This recipe was on the cooking channel, the frosting recipe makes twice the amount needed for 12 cupcakes, either make half or freeze half for another time. I prefered a spicier taste in the frosting ,I doubled the chili powder and added some cayenne, make it to your taste of course. I only use Gheradelli bittersweet choclate chips, (in a 10 oz bag) for all my choclate needs, and only sweet butter never that other stuff which was actually created as a LUBRICANT ,it's one molecule away from being PLASTIC!, yes margarine.The pound cake cupcake recipe and the caramel icing I found on line , it folows the first recipe.
Ingredients reese’s mini stuffed cupcakes
1/2 cup milk chocolate chips
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract
1 cup sugar
3 large eggs
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
12 peanut butter cups
Mexican Hot Chocolate Frosting: This makes twice amount needed for 12 cupcakes
1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted
To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.
Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.
Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.
To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.
|Ingredients: this makes 4 dozen• 3 cups all purpose flour|
• 2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 6 large eggs ¼ recipe=1+½ egg, beat egg ,pour /spoon half into recipe
• 2 cups softened, not melted, butter
• 1/2 cup 2% milk ( I used whole)
• 2 teaspoon vanillaPound Cake Cupcake Recipe DirectionsCombine all of your dry ingredients in a large mixing bowl. Add butter, milk, and vanilla to the dry ingredients. Stir until just mixed then mix at medium speed for about 4 minutes. Scrape bowl.
Add eggs one at a time and mix on low speed for 30 seconds after each egg. Once all eggs are in the batter, mix at medium speed for 1 minute. Batter will be thick and fluffy.
Preheat oven to 350 degrees. Spoon batter into cupcake liners until 1/2 full. If you fill them any more, you risk having a mess in your oven.
Bake your cupcakes for 20 minutes or until a cake tester, or toothpick, inserted into the center of the cupcakes comes out clean.
Cool your pound cake cupcakes completely in the cupcake pans. Store in an airtight container.
Ingredients : note I used above frosting recipe,
omit chocolate and spice, and used half the
1 cup brown sugar
1/4 cup milk (hot) ( I did not
use,but will next time)
Omit :if using above recipe.
3 1/4 cups powdered sugar
(or as much as possible so you
can still spread it)
saucepan. Add the brown sugar.
Bring to boil and cook and stir for 1 minute.
Cool for 15 minutes in the refrigerator.
Add the milk and beat until smooth. Note ,
omit if using above frosting recipe.Beat
in the powdered sugar until spreadable.