Recipes from Hershey Lodge: Fire & Grain Chocolate PB&J Cupcakes
Create some of your favorite Hershey Lodge dishes, at home!
Chocolate PB&J Cupcakes with Red Wine Strawberry Jam and Peanut Butter Buttercream
Chef Mike Cappelli, Fire & Grain
Yields roughly 30 cupcakes
2 c. sugar
1 ¾ c. all-purpose flour
¾ c. Hershey's Special Dark cocoa powder
1 ½ t. baking powder
1 ½ t. baking soda
1 t. salt
1 c. milk
1/2 c. vegetable oil
2 t. vanilla extract
1 c. hot coffee
Preheat oven to 350 degrees.
In a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir to combine.
Add eggs, milk, oil and vanilla. Beat for 2 minutes.
Add hot coffee and mix 1-2 minutes longer (batter will be thin).
Scoop batter into greased muffin cups two-thirds of the way full and bake at 350 degrees for 20-25 minutes or until a toothpick comes out of the cake clean when tested.
Allow cupcakes to cool completely.
Peanut Butter Buttercream
Yields roughly 1 quart
1 c. unsalted butter at room temperature
1 heaping c. Reese’s creamy peanut butter
3 c. confectioners' sugar
½ c. heavy cream
Pinch of salt
In a stand mixer or with beaters, cream together the peanut butter and unsalted butter for 2-3 minutes, until mixture is fluffy and lightens in color.
Add the confectioners’ sugar and continue to whip until well combined.
Add the heavy cream and beat until smooth. Add pinch of salt and beat again for 3-4 minutes until light and fluffy.
Red Wine Strawberry Jam
Yields 1 quart
3 c. dried strawberries
3 c. dry red wine (Merlot or Cabernet Sauvignon)
In a 2-quart saucepan over medium-low heat, add strawberries and red wine and simmer lightly until the wine is reduced by half.
Place reduced liquid and berries in a blender and blend until smooth.
Cool and refrigerate until thickened (at least 4 hours or overnight).
Frost cupcakes with peanut butter buttercream and top with chopped roasted peanuts. Serve with red wine strawberry jam.