Tuesday, November 24, 2009

TWD: Chocolate Peanut Caramel Cupcakes



I couldn't find that chestnut paste Dorie calls for in this recipe, so I substituted peanut butter and loved the results. I cut the tops of the cupcakes at a 45 defree angle and filled them with the filling and some ganache then put the tops back on and froated them. They were quite dense (I put a lot of filling in each) and kinda reminded me of chocolate bars. Pretty rich and compact, so I'm glad I made them small. I imagine this recipe would be well suited to hazelnuts as well.



Thank you to Katya of Second Dinner for choosing this recipe!

9 comments:

Romaine said...

I'm trying to imagine the taste of these. Kind like Reese's peanut butter cup maybe? Looks good!

Flourchild said...

Yum these look so good! Great idea! Ilove anything with chocolate and peant butte and Im sure these were tastY!

Amanda said...

Oooo they look fabulous! Great ideas ;)

Cathy said...

These would be great for breakfast right now - much better than my yogurt and granola!

TIA @ BUTTERCREAMBARBIE said...

they were a little like reese's cups, a little like snickers bars. yummy!

Megan said...

Why didn't I think of that? I mean, what a great idea - because chocolate and peanut butter are just so perfect together.

Susan said...

Oh my! Those look fabulous! I may have to do that recipe again your way! Yum!

Julia @Mélanger said...

Great idea for a substitution. Perfect complement of flavours!

Karen said...

What a great way to do these! Yum! :)