If you’re familiar with me and my blog yo know you’ve been waiting for this recipe. I had in mind the savory components that you find in some Asian dishes, and figured ” Hell, WHAT can go wrong with some chocolate in the equation?!” I was… VERY… right! This totally worked. It has the textural component of a crunch factor like in some noodle dishes as a surprise piece of brittle underneath the frosting! I don’t think I’ve ever seen this done before!
If you’re wondering, “Well where the hell am i gonna bring these to, these sound CRAZY,” well these actually would be great desserts at a potluck or a shower of some kind. Or even birthday parties. They are not as odd as you might expect. Try making a two layered cake and putting the brittle underneath the frosting between the layers. Have fun with it!!
Oven: 350 Degrees F
Bake time: 18-20 minutes
Makes: 18 cupcakes
Ingredients For Cupcakes:
1 1/4 cup flour
1 tsp baking soda
1/2 tsp allspice
1/2 tsp cinnamon
1/8 tsp nutmeg
1 stick of butter softened to room temperature
1/2 cup sugar
1/2 cup brown sugar
1 cup whole milk
2 eggs
2 tbs Soy sauce
Ingredients For Ginger Peanut Swiss Meringue Buttercream:
6 egg whites
1 cup white sugar
1/2 cup brown sugar
1/2 cup butter cut into small cubes
3/4 cup cold creamy peanut butter (one like jif works best)
2 tsp powdered ginger
1 tbs soy sauce
Ingredients For Soy Sauce Peanut Brittle Crunch:
1/2 cup peanuts, crushed
3 tbs brown sugar
1/2 tbs soy sauce
Directions:
Preheat your oven to 350 degrees F. Measure out the flour, baking soda, cinnamon, allspice, and nutmeg onto a piece of parchment paper. In a medium bowl add the butter alone and cream until super light and fluffy with an electric mixer. Add the sugar and cream until super fluffy also. Add the eggs one at a time scraping the sides with each addition. Combine the milk and vanilla in a large cup. Add one third of the dry ingredients to the creamed butter sugar mixture, and then add one third of the milk mixture. Alternate adding the flour and milk until all the ingredients are incorporated. Add in the cocoa powder and mix until incorporated.
Scoop out the batter with a an ice cream scoop into as many lined cupcake tins as you need, fill them to about 2/3 of the way full. Bake the cupcakes for 18-20 minutes or until a toothpick is placed in the center of one and comes out clean or with some coarse crumbs. Let the cupcakes cool in the tin for about 5 minutes before removing them onto a wire wrack to cool completely.
Make the meringue butter cream while your cupcakes are baking. Add the egg whites and sugar to a medium clean metal mixing bowl and place over a pot filled with an inch of simmering water over low heat.
Continuously whisk the mixture for about 3 minutes until the egg whites heat through and there is no more granular sugar in the mixture when you feel a little with your fingers.
Take the mixture off the heat and beat with an electric mixer on high for about 10 minutes or until super stiff peaks form.
Add the butter in small chunks and beat in until incorporated. 
Add the peanut butter and beat in until no lumps remain. 
Add the soy sauce and ginger powder and mix until incorporated.
Refrigerate while making the brittle.
To make the brittle mix the soy sauce and sugar in a small bowl and microwave for 30 second increments until hot and bubbly. Add the crushed peanuts and mix well. pour the mixture onto a piece of parchment paper and refrigerate to harden completely.
To assemble cupcakes, break off a small piece of brittle and place on the center of each cupcake.
Pipe on the frosting from a large pastry bag fitted with a one inch tip making sure to cover the brittle completely, keeping it a surprise!! Enjoy!!
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Coming soon…Bacon Jalapeno Chocolate Chip Cookies!! Ridiculously amazing combination or complete disaster!!?!
The Level-Headed Chef 