| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1/2 |
c |
Firmly packed dark brown sugar |
| 1/4 |
c |
Chunky peanut butter |
| 3 |
tb |
Unsalted butter, softened |
| 1 |
lg |
Egg |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Milk |
| 1 1/4 |
c |
Semisweet chocolate chips |
| 1/4 |
c |
Heavy cream |
INSTRUCTIONS
In a bowl whisk together the flour, the baking powder and a pinch of salt.
In another bowl with an electric mixer cream together the brown sugar, the
peanut butter, and the butter and beat in the
egg and the vanilla. Beat in the flour mixture alternately with the milk,
beating well after each addition, and stir in 1/2 cup of the chocolate
chips. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake
the cupcakes in the middle of a preheated 350 F oven for 20 to 25 minutes,
or until a tester comes out clean. Turn the cupcakes out onto a rack and
let them cool completely.
In another bowl combine the remaining 3/4 cup chocolate chips and the
cream, scalded, let the chips soften, and whisk the mixture until it is
smooth. Let the icing cool completely, whisk it until it is fluffy, and
spread it on the cupcakes.
Yield: 12 cupcakes
NOTES : (Courtesy of Gourmet Magazine)
Recipe by: Cooking Live Show #CL8819
Posted to MC-Recipe Digest V1 #482 by Angele Freeman <jfreeman@netusa1.net>
on Feb 12, 1997.
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