Salty-Sweet Cashew Chocolate Cupcakes
Greetings, Delish Dish readers! I’m Heather Baird, visiting once again from the sugar-obsessed Sprinkle Bakes blog. I’m so happy to bring you another delightful twist on a BHG favorite recipe. Ever since I tried these Triple Chocolate Cupcakes, I’ve been smitten. I’d often imagine how good they’d be with peanut butter frosting. But let’s face it. These days, there are many delicious nut butters to choose from, aside from the ubiquitous peanut butter. I just happened to have jar of cashew butter in my pantry, and a bag of salted jumbo cashews. This cupcake was meant to be, I tell ya!
I kept the chocolate cake portion as-is, because it’s just about as darn perfect as a cupcake can get. To make the frosting, just omit the chocolate and creme de cacao, and add 1/2 cup of prepared cashew butter. If you find the frosting is lax, add a little more confectioners’ sugar until it comes to piping consistency.
When you’ve finished piping on the frosting, pile on some salted cashews, and if you’re really into it – make the chocolate curls!
Before you get started, you’ll want to put on your chef’s hat (or your imaginary one) because it takes a little patience and practice to get from melted chocolate to curlicues.
Heres how to get it done efficiently.
- Melt 1/2 cup of chocolate at 30 second intervals in the microwave until it can be stirred smooth. This usually takes about 1 minute.
- Spread the chocolate over a large baking sheet to about 1/8-inch thickness.
- Place the sheet in the refrigerator until the chocolate is set and has a matte appearance.
- Let the pan stand at room temperature for 2 to 3 minutes, and then run a sharp-edged spatula underneath a section of the chocolate. If it breaks into shavings, then allow it to stand at room temperature for another minute or two, and then test again. When the chocolate is the right temperature, it will curl as you push the chocolate forward with the spatula.
Whatever your outcome – shavings or curls – use them. They’ll all look beautiful on top of this cupcake.
Buttery cashew flavor translates so well into rich frosting, and chocolate cake is the absolute best complement for it. If you’re not a cashew lover, then you can also substitute equal amounts of almond butter and top the cupcakes with roasted, salted almonds. Again, you can find the recipe here!
Until next time, Happy Baking!
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