Chocolate Peanut Butter Hi-Hats

September 5, 2011 at 2:58 PM | Posted in cupcakes, recipe | 6 Comments
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HAPPY LABOR DAY
… to ALL my dear cupcake freaks.

Labor Day always signals the end of summer for me. So the holiday is a little bittersweet. But it’s Husband’s 3rd most favorite holiday (besides #1 Thanksgiving and #2 Halloween). He loves any reason to get together with family, eat hamburgers from the grill and swim in Aunt Katie’s pool.

Aunt Katie is Todd’s aunt but even before we were married I was calling her Aunt Katie. When Aunt Katie told me that she loves chocolate+peanut butter (Who doesn’t??), I knew EXACTLY what I was making for her combination Labor Day-Birthday party.

I got the idea from my friend, Stef’s super delicious blog.

But you know me. I never follow directions. I always make changes. You can see Stef’s recipe (here). You know it’s bound to be delicious too.


Chocolate Peanut Butter Hi-Hats
Recipe adapted from Cupcakes by Martha Stewart and Cupcake Project

Makes 18 cupcakes

For one-bowl chocolate cupcakes
1-1/2 cups all purpose flour
3/4 cups unsweetened Dutch process cocoa (I used E. Guittard unsweetened red dutch process cocoa)
1-1/2 sugar
1-1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup warm water

For peanut butter cream cheese frosting
2-8oz cream cheese, room temperature (I used Neufchatel 1/3 less fat instead)
1 cup (2 sticks) butter, room temperature
1 cup creamy peanut butter (I used Jif)
2 tsp vanilla extract
2 cups powdered sugar, sifted

For chocolate coating
2 cups semisweet chocolate chips (I used 1/2 milk chocolate and 1/2 semi-sweet chocolate)
3 tbsp peanut oil (I used vegetable oil)

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with liners.

In a large bowl, using an electric mixer on medium speed, combine flour, cocoa, sugar, baking soda, baking power and salt. Reduce speed to low and add eggs, buttermilk, oil, vanilla extract and water.

Fill cupcake liners about 1/2-2/3 full. Bake for about 15-17 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely before frosting.

To make frosting—
In a stand mixer, fitted with a flat beater, cream the peanut butter, butter and cream cheese until light and fluffy, about 1-2 minutes. Gradually add the powder sugar 1/4 cup at a time until you get the desired consistency and taste. Add vanilla extract.

Using a Magic Tip 9ST round tip, pipe cream cheese frosting onto cupcake. Freeze to set frosting while making chocolate coating.

To make chocolate coating—
In a heatproof bowl, combine the chocolate and oil and melt over a saucepan of simmering water.

Stir until chocolate melted and smooth. Let cool for 15 minutes.

To assemble cupcakes—
Holding the cupcake upside down by the bottom, dip the cupcake into the chocolate until all the frosting is covered. (I think it’s easier to take the liners off.) Let excess chocolate drip off.

Then let cool at room temperature for 15 minutes so the chocolate firms up.

ENJOY!

Husband rating: A+
He’s a huge fan of chocolate+peanut butter like his aunt so I knew he’d love this one too.

Wifey rating: A
The chocolate and peanut butter combination is so classic and decadent esp in this cupcake. Yum!

Other rating: A+
All of my husband’s family raved between chocolate+peanut butter bites. The birthday girl loved them!

PB, Banana and Bacon Cupcakes (aka The Elvis)

January 24, 2011 at 12:02 PM | Posted in cupcakes | 8 Comments
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Hello to all my cupcake lovelies.

Really! It is. (PROOF)

What better way to celebrate than with THE KING’S favorite peanut butter concoction?

No I’m not talking about King Tut, Don King, Martin Luther King Jr., Stephen King or King Kong (although that big skyscraper climbing primate might love this cupcake too).

I’m talking about The King of Rock n Roll.

He loved his peanut butter, banana and bacon… honey optional… sandwiches.

Now I have a confession. I had no idea who Elvis was until well into high school. Are all of you staring at the computer screen in disbelief with your mouth agape? Trust me. I get that a lot. But think about it. Where did you get your music history from? Your parents right? Well I’m a first generation Vietnamese so my parents didn’t have Elvis vinyls sitting around the livingroom or have stories about how they saw Elvis coming out of the bathroom at X airport and almost fainted. *waves at MIL*

So when I met my husband in college and he found out how little I knew about music history, he took it upon himself to school me. And that’s when I [couldn't] help falling in love with that hunka hunka burning love. Oh yeah. And Elvis too.


