Peanut Butter Cup Chocolate Cupcakes with Toasted Peanut Butter Meringue Frosting
Peanut butter cups were invented by H.B. Reese in the 1920s and became popular as a candy in the United States.
This is vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Peanut Butter Cup Chocolate Cupcakes with Toasted Peanut Butter Meringue Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
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Chop the peanut butter cups into small pieces and fold them into the batter.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 5 minutes. Then transfer the cupcakes to a wire rack to cool completely.
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In a heatproof bowl, combine the egg whites, cream of tartar, and granulated sugar. Place the bowl over a pot of simmering water and whisk constantly until the sugar has dissolved and the mixture is warm to the touch.
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Remove the bowl from the heat and beat the egg white mixture with an electric mixer on high speed until stiff peaks form and the mixture has cooled.
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Add the peanut butter to the meringue mixture and beat until well combined.
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Pipe or spread the meringue frosting onto the cooled cupcakes.
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Optional: Use a kitchen torch to lightly toast the meringue.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 38g13%
- Sugars 26g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
