Pierce My Heart (Women of Willowbrook Book 1) (42 page)
Read Pierce My Heart (Women of Willowbrook Book 1) Online
Authors: Kelsey Jensen
Recipe
Chocolate Cupcakes with Peanut Butter Frosting and White Chocolate Reese’s
PREP TIME: 20 MINS COOK TIME: 20 MINS TOTAL TIME: 40 MINS
CUPCAKE INGREDIENTS:
1/2 cup (1 stick) butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1/2 cup coffee, lukewarm (I didn’t use this, but if you give it a try let me know how it turns out!)
24 mini white chocolate peanut butter cups, unwrapped
(optional: melted chocolate for drizzling)
PEANUT BUTTER FROSTING INGREDIENTS:
2 cups creamy peanut butter
1/2 cup (1 stick) butter, at room temperature
2 tsp. vanilla extract
2 cups powdered sugar
1/4 tsp. salt
1/4 cup heavy cream
(If you’re hoping to actually decorate with frosting instead of slather it on (which is not a bad choice by any means, I was lucky there was any frosting left to put
on
the cupcakes) you may need to fiddle with this, or look up a different recipe)
TO MAKE THE CHOCOLATE PEANUT BUTTER CUPCAKES:
Prepare 24 baking cups with paper baking liners. Place a peanut butter cup in each baking liner. Set aside.
In the bowl of stand mixer (which you totally don’t need. I used an electric hand mixer and a mixing bowl), cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.
In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined. Then in an additional separate bowl, stir together buttermilk and coffee (again, I didn’t do this so I upped the buttermilk a bit and added it separately). Add dry ingredients to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.
Fill baking cups with batter on top of the peanut butter cups until they are about two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Top with peanut butter frosting. (Optional: Then drizzle with melted chocolate.)
TO MAKE THE PEANUT BUTTER FROSTING:
Using an electric mixer, beat peanut butter, butter and vanilla together on medium speed until combined and smooth. Add remaining ingredients and beat on low speed until incorporated. Then beat on medium-high speed for an additional minute until smooth and fluffy.
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