Honey Graham Cupcakes with Peanut Butter Filling

 

Check it out! There's no chocolate in this one! Instead, here we have a graham cupcake with a crunchy graham cracker base, filled with a not-too-sweet peanut butter filling and topped with a honey buttercream, and sprinkled with graham cracker crumbs.

See, what happened is that I volunteered to make cupcakes for a fundraiser this weekend. I know what tends to go over well, so I made the chocolate cream-filled cupcakes out of a sense of duty, but I wanted to try something new, too. I've been neglecting my baking lately for a number of very good reasons, but I've missed it, and why do when you can over-do (which has been and likely always will be my motto)? So two varieties it was (actually, three, but the last one will have to keep until the next blog entry).

Did your mama ever make you peanut butter graham crackers for snack? Mine sure did, and I do it for my little ones too - always saving a bit for myself. It's one of those classic combinations, like apples and peanut butter (ooh! That gives me another idea!), but if you are avoiding peanuts, then by all means use almond butter or cashew butter or sunflower seed butter or who knows what all they've got on the store shelves these days. The consistency might be a little grainier but you'll get the idea and avoid allergic reactions.

My mom never put honey on our graham cracker sandwiches, but she should have. It's the crown on the confection. Bearing that in mind, neither the cupcake nor the filling are particularly sweet, because the frosting really is. You have to like honey to enjoy this, which I do, and wholeheartedly did.

One thing I didn't wind up doing, but I would have if I were giving these out at once, is to drizzle a bit more honey on the top of each cupcake before serving. Honestly, I don't know how that would hold up in the long term, and I'm not willing to sacrifice a cupcake to find out. If you try it, do let me know, please.

Have one of these with a cold glass of milk and revel in your own regression. You've earned it!


For Cupcakes:

• See here - just use the crust and cake recipe from the key lime cupcakes. Easy enough, right? After the cupcakes are baked, let them cool completely before filling and frosting.

 Peanut Butter Filling:

• 1 cup creamy peanut butter (don't go for the natural here. Jiff is fine. Or Skippy. Or whatever).
• 3 tablespoons butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Using an electric mixer, cream together the peanut butter and butter, then add in the powdered sugar and vanilla and beat until smooth.

Honey Buttercream Frosting:  

• 1/2 cup butter, softened
• 6 tablespoons honey (raw and local if you can get it)
• 3 - 4 cups powdered sugar
• 2 tablespoons heavy cream 
• 1/2 teaspoon salt
• Extra graham cracker crumbs, for garnish

In an electric mixer, cream together the butter and honey until smooth and soft. Add half of the powdered sugar and, starting on low speed, mix into the butter and honey until the sugar is incorporated, then increase the speed until the mixture is smooth. Add in the cream and salt and beat well. Add the rest of the powdered sugar and repeat the process. You may have to add in more sugar or cream to get the right consistency - you're looking for a fairly stiff buttercream that will pipe well and hold its shape.

To assemble: After cupcakes have cooled, cut a cone-shaped piece out of the middle of each one, trimming the bottom of the cut bit so it forms a lid. If you're really greedy for peanut butter, you can even shave out the sides of the cavity to allow for more filling. Using a regular old teaspoon, scoop in a bit of filling into the cupcake's cavity, then top with the lid. Repeat with the remaining cupcakes.

To frost, using a large star tip on your pastry bag, swirl on the honey buttercream. Immediately sprinkle the cupcakes with the graham cracker crumbs, if using. I say "immediately" because any frosting using powdered sugar will crust over as it dries, and the crumbs will no longer stick at that point.

Store the frosted cupcakes in the refrigerator, but let them come to room temperature before serving, if possible. Makes 18 cupcakes.

This cake is so tender - I just love it!