What You'll Need-
1 box Milk Chocolate Brownie Mix
3 large eggs
1/4 c water
1/2 c oil
Peanut Butter Icing:
1/2 c creamy peanut butter
1/4 c butter, softened
2 c powdered sugar, sifted
3 tbsp milk
1/2 tsp pure vanilla
1/8 tsp salt
Decoration:
12-14 miniature peanut butter cups
Ganache:
4 oz chocolate chips
1/2 c heavy whipping cream
2 tbsp honey
2 tbsp light corn syrup
2 tbsp vanilla
Preheat oven to 350. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from Reese's. Set aside.
Prepare brownie batter by adding eggs, water, oil and box mix in a large bowl.
Fill each up about 2/3 full with batter.
Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.
Bake 20 minutes. In the past I would usually burn my brownies. Since then I've learned that no matter how long the box says brownies are done when you can smell them. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
Meanwhile make icing: beat peanut butter and butter into medium bowl until creamy. Add powdered sugar, milk, vanilla and salt. Beat until smooth and creamy. Frost cupcakes leaving room around the edge.
After frosting prepare ganache by warming the heavy cream until very hot, but not boiling in a small saucepan. Place chocolate chips in a heat safe bowl and pour the hot cream over it. Allow it to sit for about 5 minutes.
Whisk the cream and chocolate until smooth. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
Spoon the glaze over frosted cupcakes, allowing it to drip down the sides of the frosting. Be careful not to pour to much- you don't want chocolate on your liners.
Top each cupcake with one peanut butter cup.
Now since Ric loves Wolverine, I decided to attempt royal icing transfers.
What You'll Need-
Sheet protector
Shortening
Drawing of whatever it is you want to create in this case Wolverine
Royal Icing:
3 oz pasteurized egg whites
1 teaspoon vanilla
4 cups confectioners sugar
food coloring
First place drawing in sheet protector. Then using a paper towel coat sheet protector with shortening. This will cause your transfer not to stick to sheet protector.To make icing beat egg whites and vanilla until frothy. Add confectioners sugar gradually. Beat for 5-7 minutes. When its finished it kinda looks like glue.
Now Wolverine has 4 colors so in four separate bowls I divided icing. Leaving one white, then making yellow, tan and black in the remaining three. The best way to pipe icing was to put in Ziploc bags and cut tip off.
TaDa! Now you have to let dry for at least 24 hours before removing from sheet protector. This is probably very easy for professional bakers but for me this was extremely difficult. Out of 5- only 1 did not crack! The best way to remove from sheet protector is to pull sheet away from transfer not the other way.
My advice for royal icing transfers is to take your time. Give yourself enough time to draw and enough time to dry. The longer they dry the easier they are to remove and place on your cupcakes. For my first attempt I'm pretty impressed with myself. Along with Wolverine, the Avengers joined the party. Party City had great decorations to fill our apartment with lots of super heroes! And a super cool lunchbox!
I hope everyone enjoys these cupcakes as much as we did!