This gorgeous photo and recipe come from Naomi Robinson at Bakers Royale. You will definitely want to stop by and see what else she is baking!
A few notes:
Frost the cupcakes and then freeze them for ten minutes before pouring the chocolate on top or else the frosting begins to melt.
The cupcakes can be made a day in advance and kept in airtight container at room temperature or for 3 days refrigerated.
The frosting can be made 3 days in advance and refrigerated or kept frozen for up to two weeks. Just make sure it is brought to room temperature before using
PEANUT BUTTER AND CHOCOLATE CUPCAKE SURPRISE
Yields 12 Cupcakes
Preparation: Preheat oven to 350 degrees. Place cupcake liners in muffin pan wells.
Ingredients:
Dark Chocolate Cupcakes:
8 tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup Dutch-processed cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup sour cream
Chocolate Swiss Meringue:
5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla
2 tablespoons unsweetened cocoa powder
10 ounces bittersweet chocolate, melted and cooled
Chocolate Pouring Sauce:
2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm
Instructions:
Dark Chocolate Cupcakes:
1. Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water. Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch.
2. Whisk flour, baking soda, and baking powder in small bowl to combine.
3. Whisk eggs in second bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
4. Fill cupcake line ¼ full. Add a Reeses peanut butter cup to each well and finish pouring cupcake batter on top of it until the wells are two-thirds full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
5. Cool cupcakes to room temperature before icing, about 30 minutes.
Recipe adapted from Cook’s Illustrated
Chocolate Swiss Meringue:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add cooled chocolate and mix to combine.
Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
Assembly:
1. Frost cooled cupcakes. Freeze frosted cupcakes for ten minutes. Drizzle chocolate pour over chocolate frosting (reheat chocolate pour in microwave as needed to keep pouring consistency). Shake sprinkles on chocolate sauce. Place peanut butter cup on top and add a more frosting. Finish with a maraschino cherry.
