Chocolate and peanut pastries part 2 : Chocolate and peanut butter cupcakes recipe

9 Aug

Following my last monologue about peanuts and chocolate, here is my recipe of a Chocolate and Peanut Butter cupcakes.

I got this recipe in the Jalouse magazine (wait, this does not give recipes, right?) which made an article about Patianne Stevenson, an artist who uses recycled paper to make beautiful artworks. After that, she gave her own recipe of those marvellous cupcakes.

She says it is for 12 cupcakes, well I did it with one of my friends who brought home half of them, and I had trouble finishing my half by myself (my family is not a pastry fan) even if I am a big eater. So if you’re by yourself or two people not too greedy, well, I warmly advise you to divide all the quantities by two.

For the cupcakes you will need:

50gr of butter

3 eggs

One chocolate bar (I usually use the Nestlé dessert chocolate bar)

100 gr of peanut butter

175 gr of flour

200gr of sugar

10gr of yeast (for the France’s residents; 1 sachet de levure)

Patianne Stevenson puts vanilla extract inside her dough, I didn’t (but you can also put the inside of a vanilla bean).

You need to preheat the oven at 180°C (350° Farenheit and Thermostat 6).

Then you need to melt the butter and chocolate together you can do it either by waterbath (bain-marie) or in the microwave. If you use the microwave, heat the chocolate before, pay attention of what’s happening and put one tablespoon of water before heating it. When the butter is melted, add it to the chocolate with the peanut butter and mix.

Apart, mix the sugar, the flour and the yeast.

Once the first preparation is not too hot, add the eggs one by one and the vanilla (if you puta vanilla bean: cut it in half and take out the inside with your knife). Then you can add the flour/sugar/yeast mix to the chocolate preparation.

Fill in the pans with the mixture until the two thirds of it. Then you can cook it for twenty minutes.

For the peanut butter frosting, you will need:

50gr of butter

100gr of peanut butter

150gr of sugar

20-30cl of liquid cream

Melt the butter; add the peanut butter and the sugar with it. Mix thoroughly until homogeneous. Then add the cream and mix.

For the decoration of the cupcake:

Peanut butter frosting (see ingredients and recipe above)

Half a milk chocolate bar and/or 50gr of unsalted peanuts

Once the cupcakes have cooled, put the peanut butter frosting inside a pastry bag (if you don’t have any, you can use a flat plastic bag or a freezer bag and cut one angle once the cream is inside) and go around the cupcakes making some kind of circle (push slightly on the bag to make the frosting go out).

My version of this cupcake does not include chocolate cherries as did Patianne Stevenson, but grated chocolate which gives a crunchy hint to the cake.

Take a milk chocolate bar and a knife or a peeler and peel along the thinner side. This will give you some grated chocolate that you can put on top of your frosting and balances perfectly the tastes.

You can also put some crushed peanuts on top or inside the cake before cooking it.

What I like the most with that recipe is the fact of putting peanut butter inside the dough, it may sound like a detail, but it is actually crucial because it will give a rocky texture to the cake. It won’t be soft, if will be sandy, and thus it makes a good parallel with the peanut frosting.

Be careful when putting the cupcakes inside your fridge, chocolate is like a taste-sponge, it takes all the tastes around it, so please put it in a closed box inside your fridge if you don’t want your cupcakes to smell like cheese, fish or lasagna.

You can find Patianne Stevenson’s work here:

Thank you very much for your delicious recipe!

Oh and I also found this Facebook page about bringing Reese’s in France (not only in American grocery stores), so please like it if you want to defend the cause:

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