Page 71 - Cupcakes
P. 71
INSIDE-OUT PEANUT BUTTER CUPCAKES
• • • • •
When traveling, I am often inspired by sweets I see in pastry shops. It’s rare that
I walk into a shop and walk out empty-handed. I love to taste fancy cookies, but
when I get back to my kitchen I invariably try to make them bake-able by you
and me. In Raleigh, North Carolina, I sampled a heavy but heavenly chocolate
peanut butter cup cookie and I knew this idea could translate into a cupcake. Yes,
it takes a bit more time to prepare than the usual cupcake, because you have to
make a ganache frosting. But when you bite into that hidden well of fudge
inside, you’ll realize it was worth it!
MAKES 24 CUPCAKES (2½ INCHES EACH)
PREPARATION TIME: 1 HOUR
BAKING TIME: 18 TO 20 MINUTES
ASSEMBLY TIME: 15 MINUTES
Solid vegetable shortening for greasing the pans
All-purpose flour for dusting the pans
1 package (18.25 ounces) plain yellow cake mix
1⅓ cups water
⅓ cup chunky peanut butter
⅓ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
Double recipe Basic Chocolate Ganache (page 332)
3 to 4 peanut butter cups (.75-ounce each), chopped, for garnish (see “the
Cupcake Doctor says”)
