พีนัท บัตเตอร์คัพเค้ก (เวอร์ชั่น English)

Naked cupcake

Runny chocolate sauce because I couldn't wait.

Peanut butter cupcakes dipped in chocolate sauce

with peanut butter whipped cream frosting.

Ingredients

Cake

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick butter (room tempurature) + 1/4 cup oil
2 cups sugar
1/2 cup creamy peanut butter
4 eggs
1 teaspoon vanilla extract
1 cup plain non-fat yogurt

Chocolate Dip

4 oz. semi-sweet chocolate - chopped
1/2 cup heavy cream

Peanut Butter Frosting

1 1/2 cups heavy cream - chilled
1 1/2 cups creamy peanut butter

Directions

1.Preheat oven to 350 degrees and line muffin pan with liners.
2.Make the cake. Combine flour, baking powder, baking soda and salt in a medium bowl and set aside.
3.With electric mixer, beat butter, oil and sugar together until light and fluffy. Add peanut butter. Beat until well combined. Scrape the bowl occasionally. Add eggs one at a time. Beat some more. Add vanilla.
4.Alternately stir in flour mixture and yogurt in 3 batches. Stir until well combined.
5.Drop by tablespoonful into prepared pan - fill up to about half full because the cake will rise. Bake for 17 minutes. Cool on a rack. I got 32 cupcakes.
6.While wait for the cupcake to bake and cool, boil 1/2 cup heavy cream in a sauce pan over medium heat until bubbly on the edges - just a few minutes. Pour over chopped chocolate in a small bowl. Stir until chocolate melts and let cool in the refrigerator for about 30 minutes.
7.Dip cooled cupcakes in the chilled chocolate sauce and set aside.
8.Make frosting, beat heavy cream and peanut butter with an electric mixter with a wire whisk attachment until stiff. Gently drop the frosting over chocolate dipped cupcakes.
9.Make 32 cupcakes - enough for 2 parties - a private birthday party - and a house party

เครดิต sucheela.blogspot.com/2007/10/peanut-butter-c...