Also part of the Use it or Lose it Challenge #3-- Martha Stewart's Cupcake Book.
I should start out by saying that there is no way, I would have tossed my MS cupcake book. It is by far my favorite cupcake book and I use it so often that a bunch of pages are coming out, and a bunch more are stuck together. Still, as part of my challenge, I knew I needed to make sure I used it!
The Tagalong cupcakes were pretty much inspired by a) making sure I used my Martha Stewart Cupcake Book and b) I wanted to be able to use the same icing as the Thin Mint Cupcakes to make my life a little easier. Now since I dont like peanut butter, I trusted the boyfriend to taste test and he assured me that the cupcakes were good. I LOVE the chocolate buttercream frosting, so I wasn't worried about that. Albert (the dog) also got to try the leftover peanut butter drizzle and he definitely approved.
Now if I wasn't making the Tagalong Cupcakes as part of an event that I was making 100 cupcakes in 4 different flavors, I think I would have done a chocolate cupcake with peanut butter frosting or maybe a peanut butter filling. I just knew that I didn't have enough time to do all of that. I hate that I had to make concessions because of time, but I also know that sometimes that is just the way the cookie (or cupcake?) must crumble.
Still I think that they turned out great. I think the peanut butter "drizzle" on top make them even better (ok I don't know this for sure since I don't eat peanut butter, but I'm taking a guess). Definitely think these are a keeper.
- 1 3/4 cups all-purpose flour
- 3/4 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2/3 cup natural, creamy peanut butter
- 3 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
- Whisk dry ingredients in a large bowl.
- Cream butter and sugar with a mixer until light and fluffy.
- Add eggs, 1 at a time, beating after each addition.
- Add in peanut butter and vanilla
- Mix in the dry ingredients, alternating with the sour cream, until mixed all the way through
- Bake for 20 minutes or until a toothpick inserted in them comes out clean.
Chocolate Buttercream Frosting
- 1/2 cup shortening
- 1/2 cup (1 stick) butter
- 3 oz unsweetened chocolate squares, melted
- 1 tsp vanilla
- 4 cups sifted powdered sugar
- 1/4 cup milk
- Cream butter and shortening until blended and soft
- Add in melted chocolate and mix (You can melt the chocolate in a glass bowl for approximately 3 minutes on 50% power in the microwave or using a double boiler)
- Add in vanilla
- Add in sugar one cup at a time, making sure each is incorporated before adding the next cup
- Add in milk to get to the desired consistency. Use more if desired.
- Pipe or spread the frosting onto the cupcakes
- In a double boiler, melt about half a bag of Resses peanut butter chips until smooth. Drizzle (or pipe) onto the cupcakes
Icing adapted from Wilton