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!
I'm trying to imagine the taste of these. Kind like Reese's peanut butter cup maybe? Looks good!
ReplyDeleteYum these look so good! Great idea! Ilove anything with chocolate and peant butte and Im sure these were tastY!
ReplyDeleteOooo they look fabulous! Great ideas ;)
ReplyDeleteThese would be great for breakfast right now - much better than my yogurt and granola!
ReplyDeletethey were a little like reese's cups, a little like snickers bars. yummy!
ReplyDeleteWhy didn't I think of that? I mean, what a great idea - because chocolate and peanut butter are just so perfect together.
ReplyDeleteOh my! Those look fabulous! I may have to do that recipe again your way! Yum!
ReplyDeleteGreat idea for a substitution. Perfect complement of flavours!
ReplyDeleteWhat a great way to do these! Yum! :)
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