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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cupcakes
1 cup flour
1/2 tsp baking powder, baking soda and salt
1 cup packed light brown sugar
1/2 cup unsalted dry-roasted peanuts
1/2 cup creamy peanut butter
2 oz unsalted butter, cut into 1/2 oz pieces
2 oz cream cheese
3 large eggs
1/4 cup sour cream
2 tsp vanilla extract
1/2 cup semisweet chocolate chips
Chocolate Goober Gobble
1 cup peanut butter
2 oz semisweet baking chocolate, coarsely chopped and melted (use a double boiler)
Make the Peanut Chocolate Chip Cupcakes: Preheat the oven to 325. Line each of the 18 individual muffin tin cups with the 2 1/2 inch foil-laminated bake cups. Set aside.
Sift dry ingredients and set aside until needed. Place brown sugar, and next 4 ingredients in the bowl and mix on low speed for 1 minute, and then beat on medium for 3 minutes until combined.
Use a rubber spatula to scrape down the sides of the bowl. Add 3 eggs, 1 at a time, beating on medium for 30 seconds after each addition and scraping down the sides of the bowl once all the eggs have been incorporated. Gradually adding the sifted dry ingredients; mix until incorporated, about 30 seconds. Scrape down the sides of the bowl.
Add the sour cream and vanilla extract and mix, about 15 seconds. Remove the bowl from the mixer, add chocolate chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
Portion 3 heaping tbsp of the cupcake batter into each bake cup. Bake until a toothpick inserted in the center of the cupcake comes out clean, about 30 minutes. (Rotate the pans from top to center halfway through the baking time and turn each 180 degrees if baking more than 1 pan at once.) Remove the cupcakes from the muffin tins (but not from the foil bake cups) and cool at room temperature for an additional 20 minutes prior to preparing the Chocolate Goober Gobble.
Make the Chocolate Goober Gobble: Place peanut butter and melted semisweet chocolate in the bowl and whisk on medium-high speed to combine, about 30 seconds. Scrape down the sides of the bowl. Whisk on high for an additional 30 seconds until very smooth and shiny.
Assemble the cupcakes and serve: Using a paring knife, make a 2 inch-in-diameter circular cutout from the top of each Peanut Chocolate Chip Cupcake. To do this, insert the knife at a slight inward angle about 1/2 inch away from the outside edge and to a depth of about 1 inch, and cut all the way. Portion a slightly heaping tbsp of Chocolate Goober Gobble into each cupcake hollow. Serve immediately.
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CHOCOLATE CHIP GOOBER GOBBLE CUPCAKES
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cupcakes
1 cup flour
1/2 tsp baking powder, baking soda and salt
1 cup packed light brown sugar
1/2 cup unsalted dry-roasted peanuts
1/2 cup creamy peanut butter
2 oz unsalted butter, cut into 1/2 oz pieces
2 oz cream cheese
3 large eggs
1/4 cup sour cream
2 tsp vanilla extract
1/2 cup semisweet chocolate chips
Chocolate Goober Gobble
1 cup peanut butter
2 oz semisweet baking chocolate, coarsely chopped and melted (use a double boiler)
Make the Peanut Chocolate Chip Cupcakes: Preheat the oven to 325. Line each of the 18 individual muffin tin cups with the 2 1/2 inch foil-laminated bake cups. Set aside.
Sift dry ingredients and set aside until needed. Place brown sugar, and next 4 ingredients in the bowl and mix on low speed for 1 minute, and then beat on medium for 3 minutes until combined.
Use a rubber spatula to scrape down the sides of the bowl. Add 3 eggs, 1 at a time, beating on medium for 30 seconds after each addition and scraping down the sides of the bowl once all the eggs have been incorporated. Gradually adding the sifted dry ingredients; mix until incorporated, about 30 seconds. Scrape down the sides of the bowl.
Add the sour cream and vanilla extract and mix, about 15 seconds. Remove the bowl from the mixer, add chocolate chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
Portion 3 heaping tbsp of the cupcake batter into each bake cup. Bake until a toothpick inserted in the center of the cupcake comes out clean, about 30 minutes. (Rotate the pans from top to center halfway through the baking time and turn each 180 degrees if baking more than 1 pan at once.) Remove the cupcakes from the muffin tins (but not from the foil bake cups) and cool at room temperature for an additional 20 minutes prior to preparing the Chocolate Goober Gobble.
Make the Chocolate Goober Gobble: Place peanut butter and melted semisweet chocolate in the bowl and whisk on medium-high speed to combine, about 30 seconds. Scrape down the sides of the bowl. Whisk on high for an additional 30 seconds until very smooth and shiny.
Assemble the cupcakes and serve: Using a paring knife, make a 2 inch-in-diameter circular cutout from the top of each Peanut Chocolate Chip Cupcake. To do this, insert the knife at a slight inward angle about 1/2 inch away from the outside edge and to a depth of about 1 inch, and cut all the way. Portion a slightly heaping tbsp of Chocolate Goober Gobble into each cupcake hollow. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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