Peanut Butter Cup Cupcakes
1 recipe chocolate cake
Prepare and bake the chocolate cupcakes according to the instructions. Let cool 5 minutes in the pan then move them to a cooling rack to cool completely.
Peanut Butter Buttercream & Chocolate Buttercream
4 extra large egg whites
1 c sugar
pinch of cream of tartar
¾ t salt
1 pound unsalted butter
1 T vanilla
2 oz unsweetened chocolate
2/3 c (6 oz) semisweet chocolate
1 1/4 c (10 oz) peanut butter
Cut the butter into 2-3 tablespoon pieces. Bring to room temperature or slightly colder. Set aside. Melt chocolate in the microwave for one minute. Stir and microwave an additional 30-60 seconds. Stir until smooth. Set aside to cool slightly.
Put an inch or two of water in a large pot. Bring to a boil, then reduce to a simmer. In a large bowl add the egg whites, sugar, cream of tartar, and salt. Whisk well. Place over the simmering water and whisk constantly. Heat to 160 degrees (about five minutes) The mixture should be doubled in volume and frothy. Remove from heat. Beat on high speed for five minutes until stiff peaks form. Reduce speed to medium and add the butter one piece at a time until each is incorporated. Add the vanilla and beat until incorporated.
Divided the buttercream in half. Add the melted chocolate to one of the halves and the peanut butter to the other. Stir both well. Cover and store at room temperature until ready to use.
Peanut Buttercup Cupcakes
24 peanut butter cup candies
Chop candy and set aside.
Top with peanut butter buttercream, then chocolate buttercream. Top with peanut butter cup pieces.
Oreo Cream Cupcakes
Follow the instructions above for the cake. For the buttercream follow the instructions ommiting the chocolate and peanut butter and adding:
1 c (4 oz) powdered sugar
24 oreo cookies
Crush Oreos and set aside.
Top with vanilla buttercream. Top with crushed oreos.
To make both the Peanut Butter Cup and Oreo Cupcakes:
make the buttercream up to the vanilla. Divide it in half. Divide one of the halves into half.
For the (1)larger half: add 1/2 c (2 oz) powdered sugar
For the smaller halves: add 1/2 c + 2 T (5 oz) peanut butter to one. Melt 1 oz unsweetened chocolate and 1/3 c (3 oz) semisweet chocolate. Add it to the other.
1. You will need the most vanilla buttercream because only 1/2 c powdered sugar is added to it. The peanut butter adds more volume to the buttercream, so you'll end up with close to the same amount. Very little chocolate buttercream is needed as it is only used on the top of the peanut butter buttercream.