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July 12: Midday Fix - Emily Carrarad

Emily Carrarad

Last year's first place winner in the Ghirardelli Chocolate Championship at the DuPage County Fair

www.dupagecountyfair.org

If you love Ghirardelli Chocolate too, visit www.ghirardelli.com or Facebook.com/ghirardelli

Oh So Crunchy Peanut Butter Hi-Hat Cupcakes
Recipe created by Emily Carrara

For the Cupcakes:
3 oz Ghirardelli bittersweet chocolate, chopped
1 oz Ghirardelli cocoa powder
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
 
For Peanut Butter Frosting:
1-1/2 cups of butter, room temperature
1-1/2 cups creamy peanut butter
1-1/2 cups marshmallow fluff
3 cups powdered sugar
4 tablespoons milk, may not use all
1 tsp vanilla extract
 
For the Chocolate Coating:
1 bag of Ghirardelli milk chocolate chips
3 tablespoons vegetable oil
2 Butterfinger candy bars
 
For cupcakes:
Preheat the oven to 350 degrees. Line two mini-muffin pans with cup cake liners.
Place Ghirardelli bittersweet chocolate and cocoa in medium bowl.
Pour hot coffee over mixture and whisk until smooth.
Place in the refrigerator to cool (about 20 minutes).
Whisk flour, sugar, salt, and baking soda together in medium bowl.
Whisk oil, eggs, vinegar, and vanilla extract into cooled chocolate-cocoa mixture until smooth.
Add flour mixture and whisk until smooth.
Divide batter evenly among muffin pan cups. Bake 18-20 minutes until set.
Cool cupcakes in muffin pan on wire rack for 10 minutes. Remove each cupcake from the pan and set on a wire rack to cool completely to room temperature.
Yields 24 cupcakes.
 
For the Peanut Butter Frosting:
Cream together butter and peanut butter until smooth.
Add marshmallow fluff until combined.
Slowly add the powdered sugar. Then add vanilla extract and beat until light and fluffy.
Add enough milk to make a medium piping consistency.
Fill a piping bag and insert a round tip (I use a 1/2-inch round tip)
Swirl the frosting to make it look like a soft serve ice cream cone. Start by making one circle around the perimeter of cupcake and continue to twist until you have swirl.
Place the cupcakes in the freezer for 15 minutes.
While the cupcakes are in the freezer, melt the Ghirardelli milk chocolate chips in a microwave safe bowl. Add the vegetable oil and stir until combined to make a chocolate coating.
Crush the Butterfinger candy bars in a Ziploc bag.
Remove the cupcakes from the freezer. Place the chocolate coating in a tall bowl or cup.
Dip the cupcakes in the chocolate coating, one at a time.
While the cupcakes are wet, sprinkle crushed Butterfingers on top.

Copyright © 2014, The Baltimore Sun
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