Chocolate-PB-Ritz Cupcake Parfaits Recipe

[Photograph: María del Mar Sacasa]
Notes: One sleeve of Ritz crackers has about 40 crackers. You'll need about 40 crackers to yield 1 1/2 cups of crumbs needed for the frosting. Use the remaining sleeve to garnish the cupcake parfaits.
- Yield:12
- Active time: 1 hour, 30 minutes
- Total time:2 hours, 45 minutes
- Rated:
Ingredients
- 2 cups plus 2 tablespoons sugar
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup plus 2 tablespoons boiling water
- 8 ounces semisweet chocolate chips (or 8 ounces semisweet chocolate, chopped)
- 1 cup heavy cream
- 2 sleeves Ritz crackers (see Notes above)
- 4 pints peanut butter ice cream, softened
Directions
-
1.
Adjust oven rack to middle position and preheat oven to 350°F. Spray 2 12-cup muffin tins with baking spray.
-
2.
In large bowl, whisk together sugar, flour, cocoa powder, espresso powder, baking powder, baking soda, and 1 1/2 teaspoons salt. In a separate bowl, whisk eggs, milk, oil, and vanilla. Whisk the wet ingredients into the wet ingredients, then, whisk in the boiling water until mixture is smooth.
-
3.
Divide batter equally among muffin tins, filling each about 3/4 of the way full. Bake until a toothpick inserted in the center of cupcakes comes out clean, about 15 minutes. Transfer tins to cooling racks and cool cupcakes in tins until cool enough to handle, about 5 minutes. Transfer cupcakes directly to cooling racks and cool completely, about 45 minutes.
-
4.
While cupcakes cool, prepare frosting. Place chocolate in medium bowl. Bring cream to boil in small bowl in microwave or in small saucepan over medium-high heat on stovetop. Add boiling cream and remaining 1/2 teaspoon salt to chocolate and stir until chocolate is completely melted and smooth. Refrigerate until cooled and slightly set, about 45 minutes.
-
5.
Break 40 Ritz crackers into small pieces and process in food processor until finely ground.
-
6.
With electric mixer fitted with whisk attachment on medium speed, beat cooled chocolate until light and whippy, 2 to 3 minutes. Fold in Ritz.
-
7.
To assemble parfaits, with a serrated knife cut tops off of 12 cupcakes; reserve. Place bottom pieces, cut-side up, in 12 plastic party cups.
-
8.
Top each cupcake with about 3 tablespoons ice cream.
-
9.
Place a whole cupcake, top-side down, on top of the ice cream layer.
-
10.
Fill gap around cupcake with an additional 5 tablespoons ice cream, spreading some of the ice cream over the cupcake. Top with reserved cupcake tops, pressing down gently until tops are just barely coming over the rims.
-
11.
Spread with frosting and garnish with 2 whole Ritz crackers. Freeze until ready to serve.
This Recipe Appears In
Serious Sweets: Chocolate-PB-Ritz Cupcake ParfaitsAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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