In case bananas and bacon aren't your thing and you want chocolate and pb anyway...
2 cups bittersweet or semi sweet chocolate chopped up into bits (or just use good quality chips)
1 stick unsalted butter
1 cup natural crunchy peanutbutter (ie, the stuff with no ingredients other then peanuts and salt. The stuff with other ingredients in it acts differently when baked and throws off the sugar ratio in the cupcakes.)
2 tsp fresh grated nutmeg
3 tablespoons unsweetened coco powder
1 tablespoon salt
1 tsp baking soda
5 whole xl eggs
4 egg yolks
2 cups sugar
Preheat your oven to 350 and line your cupcake tins with liners. This recipe makes 48 mini 2 bite cupcakes, 24 normal ones, or 12 xl ones. Use a double boiler or a pan on top of a pan and melt your chocolate, butter, and pb over simmering water until it is smooth. Stir salt and nutmeg and coco powder into the chocolate mixture. Beat eggs, egg yolks, and sugar in a bowl until fluffy and very light yellow in color. Add in your baking soda, then continue to beat as your pour in chocolate/pb mixture. Mix thouroughly and portion into cupcake liners, filling your liners about 3/4ths of the way. Bake 10-12 mins for minis, 20-25 mins for regulars, and about 30 mins for big cupcakes. The tops will be puffed up when they are done. (You can pull them out a few mins early for fancy molten centers if serving immediately.) You could frost them if you want but really, why gild the lilly?
No comments:
Post a Comment