Peanut Butter Chocolate Cupcakes
Recipe: makes 12 cucpakes
68ml hot water
128g butter salted softened
95ml sour cream
3/8 tsp baking powder and baking soda
1 1/2 egg
Combine butter and sugar in saucepan over low heat until melted. Remove from Beat mixture until cooled, around 4-5 minutes, add eggs and vanilla, beat until combined.
Add 1/3 of the flour, and alternate with sour cream, ending with flour.
Beat in chocolate paste.
Divide mixture into 12 cupcake liners until half full, add one mini reese cup to centre, spoon in remaining until ¾ full. Bake for 30 minutes. Take out and cool.
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
Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
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:
2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm
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.
Frost cooled cupcakes. Chill until frosting hardened a bit around 1hr. Pour chocolate pouring sauce on top. Add sprinkles, and top with a mini reese cup. I didn’t have it so i just used maltesers instead.