There isn’t much about peanut butter I don’t enjoy. I like peanut butter in sandwiches. I love peanut butter cookies. I love peanut butter cups more than I should. And I love chocolate and peanut butter. And peanut brittle is awesome.
And when I saw this post from Stella at Bravetart I knew my life would be forever changed. I’ve never made my own peanut brittle before and this recipe is so easy, even I could do it. If I can do this, so can you. Really. Go to Bravetart here and make the filling – but don’t use all the brittle, set some aside for topping the cupcakes – and then come back. Go ahead. I’ll wait.
These cupcakes and their giant tree-top sized peanut butter cream are full of peanut goodness starting with Stella’s fine peanut butter cup filling made from homemade brittle. I added some extra peanuts just in case someone didn’t know this was a peanut cupcake. The butter cream has a little extra peanut butter in it to help complete the over the top flavors. Top with a little shard of your homemade brittle and there you go. Really over-the-top peanut butter cupcakes.
And if you just don’t have time, feel free to buy some brittle – about a pound will do it for the Bravetart recipe. The filling is unlike any peanut butter cup you’ve experienced and is just incredible. You will have lots left over so make some of Stella’s peanut butter cups or just store it in the refrigerator for when you must have something peanutty good. Or stay tuned. I might have something for you.
The leftover cupcakes went to the care and feeding of geeks after the photo shoot and they lasted less than 30 minutes – and that was after lunch. They taste somewhat like cake and candy mixed together. And that can’t be bad. Not at all.
|Peanut Butter Everything Cupcakes, Gluten Free||
- 6 oz. GF flour (3 oz. superfine brown rice flour, 2 oz. superfine white rice flour, 1 oz. tapioca starch)
- 6 oz. white sugar (about ¾ cup)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 oz. unsalted butter, melted and cooled (6 tablespoons)
- 2 large eggs
- 1 teaspoon vanilla
- 3 oz. Bravetart Peanut Butter Cup filling (see post for link)
- 2 oz. warm water
- 3 oz. roasted peanuts
- 4 oz. (1 stick) unsalted butter, mostly room temperature but not mushy
- 3.2 oz. solid shortening (Spectrum) (a very scant half cup)
- 3.5 oz. (about a half cup) smooth peanut butter
- 16 oz. powdered sugar (sifted)
- ½ teaspoon vanilla
- 4-6 tablespoons milk or warm water
- Preheat oven to 350. Place liners in a cupcake tin (12).
- In a stand mixer bowl weigh flours with sugar. Add in salt and baking soda. Whisk to combine. In the container used to melt the butter, add the eggs, vanilla and Peanut Butter Filling and warm water. Mix to combine. Add to flour mixture and blend with a paddle attachment until fully incorporated. Remove bowl and stir with a spatula to get any dry bits stuck to the bottom. Add the peanuts and mix in. Scoop into cupcake liners about ⅔ full. Bake at 350 for 5 minutes and turn down temperature to 235. Rotate pan and bake about 15 minutes more or just until a toothpick comes out with some sticky crumbs (that is the peanut butter filling). Cool completely on a rack before frosting.
- Cream the butter and shortening in a stand mixer using the whip attachment. Add in the peanut butter and vanilla and whip again until fluffy-ish. Scrape down sides as needed. Add in the sifted sugar (what a mess) and mix on low until incorporated. It will be a mess. Add in the milk/water just until the mixture starts to perk up and look like frosting. Whip on medium high for about 4 minutes. You want it to be airy. It may look grainy no matter what, but it will taste good.
- Pipe or slather frosting on cooled cupcakes. Add a piece of peanut brittle to the top. As if you need to identify what kind of cupcake it is – you can smell it from miles away. Eat hearty!