Wednesday, December 17, 2008

Iron Cupcake: Chocolate with a Peanut Butter Twist

"You got chocolate in my peanut butter!"
"You got peanut butter in my chocolate!"

Once again it's time for my Iron Cupcake entry for this month. This month's challenge was called "chocolate with a twist" which meant you were supposed to pair chocolate with something else. Here's what I came up with:

Is there any better pairing than peanut butter and chocolate? How about peanut butter, chocolate, and caramel! I'm not really sure what to title these cupcakes. I'm open to any suggestions, so if any of you have any brilliant ideas, please leave a comment and let me know. This cupcake is chocolate with peanut butter filling, topped with whipped cream, Reese's peanut butter cups, chopped peanuts, and drizzled with caramel sauce. Mmm, delish!

As is the usual drill, you can vote for me by clicking either on this link or or on my Iron Cupcake badge at the bottom of this page. Voting is now open and will go through January 2nd at noon. This time you get to vote for your five favorites, so hopefully mine will be one of yours!

The prizes for winning are:
A pair of cupcake earrings from LOTS OF SPRINKLES
Something from Betty Turbo
Also a sweet art piece from CAKESPY
Last and certainly not least, corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, , HELLO CUPCAKE by Karen Tack and Alan Richardson, , JESSIE STEELE APRONS ; the CUPCAKE COURIER ; TASTE OF HOME books, . Iron Cupcake:Earth is sponsored in part by 1-800-Flowers,
Learn more at the Iron Cupcake Cuphub:

If you want to experience this lovely chocolate peanut buttery cupcake for yourself, here's the recipe (sorry it has so many parts to it):

Chocolate Cups:
1 c. semi-sweet chocolate chips
1 tsp. shortening (no substitutes)
foil cupcake liners

Line six muffin cups with foil liners. Microwave chocolate chips and shortening in a microwave safe bowl on high for 1 minute. Stir. If needed, microwave 30 more seconds or until ships are melted and smooth when stirred.
Using a pastry brush, coat inside sides and bottom of cup liners thickly and evenly with chocolate. Refrigerate coated liners for 10 minutes or until set. Recoat any thin spots (you can reheat the chocolate in the microwave for a few seconds if necessary). Refrigerate liners until very firm, 2 hours or overnight. Carefully peel foil liners from each chocolate cup. Cover and refrigerate until ready to use.
(If you want more than six cups, increase the chocolate cup recipe accordingly.)

I used a chocolate cake recipe from my Betty Crocker cookbook. Here it is:
Betty Crocker's Chocolate Cake:
2 1/4 c. all-purpose flour
1 2/3 c. sugar
3/4 c. butter or margarine, softened
2/3 c. baking cocoa
1 1/4 c. water
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/4 tsp baking powder
2 large eggs

Heat oven to 350 degrees. Line muffin tin with cupcake liners. In a large bowl, beat all ingredients with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into muffin cups. Bake 15-18 minutes or until toothpick inserted in center comes out clean. Cool completely.

Peanut Butter filling:
3 T. butter
1 c. peanut butter
2/3 c. powdered sugar
1/4 tsp. vanilla

Cream together butter, peanut butter, and vanilla. Mix in powdered sugar. Fill pastry bag fitted with 1/4 inch star tip with peanut butter mixture. Push tip into cupcake about 3/4 inch in and squeeze filling in slowly, withdrawing tip as you squeeze. You will feed the cupcake slightly expand. Wipe off any excess filling on top of the cupcake.

Once the cupcakes were cooled and filled and the chocolate cups were ready, I peeled the cupcake liners off some of the cupcakes and transferred them into the chocolate cups. They are then ready for the next steps:

Whipped Cream:

1 c. heavy whipping cream
1/2 t. vanilla
2 T. granulated white sugar

Beat on high setting until whipped. Top cupcakes with whipped cream and garnish with peanut butter cups (cut up if desired) and chopped peanuts.

Caramel Sauce (Betty Crocker again):
1 c. light corn syrup
1 1/4 c. packed brown sugar
1/4 c. butter
1 c. whipping cream.

In a 2 quart saucepan, heat corn syrup, brown sugar, and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream and heat to boiling. Cool about 30 minutes. Drizzle over cupcakes while sauce is still slightly warm.
Eat and enjoy!


Becky said...

these look so delish!

i just voted for you! and...blogged about it on one of my blogs.

here's my links:

i love your blog and am so excited you joined the Utah Loves Cupcakes Flickr group!

Becca said...

Thanks, Becky! I'm so flattered you posted about my cupcakes on your blog! I already commented on your post over on CTTC but it's not up yet, so I'll say it again here: I'm so excited about the Utah Loves Cupcakes blog! I can't believe I never knew about it before, and I'm so glad to hear about new places to try cupcakes. Thanks!

Hallie Fae said...

All I can say is WOW those look amazing!

cookies and cups said...

Your blog is really cute and you have inspired me to enter in the Iron Cupcake competition for January! These cupcakes should have won, they look great and you can't beat chocolate and pb! Good luck!
I mentioned your blog on mine, hope that's ok!!


Hallie Fae said...

I think I want to make these, but how many cupcakes does this recipe/filling make? Please let me know!

Becca said...

Thanks, everyone! Cookies, that's awesome that you're an iron cupcaker now! I'll be looking for your entry this month. Hallie Fae, I'm so sorry this is going to be extremely unhelpful, but I can't remember exactly how many cupcakes this recipe made. It was way more than ten. I'm pretty sure it was 24. The chocolate cups recipe only made six but you can make more if you want. I would recommend making a few extras in case the chocolate breaks as you peel the liner off it. I hope that helps a little.