8.29.10 Chocolate Peanut Butter Bliss

Is there a better combination than chocolate and peanut butter?  There are some other fantastic flavors like chocolate with raspberry and lemon with blueberry, but chocolate and peanut butter is one of my favorites.  Seeing as how I've been craving some chocolate and peanut butter, I decided to whip up a batch of chocolate cupcakes with a peanut butter ball center (similar to a buckeye) and topped with a peanut butter buttercream.  The results were delicious!  In fact, the chocolate cake recipe is so good that I'll be using it for all of my recipes that involve a chocolate cake.  Tastiness aside, there were some issues as well. 

First, the pb balls sank to the bottom of the batter.  I've read that you can roll the pb ball in flour before placing it in the batter, and the flour will help keep the filling suspended.  However, I don't think that would have helped since the cake batter is so liquid-y.  The result was the pb sinking to the bottom and baking into a peanut butter bottom.  It still tasted good, but the peanut butter stuck to the paper a bit which made eating it with the cake a little difficult.  Next time I'll add the pb ball after the cupcakes are baked (which is how the recipe is written below).

The peanut butter baked to the bottom

Second, the peanut butter frosting needed a little more milk.  It tasted great, but it was a little too stiff to work with and ended up looking a little dry on the finished product.  The original recipe for the frosting calls for 3 tablespoons of milk, but I'd probably add around 1-2 more tablespoons of milk to make it a bit more creamy.

Aside from the issues, though, I will definitely make this recipe again!

Chocolate Peanut Butter Bliss
Make the chocolate cupcakes first, and while they are cooling prepare the peanut butter ball filling and the peanut butter buttercream.

Dark Chocolate Cake from Le Petite Brioche

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup 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. Line standard muffin cups with paper baking cups.
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 mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter (use a measuring cup with a spout since it is so thin).
3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
4. Once cool, cut out a core from the top of the cupcake using a small knife or melon baller.  Keep scraps.

 

Peanut Butter Filling from Good Housekeeping

• 2/3 cup confectioners' sugar
• 1/2 cup creamy peanut butter
• 2 Tablespoons butter, softened
• 1/4 teaspoon vanilla extract

1. In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, butter, and vanilla until blended. 
2. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped).
3. Place one ball inside each chocolate cupcake.
4. Cover the peanut butter with a cake scrap, if desired.

Peanut Butter Buttercream Frosting from All Recipes

• 1/2 cup creamy butter, softened
• 1 cup creamy peanut butter
• 3 Tablespoons milk, or as needed (I would probably add 1-2 Tablespoons)
• 2 cups confectioners sugar

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
2. 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. 
3. Beat for at least 3 minutes for it to get good and fluffy. 
4. Ice and garnish cupcakes as desired.  I dusted mine with dark cocoa.

8.14.10 Raspberry Chocolate Cupcakes

 Warning: very rich cupcakes ahead!

I must say that as I made these beautiful cupcakes, I was very happy that my two sisters were not around.  I love them very much, but they are incomplete-cake-hounds.  Sarah is a "cake crumber."  She steals pieces of cake that have been trimmed.  Anyone who has made shaped cakes knows that you use icing to spackle those crumbs & pieces on with to fix & shape.  Sarah will also go after the batter.  Erin, on the other hand, is an "undercooked thief," and seems to stick with the cake batter & the icing.  Erin is much sneakier.  Where Sarah will ask as soon as I start filling the cake pan if she can have some, Erin just waits until my back is turned and swoops in for a finger-full of icing.  I've caught her plenty of times...it's just that I wonder how many times she's gotten away with it.  I will give bowls, spatulas, beaters, & crumbs up...at the end...and with this recipe, I feel that fingers would have been constantly dipping into the chocolate batter that has coffee in it, the raspberry buttercream icing, and the rich, chocolate raspberry ganache.  There are just too many good components to this one!

If you decide to make this recipe, be prepared for a super rich, & flavorful cupcake.  You'll be able to taste all of the powerful flavors: chocolate, coffee, raspberry, & buttercream.  Don't say I didn't warn you. 

Raspberry Chocolate Cupcake Recipe (Adapted from The Doctor's Dishes, Desserts, & Decor)

Cupcakes:
9 tbsp. unsweetened cocoa powder
1 1/2 cups cake flour
1 tsp. baking soda
1/4 tsp. baking powder
8 tbsp. unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1/2 cup strong coffee
1/2 cup skim milk

1. Preheat the oven to 350° F. Line two cupcake pans with paper liners. 
2. In a small bowl sift together the cocoa powder, cake flour, baking soda, and baking powder. In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until light and fluffy. Mix in the eggs one at a time, scraping down the sides of the bowl between additions. 
3. Add half of the dry ingredients to the mixer and mix on low speed just until incorporated. Stir in the coffee and milk, and mix until combined. Add in the remaining dry ingredients, again mixing just until incorporated. 
4. Divide the batter evenly between the cupcake liners, filling the cups about 2/3-3/4 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.

Raspberry Filling:
1 (12 oz.) bag frozen raspberries, thawed
¼ cup sugar
1 tbsp. cornstarch

1. Puree the raspberries in a blender or food processor. Place in a saucepan. Whisk in the sugar and cornstarch, and heat, stirring frequently until the mixture boils. Once it has thickened, remove the pan from the heat. Cool to room temperature before using.
2. I removed the seeds from the puree.  This isn't as difficult as it sounds!  Pour small amounts of the puree into a strainer (I used a small one that fits over a coffee mug).  Use a rubber spatula to press the puree against the screen.  The pulp drops through to the mug & the seeds stay behind.  You'll need to scoop out excess seeds from time-to-time to keep the puree moving.