The Elvis
Recipe adapted from Cupcakes by Martha Stewart

Print this recipe

Makes about 12 cupcakes (I got 16 cupcakes)

INGREDIENTS

For the banana cupcakes
1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1-1/2 cups mashed* bananas (I used 4 ripe bananas)
2 large eggs
1/2 teaspoon pure vanilla extract

* I don’t mash up the bananas too much. I leave it more on the chunky versus the mushy side of mashing. Is that instruction too technical? haha

For Peanut Butter cream cheese frosting
1/2 cup creamy peanut butter (I used creamy Jif peanut butter)
1-8 oz package cream cheese, softened (I used Neufchatel cheese)
1-1/2 cups powdered sugar, sifted
1 tsp vanilla extract

bacon, cooked** and cooled, cut into 1″ strips (I used thick cut honey glazed bacon)
honey, drizzle

** I cook my bacon under the oven broiler. Set at high for about 5 minutes. If I remember I’ll flip after 3 minutes. You might want to adjust time depending on how thick your bacon is or how crispy you want your bacon.

INSTRUCTIONS

To make cupcakes–
Preheat oven to 350 degrees. Line a cupcake pan with paper liners.

In a stand mixer, whisk together flour, sugar, baking powder, baking soda, and salt. Create a well in the flour mixture and add melted butter, mashed bananas, eggs and vanilla. Switch to a flat beater and mix until just combined. Try not to overmix.


You can use your hands to form a well but I used a plastic red cup. Easy peasy!

Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.

To make frosting—
In a stand mixer, fitted with a flat beater, cream the peanut butter and cream cheese until light and fluffy, about 1-2 minutes. Gradually add the powder sugar until well combined. Add vanilla extract.

Using a Wilton 1M (or your favorite star tip) pipe the frosting on each cupcake, drizzle with some honey and garnish with a bacon strip.

ENJOY!

Husband rating: A
He liked the banana “cake” and he liked the pb frosting but I can’t convince him that the bacon is suppose to be there. LOL

Wifey rating: N/A
I’m a self proclaimed banana hater so I didn’t rate this one since I’m obviously biased. But I’ll take all the leftover PB frosting!

Cupcake Hero::November [Peanut Butter] Roundup+Poll

December 1, 2009 at 10:23 AM | Posted in Cupcake Hero, cupcakes | 12 Comments
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SORRY!
¡Lo siento!
Ipagpaumanhin ninyo ako!
Xin lỗi
残念に思う
Je suis désolé!

(And now you know how to spell “Sorry” in English, Spanish, Tagalog, Vietnamese, Japanese and French. Don’t say I never taught ya anything! *wink*)

I know Cupcake Hero::November is long delayed and I apologize profusely. I never claim to be very tech savvy and Flickr threw me for a loop by changing up the way they link pics in the groups so it took me a few days weeks to figure out how to do it. On top of that I was in the middle of moving into my new home. Talk about stressball! Thanks to all IHC readers for your housewarming well wishes. I am happy to say we are moved in, most of the boxes have been unpacked and we can finally park one car in our 2-car garage. Hey it’s a start right? HA! I can’t wait to get back into the kitchen and bake!

Without further ado. LET’S ROCK THE VOTE! — > Poll on the side menu bar. Voting ends December 6th @ 11:59pm EST. But you won’t win on votes alone. That will be decided in my kitchen. May the best cupcakes throw down!

Good luck to all cup-testants!

PS- Don’t forget that Cupcake Hero::December is being hosted by Jamieanne of The Sweetest Kitchen. Click HERE for more details. I might even try to enter myself!

Check out the (Pea)Nut Butter-licious entries!

Dulce De-Stressor Cupcakes

March 4, 2008 at 7:42 PM | Posted in cupcakes | 16 Comments
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EDIT: To include my previous lack of contractual Nikki linkage.

Most people overindulge on baked goods when they are stressed but I just like to “bake” the goods as a way to de-stress instead. I might have 1 bite of what I bake but rarely do I eat more than one. Its pretty much win-win unless you are my husband who usually gets more than his fair share of all the bake goods that I bake on account of my un-indulgence. Better on his tummy than on my thighs I say! Aren’t I good wifey or what? haha.

What are you? Are you an over-indulge stresser, stress baker or both?

Well its been one of those weeks and I really needed to bake. Since I was recently one of the 32 lucky winners (I think I was AirJordan #23 baby!) of Blake Makes Peanut Butter Dulce De Leche (PBDDL) giveaway, I decided to use my prize to make a cupcake of course! ;)

Thank you Blake!

