CUPCAKES - DOUBLE CHOCOLATE AND PEANUT BUTTER

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Make cupcakes the day before you plan to serve. Batter needs 1 hour refrigeration. Cupcakes need to be frozen overnight. On prep day cupcakes need to be frozen again for 2 hours

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  • 16

Ingredients

  • DEVIL'S FOOD CUPCAKES:
  • 4 oz. good-quality unsweetened
  • chocolate
  • 2 C. granulated sugar
  • 1 1/2 C. sifted all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 C. strong coffee (or 1 C. boiling
  • water mixed with 1 T. Medaglia d'Oro instant espresso powder)
  • 1/2 C. safflower oil
  • 1/2 C. sour cream
  • 2 large eggs, lightly beaten
  • CHOCOLATE WHIPPED CREAM:
  • 1 3/4 oz. semisweet chocolate, finely
  • chopped
  • 1 C. heavy cream
  • 1 T. granulated sugar
  • REESES PIECES FROSTING:
  • 1 C. confectioners' sugar
  • 3/4 C. creamy peanut butter
  • 3 oz. (6 T.) unsalted butter, at room temperature
  • 1 to 4 tsp. heavy cream
  • 1/4 tsp. pure vanilla extract
  • CHOCOLATE CUPCAKE GLAZE:
  • 1/2 C. plus 2 T. heavy cream
  • 2 T. light corn syrup
  • 3 oz. semisweet chocolate, chopped
  • medium-fine
  • 3 oz. bittersweet chocolate, chopped
  • medium-fine
  • CHOCOLATE ROYAL ICING:
  • 1 C. confectioners' sugar
  • 1 large egg white
  • 1 T. unsweetened cocoa powder
  • PEANUT BUTTER MOUSSE
  • 1/3 C. cream cheese
  • 1/4 C. creamy peanut butter
  • 3 1/2 T. confectioners' sugar
  • 1 T. milk
  • 1/3 C. heavy cream, whipped to medium peaks
  • Chocolate jimmies or mini Reeses Pieces candies, for decorating (optional)

Preparation

Step 1

1. The day before you plan to serve, make the devil's food cupcakes and the chocolate whipped cream. For the cupcakes: Melt the chocolate in a heat proof bowl over a double boiler; set aside.

2. In a mixing bowl, whisk together the sugar, flour, baking soda and salt.

3. In another bowl, whisk together the coffee and oil, and then the sour cream; add to the bowl with the dry ingredients and whisk until no lumps remain. Whisk in the eggs, and finally the melted chocolate. Cover and refrigerate 1 hour.

4. Preheat the oven to 325°F. Line muffin tins with 16 paper baking cups. Divide the chilled batter among the 16 cups and bake until a tester inserted into the center of the cupcakes comes out clean, about 40 minutes.

5. Let cool, then cover muffin tins with plastic wrap or foil and freeze cupcakes overnight.

6. For the chocolate whipped cream: Place the chopped chocolate in a medium heatproof bowl. In a small saucepan, combine the cream and sugar and bring to a boil, swirling to ensure that all the sugar dissolves. Pour the hot sweetened cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth. Chill overnight (or at least 5 hours).

7. The next day; beat to medium-stiff peaks.

8. For the peanut butter mousse: In a standing mixer fitted with the paddle attachment, cream the cream cheese, peanut butter and sugar until combined. Beat in the milk. Fold in the whipped cream by hand. Set aside (cover and refrigerate if not using immediately).

9. For the Reeses Pieces frosting: In a standing mixer fitted with the paddle attachment, cream the sugar, peanut butter and butter until just smooth. Add cream as necessary (usually 2 tsp.) until the frosting is smooth and fluid enough to pipe, then add the vanilla. Cover and refrigerate if not using immediately.

10. To assemble the double-chocolate cupcakes: With a sharp, thin paring knife, starting a scant 1/2" in from the edges, inscribe a circle on the top of the cupcakes and then cut about two-thirds of the way into the cupcakes themselves. Carefully ease out the cylinder of cake, cut off the top and reserve; eat or discard the rest. Fill half of the cavities with the chocolate whipped cream (reserve the remaining cupcakes), and finish by topping each cupcake with its respective top. Press the tops flat, and scrape off any cream that might have oozed out. Return the filled cupcakes to the freezer for at least 2 hours (they're easier to glaze when frozen).

11. To assemble the peanut butter cupcakes: If the Reeses Pieces frosting has been refrigerated, allow it to stand at room temperature until soft enough to pipe, then scoop into a piping bag fitted with a star tip. Using the same procedure as in Step 10 above, fill the remaining cupcakes with the peanut butter mousse; replace the tops. Pipe a flat rosette of frosting from the outside edge of each cupcake to the center. Decorate with chocolate jimmies or mini Reeses Pieces, if desired; refrigerate until ready to serve.

12. For the chocolate glaze: In a 2-qt. saucepan, bring the cream and corn syrup to a boil. Add both chocolates, remove from the heat and let stand 2 to 3 minutes without stirring to allow the chocolate to melt. Whisk until smooth. Strain into a metal container and set it back over the hot water (but off the heat) to keep warm until needed.

13. For the royal icing: In a standing mixer fitted with the whisk attachment, beat the sugar, egg white and cocoa powder until moistened. Scrape down the sides of the bowl and beat for a full (timed) 10 minutes, scraping down the bowl after 5 minutes. Transfer to plastic zipper-lock bag and refrigerate until ready to use.

14.To finish the double-chocolate cupcakes: Stir the warm glaze-it should be thick but still liquid and not lumpy (if it has cooled, rewarm over a double boiler). Gripping the cupcakes by their bases, dip the cupcake tops almost to the edge of the paper liner, then invert quickly and set on a rack; let stand until the glaze is firm. Cut a small corner from the bottom of the zipper-lock bag that holds the chocolate royal icing, and use the bag as a small piping bag to decorate the cupcakes. Refrigerate until ready to serve.

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