2/3 Cup – Cake Flour
1/4 tsp – Baking Soda
1 tsp – Baking Powder
1/3 Cup – Unsweetened Cocoa Powder
1/8 tsp – Salt
1/4 Cup – Unsalted Butter [Room Temperature]
1½ Cup – Granulated Sugar
1 – Egg Yolk [Room Temperature]
1 – Egg White [Room Temperature]
1/4 tsp – Vanilla Extract
3/4 Cup – Cream
1/4 Cup – Whole Milk
Directions:
1. Preheat oven to 350*F Degrees
2. Sift Flour, Baking Soda, Baking Powder, Salt, and Cocoa Powder together
3. Cream sugar and butter until they form ribbons
4. Add the egg yolk and vanilla
5. Add the dry ingredients [Flour, Baking Soda and Powder, Salt, and Cocoa Powder] and the cream and milk to the batter alternately.
6. Whip the egg whites to medium peaks and then fold that into the batter.
7. Fill the cupcake molds at least 3/4th of the way, if you overfill they'll slide over all of the top, and if it's too little filling then they'll cave in.
[Batter is tricky. When pouring the batter into the tins, make sure you spray well and flour the inside. The cake will be sticky, so take any necessary precautions beforehand so they do not get stuck inside the tins. ]
8. Bake for approximately 25-30 minutes, poke with toothpick to check for doneness.
Peanut Butter Icing
1/4 Cup – Butter [Room Temperature]
1 Cup – Powder Sugar
1/2 Cup – Peanut Butter [Creamy]
3 Tbsp – Milk or Cream
Directions:
1. Cream the butter and sugar
2. Add the peanut butter and milk or cream.
3. Add more milk if the consistency is too thick or add more peanut butter if it is too wet.
4. Put into a piping bag and pipe on icing as you see fit. [If you don't have piping bags you can spread it on with a knife or use a sandwich bag with a corner cut off]
Peanut Butter Filling
1/2 Cup – Heavy Cream
1/4 Cup – Peanut Butter
Directions:
1. Whip cream until medium peaks
2. Fold whipped cream into peanut butter until light and fluffy
[To get the filling inside of the cupcake, let them cool for a bit and then scoop some of the top out with a spoon then add the filling. Cover the filling with the cake you scooped out and add the frosting to cover any imperfections you see left from adding the filling. The top of the frosting is decorated with bits of toffee and chocolate.]
I'd also like to hear feedback or any questions or concerns if you have any :]