 

         3. Once cupcakes & filling are cool, inject 1-2 tsp of filling into the cupcakes. I used a long cake decorating tip to inject into the cupcakes.

Raspberry Chocolate Ganache:
5 oz. semisweet or bittersweet chocolate, finely chopped
1/4 cup seedless raspberry jam
1/3 cup heavy cream

Place the chocolate and jam in a small heatproof bowl. Bring the cream to a boil in a small saucepan. Remove from the heat and pour over the chocolate and jam. Let stand for about 3 minutes. Whisk together gently until smooth. If any unmelted lumps remain, microwave a few seconds and whisk again. Let the ganache cool a bit until it has thickened slightly. Spread a small amount onto each filled cupcake.

Raspberry Buttercream Frosting:
2 sticks (16 T) unsalted butter, at room temperature
5 cups powdered sugar (I actually used a little less than 5 cups; the original recipe calls for 6)
3/4+ cup seedless raspberry jam

Place the butter and jam in the bowl of a stand mixer. Cream on medium-high speed until well incorporated. Add the powdered sugar in 1-2 cup increments and mix until smooth after each addition.

Raspberry Buttercream

For Sarah & Erin  =)

 Garnish cupcakes as desired.  I used fresh raspberries, but chocolate chips or sprinkles would be cute, too.

7.31.10 Red Carpet Glamour & Mimosas

Sounds like a the opening of an awards show, huh?  I tested these two recipes today as a request for a party...the reviews were a bit of a surprise.  (On a side note, I found my icing supplies...the icing looks so much better than the Luscious Lemon Supreme Cupcakes) 

Red Carpet Glamour: this is just a red velvet cupcake with cream cheese frosting & decorated with sugar pearls to give it that "haute couture" look.  I've only made red velvet from scratch once before today: the icing rocked, but the cake had absolutely no taste.  Today was better; again, the cream cheese frosting was HA-MAZING...but who doesn't love cream cheese?  The cake was better than last time, but it still lacked flavor.  I've posted the recipe below, but I feel I need a recipe with (much) more cocoa.  Any suggestions  (I'm looking at you southern friends)?  The guinea pigs today were true southerners who know red velvet...it was agreed, the red velvet was OK, but needed more flavor (icing = great).  Someone suggested a red velvet pound cake using lots more cocoa...again, any suggestions?

Red Carpet Glamour

Orange Champagne Cupcakes (Mimosa Cupcakes): this is a champagne cupcake (I added orange zest to the batter) with an orange cream filling and a champagne icing.  This one was not one of my favorites (nor Steve's).  I liked the cake: very light & fluffy with a distinct champagne flavor.  I did not care for the orange cream, though.  It didn't seem orange-ie enough for me.  However, people at the party loved them, and the feedback was that the cake & cream had a nice balance.  If anyone tries this recipe, will you let me know what you think?  I think I'll make this one again for another group of test subjects & post the responses.

Champagne Cake with Orange Cream Filling

                                                     Recipes                                                     

Red Carpet Glamour: Cake from Pinch My Salt
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

• Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans. (Grease or paper for 24 cupcakes)
• Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
• In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. (I used a stand mixer...awesome!) 
• Make sure you have cake pans buttered, floured, and nearby (or cupcake pans).  In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add it to the cake batter and stir well to combine.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean. (*18-20 minutes for cupcakes) 
• Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).

Cream Cheese Frosting (Also from Pinch my Salt)
16 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla extract
2 1/2 cups powdered sugar
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

                                                                                                                                
Orange Champagne Cupcakes: Cake from NY City Weddings
2/3 cup butter, room temp
1 1/2 cups granulated sugar
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup champagne
*I added a heaping Tablespoon of orange rind to the batter for color*
6 large egg whites, at room temperature

• Preheat the oven to 350 F. Insert liners into a medium cupcake pan.
• In a large bowl, cream butter and sugar until light and fluffy, about 3-5 minutes
• In a separate bowl, sift together all dry ingredients.
• Blend all the dry ingredients into the creamed mixture, alternating with champagne. (I added the orange zest here)
• In a large clean bowl, beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then add the rest and fold until well-blended.
• Fill the cupcake liners three-quarters of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Brush cooled cupcakes with champagne

Orange Cream: from My Recipes
1/2  cup  sugar
6  Tbsp cornstarch
6  egg yolks
2  cups  half-and-half
3  Tbsp butter, cut up
3  Tbsp orange liqueur or orange juice concentrate (I used concentrate, but I think I'll use liqueur next time)
2  Tbsp grated orange rind
1  tsp vanilla extract

• Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened. Remove from heat; whisk in butter and remaining ingredients until smooth. Pour into a bowl; cover and chill at least 4 hours.
• Use a melon baller, teaspoon, or knife to core out a small hole at the top of the cupcake.  When the cream is set, fill holes in cupcakes with 1-2 teaspoons of cream
• NOTE: this recipe is for a cake.  There is WAY too much cream for 24 cupcakes...I would recommend halving this recipe.

Champagne Frosting (NY City Weddings)
3/4 cup vegetable shortening
1 1/2 sticks unsalted butter, at room temp
3 tablespoons champagne
4 1/2 cups confectioners' sugar

In a large bowl beat the shortening and butter until creamy. Add the champagne. Slowly add confectioners' sugar and beat until smooth. If necessary, add additional champagne to achieve desired spreading consistency.