Peanut Butter and Chocolate Cupcakes

Peanut butter and chocolate - is there a better combination?  The frosting is rich with chocolate and peanut butter gooeyness and yumminess.  You'll want to make sure you have a tall glass of ice cold milk to go with these little guys. 

I watched our eldest son Donald devour one in two bites.  I bet you could do it in one.   

Ingredients:

For Cake:

1 cup hot brewed coffee

3/4 cup unsweetened cocoa powder (I used Hershey's)

1/2 cup half and half (you may use whole milk)

1 tsp vanilla extract

2 cups all-purpose flour

1 1/4 tsp baking soda

1/2 tsp salt

2 sticks butter, softened

1 1/4 cup packed, dark brown sugar

3/4 cup white sugar

4 large eggs

1/2 bag Reese's peanut butter chips

Directions:

1. Preheat oven 350F and line muffin tin with cupcake liners
2. Whisk together brewed coffe and cocoa until smooth, then add milk and vanilla
3. In another bowl sift flour, baking soda, and salt
4. Beat butter and sugars in another bowl until light (pale) and fluffy
5. Add eggs 1 at a time, beating well after each addition
6. Alternate mixing in the flour and cocoa mixture, 3 times (begin and end with flour mixture - batter may look slightly curdled)
7. Bake for approximately 18-20 minutes, or until inserted toothpick comes out clean

For Frosting:

2 sticks butter

1 cup reduced-fat peanut butter (you may use regular)

3 cups powdered suger (or more to reach desired consistency)

1/2 cup unsweetend cocoa powder

1-2 tbsp half and half (or milk)

Directions:

1. Beat butter and peanut butter until smooth
2. Gradually add powdered sugar, beat until smooth
3. Add half and half, beat until smooth
4. Add more powdered sugar until desired consistency is reached

Wait (if you can) until cupcakes are cooled before frosting.  Decorate with peanut butter chips.

Sweet 16 Chocolate Cupcakes

I made these cupcakes for my youngest son's sister.  She turns 16 on Tuesday.  Do you remember 16?  Do you even WANT to remember?  Well, it's been a long while - uhhheemmm, too long.  Sweet 16 birthday cupcakes, yummy, yummy, yummy - I hope she doesn't go into a chocolatey, chocolate comatose.  Happy Birthday Gia!

Ingredients:

For cake (adapted from a Martha Stewart recipe):
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
3 sticks salted butter, softened
2 1/4 cup sugar
4 large eggs, room temp
1 tbsp + 1 tsp pure vanila extract
1 cup sour cream, room temp
1 batch Martha Stewart Chocolate Frosting
1 batch chocolate filling
2 oz shaved white chocolate for garnish

Directions:

1. Preheat oven 350F, line standard cupcake tin with paper liners
2. Whisk cocoa and hot water until smooth
3. In another bowl, whisk flour, baking soda, baking powder, and salt
4. Melt butter with sugar in saucepan over medium low, stirring to combine.  Remove from heat, and pour into mixing bowl
5. Beat mixture on medum-low speed until mixture cools
6. Add eggs,one at a time, scrape down sides when necessary.  Add vanilla, cocoa mixture an beat until combined
7. Add flour mixture in 2 batches, alternating with sour cream, and beating until just combined afte each addition
8. Bake 18-20 min, cool before filling and frosting

For Martha Stewart Chocolate Frosting:
2 1/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
6 oz cream cheese, room temp
1 1/2 stick butter, softened
9 oz bittersweet chocolate, melted and cooled
3/4 cup sour cream

Directions:

1. Sift together sugar, cocoa, and salt
2. Beat cream cheese and butter until smooth
3. Gradually add sugar and cocoa mixture, beat until combined
4. Pour in chocolate in a slow and steady stream
5. Add sour cream and beat well

For Chocolate Filling:
8 oz fine quality semi-sweet chocolate
1/2 cup heavy cream (I used half and half)
1/8 cup corn syrup

Directions:

1. Place ingredients in sauce pan
2. Stir over medium-low heat until combined
3. cool for 5 minutes before filling cupcakes

Everyone is officially in a chocolate induced coma.  Time for a nap!

Banana Cake with Mango Butter Cream Frosting

Spring is right around the corner and we've been enjoying the beautiful sunshine and 78 degree weather.  I have been contemplating the perfect cupcake to welcome in the spring season for some time.  I wanted something light, fresh, and unique.  I decided on a great banana cupcake with a mango butter cream frosting.  The banana and mango flavors are perfect for each other - light, fresh, sweet, and "SPRING-Y".  Enjoy!

Ingredients:

For Banana Cake:

3/4 cup butter

1 1/2 cups white sugar

3 eggs

1 tsp vanilla extract

1 1/2 tbsp vinegar and enough milk to fill a 3/4 cup measuring cup

1 cup ripe, mashed bananas

2 1/2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

Directions:

1. Preheat oven to 350F and line cupcake pan with paper holders
2. In a large bowl, cream together butter, sugar, eggs, and vanilla - set aside
3. In another bowl, sift together flour, salt, baking soda and powder
4. Gradually add the dry ingredients to the creamed mixture
5. Add vinegar, milk, and bananas - beat well
6. Bake 16-18 minutes

For Mango Butter cream Frosting:

2 sticks butter, softened

4 oz cream cheese, softened

1/3 cup mango puree

20 oz powdered sugar (add more or use less for your desired consistency)

Directions:

1. Mix butter, cream cheese and mango puree until blended
2. Slowly add powdered sugar, until desired consistency is reached

Once cupcakes are completely cooled, frost and enjoy!