Posted on | October 27, 2013 | No Comments
This is a sponsored Recipe post
Full post found here.
*Total time: 2 hrs 10 Mins
*yields 12 cupcakes
1 1/2 ounces fine-quality semisweet chocolate, chopped
1/4 cups prune juice
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoons salt
1 large egg
1 large egg yolk
1/3 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup peanut butter (smooth or chunky)
4-ounces cream cheese, at room temperature
4 cups confectioners’ sugar
2 tablespoons milk
1 drop food coloring (green), optional
Chocolate wafer cookies
Special equipment: 12 (1/2-cup) muffin cups with paper liners
For the cupcakes: Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups.
Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.
Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm.
To decorate the cakes: For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/wicked-cupcakes-recipe/index.html?oc=linkback
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A Mom’s Rantings Blog Recipe Post
Please enjoy the dish I would love it if you would come back and post a comment telling me how it went when you tried our recipe(‘s), I would love to hear from you. I might just feature you if you send in a picture via email and tell me all about it, especially if you made changes and it turned better (or worse)….
Disclaimer: unless otherwise stated This recipe is either in FULL or in Part a recipe that was originally created by someone else (credit is given within the post along with a link to the original recipe). In most cases I have used the original recipe as a base recipe to create a NEW recipe of my own.. IF it is MY OWN ORIGINAL CREATION it will state such at the beginning of the post or somewhere within… Also in most cases a sponsor has given me permission / offered the recipes to me, to create, and use and post on my blog as I see fit and in this case I will also make note of t his in my post above as well.
an A MOMS RANTINGS ORIGINAL RECIPES is a recipe that was created from scratch not using any other recipe as a starter recipe.
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