If you haven’t checked out his website, definitely click the BlakesMakes banner above. You think my giveways are fierce… Blake’s giveaways are THEE anti-tranny mess up in here. ;)

PB Dulce De Leche Cupcakes


(Recipe adapted from Amber’s Delectable Delights | photos from me!)

Makes 12 cupcakes

INGREDIENTS

10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted flour
1/4 tsp salt
2 tsp baking powder
1/3 cup Nutella (See notes)

[NOTES: I used PB dulce de leche but since I got about 3oz from the giveaway I used about 1/2 tsp per cupcake instead of the recipe's 1-1/2 tsp.]

INSTRUCTIONS

Preheat oven to 325F and line 12 muffin tins with paper liners.

Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.

Stir in flour, salt, and baking powder until batter is smooth and all flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full if you’re not using a scoop.

Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, folding a little batter up and over the Nutella as well.

Bake for 20 minutes. Remove to wire rack and allow to cool.

ENJOY! :)

Husband rating: N/A

Wifey rating: A+
Usually I tend to be an anti-naked cupcake-er. I love me some frosting anytime all the time but these cupcakes were good enough to eat sans frosting! Maybe if I made frosting a nice cream cheese frosting would compliment well.

** I am not sure where to find PB dulce de leche but I assume you can buy store bought dulce de leche (or make your own) and mix in some smooth peanut butter. But I have no idea on ratios and I am sure Blake is keeping that his secret! hehe. Maybe I’d go 2:1 dulce to peanut butter if I were making it.

Peanut Butter♥Chocolate Cupcakes

January 24, 2008 at 6:39 PM | Posted in cupcakes | 36 Comments
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Its all Nikki‘s fault! I have that stupid song stuck in my head.

“Peeeeannnut… peanut butter… and JELLY!”

(I always sing the “jelly” part very emphatically. I have no idea why!?  haha)

I was singing that song when my husband came home from work and he immediately got excited. “Are you baking peanut butter cupcakes?” When I said no and explained about how I got the song stuck in my head, he looked so crestfallen that I knew I had to find a recipe for him.  This isn’t peanut butter and jelly but I have a feeling he won’t mind. Am I great wifey or what? ;)

PUBLIC SERVICE ANNOUNCEMENT: You’ll notice that there’s a banner to a Valentine Blog Event that fellow foodie, Zorra, is hosting. Even though my entry might not be as heart-elaborate as some of the current entries (Nina’s heart turtle cheesecakes are freaking fabulous!), I thought it was “heart” enough to enter my cupcakes anyways.

Check out the other entries here.


(Recipe from ::cupcakes!:: by Elinor Klivans | photos from me!)

Peanut Butter w/ Chocolate Glaze Cupcakes
Makes 12 cupcakes

INGREDIENTS

For cupcakes
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, softened
3/4 cup smooth peanut butter, room temp
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup milk

For chocolate glaze
1/4 cup heavy whipping cream
1 tbsp unsalted butter
1 cup milk chocolate chips
1/2 tsp vanilla extract

INSTRUCTIONS

To make cupcakes
Preheat oven to 350F. Line muffin tin cupcs with paper cupcake liners

Sift flour, baking powder and salt into a medium bowl and set aside

In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth.

On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth.

Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpic inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack.

To make chocolate glaze
In a medium saucepan, heat the cream and butter over low heat until the cream is hot adn the butter has melted. The mixture should form tiny bubbles and measure about 175F on a thermometer; do not let it boil.

Remove the pan from the heat, add the milk chocolate and let it sit in the hot cream for 30 secs to soften. Add the vanilla and whisk the glaze until it is smooth and all the chocolate has melted. (Return the glaze to low heat if necessary to melt the chocolate completely, whisking constantly.) The glaze should be thick enough to hold its shape when spread over the cupcakes. If it is too liquid to spread, let it sit at room temp for 5-15 minutes, depending on the temp of your kitchen.

Using a small spatula, spread 1 tbsp of glaze over the top of each cupcake. (Garnish with a pink fondant heart)

The cupcakes can be covered and stored at room temp for up to 3 days.

ENJOY! :)

Husband rating: A+++
He loves peanut butter and chocolate so this is the perfect cupcake for him! You don’t even wanna know how many he ate! Let’s just say its good that I don’t put calories on my cupcake recipes. LOL.

Wifey rating: A
I liked this cupcake alot but I am sure I’d *love* it if I was more of a peanut butter fan like my hubbie.


Other rating: A+
My dear friend, Rachel, was my non-hubbie guinea pig for this cupcake recipe and I have a feeling… well… I think the picture says it all! teehee.

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