- egg - 1 piece
- brown sugar - 3/4 Cups
- milk - 1/2 cup
- thick cream - 1/2 cup (plus 1 tablespoon)
- melted butter - 1/2 cup
- vanilla extract - 1 teaspoon
- sour cream - 2 items. spoons
- flour - 1 1/2 cups
- cocoa - 1/4 cup
- soda - 1 1/4 Teaspoons
- salt - 1/2 teaspoonfuls
- cream (recipe below) - 1/4 cup
- softened butter - 1/2 cup (cream)
- peanut butter - 2/3 Cups (cream)
- powdered sugar - 3 cups (cream)
- milk - 1 st. spoon (cream)
- vanilla extract - 1 teaspoon (cream)
- salt - 1 pinch (cream)
- sugar - 1 Glass (sauce)
- cocoa - 1 Glass (sauce)
- salt - 1 pinch (sauce)
- flour - 2 Art. spoons (sauce)
- boiling water or hot milk - 1 glass (sauce)
- butter - 1 Art. spoon
- vanilla extract - 1 teaspoon (sauce)
1. Preheat the oven to 175 degrees. In a bowl, beat the eggs and sugar until smooth. Add milk, cream, butter and vanilla extract, stir. Add sour cream and mix. 2. Sift the dry ingredients together and then add to the egg mixture. Mix. 3. Fold the muffin shape with paper liners. Pour the dough into a mold using 1/4 cup dough per each section of the mold. 4. Bake the cake for 15-18 minutes. Allow to cool. 5. Prepare the cream. Mix butter and peanut butter with a mixer. Add the powdered sugar and whip the mixer at a low speed. Gradually add the milk and vanilla extract, whilst continuing to beat. Add a pinch of salt and stir until the cream is uniform. If the cream is too thick, add more milk; if too liquid, add more powdered sugar. 6. Make a small groove in the cooled cupcakes and fill them with cream. Garnish with cream outside. 7. Prepare the sauce. Mix sugar, cocoa, salt and flour in a bowl placed over a pot of boiling water, or in a double boiler. Bring water or milk to a boil in a different saucepan or in a microwave. Gradually add hot liquid to the sugar mixture and cook, stirring constantly until the mixture thickens. Remove from heat and mix with butter and vanilla extract. 8. Pour the sauce over the capca. Sauce can be stored in the refrigerator for 1-2 weeks.
Servings: 12