Chocolate-Peanut Brittle Cupcakes
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
70
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3.25 cups
Dark Brown Sugar (packed)3 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda3 tsp
Salt1.25 cups
Buttermilk2 large
Egg (at room temperature)2 tsps
Vanilla Extract1 cup
Granulated Sugar1 cup
Creamy Peanut Butter1 cup
Butterscotch Chips1 cup
Heavy CreamDirections:
1
Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available
2
Line two 12-cup muffin pans with paper liners
3
Put the butter, cocoa powder and 3/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes
4
Whisk to combine, then whisk in the brown sugar
5
Whisk the flour, baking powder, baking soda and salt in a large bowl
6
Whisk in the warm cocoa mixture
7
In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix
8
Divide the batter among the prepared cups, filling each three-quarters of the way
9
Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes
10
Let cool in the pans 10 minutes, then transfer to racks to cool completely
11
Make the brittle: Line a baking sheet with a silicone mat or parchment paper
12
Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber
13
Remove from the heat; stir in the peanut butter and butterscotch chips until smooth
14
Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool
15
Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin
16
Make the frosting: Bring the cream to a simmer in a small saucepan
17
Remove from the heat, add the peanut butter chips and let stand about 5 minutes
18
Whisk until smooth
19
Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes
20
Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle
21
Photograph by Con Poulos