Dark Chocolate Peanut Butter Cup Cupcakes
Ingredients:
for the cupcakes
12 miniature dark chocolate peanut butter cups
1 cup flour
1 cup light brown sugar
1 cup milk
1/2 cup cocoa
6 tablespoons butter, at room temperature
2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon instant espresso powder
1/4 teaspoon salt
2 eggs, at room temperature


for the frosting
1 cup confectioners’ sugar
1/2 cup peanut butter
4 oz cream cheese

6 miniature peanut butter cups, halved


Directions:
Preheat oven to 350. Line or grease and flour 12 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Meanwhile, mix together the cocoa powder, espresso powder and milk in a small bowl or measuring cup and set aside. Add flour, baking powder and salt to the butter mixture. Add the milk mixture to the rest of the batter and beat until well combined. Fill each well 1/3 of the way full.

Place the peanut butter cup in the center and cover with batter. Bake 15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing.

for the frosting
Beat all ingredients until fully incorporated. Spread on cooled cupcakes or cake. Top each with 1/2 of a miniature peanut butter cup.

(via:coconut & lime)

23 October