Friday, April 10, 2009
I decided to try out a Reece's cupcake as I knew that peanut butter and chocolate were a favorite flavor combination of at least one of the birthday celebrants.
I started by freezing mini Reece's cups for four days. My goal was to have the Reece's cups so frozen that they wouldn't melt completely while the cupcakes were baking.
I used Martha's one-bowl chocolate cake recipe as the base for the cupcake. While making this batch, I figured out what went wrong with the Cookie Monster cupcakes. I'd forgotten to add the baking soda. Duh- but let this be a lesson that even people who have baked for quite some time make mistakes. At any rate, this batch of chocolate cupcakes came out perfectly. I topped them off with Chocolate Swiss Meringue Buttercream- not wanting the frosting to overwhelm the hidden Reece's cup.
My only comments are that I did not care for the way the Reece's cups cooked inside the cupcakes. I'm not sure if it is because I used mini Reece's or not, but while they did not burn they kind of crystalized or something (the peanut butter). Everyone else who had one thought they tasted great, but something about it didn't come together for me. I'm going to try again, and fiddle with the recipe a bit and see how they come out.
Visit my flickr to see a picture of the cupcake's innards.