilla with electric mixer on med speed until light and fluffy. Gradually beat in 6 C powdered sugar. Add milk, 1 tsp at a time, until frosting reaches piping consistency. Divide frosting into two portions. Set one portion aside to make Chocolate Frosting. (makes 11/2 C)
In a med bowl combine one portion or the PB Frosting and 4 oz milk chocolate, melted and cooled. Beat with electric mixer on med speed until combined. If necessary, beat in additional powdered sugar and milk until frosting reaches piping consistency. (makes about 11/2 C)
6. Fit a pastry bag with round or star tip. Spoon PB Frosting along one side of the bag; spoon Choc Frosting along the other side of the bag ( frostings will be side by side in bag). Pipe frosting in swirls onto cupcakes. Top with shaved chocolate and/or peanut butter cup halves.
IN Baker tip: if you ate making the cupcakes in more than one batch, be sure to refrigerate your frosting in between batches. Before piping, warm frosting slightly in your hands to regain consistency.
Also, I had a little trouble getting the frosting side by side. It would have worked better with an extra set of hands holding the pastry bag while filling.
|photo from magazine|