homemade peanut butter cups

IMG_1497

A couple weekends ago, my amazing mom surprised me with the cutest little gift from Le Creuset.  It was these mini heart-shaped silicone baking cups.  I knew I had to use them immediately, and for some reason, I instantly thought of using them to make peanut butter cups.  I thought the size would be perfect, not to mention I knew the silicone material would lend perfectly to removing them from the cups once they were completed and ready to be eaten.  Plus, I’ve always loved the store-bought peanut butter cups, but I couldn’t help but think that I could recreate them on my own, and with a lot less (bad) ingredients than what the store-bought kind has.

So this weekend, I played around with a few different ingredients and in no time, I ended up with the perfect peanut butter cups.  In a few simple steps and with a little patience, I had a giant batch of these ready to be eaten.  Complete with a smooth creamy peanut butter center that melts in your mouth.  Coated in a hard milk chocolate outer shell that sweetens it all up.  And so itty bitty that there’s zero shame in popping these like they’re M&Ms.   I couldn’t help and sneak one as dessert after every. single. meal.

Peanut Butter Cups
(Makes 24 candy cups)

2 cups milk chocolate chips
1 1/3 cup confectioners sugar
1 cup creamy peanut butter, at room temperature
2 tbsp unsalted butter, at room temperature

In a double boiler (my personal preference), or in the microwave in 30-second increments, melt the chocolate.  Using a small pastry brush, brush a thin even coating on the inside of each candy cup, being sure not to leave any paper exposed on the inside.  Freeze for 10 minutes.

While the cups are in the freezer, prepare the filling; in the bowl of a stand mixer, mix the confectioners sugar, peanut butter, and butter until smooth, about 2-3 minutes.  Transfer the mixture to a piping bag with a large opening (about 1/2″ diameter).  Pipe the mixture into the frozen cups to about 1/8″ from the top.  Smooth with an icing spatula.

Transfer the remaining melted chocolate to another piping bag with a small opening (about 1/4″ diameter).  Pipe the chocolate onto the tops of the cups to the rim.  Smooth with another icing spatula and return to the freezer for another 10 minutes.

Once completely frozen, remove the paper cups from each peanut butter cup.  The colder the cups are, the easier (and less messy!) it will be to remove the paper.  Serve immediately or store in the refrigerator.

– chocolate on,
Sharon

IMG_1503

girl scout cookies as a cupcake: tagalongs

img_1286

I saved the best for last in my girl scout cookie roundup – tagalongs.  Tagalongs are crispy vanilla cookies topped with peanut butter and coated in chocolate.  I was actually really excited about making these cupcakes.  I’ve always been a fan of chocolate and peanut butter together, plus I’ve been dying to perfect my peanut butter frosting.  This was just the nudge I needed to get started.  Plus, it was the perfect break from work that I needed.  Oooops.  Don’t tell my boss.

I went with a plain jane vanilla cupcake – my go-to recipe, then topped it with some peanut butter frosting (a new favorite for sure!), and coated that with a hard chocolate shell (super easy recipe below!).  I contemplated stuffing the cupcakes with peanut butter, but I thought that might be too heavy.  So I left it out.  But feel free to experiment with that, especially if you’re crazy about peanut butter.

Peanut Butter Cupcakes
(Makes 12 cupcakes)

For the vanilla cupcakes:

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 eggs
1 tbsp vanilla extract
1 1/2 cups flour
1 tsp baking powder
1/3 cup milk

For the peanut butter frosting:

1 cup (2 sticks) unsalted butter, at room temperature
1 1/3 cup creamy peanut butter, at room temperature
3 cups confectioners sugar
2 tsp vanilla extract

For the hard chocolate topping:

1 cup milk chocolate chips
2 tbsp coconut oil

Preheat oven to 350F.  Line your cupcake pan with liners.

In the bowl of a stand mixer, mix the butter and sugar until light and fluffy, about 2-3 minutes.  Add the eggs and vanilla extract and mix until uniform.

In another large bowl, combine the flour and baking powder.  Add half of the dry ingredients to the wet ingredients and mix.  Add all the milk and mix.  Finally, add the remaining dry ingredients and mix.  Scrape down the sides of the bowl and mix, ensuring everything is incorporated.

Fill each cupcake liner about 2/3 full and bake for 20 minutes, or until a toothpick in the center comes out clean.  Cool completely before frosting.

While the cupcakes are in the oven, prepare the frosting;  in the bowl of a stand mixer, beat the butter and peanut butter until smooth and creamy.  Gradually add the confectioners sugar 1 cup at a time until desired consistency is reached.  Add the vanilla extract and mix.  If too thin, add more confectioners sugar.  If too thick, add milk 1 tsp at a time.  Frost the cupcakes however you’d like and stick them in the freezer for 5-10 minutes.

In a medium-sized bowl, add the chocolate chips and coconut oil.  In a double boiler or in the microwave, melt everything until incorporated.  If microwave, be sure to microwave 30 seconds at a time, mixing well after each time.  This prevents the chocolate from burning and seizing up.  It typically takes no longer than 90 seconds for everything to fully melt.  Dip the tops of each cupcake in the chocolate, or just pour the chocolate over the tops.  It should harden very quickly and will turn from shiny to matte.

Well, that’s it!  I hope you enjoyed my girl scout cupcakes!  Here is the full list of my creations:
girl scout cookies as a cupcake: samoas
girl scout cookies as a cupcake: thin mints
girl scout cookies as a cupcake: s’mores

cupcake on,
Sharon

img_1283