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Chocolate-Peanut Brittle Cupcakes (Food Network Kitchens) Recipe

Chocolate-Peanut Brittle Cupcakes (Food Network Kitchens) Recipe

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Chocolate-Peanut Brittle Cupcakes (Food Network Kitchens)

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Ingredients:

Serving

3 sticks unsalted butter , cut into pieces
1 cup dutch-process cocoa powder
3 1/4 cups packed dark brown sugar
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/4 cups buttermilk
2 large eggs, at room temperature
2 tsp vanilla extract
1/2 cup granulated sugar
1/4 cup creamy peanut butter
1/4 cup butterscotch chips
1 cup heavy cream
2 10 - oz bags peanut butter chips

Directions:

Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 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 the brown sugar.
Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.
Make the frosting: Bring the cream to a simmer in a small saucepan. Remove from the heat, add the peanut butter chips and let stand about 5 minutes. Whisk until smooth. Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes. Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle.
Photograph by Con Poulos

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	345.74 Kcal (1448 kJ)
Calories from fat	193.88 Kcal
		% Daily Value*
Total Fat	21.54g	33%
Cholesterol	54.36mg	18%
Sodium	212.55mg	9%
Potassium	268.25mg	6%
Total Carbs	35.92g	12%
Sugars	6.73g	27%
Dietary Fiber	2.65g	11%
Protein	6.4g	13%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	5%
Iron	1.4mg	8%
Calcium	60.5mg	6%

Amount Per 100 g
Calories	388.37 Kcal (1626 kJ)
Calories from fat	217.79 Kcal
		% Daily Value*
Total Fat	24.2g	33%
Cholesterol	61.06mg	18%
Sodium	238.76mg	9%
Potassium	301.33mg	6%
Total Carbs	40.35g	12%
Sugars	7.56g	27%
Dietary Fiber	2.98g	11%
Protein	7.19g	13%
Vitamin C	0.1mg	0%
Vitamin A	0.2mg	5%
Iron	1.6mg	8%
Calcium	68mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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