Decadent Chocolate Brownie Peanut-Butter Filled Cupcakes

WARNING: These are very rich, you can only eat half!

IMG_0154All my boys love Peanut Butter & Chocolate, so what’s better than a delicious cupcake?  It was a crazy work day for me today, traveled to Ohio for meetings with clients yesterday, but the boys were asking “what’s for dessert!”

So I decided a cupcake would be good to give them as a treat and to alleviate my guilt of leaving them behind. I’m not sure why I feel bad leaving them, it’s good for them to miss me, but just feel like I have to give them a reward for being so good for their daddy while their papa (me) is away!

Was thinking of a chocolate cheesecake, but that would take too long, so I decided on chocolate and peanut butter cupcakes and starting mixing ingredients! It’s so relaxing and got me out of this hectic day! And, was fun!!

I hope you find this bake as relaxing as I did, but warning, you’ll need a big glass of ice cold milk to wash this decadent dessert down!

Chocolate Brownie Cake

6 oz Semi-Sweet baking chocolates

10 tbsp unsalted butter

1 1/4 cup sugar

4 large eggs

2 tsp vanilla

1 cup all-purpose flour

1/2 tsp salt

3/4 tsp baking powder

1 cup of peanut butter chips

Combine the butter and chocolate in a small microwavable bowl and in 30 second increments on 50% power, melt the butter and chocolate together until thoroughly melted and mixed together.

In large mixing bowl, combine sugar, eggs, vanilla and mix throughly until fluffy, about 3 minutes on medium speed.

On slow speed, slowly add melted chocolate and butter to the sugar/egg mixture. Mix until well combined.

Add sifted flour, salt and baking powder to chocolate mixture until just mixed together.

Fill cup cake molds 2/3 with batter.

Gently melt in a small bowl the cup of peanut butter chips. Just enough to make a small ball in your palms, total of 12. Place the small peanut butter chip balls in the center of the batter. Let them sink on their own, don’t push down.

Bake at 350 degree oven for about 25 minutes. Remove from oven and thoroughly cool

Peanut Butter Buttercream Icing (told you this was rich!)

1 stick of softened butter.

2 tbs cold milk

1 tsp vanilla

3 cups confectioner’s sugar

1/4 cup of peanut butter

Make you icing by creaming  butter, add vanilla and then add 1 cup of confectioner’s sugar and continue to combine by adding milk as necessary until all is smooth.

I used a chocolate ganache in my icing bag (3 stripes down side) and then added my icing to pipe atop the cupcakes. It gives the icing a wonderful / professional looking finish. My piping skills are in need of practice, I just haven’t done enough, but I am committed to working on better piping skills!

I toped with a chocolate chip and a peanut!

Enjoy the Bake!!

Trace

 

February Chocolate Muse – Bittersweet Chocolate Rustic Torte

Each month I’m going to focus on a particular bake and post recipes and ideas around the monthly concept. This month, February 2018, in honor of Valentine’s Day, we’re going to have a month full of CHOCOLATE!

Here’s how it works! I’ll present a monthly recipe and ask for blog followers to post their photos of the dessert muse! Photos, alterations, comments and ideas. Then I’ll compile all of your thoughts and put them into an e-book for everyone to enjoy. This will help to build an amazing recipe “go to” for everyone throughout the year!

This month’s muse is Bittersweet Chocolate Rustic Torte. I chose this recipe because it’s mid-level of baking skills, which is perfect for us amateur bakers and it gives you a ton of flexibility to get creative! Toppings, fillings, layers, crusts, etc. This recipe is inspired to try your own slant to a delicious and creamy bake, everyone in the family will love!

I’m excited to share all sort of baking ideas around chocolate, it’s the definitive go to for desserts! So in honor of lovers, we’re going to try all sorts of recipes, from individual molten cakes, chocolate croissants, bars and so much more!

Enjoy the bake! Share with friends, and be sure to submit your comments, experiences, tips and photos for all to learn!

Oh, did I mention, each month I’ll put all entries into a random drawing and reveal the winner on the next month’s announcment. The winner will receive a $100 gift card to Williams Sonoma, Sur La Table or Amazon. Winner’s choice! And possibly other items along the way! It’s my small way of saying thanks for participating and sharing your your story with everyone.

Enjoy the bake!

Trace

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Bittersweet Chocolate Torte

Butter

½ cup roasted almonds with sea salt, coarsely chopped

1/3 cup packed brown sugar

1/3 cup rolled oats

¾ cup all-purpose flour

½ cup chilled butter, cubed

1 egg yolk

 

Filling

1 cup half-and-half

2 tablespoons sugar

7 ounces bittersweet chocolate, finely chopped

1 egg

 

Sweetened whipped cream and fresh berries (optional)

 

Preheat over to 400 degrees

Lightly butter an 8-inch round tart pan with removable bottom and place in freezer. To make the pastry dough combine almonds, 1/3 cup brown sugar and oats in a food processor.  Pulse until finely ground together. Add flour and pulse until combined. Place chilled butter and pulse until coarse. Add in egg and pulse until evenly distributed. Remove and knead in a medium bowl until all the ingredients come together. Gently press into mold making sure sides are firm and even.

Fill curst with rice or pie weights to blind bake, make sure you push to the edges to help hold up while baking. Bake 12 minutes, remove weights and bake an additional 6 to 8 minutes until nice golden brown.

While pastry is baking start your filling.  Combine half-and-half and sugar in a medium sauce pan. Place over medium-low heat for 3 minutes. Remove from heat and gently add chopped chocolate pieces. Continuously stir until chocolate mixture is soft and no lumps.

In a medium bowl, whisk egg. Until foamy. Slowly add 2 tablespoons of chocolate mixture and whisk for a few minutes. Then slowly add the remaining mixture and mix well. Once pastry is baked, add chocolate mixture and place in oven. Turn off oven and bake for 13-14 minutes or until mixture is solid and jiggles slightly when shaken.
Remove and cool. Decorate and enjoy the bake!

Bittersweet Chocolate Rustic Torte Nutrition Facts
Servings: 9
Amount per serving
Calories 363
% Daily Value*
Total Fat 26g 33%
Saturated Fat 13.5g 68%
Cholesterol 79mg 26%
Sodium 48mg 2%
Total Carbohydrate 29.8g 11%
Dietary Fiber 4.4g 16%
Total Sugars 13.1g
Protein 6.5g
Vitamin D 4mcg 19%
Calcium 79mg 6%
Iron 1mg 8%
Potassium 133mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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