Take 5 Cupcakes

One of my favorite things to do is to daydream about thew new sweet concoctions I can develop. Many times I avoid looking online for recipes because I don’t want to know if my idea has already been done.

One of my  very best friends in the whole entire world (VBFITEW) just had a birthday. We had to celebrate for two reasons. The first is obvious, IMSOHAPPYSHEWASBORN! The second is because we are finally living in the same city again after ten years. That was cause for a celebration.

take 5 instagram

When I asked her what kind of cupcakes she was hungry for she sent me a text that included: chocolate, peanut butter, salted caramel, and lemon. I decided to combine 3 of the 4 options because, let’s face it, salted caramel lemon cupcakes would be all sorts of wrong.

Instead, I made my VBFITEW a cupcake inspired by the glorious, but oft-overlooked, Take 5 Candy Bar. Have you ever had one? It is called Take 5 because each candy bar has pretzels, peanuts, peanut butter, caramel, and chocolate.  They are a perfect combination of salty/sweet and crunchy/creamy. A little party for your tummy and taste buds!

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I wanted to make sure I had the texture of the Take 5 Bar in these cupcakes, so I added chopped honey roasted peanuts to the cake batter and topped each cupcake with a pretzel. The batter is a peanut butter cake of my own design, and the frosting is milk chocolate and caramel swirl.

Ok, I don’t want to embarrass you, but because we are friends, you should know you drooling…

Hope you enjoy these Emily Eats Sweet Treats originals!

Take 5 Cupcakes

Makes 24 generous cupcakes

Ingredients

For the cupcakes:

  • 3 cups flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 stick of butter
  • 1 cup of creamy peanut butter
  • ¾ cups white sugar
  • ¾ cups light brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 ½ cups buttermilk
  • ½ cup chopped honey roasted peanuts
  • Pretzels for garnish

For the Caramel Buttercream:

  • 1 stick of butter
  • ¾ cups caramel ice cream topping
  • 4 + ¾ cups powdered sugar
  • ¼ cup heavy cream

For the Caramel Buttercream:

  • 1 stick of butter + 2 tbsp
  • ½ cup cocoa powder
  • 4 cups powdered sugar
  • ¾ tbsp heavy cream
  • 1 tsp vanilla

Directions

For the cupcakes: 

1)    Preheat oven to 350F.

2)    Combine the first four ingredients in a medium bowl.

3)    In a separate mixing bowl cream the sugars, butter and peanut butter. Add eggs and vanilla.

4)    Alternatively add dry ingredients and buttermilk to the peanut butter mixture until combined.

5)    Fold in chopped peanuts.

6)    Bake at 350F for 20-25 minutes, until a tester comes out clean.

For the Caramel Buttercream:

1)    Cream butter in a mixing bowl until light and fluffy. Add caramel ice cream topping and whip until well mixed.

2)    Slowly add powdered sugar and whipping cream, alternating ingredients, until a piping consistency is reached. **You may use a little more or a little less whipping cream to reach desired piping consistency**

For the Chocolate Buttercream:

1)    Cream butter in a mixing bowl until light and fluffy.

2)    Combine chocolate powder and powdered sugar in a small bowl.

3)    Slowly add powdered sugar mixture and whipping cream, alternating ingredients, until a piping consistency is reached. **You may use a little more or a little less whipping cream to reach desired piping consistency**

To assemble:

Pipe buttercreams onto cooled cupcakes and garnish with a pretzel. To make a swirled effect, I put both buttercreams into one piping bag. I scooped a generous amount of one flavor into the bag and used a spatula to hold it in place, then I scooped the other flavor into the empty space on the other side of the spatula. When I piped the frosting, the swirled together.

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One thought on “Take 5 Cupcakes

  1. These are hands down the best cupcakes I’ve ever eaten. Don’t change a thing. Make exactly as is. Every time. Forever.

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