Mar 142012
 

 

A few weeks back I was trying to come up with a St. Patrick’s day themed cupcake. I was eventually inspired by a coffee creamer commercial, oddly enough. The one for alcohol free Bailey’s flavored coffee creamer. I thought that would a tasty cupcake. And I had Bailey’s from past cooking (I don’t drink. I don’t like taste of alcohol). I finally settled on a Bailey’s cake with chocolate covered espresso beans with a mocha frosting. These cupcakes are in my top five favorite. And my husband paid me the ultimate compliment when he said it kind of reminded him of his favorite Ben and Jerry’s ice cream, From Russia With Buzz. Don’t try to find it, it’s in their flavor grave yard much to my husband’s despair.

Lately I haven’t been able to take many pictures of the cupcake making process. My 1yo makes it hard to take my time while making them. He enjoys pushing me away from the counters and demanding my attention. He’s cute so I’ll keep him.

 

See all those pieces of chocolate covered espresso beans?  I was hesitant about the frosting recipe being all that good. Let me tell you: best frosting ever. The original recipe calls for instant coffee dissolved in a splash of water. I wasn’t going to buy instant coffee for one recipe when I have a perfectly good espresso machine. It turned out so delicious. I think it would be great on a lot of different cupcakes.

 

Irish Cream Cupcakes:

  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup Bailey’s Irish Cream (I added an additional extra splash)
  • 2/3 cup plus 1/4 cup crushed chocolate covered espresso beans (2/3 wasn’t quite enough, and I thought a full cup would be too much.)
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Stir in the Bailey’s until batter is smooth. Add the crushed chocolate covered espresso beans. Fill liners 3/4 full.
  3. Bake 20 to 25 minutes. Cupcakes are done when they spring back to the touch. (makes around 18 cupcakes)

Adapted from this recipe.

Mocha frosting:

  • 1 1/2 cups butter, softened
  • 3 cups powdered sugar
  • 4 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons espresso
  1. Beat the softened butter with the powdered sugar until it is creamy.
  2. Add in the cocoa powder, vanilla extract & espresso
  3. Beat with the mixer until it’s nice and fluffy (about a minute or 2)

Adapted from this recipe.

Feb 272012
 

So I’m slightly addicted to Pinterest, when the app is actually working on my iPhone. I typically browse the food category  because who doesn’t like looking at new recipes and pretty pictures of food. I saw this pin and knew I had to make it into a cupcake. And so I did.

 

 

I made these with my husband in mind who really likes peanut butter. Rather than making a chocolate cake I decided to go with Martha Stewart’s peanut butter cupcakes. Oh My Goodness. Best peanut butter cupcakes I’ve ever had. Martha wins once again.

 

I made the cupcakes like normal and then cored a hole in the middle with a cupcake corer I found at Target. I filled the cupcakes with the ganache being mindful that each one got some Reese’s peanut butter cups in them. I had saved some of the ganache before adding the peanut butter cups so after I filled them I also dipped the tops in ganache. Then I topped with the peanut butter frosting and added a mini peanut butter cup on top. These cupcakes are to die for.

 

 

Peanut butter cupcakes:

 

  • 1 3/4 cups all-purpose flour
  • 3/4 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2/3 cup natural, creamy peanut butter
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon pure vanilla extract

 

Directions:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter. Add eggs, 1 at a time, beating after each addition. Mix sour cream and vanilla.
Add dry ingredients to mixture. Scrape sides of bowl.
Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Source

 

Peanut butter ganache:

  • 8oz semi-sweet chocolate, roughly chopped
  • 8oz heavy cream
  • 1/2 cup creamy peanut butter
  • 1/2 cup Reese’s peanut butter cups, roughly chopped

Heat the cream until it just begins to boil. Pour it over the chocolate in a medium bowl. Whisk until the chocolate melts, then whisk in the peanut butter until it’s all incorporated and smooth. Set aside 1/4 of the filling for the first layer of frosting. Cool the other 3/4 completely, then gently stir in the peanut butter cups.  Source

Frosting:

  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons milk, or as needed
  • 2 cups confectioners’ sugar

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.  Source