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Jika Anda menyukai cupcake seperti kami, jangan lewatkan koleksi lengkap kami untuk resep cupcake favorit! Cupcake Cokelat Mentega Kacang hari ini pasti akan menempati tempat teratas dalam daftar Anda.
Cupcake cokelat yang kaya diisi dan dipilin dengan krim mentega kacang yang lembut. Ini adalah kombinasi yang sempurna.
Cara Membuat Kue Cupcake Cokelat Mentega Kacang Resep kue cupcake cokelat yang serbaguna ini adalah salah satu favorit kami! Anda juga dapat menggunakannya untuk kue lapis dan dengan mudah mengubah isi dan rasa frosting untuk pilihan yang lebih lezat.
Gunakan Pondan Muffin Cokelat untuk membuat cupcake dibawah ini dan tambahkan isian/toping dibawah ini. Ikuti petunjuk resep cara membuat cupcake di belakang box kemasan Pondan Muffin Cokelat.
BUTTERCREAM KACANG MENTEGA
▢ 1 cangkir Kacang Mentega Krimi (Jangan gunakan Kacang Mentega Alami atau yang Reduksi Lemak karena konsistensinya tidak akan secream ini.)
▢ 1 cangkir (226g) mentega tawar, sedikit lembut
▢ 4 cangkir (460g) gula halus, disaring (ukur, lalu saring)
▢ ¼ cangkir (60g) susu (Tambahkan sedikit lagi jika Anda ingin konsistensi yang lebih encer)
▢ 2 sendok teh (8g) ekstrak vanila
▢ sedikit garam
DEKORASI
▢ Mini Reese’s Peanut Butter Cups atau Reese’s Thins atau merk lain nya, dll. untuk hiasan atas
INSTRUKSI
Panaskan oven hingga 350℉ (182 derajat C). Di mangkuk terpisah, tambahkan tepung, kakao yang disaring, soda kue, bubuk pengembang, dan garam. Aduk hingga rata dan sisihkan.
Di mangkuk mixer Anda, kocok mentega tawar pada kecepatan sedang hingga ringan dan lembut. Tambahkan minyak sayur dan vanila. Secara bertahap tambahkan gula dan aduk hingga ringan dan berbulu, sekitar 4 hingga 5 menit. Tambahkan telur satu per satu, aduk setelah setiap telur hanya sampai kuningnya hilang. Gosok sisi dan dasar mangkuk sesuai kebutuhan.
Dengan kecepatan rendah, secara bergantian tambahkan campuran tepung dan susu ke campuran gula, mulai dan mengakhiri dengan bahan kering. (3 penambahan bahan kering dan 2 penambahan susu)
Tambahkan secangkir kopi panas pada saat ini dan aduk hingga rata. Adonan akan sangat tipis. Jangan khawatir ini adalah bagaimana seharusnya.
Resep ini menghasilkan 9 cangkir adonan (cukup untuk 36 cupcakes)
Alasi panci cupcake dengan liner cupcake. Ambil sekitar ¼ cangkir adonan ke dalam setiap liner. Panggang pada suhu 350℉ selama 18-20 menit atau sampai tusuk gigi dapat dimasukkan dan dikeluarkan tanpa ada remah atau hanya sedikit remah yang menempel (atau ketika bagian tengahnya kembali saat disentuh dengan lembut).
Keluarkan cupcake dari panci segera setelah diambil dari oven. (Kami melakukannya dalam beberapa menit setelah pengambilan)
BUTTERCREAM KACANG MENTEGA
Di mangkuk mixer Anda tambahkan mentega dan kocok pada kecepatan sedang sampai mentega lembut dan halus. Tambahkan kacang mentega dan aduk hingga tercampur. Secara bertahap tambahkan gula bubuk bergantian dengan susu. Tambahkan vanila. Kocok pada kecepatan sedang 4 hingga 5 menit hingga halus.
DEKORASI CUPCAKES
Kami mengisi bagian dalam cupcakes kami dengan frosting juga. Ini opsional. Untuk melakukannya, kami memasukkan kantong piping yang sudah diisi (dengan ujung yang dipotong) ke bagian atas setiap cupcake dan mendorongnya setengah jalan ke bawah, memeras kantong selama 2-3 detik. (Anda dapat melakukan percobaan jika Anda memiliki cupcake ekstra, atau cukup menyemprotkan selama 2-3 detik ke piring untuk mendapatkan ide tentang seberapa banyak isian yang akan Anda masukkan.)
Saatnya memfrost!
Frost sesuai keinginan Anda. Kami menambahkan swirl dasar ke atas cupcakes kami menggunakan ujung piping 1M (bintang besar). Kami memulai di tengah dan melingkar ke luar sambil memegang tas secara vertikal. Kami menutupi cupcakes kami dengan potongan Reese’s Cups (Kami menggunakan Reese’s Cups “Thins” tetapi Anda bisa menggunakan cangkir mini jika Anda suka!).
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