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

Feb 282010
 

For my inaugural cupcake I decided to go with something simple but delicious. The cake recipe is the one my family has used for years and years and years. It’s so simple and moist, you really can’t go wrong with this recipe if you’re looking for a great chocolate cake. For a long time I had idea it wasn’t a family recipe. In fact it’s Hershey’s! I still have my hand written recipe on an index card even though it’s readily available on the back of any Hershey’s box of cocoa.

Assemble your ingredients

Mix the dry ingredients first

Then add everything but the boiling water. It will be very thick but have no fear, when you mix in the boiling water it will be significantly thinner. It will start making bubbles as the boiling water starts the cooking process so make sure you have your cupcake tins lined with paper before you add the water.

Ready to bake!

Fifteen to twenty minutes later in a 350 degree oven and your cupcakes will be done

I let mine cook in the tins for a while and then removed them to a cooling rack until completely cooled.

Now it’s frosting time!!

I know it seems a tad asinine to use reduced fat peanut butter when making a frosting. But old habits die hard, I always buy reduced fat anything if it’s available.

FYI, this is very thick mixing. I found out the hard way when my beaters broke when I was almost done. One of the beaters completely stopped moving while the other one sputtered along until I managed to mix everything completely. Normally when making butter cream frosting I mix until I can’t mix anymore confectioners sugar in and then I add the milk/cream. I took that approach this time. Take my advice, save your beaters, DON’T.

Anyway, frosting. I’m kind of in love with my Wilton’s 1M frosting tip. It makes lovely swirls.

Finished product! I topped each with a half of a mini Reese’s peanut butter cup. These got a thumbs up from my son! He had a hard time waiting until after dinner.

Cake Recipe

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake tins.  Source

Frosting Recipe

  • 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