Chocolate Peanut Butter Cupcakes

1 cup refined sugar (160g)
2 egg
6 egg yolk
1 cup wheat flour (110g)
2 1/2 cups milk (500ml) about 1/2 cup should be hot
1 pinch salt
3/4 cups butter at room temperature (130g)
1/2 cup roasted and chopped peanuts (56g)
1 teaspoon baking powder (5g)
4 tablespoons corn starch (32g)
9 Pasokin Originals or Cocoa Crunch (180g)
150g unsalted butter
200g of semisweet chocolate
1/2 table cream (100ml)
3 Pasokin Originals or Pasokin Crumbs to top

Add 1/2 cup sugar 2 whole eggs to mixer and beat. Then, add 1 cup flour, 1/2 cup of warm milk, a pinch of salt, 1/2 cup butter at room temperature, and 1/2 cup chopped peanuts. Without stirring, pour in 1 teaspoon baking soda. Distribute the batter into paper muffin cups filling only 3/4 and bake in the preheated oven (180° C/ 400° F) for 15 minutes. Remove from oven, and set aside to cool.

Pasokin Cream
In a saucepan add two cups of milk, 1/2 refined sugar, and 2 tbsps butter. Cook over medium heat until boiling. Meanwhile, in a bowl, add the 6 egg yolks and 4 tbsps of cornstarch, whisking until smooth. Set aside.

When the milk mixture starts boiling, pour a cup of the milk over the yolks, stirring constantly to avoid lumps.

Remove the mixture from heat and place in a bowl for an inverted bath (made with ice). Stir until cool, since cream requires firm consistency. Add 9 crumbly Pasokin Originals and mix until smooth.

In mixer, beat 150g unsalted butter for about 5 minutes, until soft and clear. Add the pastry cream with Pasokin and beat for 1 minute at high speed. Reserve.

Chocolate cream
In a bowl, place 200g of dark chocolate and 100ml of cream. Take the bath and mix well to form a smooth cream.
Cover with plastic wrap and set aside in refrigerator for 30 minutes.

Add Pasokin and chocolate cream to a pastry bag and secure the nozzle.
Top each cookie with the cream. Garnish with Pasokin Crumbs and serve immediately.

Prep Time:
 30 minutes
Yield: 12 servings
Recipe from: