Certainly! Let's create a delicious and indulgent dessert that Ashleigh would love: Chocolate Peanut Butter Cupcakes with Salted Caramel Drizzle.
**Chocolate Peanut Butter Cupcakes with Salted Caramel Drizzle**
**Ingredients:**
*For the Cupcakes:*
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
*For the Peanut Butter Frosting:*
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2-3 tablespoons milk or cream
- 1 teaspoon vanilla extract
*For the Salted Caramel Drizzle:*
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Sea salt, to taste
**Instructions:**
1. **Prepare the Cupcakes:**
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the water, vegetable oil, white vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool completely on a wire rack before frosting.
2. **Make the Peanut Butter Frosting:**
- In a mixing bowl, cream together the softened butter and creamy peanut butter until smooth.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the milk or cream, starting with 2 tablespoons, and the vanilla extract. Beat until light and fluffy. Add more milk if needed to reach your desired consistency.
3. **Frost the Cupcakes:**
- Once the cupcakes are completely cooled, use a piping bag fitted with a star tip to pipe the peanut butter frosting onto the cupcakes in generous swirls.
4. **Prepare the Salted Caramel Drizzle:**
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or heatproof spatula.
- As the sugar melts, it will clump together and then eventually liquefy into a golden brown syrup. Be patient and continue stirring until all the sugar has melted.
- Once the sugar has turned into a smooth amber-colored liquid, add the butter all at once and stir until melted and combined.
- Slowly pour in the heavy cream while stirring constantly. Be careful as the mixture will bubble up.
- Remove the saucepan from heat and stir in the vanilla extract and a pinch of sea salt. Taste and adjust the saltiness if needed.
5. **Drizzle with Salted Caramel:**
- Let the salted caramel sauce cool slightly until it thickens to a drizzling consistency.
- Drizzle the salted caramel sauce over the frosted cupcakes, allowing it to drip down the sides.
- Sprinkle a little extra sea salt on top of each cupcake for a finishing touch.
6. **Serve and Enjoy:**
- Arrange the Chocolate Peanut Butter Cupcakes with Salted Caramel Drizzle on a serving platter or cake stand.
- Serve them to Ashleigh and watch her delight in the rich chocolatey cupcakes, creamy peanut butter frosting, and irresistible salted caramel drizzle.
These Chocolate Peanut Butter Cupcakes with Salted Caramel Drizzle are sure to be a hit with Ashleigh and anyone with a sweet tooth! Enjoy every decadent bite of this indulgent dessert.
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Chat gpt recipes
Non-FictionWell just like the title states, it's a book that's just basically filled with different recipes i got from ChatGPT out of boredom. Feel free to use them however you please, no need to credit me as they weren't my original ideas. Have fun with them
