Text 12678, 152 rader
Skriven 2014-04-28 05:16:00 av Dave Drum (75868.cooking)
     Kommentar till en text av Fred A Ball
Ärende: More Chocky #2
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Peanut Butter Pretzel Cupcakes - Pt 1
 Categories: Desserts, Cakes, Chocolate, Nuts, Dairy
      Yield: 48 servings
 
MMMMM-----------------------CHOCOLATE CAKE----------------------------
    3/4 c  Cocoa powder
    2/3 c  Scalding-hot coffee
    2/3 c  Buttermilk
    1/3 c  Oil
      1 ts Pure vanilla extract
      1 lg Egg
      1 lg Egg yolk
    1/2 ts Salt
  1 1/3 c  All purpose flour
  1 3/4 c  Sugar
    3/4 ts Baking powder
    1/2 ts Baking soda

MMMMM-----------------PEANUT BUTTER BUTTERCREAM----------------------
           One rcp French Buttercream
    1/2 c  All-natural peanut butter
      1 ts Kosher salt

MMMMM----------------------CLASSIC GANACHE---------------------------
    1/4 c  Chopped semisweet chocolate
    1/4 c  Heavy cream
        pn Sea salt

MMMMM-------------------------TO FINISH------------------------------
  1 1/2 c  Salted pretzels
    3/4 c  Roasted peanuts
 
  Chocolate Cake: Preheat the oven to 350øF/175øC.
  
  Line two cupcake pans with 24 baking cups.
  
  Place the cocoa powder in the bowl of a stand mixer with
  the paddle attachment and pour the hot coffee over. Mix on
  low speed until a thick paste forms and the mixture stops
  steaming, about 1 minute.
  
  Increase the mixer speed to medium. In a 4-cup measuring
  cup, combine the buttermilk, oil, vanilla, egg, egg yolk,
  and salt and mix lightly with a fork, ensuring yolks are
  broken. Slowly pour into the mixer bowl.
  
  Stop the mixer, detach the paddle, and scrape the bottom
  of the bowl well to loosen any caked-on cocoa. Reattach
  the paddle and turn the mixer to medium, letting it run
  for 1 minute. Stop mixer again.
  
  Sift together the flour, sugar, baking powder, and baking
  soda and add to the batter. Mix on low speed til just
  combined. Remove the bowl and paddle and use paddle
  attachment to scrape down the sides of the bowl, ensuring
  everything is mixed.
  
  Scoop the batter into prepared baking cups, filling them
  two thirds of the way.
  
  Bake in the middle of the oven for 20 to 25 minutes,
  rotating the pans halfway through. The cupcakes are done
  when the centers spring back when you touch them.
  
  Remove cupcakes from oven. Let cool completely.
  
  Peanut Butter Buttercream: Prepare master recipe for
  buttercream . Once butter is added, add the peanut butter
  and salt and mix on high to combine. Taste for seasoning.
  If desired, add more peanut butter, 1 tablespoon at a
  time, or a pinch more salt. Continue until, after tasting,
  your eyes roll into the back of your head.
  
  CONTINUED IN PART TWO
  
  by Allison and Matt Robicelli; Robicelli's A Love Story
  with Cupcakes
  
  Epicurious | October 2013
  
  MM Format by Dave Drum - 21 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Peanut Butter Pretzel Cupcakes - Pt 2
 Categories: Desserts, Cakes, Chocolate, Nuts, Dairy
      Yield: 48 servings
 
           DIRECTIONS CONTINUE
 
  Classic Ganache: Place the chocolate in a bowl, and shake
  the bowl back and forth until the chocolate flattens out
  on top.
  
  Heat the cream and sea salt in a medium saucepan until it
  comes to a boil.
  
  Immediately pour the hot cream mixture over chocolate, and
  let sit for two minutes to allow chocolate to melt.
  
  Using a heatproof spatula, stir the cream and chocolate
  together until completely smooth.
  
  Allow to cool slightly before drizzling on the cupcakes.
  The ganache should not be hot to the touch; it should
  still be liquid. If it cools completely and becomes solid,
  microwave it on 50 percent power in 20-second intervals,
  stirring between each, until desired consistency is
  reached.
  
  Assembly:
  
  Fill a pastry bag fitted with a plain tip with the peanut
  buttercream, and pipe onto each chocolate cupcake. Put the
  cupcakes into the refrigerator so the buttercream hardens,
  about 20 minutes.
  
  Pulse the pretzels and peanuts in a food processor until
  they're coarse crumbs. Alternately, place in a strong
  zip-top bag and repeatedly smack the bag with a rolling
  pin, a heavy skillet, or anything else you find enjoyable.
  Place the crumbs in a pie dish or baking pan.
  
  Remove the cupcakes from the refrigerator and gently roll
  the sides of the buttercream in the pretzel mixture. Pour
  a handful of the mixture over the top of each cupcake and
  lightly pack on with hand. Shake off any excess and set
  aside.
  
  Drizzle ganache across each cupcake.
  
  by Allison and Matt Robicelli; Robicelli's A Love Story
  with Cupcakes
  
  Epicurious | October 2013
  
  MM Format by Dave Drum - 21 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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