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Sunday, April 17, 2011

Reese's Chocolate Cupcake

As you can tell I've been on a cupcake experiment voyage.  This is a great cupcake, very moist and a nice surprise with the Reese's mini peanut butter cup.  The frosting is very tasty.  I've been having a hard time with icing's and I'm one of those people who doesn't give up on something until I get it figured out.

Chocolate Cupcakes:

1/2 cup  Dutch-processed cocoa powder
1 cup  boiling hot water
1 1/3 cups  all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup  unsalted butter, room temperature
1 cup  granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Preheat oven to 375 degrees F . Lightly butter, or line 15 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.  Fill pan about 2/3 full.  Bake for 11 minutes, remove from oven, insert Reese's mini peanut butter cup into each cupcake and return to oven for exactly 6 more minutes.  Test with toothpick, from the side when comes out clean they are done.

Chocolate Fudge Frosting:
4 ounces  unsweetened chocolate, coarsely chopped
2/3 cup  unsalted butter, room temperature
1 1/3 cups  confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla 

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes)

Hope you'll give these a try.  Thanks for stopping by, have a wonderful day and Remember to Find the time to do ALL the things YOU love.

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