It has taken me a while to bring you the next birthday cupcakes series. First was the much loved Funfetti cupcakes, and next are the #1 birthday cupcakes. This was almost everyone's hands down favorite. I recieved so may compliments on these babies and was told by many to leave the law to start my own bakery. So, if you want to feel like a baking superstar, I would suggest you make these for your next event.
Of course, it is not hard to see why this were much loved. They are an incredible marriage between two foodie celebrities. They are Martha's brownie cupcakes and the well known and well loved Kathleen's Peanut Butter Icing with chopped Reeses Peanut Butter Cups. I know I am not the only one to put these flavors together and in fact, so many of you have done combos of these flavors, it would be hard to mention them all. Proof that this combo is what Mother Nature really intended.
So, make these. You won't be disappointed. Well loved tried and true recipes that come together in perfect harmony.
I have made these once before (for Jen's birthday last year), and I must say in my opinion there is an important step in the brownie cupcake recipe. If you notice below, the ingredient list calls for 11 ounces of best quality chopped chocolate, but you melt the butter with only 11 ounces of chocolate and then add the remaining three ounces of chocolate to the batter just before scooping. When I made these the first time, I did not do it this way (I am terible when things call for divided amounts - I usually don't read all the way through first - oops, bad baker). And, they sunk a bit. When I did it right this time, they domed perfectly. Now, I am no expert, so this may not be related to the chocolate (since I am pretty sure that 3 ounces does end up melting), but might as well follow the recipe - right?
MARTHA STEWART’S BROWNIE CUPCAKES:
Serving: Makes 12.
6 tablespoons unsalted butter
11 ounces best-quality semi-sweet chocolate, coarsely chopped
3 large eggs
1 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/8 teaspoon baking soda
Reece’s Peanut Butter Cups Chopped
Preheat the oven to 350 degrees.
Line a 12-count muffin tin with cupcake liners, and spray generously with nonstick cooking spray. Set aside.
In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside.
In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in remaining 3 ounces of chocolate.
Using a 2-ounce ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan, and continue to cool on a wire rack. Ice cupcakes with a generous amount of peanut butter frosting. Top with chopped Reece’s Peanut Butter Cups.
Kathleen's Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.