Friday, April 23, 2010
Martha Stewart Peanut butter-filled chocolate brownie cupcakes
What do you get when you combine two of my great loves, Martha Stewart and cupcakes....
Well Martha Stewart's cupcakes of course - 175 inspired ideas for Everyone's favorite treat.
I have been working my way through this book and thought I might share some of my triumphs and possible disasters with you.
So, what's the verdict with these Peanut Butter Filled Chocolate Cupcakes. The batter was easy to make - no kitchen aid mixer needed just a whisk, a spoon and a couple of bowls.
The cakes were very delicious - mmmm peanut butter and chocolate how could you go wrong.
However I did find the process of layering Tablespoons of batter fiddly and time consuming as I have a super easy Peanut Butter Chocolate Brownie recipe which is pretty comparable in taste (see pic at bottom).
Would I make them again? Maybe. But for everyday eating the Peanut Butter Chocolate Brownies are probably my go to recipe.
Here is the recipe adapted from Martha Stewart's book to include metric conversions:
Peanut Butter-Filled Chocolate Cupcakes
(the recipe sections in brackets are generally a US conversion)
2/3 cup plain (all-purpose) flour
1/2 tsp baking powder
1/4 tsp salt
115 g unsalted butter (1 stick or 1/2 cup or 4 ounces)
175 g dark chocolate (4 ounces semisweet chocolate, plus 2 ounces unsweetened chocolate), chopped coarsely
3/4 cup granulated sugar
3 large eggs
2 tsp vanilla extract
Peanut filling Ingredients
60 grams (US conversion 2 ounces, 1/2 stick or 4 Tbsp)
1/2 cup icing sugar (confectioner's sugar) sifted
3/4 cup smooth peanut butter
1/4 tsp salt
1/2 tsp vanilla extract
1. Preheat oven to 160 C (325 F). Line a standard muffin tin with cupcake papers. Whisk together flour, baking powder and salt. Put butter and chocolate in a heatproof bowl set over a pan of simmering water, making sure the chocolate does not come in contact with the water, and stir until melted. Or carefully melt in the microwave at the low setting in short intervals stirring between each burst. Remove from heat and cool slightly.
2. Whisk sugar into cooled chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture stir until well incorporated.
2.5 Peanut filling - stir all ingredients for peanut filling together until smooth.
3. Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tsp filling. Repeat with another Tbsp batter and top with 1 tsp filling. Swirl top of cupcake batter and filling with a toothpick.
4. Bake until a cake tester inserted in centers comes out with only a few moist crumbs attached, approx 40 mins. Transfer to a wire rack to cool before removing cupcakes.
Store up to 3 days at room temperature in airtight container.
Now here is a tray of gooey, chocolatey Peanut Butter Chocolate Brownies I prepared earlier. They are way less fiddly to prepare. Don't worry I'm planning on sharing the recipe soon.