Chocolate-PB-Ritz Cupcake Parfaits

Serious Eats

Ready in: 120 minutes
Servings: 12

Ingredients

  • 1 1/2 teaspoons baking powder
    Baking
  • 1 1/2 teaspoons baking soda
    Baking
  • 2 large eggs
    Milk, Eggs, Other Dairy
  • 1 3/4 cups all-purpose flour
    Baking
  • 1 cup heavy cream
    Milk, Eggs, Other Dairy
  • 4 pints peanut butter ice cream, softened
    Frozen
  • 2 teaspoons instant espresso powder
    Tea and Coffee
  • 1 cup milk
    Milk, Eggs, Other Dairy
  • 2 sleeves Ritz crackers (see Notes above)
    Savory Snacks
  • 2 teaspoons salt
    Spices and Seasonings
  • 8 ounces semisweet chocolate chips (or 8 ounces semisweet chocolate, chopped)
    Baking
  • 2 cups plus 2 tablespoons sugar
    Baking
  • 1 cup unsweetened cocoa powder
    Baking
  • 2 teaspoons vanilla extract
    Baking
  • 1/2 cup vegetable oil
    Oil, Vinegar, Salad Dressing
  • 3/4 cup plus 2 tablespoons boiling water
    Beverages

Steps

  • Adjust oven rack to middle position and preheat oven to 350°F. Spray 2 12-cup muffin tins with baking spray.
  • 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.
  • 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.
  • 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.
  • Break 40 Ritz crackers into small pieces and process in food processor until finely ground.
  • With electric mixer fitted with whisk attachment on medium speed, beat cooled chocolate until light and whippy, 2 to 3 minutes. Fold in Ritz.
  • 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.
  • Top each cupcake with about 3 tablespoons ice cream.
  • Place a whole cupcake, top-side down, on top of the ice cream layer.
  • 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.
  • Spread with frosting and garnish with 2 whole Ritz crackers. Freeze until ready to serve.

Nutrition

  • Calories: 825.71  cal  (41.29%)
  • Fat: 43.85  g  (67.46%)
  • Saturated Fat: 28.15  g  (175.96%)
  • Carbohydrates: 100.88  g  (33.63%)
  • Sugar: 75.06  g  (83.4%)
  • Cholesterol: 134.89  mg  (44.96%)
  • Sodium: 690.12  mg  (30.01%)
  • Alcohol: 0.23  g  (1.27%)
  • Caffeine: 37.97  mg  (12.66%)
  • Protein: 12.26  g  (24.51%)
  • Phosphorus: 371.38  mg  (37.14%)
  • Vitamin B2: 0.6  mg  (35.47%)
  • Manganese: 0.68  mg  (33.88%)
  • Copper: 0.59  mg  (29.48%)
  • Calcium: 290.45  mg  (29.05%)
  • Magnesium: 100.7  mg  (25.18%)
  • Selenium: 15.63  µg  (22.33%)
  • Fiber: 5.51  g  (22.04%)
  • Vitamin A: 1048.99  IU  (20.98%)
  • Iron: 3.44  mg  (19.13%)
  • Potassium: 663.24  mg  (18.95%)
  • Zinc: 2.46  mg  (16.41%)
  • Vitamin B1: 0.24  mg  (15.95%)
  • Vitamin B12: 0.86  µg  (14.34%)
  • Vitamin B5: 1.34  mg  (13.45%)
  • Folate: 50.15  µg  (12.54%)
  • Vitamin E: 1.29  mg  (8.6%)
  • Vitamin B3: 1.68  mg  (8.41%)
  • Vitamin B6: 0.13  mg  (6.38%)
  • Vitamin D: 0.91  µg  (6.05%)
  • Vitamin K: 5.29  µg  (5.04%)
  • Vitamin C: 1.07  mg  (1.29%)

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