Pineapple Marzipan Cupcakes

Name: Pineapple Marzipan Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 cupcakes.
Ingredients: 3/4 cup butter, softened; 1 package (7 ounces) marzipan, crumbled; 1/2 cup sugar; 1/4 cup packed brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 can (8 ounces) crushed pineapple, drained; TOPPING:; 8 ounces semisweet chocolate, chopped; 2 tablespoons butter; Pineapple tidbits, patted dry

The marzipan is subtle in these cupcakes, but oh so good. I've also made this recipe in a loaf pan. —Johnna Johnson, Scottsdale, Arizona

Ingredients

3/4 cup butter, softened
1 package (7 ounces) marzipan, crumbled
1/2 cup sugar
1/4 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 can (8 ounces) crushed pineapple, drained
TOPPING:
8 ounces semisweet chocolate, chopped
2 tablespoons butter
Pineapple tidbits, patted dry

Directions

Preheat oven to 350°. Line 16 muffin cups with paper or foil liners.
In a large bowl, beat butter, marzipan and sugars until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Fold in crushed pineapple.
Fill prepared cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a small heavy saucepan, melt chocolate and butter over very low heat; stir until smooth. Cool slightly until mixture thickens to a spreading consistency. Spread over cupcakes. Top with pineapple.

Nutrition Facts

1 cupcake (calculated without pineapple tidbits): 326 calories, 17g fat (9g saturated fat), 66mg cholesterol, 136mg sodium, 40g carbohydrate (26g sugars, 2g fiber), 5g protein.