Peanut Butter Cup Chocolate Cupcakes with Toasted Peanut Butter Meringue Frosting

Name: Peanut Butter Cup Chocolate Cupcakes with Toasted Peanut Butter Meringue Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 1 egg; 4 egg whites; 237 milliliters all-purpose flour; 118 milliliters milk; 1 Tbsp peanut butter; 14 miniature peanut butter cup candies; 1 teaspoons salt; 118 milliliters unsweetened cocoa powder; 1 teaspoons vanilla extract; 59 milliliters vegetable oil; 118 milliliters boiling water; 237 milliliters white sugar

Peanut Butter Cup Chocolate Cupcakes with Toasted Peanut Butter Meringue Frosting is a lacto ovo vegetarian dessert. This recipe serves 14. One serving contains 156 calories, 4g of protein, and 6g of fat. From preparation to the plate, this recipe takes around 45 minutes. If you have peanut butter cup candies, peanut butter, flour, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. Chocolate Peanut Butter Cup Cupcakes, Chocolate Peanut Butter Cup Cupcakes, and Chocolate Peanut Butter Cup Cupcakes are very similar to this recipe.

Instructions

Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners.

Equipment you will use

Muffin Liners

Oven

Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well.

Ingredients you will need

Vanilla Extract

Vegetable Oil

Milk

Egg

Equipment you will use

Hand Mixer

Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute.

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Blender

Fill each muffin cup halfway and place a peanut butter cup in the center of each.

Ingredients you will need

Peanut Butter

Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes.

Equipment you will use

Oven

Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting.

Ingredients you will need

Frosting

Equipment you will use

Wire Rack

Oven

Frying Pan

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Equipment you will use

Oven

Whisk egg whites and sugar together in a bowl until just combined.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Whisk

Bowl

Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl.

Ingredients you will need

Sugar

Egg

Equipment you will use

Sauce Pan

Bowl

Whisk egg mixture on high speed until still peaks form.

Ingredients you will need

Egg

Equipment you will use

Whisk

Place peanut butter in a microwave-safe bowl.

Ingredients you will need

Peanut Butter

Equipment you will use

Microwave

Bowl

Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites.

Ingredients you will need

Peanut Butter

Egg Whites

Transfer peanut butter frosting to a piping bag.

Ingredients you will need

Peanut Butter

Frosting

Pipe frosting onto cooled cupcakes.

Ingredients you will need

Cupcakes

Frosting

Toast cupcakes under preheated broiler until lightly browned, about 1 minute.

Ingredients you will need

Cupcakes

Sandwich Bread

Equipment you will use

Broiler

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoons

baking soda 1

egg 4

egg whites 237milliliters

all-purpose flour 118milliliters

milk 1Tbsp

peanut butter 14

miniature peanut butter cup candies 1teaspoons

salt 118milliliters

unsweetened cocoa powder 1teaspoons

vanilla extract 59milliliters

vegetable oil 118milliliters

boiling water 237milliliters

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Chocolate Cupcake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "