Peanut Brittle Cupcake (Makes 12 cupcakes)
- 1 cup all purpose flour
- 1 cup sugar
- 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and warm
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoon instant coffee
- 1/2 cup hot coffee
- 1/2 cup Peanut Brittle Crunch for decorating
- Preheat the oven to 350 ํF. Line a standard muffin tin with paper liners. Whisk together flour, cocoa powder, instant coffee, sugar, baking soda, and salt in a blow and mix thoroughly to combine.
- Add the melted butter, eggs, and vanilla and beat on medium speed for one minute. Add flour mixture. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour.
- Spoon 2 tablespoons batter into each lined cup. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 18-22 minutes.
- 5 large egg whites
- 1 1/2 cup sugar
- 4 sticks unsalted butter, diced and softened
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/3 cup caramel sauce (I use Williams-Sonoma salted caramel sauce)
- Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 ํF while whisking constantly.
- Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
- Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3-5 minutes more).
- Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
This recipe is adapted from Bakers Royale.