0 recipes from contoocook and beyond


6 tbsps. butter cut into 4 pieces
l-l/4 cups semisweet choc chips (about 8 ozs.)
3 ozs. unsweetened choc chopped
l/2 cup packed golden brown sugar
l/3 cup sugar
2 large eggs
l tsp. vanilla
l/2 cup flour
l/3 cup walnuts toasted chopped
l/4 tysp. salt
l cup powdered sugar
3/4 cup creamy peanut butter
l/4 cup butter, room temp
l/4 tsp. vanilla
4 tsps. whipping cream
choc. shavings or choc sprinkles
For cupcakes: Heat oven 350. Line l0 standard l/3 cup muffin cups with paper liners. Combine butter, l/2 cup choc chips and unsweetened choc in top of double boiler set over simmering water.Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into choc mixture then whisk in eggs l at a time. Whisk in vanilla then flour, walnuts, salt and remaining 3/4 cup choc chips. Divide bater among prepared muffin cups (about l/4 cup for each). Bake until tester comes out with moist crumbs attached, about 20 mins. Transfer to rack and cool completely. For frosting: put powdered sugar and next 3 ingredients in medbowl. Using electric mixer beat until mixture is smooth, adding whipping cream by tsp. if frosting is too thick to spread. Spread frosting in swirls over top of cupcakes. Sprinkle with choc shavings or sprinkles. (Can be made l day ahead., Stoe in single layer in airtight container at toom temp( Bon Appetit Jan 2003

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