I am bringing these to a coookout tomorrow night. They look and smell delicious–my only complaint is the recipe only makes 12! I wish I had realized this before I began baking because 12 turns into 11 mighty quickly with a husband in the house. He “tested” one pre-glaze and said it was good–nice and peanutbuttery. I hope the glaze holds up until tomorrow, as it is warm out. I may even toss them in the fridge! Even if it does melt a bit, the combination of PB and chocolate (melted or not) is a classic that few don’t appreciate!
Peanut Butter Cupcakes:
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 6 tablespoons butter (recipe calls for unsalted, I used salted)
- 3/4 cups smooth peanut butter at room temp.
- 1 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
Preheat the oven to 350.
Sift the flour, baking powder, and salt in a medium bowl. In a large bowl on medium speed beat butter, peaut butter, and brown sugar until smooth–about 1 minute. Mix in the egg. Add the vanilla and beat for another minute. On low speed, add the flour mixture in 3 parts and the milk in 2 parts. Start and finish with the flour mixture. Make sure the flour is incorporated and the batter is smooth. It will stay the color of peanut butter as below.
Line 12 muffin tin cups with liners. I used foil liners because I like the look of them. Fill each liner with about 1/4 cup of batter. I use an ice cream scoop (I got this idea from Ina Garten). It makes distributing the batter easier and you are more likely to distribute evenly. I also find it helpful to place the muffin tin on top of a cookie sheet before placing in the oven.
Bake about 22-27 minutes. The tops will be firm, light brown, and there are a few small cracks on the top. As usual, a toothpick inserted to the middle should come out clean.
Cool for 10 minutes in the pan set upon a wire rack. Then remove the cupcakes from the pan and cool completely on a wire rack.
Milk Chocolate Glaze:
- 1/4 cup whipping cream
- 1 tablespoon salted butter (recipe calls for unsalted, I used salted)
- 1 cup milk chocolate chips
- 1/2 teaspoon vanilla extract
In a medium sauce pan heat the cream and better over low heat until the cream is hot and the butter melts. Do not boil. Remove from heat add the milk chocolate chips and let sit in the cream for about 30 seconds. Add the vanilla and whisk until smooth and all chocolate chips have melted.
Using a small spatula, spread 1 tablespoon of the glaze over the top of each cupcake. (Make sure cupcakes are completely cooled or the glaze will simply melt and drip off!)
The cupcakes can be covered and stored at room temp for up to three days.
Adapted from Cupcakes! by Elinor Klivans. Chronicle Books.