Saturday, May 12, 2012

A new recipe

Caleb's preschool teacher made these cupcakes for my yard sale/bake sale/fundraiser last weekend.  Everyone raved about them (I never got to try one).  We were going out to my in laws house tonight for a Mother's Day party so I decided to make them.  They ARE DELICIOUS!  Try it out!

Chocolate Peanut Butter Hi-Hat Cupcakes (From: Yield: 18 cupcakes (I did a dbl batch & got 48 regular cupcakes & 18 mini ones)

1 1/2 c. flour
1 tsp baking soda
1/2 c. cocoa
1 1/2 c. sugar
3/4 c. smooth peanut butter
2 large eggs
1/2 c. peanut oil
3/4 c. milk
1/2 tsp. vanilla
1 c. chocolate chips (I used milk chocolate regular size)

Whisk flour, soda & coca.  In another bowl mix sugar, peanut butter and eggs until well combined.  Mix oil, milk & vanilla into wet ingredients.  Slowly add flour mixture until fully incorporated.  Fold in chocolate chips.  Fill cupcake liners 3/4 full.  Bake at 350 for 30 min (about 15-18 for me) or until done.

1 c. unsalted butter (room temp)
2 c. smooth peanut butter
4 c. powdered sugar
1/4 c. + 2 TBSP milk

Mix butter and peanut butter until fully combined.  Mix in powdered sugar a little at a time.  Add milk a little at a time and keep mixing until frosting becomes light and fluffy (about 3 min).  Pipe a swirl of frosting onto each cupcake.  Place frosted cupcakes in freezer for 1 hour (I did 30 min).

Chocolate dip:
2 c. chocolate chips (I used milk chocolate regular size)
3 TBSP peanut oil

Place chocolate chips and oil in tall microwave safe cup (2 c. pyrex cup).  Microwave 20 seconds at a time, stirring in between, until chocolate is melted.  Let chocolate sit a few minutes (you want it still warm but not hot to touch).  Take cupcakes out of freezer.  One by one take cupcakes by wrapper, turn upside down and dunk into melted chocolate.  Make sure frosting is covered.  Let excess chocolate chip drip off.  Store in fridge.

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