Saturday, January 2, 2010

Peanut Butter Surprise

Inspired by Heather, I set out to make these mini brownie cupcakes with a Reeses Peanut Butter Cup in the middle and somewhere along the way thought, why not frost them like cupcakes too!  And so it came about, my peanut butter surprise brownies:



"Naked" Brownie RECIPE
   Ingredients:
          -  1 box brownie mix of choice (I'd recommend one without extra chips, chunks, etc.)
          -  All incredients required for brownies, as per box
          -  Cupcake liners
          -  25 Reese Peanut Butter Cups (I used 12 because I used half of the batter for my next creation)
   Directions:
          -  Place wrapped Reeses Cups in freezer
          -  Preheat oven to 350 degrees
          -  Prepare brownie batter as per directions on box
          -  Place cupcake liners into pan
          -  Fill each cup about 3/4 full (or 2/3 if you follow optional step below)
          -  Unwrap frozen Reeses Cups
          -  Gently press one cup, smaller/bottom down
          -  Optional step: you can put a small amount of batter on top of the Reeses if you would like them to  
             truly be a surprise, I made 2 like that and 10 uncovered, this did not effect bake time; works best if  
             the liners are less full, approx 2/3 full prior to pressing Reeses in)
          -  Bake for 15 minutes
          -  Allow to cool completely before frosting*
                             *frosting is optional, they are delicious as just "surprises" and easier to pack in a lunch.


Peanut Butter Frosting Recipe (enough for about 15 cups and some samplings by Jared)
     Ingredients:
          -  1/4 cup (4 tbsp) butter at room temp (or margarine if making parve)
          -  1/2 cup creamy peanut butter (room temp)
          -  1 cup confectioner sugar
          -  2 tbsp water

      Directions
          -  With mixer, beat butter/margarine and peanut butter
             -  Gradually add sugar, 1/4 cup or so at a time
             -  Beat on medium speed until frosting gets a bit stiff, add 1 tbsp water
             -  Continue mixing until all sugar is incorporated
             -  Add 1 tbsp water (check for consistency, if too stiff, add a drop of water-- tiny amount can
                change the consistency considerably)
             -  Beat an additional 1 minute
       
Using piping bag (or knife) to frost cupcakes. Decorate with a small piece of a cut Reeses Cup








1 comments:

Melissa said...

I have come back to this recipe over and over again since you posted it -- I'm thinking of making these sometime, but wondering how sweet they were? Were they too sweet with the brownie batter, frosting and candy? They are so cute!

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