Chocolate Peanut Butter Cupcakes

VIA: seriouseats.com

Notes:

• When preparing buttercream, make sure the butter is soft, or it won't easily incorporate into the buttercream.
• If you don't have a pastry bag or tip, fill a zip-lock bag with buttercream and then snip 1/2 inch off corner.
• Avoid letting the bowl touch the simmering water, or it will overheat the mixture.
• You will have leftover chocolate coating. This is purposefully done so that there is enough to easily dip each cupcake. Freeze leftovers for the next time.
• Store the cupcakes in a cool, dry place to enjoy a creamy, soft buttercream. For continued storage, refrigerate. Before serving, allow cupcakes to come to room temperature to re-soften the buttercream.

CHOCOLATE PEANUT BUTTER CUPCAKES

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About This Recipe

YIELD:	10 cupcakes
ACTIVE TIME:	1 hour
TOTAL TIME:	3 hours
SPECIAL EQUIPMENT:	standard size muffin pan, paper cupcake cups, instant read thermometer, mug, pastry bag, pastry tip
THIS RECIPE APPEARS IN:	Chocoholic: Chocolate Peanut Butter Cupcakes

Ingredients

• For the Chocolate Cupcakes:
• 3/4 cup all purpose flour
• 1/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon pure vanilla extract
•  
• For the Peanut Butter Buttercream:
• 1/2 cup granulated sugar
• 2 large egg whites
• 1/8 teaspoon salt
• 12 tablespoons softened unsalted butter, cut into 1/2-inch pieces
• 1 cup peanut butter
• 2 teaspoons pure vanilla extract
•  
• For the Chocolate Coating:
• 8 ounces semi-sweet chocolate, finely chopped
• 1 1/2 tablespoons vegetable oil

Procedures

1. 1
   Adjust oven rack to middle position and heat oven to 350°F. Linemuffin pan with 10 cupcake cups. In medium bowl, whisk flour, cocoa, baking powder, and salt until combined; set aside.
2. 2
   In large bowl, whisk sugar, buttermilk, oil, egg, and vanilla until combined and smooth. Whisk in dry mixture until smooth. Spoon batter into cupcake cups, dividing evenly. Bake until center is just set, about 25 minutes. Let cool in pan 10 minutes, then transfer cupcakes to wire rack to cool completely.
3. 3
   While cupcakes are cooling, prepare the buttercream. In bowl of standing mixer, whisk sugar, egg whites, and salt until combined. Set bowl over pan of simmering water and gently whisk until mixture registers 160 degrees F on instant read thermometer. Immediately transfer to mixer fitted with whiskattachment. Whip on medium-high speed until mixture resembles shaving cream and is just cool. On medium speed, whip in butter, one piece at a time, until combined and creamy. Add peanut butter and vanilla and beat until smooth. Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).
4. 4
   Pipe about 1/3 cup frosting onto each cupcake. Chill cupcakes in fridge until buttercream is completely firm, about 1 hour.
5. 5
   When cupcakes have chilled, make the chocolate coating. Place chocolate and oil in a medium bowl and place over a pan of barely simmering water. Gently whisk until chocolate has just melted and mixture is smooth. Transfer to a large mug.
6. 6
   Holding cupcake by the bottom, carefully dip in chocolate to submerge all of the frosting. Pull up and let excess chocolate drop off for a few seconds before turning cupcake right side up. Transfer to cooling rack and repeat with remaining cupcakes. Let cupcakes rest a few minutes to allow chocolate to set and buttercream to soften before serving.

Skillet Chicken with Potatoes and Mushrooms

VIA: serious eats.com

Try substituting other root vegetables for the potatoes, but make sure to serve with a green salad to round out the meal.

About This Recipe

YIELD:	Serves 4 with a hearty salad
ACTIVE TIME:	30 minutes
TOTAL TIME:	45 minutes
THIS RECIPE APPEARS IN:	Skillet Suppers: Chicken with Potatoes and Mushrooms

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola, vegetable, or light olive oil
• ¾ pounds fresh oyster mushrooms, or other varieties like shiitake or maitake
• 1 pound fingerling potatoes (about 4 cups), sliced in half lengthwise
• 1 medium onion, finely chopped (about 1 cup)
• 1 ½ cups homemade or store-bought low sodium chicken broth
• 1 tablespoon cold butter
• 2 tablespoons fresh juice from one 1 lemon
• 2 tablespoons chopped parsley leaves

Procedures

1. 1
   Season the chicken thighs with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a small bowl and set aside.
2. 2
   Return skillet to medium high heat and add remaining tablespoon oil. Heat until shimmering. Add chicken thighs skin-side down and cook without moving until golden brown and crisp, 7 to 9 minutes. Flip, and cook until browned on second side, another 3 to 4s. Transfer to a large plate and set aside.
3. 3
   Add the potatoes to the fat in the pan and cook over medium-high heat, stirring and tossing occasionally until lightly browned, 5 to 7 minutes. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Season with salt and pepper.
4. 4
   Add the chicken stock and deglaze the pan, scraping up brown bits on the bottom. Push the potatoes to the side and place the chicken back in, skin side up. Bring the liquid to a boil, reduce to a simmer, and cook, uncovered, until the thighs register at least 165°F on an instant-read thermometer and the stock is reduced to about a half cup, 18 to 20 minutes. Place the mushrooms back on top during the last 2 minutes of cooking to warm through.
5. 5
   Transfer chicken to serving platter. Off heat, stir butter, lemon juice, and half of parsley into sauce and vegetables in skillet. Pour over and around chicken, sprinkle with remaining parsley, and serve.