Wednesday, November 10, 2010
So like I've mentioned before, I've been having a really busy time at work for the past month or so. So busy in fact that have another 2 or 3 recipes ready to post, but am too tired to do it all in one night. But one of many things I like to do to relax and destress during difficult times is cook; in fact, nothing is better than trying to come up with new recipes that people will like.
While this recipe is not highly original (cake influenced by this recipe), I hope that you all enjoy this (because myself and others have). Also, this is designed as gluten free, but you can substitute the gluten-free flour and xantham gum for all-purpose wheat flour. I hope you enjoy this fun and delicious recipe!
Serves: 18 cupcakes
Prep Time: 20 minutes
Baking Time: 30 minutes
-1 3/4 cups gluten free flour
-2 tsp xantham gum
-2 cups sugar
-3/4 cups sifted cocoa powder
-2 tsp baking soda
-1 tsp baking powder
-1 cup milk
-1/2 cup canola oil
-1.5 tsp vanilla
-miniature Reese's cups
-1/2 cup Reese's peanut butter chips
-1/2 cup butter
-1 tsp vanilla
-1 cup powdered sugar
1. Preheat oven to 350F. Line 18 muffin cups with muffin liners.
2. Sift the flour and cocoa powder into a medium bowl. Add xantham, baking powder, and baking soda to the bowl. Mix together until blended.
3. In a medium bowl, mix 2 cups sugar, eggs, and vanilla. Add the milk and oil to the bowl, and mix until well blended.
4. Blend the flour mixture into the liquid, by about half a cup each time. Mix until a well blended batter forms.
5. Add about one spoonful into each muffin cup. To these, place a Reese's cup into each muffin.
6. Top each muffin cup with another spoonful of batter, until each cup is approximately 3/4 full. Place into the oven for about 25 minutes until the tops are cooked, and a toothpick inserted to the cupcake comes out clean. Let the cupcakes cool completely. Once cooled, remove from the tins. If the cupcakes overflowed, trim the edges off.
7. In a small bowl, melt the peanut butter chips in the microwave at 50% power. While this cools for a minute or two, whip the butter in a medium bowl. Once the butter is whipped, combine with the peanut butter and vanilla. Then add the sugar gradually to the butter mixture until the icing gains a consistency and sweetness that you are satisfied with.
8. Fill a sandwich bag with the icing, and snip about 1/8th inch from one of the corners. Use this to pipe the icing onto the top of the cupcakes. Garnish with chopped peanut butter cups.