Mini Peanut Butter Cupcakes

One of my favorite chocolate treats I must say are Reese's peanut butter cups. When I was looking through Food Network Magazine I came across these cupcakes that looked like Reese's peanut butter cups in cupcake form. I decided to make them since I had extra time because it was midterm week at my school. Making them was a bit of work but it was definitely worth it in the end. Biting into them I realized they tasted like no other cupcake I've tried before. They were sensational. My step dad took a bunch to his work, I gave out some to my friends and to my boyfriend's family. They seemed to be a hit since I got all good feedback.

Mini Peanut Butter Cupcakes

Cupcakes:

• 12 tablespoons unsalted butter (1 and 1/2 sticks), cut into pieces
• 1/2 cup cocoa powder
• 1 1/3 cups packed dark brown sugar
• 1 1/3 flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup buttermilk
• 1 egg, room temperature
• 1 teaspoon vanilla extract

Topping:

• 1/2 cup heavy cream
• 1 10-ounce bag peanut butter chips

Glaze:

• 1 tablespoon unsalted butter
• 6 ounces milk chocolate, finely chopped

1. Cupcakes: Position a rack in the middle of the oven and preheat to 350. Combine butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in brown sugar.

2. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined.

3. Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.

4. Topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake (If you don't have one, you can also use the corner of a gallon sized zip-lock bag).Place in the freezer while you make the glaze.

5. Glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave until chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.

Chocolate Souffle

Ever since I was old enough to hold a spoon, I've been busy baking in the kitchen. I have my Grandma to thank for that since she taught me everything I know. Over the course of my 16 years of living, I have discovered my obsession with chocolate. I can't go one day without indulging in a chocolate treat which is what led me to making these chocolate souffles a ritual. I make these at least once a month and freeze the extra batter for another day. My best friend is on a gluten-free diet so I like to make these when she comes over since there is no flour needed. These are awesome with chocolate syrup and whipped cream on top. Souffles can be tricky but this recipe never fails. Serve it immediately after it comes out of the oven.

Chocolate Souffle

• 1/4 cup milk
• 3 egg whites
• 2 egg yolks
• 3/4 cup sugar
• 3 ounces of finely chopped unsweetened chocolate
• chocolate syrup and whipped cream for serving
  

1. Preheat oven to 350 and butter souffle dishes.

2. Combine milk and 1/2 of the sugar over medium-low heat in a medium saucepan. Stir occasionally 5-10 min or until sugar dissolves. Reduce to low heat, add the chocolate, stir until melted and smooth, then set aside to cool.

3. In a large bowl, beat egg whites till foamy. Slowly add the rest of sugar and beat till stiff peaks form. In a separate bowl, lightly beat the egg yolks.

4. Whisk yolks into chocolate mixture and blend well. Then whisk 1/4 of egg whites into chocolate. Fold in remaining egg whites.

5. Separate mixture equally into five, 5oz. ramekins. Bake 12-15 minutes or until it puffs up.

6. Remove from oven and top with chocolate syrup and whipped cream.