from Dreamcakes in Birmingham, Alabama
Makes: 16 cupcakes
Hands-on time: 1 hour
Total time: 2 hours
½ cup cocoa
1 cup boiling water
½ cup (1 stick) butter, softened
1 cup sugar
2 large eggs
1 cup, plus 6 Tbsp all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ tsp vanilla extract
Chocolate Ganache*
Peanut Butter Buttercream Frosting**
1 1. Preheat oven to 350 degrees.
2. Whisk together cocoa and boiling water until blended and smooth; cool.
3. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well, about 2 minutes. Add eggs, 1 at a time, beating until blended after each addition.
4. Combine flour, baking soda, baking powder and salt; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
5. Spoon batter into paper-lined muffin pans, filling each cup two-thirds full. Bake 12 to 15 minutes. Cool completely on wire racks.
6. Insert a round metal tip into a large decorating bag; fill with 2 cup cooled Chocolate Ganache. Insert metal tip 1 inch into top of cupcake; squeeze about 1 Tbsp filling into cupcake. Repeat process with remaining cupcakes. Place remaining ganache in squeeze bottle; set aside.
7. Spread Peanut Butter Buttercream Frosting onto cupcakes. Drizzle each cupcake with reserved ganache.
2. Whisk together cocoa and boiling water until blended and smooth; cool.
3. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well, about 2 minutes. Add eggs, 1 at a time, beating until blended after each addition.
4. Combine flour, baking soda, baking powder and salt; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
5. Spoon batter into paper-lined muffin pans, filling each cup two-thirds full. Bake 12 to 15 minutes. Cool completely on wire racks.
6. Insert a round metal tip into a large decorating bag; fill with 2 cup cooled Chocolate Ganache. Insert metal tip 1 inch into top of cupcake; squeeze about 1 Tbsp filling into cupcake. Repeat process with remaining cupcakes. Place remaining ganache in squeeze bottle; set aside.
7. Spread Peanut Butter Buttercream Frosting onto cupcakes. Drizzle each cupcake with reserved ganache.
* Chocolate Ganache
Place 1 cup heavy cream in a saucepan over medium heat and bring just to a boil; remove from heat. Place 8 oz semisweet chocolate, chopped, in a bowl. Gradually add hot cream to the chocolate, whisking until melted and smooth. Mixture will thicken as it cools.
Place 1 cup heavy cream in a saucepan over medium heat and bring just to a boil; remove from heat. Place 8 oz semisweet chocolate, chopped, in a bowl. Gradually add hot cream to the chocolate, whisking until melted and smooth. Mixture will thicken as it cools.
** Peanut Butter Buttercream Frosting
Beat ½ cup (1 stick) butter, softened and 1 cup creamy peanut butter at medium speed with an electric mixer until creamy. Gradually add 2 cups powdered sugar; beat at low speed until blended. Add 1/3 to ½ cup heavy cream and 2 additional cups powdered sugar; beat at low speed until blended. Add more cream, beating until frosting is easy to spread.
Beat ½ cup (1 stick) butter, softened and 1 cup creamy peanut butter at medium speed with an electric mixer until creamy. Gradually add 2 cups powdered sugar; beat at low speed until blended. Add 1/3 to ½ cup heavy cream and 2 additional cups powdered sugar; beat at low speed until blended. Add more cream, beating until frosting is easy to spread.
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