Inside Out Peanut Butter Cup Cake Recipes

Steps:

• Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, beat in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, about 3 minutes.
• Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.
• In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.
• With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs. (Refrigerate in an airtight container, up to 1 week.) To serve, dust with confectioners' sugar.

Steps:

• In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 15 by 10 by 1-inch baking sheet with vegetable oil spray. Line the pan with parchment paper and butter the top of paper. Place nuts, both sugars, ginger slices, almond extract, and cake flour into food processor. Process until nuts are finely ground.
• Beat the egg whites in a large, clean bowl until stiff, forming peaks, but not dry. Fold nut mixture into beaten egg whites in 3 separate additions (the egg whites will collapse if too much nut mixture is added all at once). Add cake mixture to prepared pan and spread evenly. Bake for 30 minutes or until cake is lightly golden on top. The cake will be moist. Do not overbake. Cool cake for 10 minutes in the pan. Turn out onto cooling rack and cool until cake is slightly warm.
• Line a 2 1/2 quart bowl with plastic wrap overlapping sides by 3 inches. Cut cake lengthwise into 1/3-inch wide strips. Line bowl with cake strips placing slices tightly side by side with cut side down in a single layer, trimming to fit and completely covering bowl. If cake slices break, piece together to fit. Brush cake with 2 tablespoons amaretto. Spread ganache over cake covering completely. Gently press peanut butter chips into ganache. Spread peanut cream into center and smooth top. Cover filling with remaining cake, placing slices side by side, fitting tightly together and trimming to fit. Brush with remaining 1 tablespoon amaretto. Fold excess plastic wrap over top. If plastic wrap does not cover cake completely, cover with more wrap. Chill at least 4 hours or overnight.
• Garnish the cake with Apricot Roses and the Sugar Cage.
• Heat the heavy cream, butter and sugar in a 2 1/2 quart saucepan over medium high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow the ganache to cool to room temperature.
• Add chilled whipping cream and stabilizer to a large bowl. Beat until soft peaks form. Gradually add sugar and beat until cream is firm. Fold amaretto into whipped cream in 2 additions. Add chopped nuts, chocolate and zest into a bowl and stir to combine. Gently fold nut mixture into soft whipped cream in 2 additions trying not to deflate whipped cream.
• Roll each apricot out, sticky side down, between 2 sheets of waxed paper to 1/16-inch thickness. Roll up tightly, sticky side in, to form a tight center bud of a rose. Wrap another apricot around the bud, sticky side in, pressing gently to stick together. Repeat with 2 more apricots, overlapping half of each previous wrap. Gently bend top of outer 3 apricots outward to form petals. Place toothpicks through bottom of rose and cut off apricot below toothpick to form a flat base. Repeat until desired number of roses are complete. Place roses on a plate and freeze for 30 minutes. Garnish finished cake with apricots roses.
• Place sugar, corn syrup, and water in a heavy 2-quart saucepan over medium high heat. Cook the sugar mixture until it reaches the hard-crack stage (310 to 320 degrees F). Remove the pan from heat and carefully pour into a heatproof microwaveable glass bowl. Do not leave sugar in the pan because it will continue to cook and turn brown. (If sugar thickens and is not easy to work with, place the sugar into the microwave for 3 to 5 minutes to thin.)
• Spray a bowl (large enough to fit over cake) lightly with vegetable oil. Dip a fork into the hot sugar and quickly wave the fork over the inside of the bowl in a swirling motion allowing the sugar to drip off the fork in long, thin strands distributing evenly on the sides and bottom of the bowl making sure the sugar comes up to the rim. Set aside to cool about 5 minutes. Gently pull the "cage" loose from the side and bottom of the bowl. If the sugar is too warm, the cage may collapse. Place cage over finished cake.
• Be extremely careful when working with cooked sugar. The temperature of the sugar exceeds the temperature of boiling water and can be very dangerous.

Steps:

• BEAT brown sugar, peanut butter, 1/2 cup shortening, milk and vanilla in bowl of electric mixer at medium speed until well blended. Beat in egg. Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Refrigerate about 1 hour or until firm.
• HEAT oven to 350 degrees F. Spray mini-muffin pans with no-stick cooking spray.
• SHAPE dough into 1-inch balls. Roll in sugar. Place each ball in prepared mini-muffin cups. Press dough onto bottom and sides of cup to within 1/2-inch of top.
• BAKE 7 to 8 minutes or until cookies are set and just beginning to brown. Cool 10 minutes on cooling racks. Remove cookie cups very carefully to cooling racks to cool completely.
• PLACE chocolate chips and 1 teaspoon shortening in microwave-safe bowl. Microwave at MEDIUM for 1 to 2 minutes or until chips are shiny and soft. Stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into center of each cookie. Sprinkle with chopped peanuts. Cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
• In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
• Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.