Chocolates
Photographic Print
Kamp, Eric
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 1 pound semisweet or bittersweet
chocolate, tempered
6 ounces semisweet or bittersweet chocolate,
coarsely chopped
2 cups smooth peanut butter

Using scissors, cut the paper cups to a 1 1/2-inch height. Line a baking
sheet with wax paper and set a wire rack on top. Working with 1 paper
cup at a time and using a spoon, fill the cup with tempered chocolate,
hold the cup upside down, tap gently and let the excess chocolate drip
back into the bowl. Scrape the rim of the cup against the rim of the bowl
to make a neat edge and place the cup upside down on the rack. Repeat
to make 11 more chocolate cups. Let the cups stand for at least 5 min-
utes to firm up.
Using a sharp knife, scrape the cup rims to make clean, straight edges;
this will also make the cups easier to unmold. Turn the cups right side
up and refrigerate for 10 minutes. Carefully peel the paper off the choco-
late cups. Set the cups right side up on a platter and store in a cool place.
In a medium stainless-steel bowl set over a pan of barely simmering water,
melt the chopped chocolate, stirring occasionally. Remove the bowl from
the pan, wipe the bottom dry and stir the chocolate until smooth. Let cool
to warm room temperature. Add the peanut butter and stir with a wooden
spoon until thoroughly blended.
Spoon the peanut butter and chocolate filling into a sturdy resealable
plastic bag and press it to one side at the bottom of the bag. Snip off
the tip of one corner. Pipe the peanut butter and chocolate filling into
the chocolate cups until it almost reaches the rims. Tap the filled cups
very lightly against the platter to release any air bubbles. Let the peanut
butter cups stand in a cool, dry place for about 1 hour, or until set. The
filling will be soft and creamy, but it will still hold its shape.
Serve with cold sweetened whipped cream.

 Double Dark Chocolate Cupcakes
with Peanut Butter Filling
Food & Wine April, 2004, Peggy Cullen

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Makes 24 cupcakes

3/4 cup plus 2 tablespoons cocoa powder
(not Dutch process)
1/2 cup boiling water
1 cup buttermilk
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks plus 3 tablespoons
unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
2/3 cup confectioners' sugar
1 cup heavy cream
8 ounces semisweet chocolate, chopped

Preheat the oven to 350 degrees F and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
Put the cocoa powder in a medium heatproof bowl. Add the boiling water
and whisk until a smooth paste forms. Whisk in the buttermilk until com-
bined. In a medium bowl, sift the flour with the baking soda, baking pow-
der and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of
the butter with the granulated sugar until light and fluffy, about 3 minutes.
Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches,
alternating with the cocoa mixture. Carefully spoon the cupcake batter into
the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22
minutes, or until the cupcakes are springy. Let the cupcakes cool in the
pans for 5 minutes, then transfer them to wire racks to cool completely.
In a medium bowl, beat the peanut butter with the remaining 3 table-
spoons of butter until creamy. Sift the confectioners' sugar into the bowl
and beat until light and fluffy, about 2 minutes. Spoon all but 3 table-
spoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch
star tip. Holding a cupcake in your hand, plunge the tip into the top of the
cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill
the cupcake, withdrawing it slowly as you squeeze; you will feel the cup-
cake expand slightly as you fill it. Scrape any filling from the top of the
cupcake and repeat until all of the cupcakes are filled.
In a small saucepan, bring the heavy cream to a simmer. Off the heat,
add the semisweet chocolate to the cream and let stand for 5 minutes,
then whisk the melted chocolate into the cream until smooth. Let the
chocolate icing stand until slightly cooled and thickened, about 15 min-
utes. Dip the tops of the cupcakes into the icing, letting the excess drip
back into the pan. Transfer the cupcakes to racks and let stand for 5
minutes. Dip the tops of the cupcakes again and transfer them to racks.
Spoon the remaining 3 tablespoons of peanut butter filling into the pastry
bag and pipe tiny rosettes on the tops of the cupcakes.

Make Ahead: The cupcakes are best served the same day they are
made, but they can be refrigerated overnight in an airtight container.

© 1997 - 2008 American Express Publishing Corporation. All Rights Reserved.

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