Nick just finished sampling the finished product and said they are pretty good...or at least I think that is what he said through a mouthful. Hope you enjoy!
For the cake you will need:
1 cup all purpose flour
¼ teaspoon unsweetened cocoa powder (I use Hershey’s)
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 stick unsalted butter at room temp.
¾ cup sugar
1 large egg
1 egg yolk
½ teaspoon pure vanilla extract
½ cup buttermilk
2 ounces bittersweet chocolate, melted and cooled
Whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
Working with a paddle attachment for a stand mixer, or a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy. Add the sugar and beat about 2 minutes, until it is bended into the butter.
Add the egg, then the yolk, beating for I minute after each addition and scraping down the sides and bottom of the bowl with rubber spatula as needed.
Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear.
Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in remaining dry ingredients.
Coarsely chop the chocolate and melt it using a double boiler.
Note: If you do not own a double boiler, you can create one by boiling water in a medium sauce pan and placing a glass bowl on top. The heat from the steam will melt the chocolate without burning it. The glass bowl will also become hot so use an oven glove or mit.
Scrape down the bowl, add the melted chocolate and mix with the rubber spatula.
Divide the batter evenly among 12 lined muffin pans.
Bake at 350 degrees for 20-24 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into the center comes out clean.
Transfer pan to cooking rack and let cakes cool 5 minutes before taking them out of pan.
Note: To transfer cupcakes out of pan (or muffins for other recipes) I use an Oxo Pie Server. Trust me, you will never again break into a cupcake or scratch your pans.
Cool to room temperature before icing.
For the Peanut Butter Buttercream Frosting you will need:
2 sticks unsalted butter, softened
1 cup creamy peanut butter- not natural (I used Peter Pan)
1 ½ cups powdered sugar
2 pinches salt
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
In a stand mixer with the whisk attachment, beat the butter and peanut butter at medium-high speed until smooth.
Add powered sugar and salt, beat medium-low until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined.
Scrape down bowl, add vanilla and heavy cream, beat at medium speed until incorporated.
Increase speed to medium-high and beat until light and fluffy, about 4 minutes.
To frost and decorate:
Chop the Reese's Peanut Butter Cups. I use the Pampered Chef Hand Chopper. Bonus: It doubles as a stress reliever after a long day. :-)
Next,fill pastry bag with buttercream. I use a round tip and start from the outside and work in. Feel free to be generous. You will have plenty of buttercream.
Sprinkle chopped Reese's on top.
And Voila!
Look at you, little Miss Pioneer Woman! Now, go be a dear and try out her cinnamon rolls for me. I'm dying to try them but I'm too darned lazy to make them myself.
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