Here I am everyone! 
Sorry about the confusion, didn't mean for anyone to worry! With the time difference in Germany and then I had to work today, I didn't find out about this until a few hours ago. Thank you Melvira for not bailing on me just yet!
Well I thought we should try chocolate for once (since I'm a major chocoholic). I found this recipe on the Food Network a while ago, but haven't tried them yet. They sound so yummy and rich! It didn't have a frosting recipe so I'm going to try chocolate ganache for them. Better grab a glass of milk for this one!
Peanut Butter Brownie Cupcakes Recipe
courtesy Paula Deen
Yields 2 dozen
1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups
Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.
Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.
Chocolate Ganache 1
by cheftaz
8 oz (240ml) cream
1 tbls butter (optional but makes it stay really shiny even after refrigerating)
1 oz sugar
12 oz (340 g) chocolate
Break chocolate into 1/2 oz pieces and place in stainless steel bowl
Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag
Or use to ice your cake by pouring or spreading (allow to cool to room temp first)
I'm also going to add crumbled peanut butter cups on top of the ganache for a little decoration!
Let's try 2 weeks again for this recipe. We will judge to see if people are itching to do another recipe before the deadline of Tuesday, Sept. 30th.
I am going to do the same thing for recipe contributor for the next challenge by having anyone PM me a number between 1 & 1,000 before midnight (let's say Eastern time-I'm 6 hours ahead of that) on Sunday, Sept. 21st. Iâve chosen a number (which I have shared with Melvira, just to keep things fair). The person closest to the number will be lucky #5!
Here is also the link to the last CCCC threads (I hope I'm doing this right!) If not someone will correct me!
#1: http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=600308&postdays=0&postorder=asc&&start=0
#2: http://forum.cakecentral.com/cake-decorating-ftopicp-6070812.html#6070812
#3: http://forum.cakecentral.com/cake-decorating-ftopict-602336.html
Enjoy!!!!
Sorry about the confusion, didn't mean for anyone to worry! With the time difference in Germany and then I had to work today, I didn't find out about this until a few hours ago. Thank you Melvira for not bailing on me just yet!
Well I thought we should try chocolate for once (since I'm a major chocoholic). I found this recipe on the Food Network a while ago, but haven't tried them yet. They sound so yummy and rich! It didn't have a frosting recipe so I'm going to try chocolate ganache for them. Better grab a glass of milk for this one!
Peanut Butter Brownie Cupcakes Recipe
courtesy Paula Deen
Yields 2 dozen
1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups
Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.
Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.
Chocolate Ganache 1
by cheftaz
8 oz (240ml) cream
1 tbls butter (optional but makes it stay really shiny even after refrigerating)
1 oz sugar
12 oz (340 g) chocolate
Break chocolate into 1/2 oz pieces and place in stainless steel bowl
Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag
Or use to ice your cake by pouring or spreading (allow to cool to room temp first)
I'm also going to add crumbled peanut butter cups on top of the ganache for a little decoration!
Let's try 2 weeks again for this recipe. We will judge to see if people are itching to do another recipe before the deadline of Tuesday, Sept. 30th.
I am going to do the same thing for recipe contributor for the next challenge by having anyone PM me a number between 1 & 1,000 before midnight (let's say Eastern time-I'm 6 hours ahead of that) on Sunday, Sept. 21st. Iâve chosen a number (which I have shared with Melvira, just to keep things fair). The person closest to the number will be lucky #5!
Here is also the link to the last CCCC threads (I hope I'm doing this right!) If not someone will correct me!
#1: http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=600308&postdays=0&postorder=asc&&start=0
#2: http://forum.cakecentral.com/cake-decorating-ftopicp-6070812.html#6070812
#3: http://forum.cakecentral.com/cake-decorating-ftopict-602336.html
Enjoy!!!!
