Today is Thursday, which means I get to post about something incredibly edibly delicious (I made that up lol)
I have a couple of mouthwatering fit for a king recipes to share, just can't decide which to share right now :-)
But man I've gained about ten pounds just making these gems ;-)
I guess... I will post about these scrumptious chocolate peanut butter cupcakes I came across on one of my favorite blogs "
Annie's Eats" she's seriously the cupcake queen!
These particular cupcakes are made to replicate a "buck eye". NOT the Ohio buck eye's team but the candy or sweet named after the team ;-)
It's a sinfully delicious sweet, made out of peanut butter mixed with confectioners sugar...then oh yes here comes the good part!...it's dipped in chocolate "GASP", yes you heard me right...DIPPED IN CHOCOLATE!!!! Heaven on earth lol
Now i know that buck eyes are usually served in the winter around Christmas, but our family just can't wait that long ;-)
anywho these cupcakes are a replica of the "out-of-this-world-sinfully-delicious" sweets.
The cupcake is a deep chocolate, moist (there's that awkward word again) cake. the chocolate is enhanced with strong coffee (don't worry you coffee hatin folks, you don't taste it at all). Then the chocolate cupcake is glazed with a dark chocolate ganache and topped with the peanut butter- confectioners sugar mixture. I followed Annie's lead and made the peanut butter mix mimic a peanut butter cookie...cute eh?
They were soooo good, I brought them to our second church service and all but 4 were eaten ;-)
A winner in my book!
Make them and swoon! ;-)
Buck Eye Cupcakes
INGREDIENTS
The cupcakes:
1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter, at room temperature
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract
The ganache:
6 oz. bittersweet chocolate chips
½ cup heavy cream
The peanut butter frosting:9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners’ sugar
DIRECTIONS
- Preheat your oven to 350˚ F. Line cupcake pans with paper liners. In a bowl whisk together the cocoa powder and hot brewed coffee until dissolved. Set aside. In another bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Blend in the vanilla.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated, being careful not to over mix.
- Divide the batter between the prepared liners, filling each about two-thirds of the way full. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans briefly, then transfer to a wire rack to cool completely.
- When the cupcakes are cool, make the ganache by placing the chopped chocolate in a small bowl. Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes. Whisk together until a smooth ganache forms. If needed, let cool briefly at room temperature to thicken slightly before using.
- To make the peanut butter frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute. Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated. Increase the speed to medium and mix until smooth, about 2 minutes. Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty. Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”. Repeat with the remaining peanut butter mixture.
- Use a spatula to spread a layer of ganache over the top of each cupcake. Place a peanut butter “cookie” on top of each cupcake.
