Cupcakes with caramel filling and peanut butter frosting
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 625, total fat 30 G., saturated fats 15 G., proteins 6 G., carbohydrates 88 G., fiber 1 G., cholesterol 100 mg, sodium 189 mg, sugar 75 G.
Calories 625, total fat 30 G., saturated fats 15 G., proteins 6 G., carbohydrates 88 G., fiber 1 G., cholesterol 100 mg, sodium 189 mg, sugar 75 G.
Peanut butter pairs beautifully with the caramel filling of these wonderful cupcakes. It's added to both the batter and the buttercream frosting, and soft caramel candies are perfect for the filling. When adding the peanut butter to the frosting, fold it in with a spatula to create a marbled effect, giving the cupcakes a stunning look.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Filling
- 25 soft caramel candies, such as Kraft Classic Caramels
- 1/4 cup heavy cream
Cupcakes
- 1 cup premium flour
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1 and 1/4 cups granulated sugar
- 165 g unsalted butter at room temperature
- 1 tsp vanilla extract
- 3 eggs at room temperature
- 0.5 cup creamy peanut butter
Peanut butter frosting
- 110 g unsalted butter at room temperature
- 4 cups powdered sugar
- 1/4 cup whole milk at room temperature
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Cooking the dish according to the recipe:
- Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Set aside.
- Filling:
In a small, heavy-bottomed saucepan, combine the caramel candies and heavy cream and heat over low heat. Cook, stirring occasionally, until the candies are melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly. - Cupcakes:
In a medium bowl, combine the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and butter and beat on high speed until light and fluffy, 2-3 minutes. Reduce the mixer speed to medium and add the vanilla extract and eggs. With the mixer running, gradually add the flour mixture until a thick dough forms. Stir in the peanut butter. - Place 3 tablespoons of batter in the bottom of each mold. Top with 1 tablespoon of caramel mixture. Spoon 1/4 cup of batter over the caramel filling.
- Bake for 23-25 minutes, or until a tester inserted into a cupcake comes out with moist crumbs. Let cool for 5 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack, about 1 hour (the cupcakes will fall slightly).
- Glaze:
In a medium bowl, beat the butter with a mixer until light and fluffy. Stir in the powdered sugar and milk until fully incorporated. Using a rubber spatula, fold the peanut butter into the glaze until it forms marbled streaks. - Place the icing in a piping bag and pipe it onto the cupcakes, or use a small offset spatula to cover the cupcakes with it.
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