Chocolate Cupcakes with Peanut Butter Frosting

Chocolate and Peanut Butter CupcakesThere is nothing better than chocolate and peanut butter. Together. In a cupcake.

I’ve been searching for the perfect chocolate cupcake recipe for a while, and I think this may be it. I used to always go by the Primrose Bakery chocolate cupcakes; however these are so much richer and less sickly sweet. They last a lot longer too, if they don’t get eaten immediately…

This recipe does have coffee in it, which may put people off making it, but don’t, because once it is cooked you cannot taste it. It just makes the chocolate flavour more intense.

And the peanut butter frosting. Words are not enough, just make it.

I’ll apologize in advance; the recipe is in cups… I hate weighing things in cups, but this recipe has some really weird numbers if it’s in grams, so sorry!

Makes 24 cupcakes

Ingredients:

1 1/2 cups  or 205g plain flour

3/4 cup or 70g cocoa powder

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 3/4 cups or 340g caster sugar

1/2 cup or 120ml sunflower oil (any unflavored oil will do)

2 eggs

1 1/4 cups or 300ml strong coffee, cooled

For the frosting:

2 cups icing sugar

1/2 cup smooth peanut butter

1/2 cup unsalted butter

2 tbsp milk
Mix1. Preheat oven to 180 degrees. Whisk all the dry ingredients together in a bowl.

Wet ingredients2. Whisk together the sugar, oil and eggs until smooth. Add the vanilla.

Chocolate cake mix3. Alternate adding the sugar mix and the coffee to the flour. Whisk until smooth and glossy.

London cupcake caseSONY DSC4. I got some gorgeous cupcake cases cheap after the Jubilee weekend, so they had to be used… Fill each case 2/3 full. I use an ice-cream scoop to get them all the same size. Put into the oven and bake for 20-25 mint

SONY DSC5. Whilst the cakes are cooking, make the frosting.  Beat the butter and sugar together with an electric mixer or handheld whisk until smooth. Add the peanut butter and milk and beat until light and fluffy. Try not to eat it all at this stage, tempting though it is…

SONY DSC6. Leave the cakes to cool. They should be springy to the touch and a skewer should come out clean.

Peanut butter cakes7. Ice and decorate with whatever, I used fudge chunks and crunchy chocolate balls.

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Chocolate Peppermint Macarons

My all time favourite ice-cream flavour is mint chocolate chip. I always pretend to decide, and that I cannot make up my mind between all the other flavours, but really, mint chocolate chip is where my loyalty lies. It’s sweet and creamy but refreshing at the same time, and I have yet to find another flavour that does that… And that in a nutshell is why I love mint chocolate chip.

On another note, when I decided I had enough time, the kitchen was clean and my parents were out, (I’m a very messy cook, and macarons are definitely not a no-mess  bake!), mint chocolate chip macarons were the only way to go. I’m always cautious with using mint, because I always make it too strong so it takes like toothpaste, or you can’t taste it at all. I have made countless toothpaste flavoured hot chocolates, which is not what I want after a hard day at school at all. But I was careful this time, and they didn’t taste like I’d got lazy and sandwiched them together with toothpaste instead of ganache (woop!) It was a big achievement I must admit.

It’s another Edd Kimber adaptation recipe, I really love his books! I went to the Chocolate Unwrapped festival in Covent Garden a few weeks ago. 2 things happened: I ate so much chocolate I thought I might burst, and I met Edd himself! I spotted him out of the corner of my eye and realised I NEEDED to get him to sign my brand new copy of ‘Say it with cake’. So I plucked up all my courage, ignored the VIP only sign and asked him to, and he did! It made my day…

Edd Kimber

Anyway, here is the recipe:

Ingredients

  • 170g icing sugar
  • 160g ground almonds
  • 120ml egg whites from about 4 medium eggs, separated into 2 equal batches
  • 160g granulated sugar
  • ½ tsp green food colouring
  1. Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
  2. Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
  3. Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbon from the spatula . The ribbon should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times.
  4. Heat oven to 170C/150C fan/gas 3-4. Line 3 baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets (B). Leave to rest for 30 mins out of the fridge, or until the macaroons have developed a skin. (I am lucky enough to have a silicon mat that has raised rings all over it, so all my macarons are exactly the same size. Its a really good piece of equipment, I recommend it! If not, use a compass to mark out circles on the baking parchment)
  5. Bake the macaroons for 12 mins (this needs to be precise so you could test a macaroon first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macaroons off the paper.

For the mint chocolate ganache:

  • 220g dark chocolate
  • 240 ml double cream
  • 50g unsalted butter
  • 2 tsp peppermint extract

Pour the cream into a medium saucepan and heat just to the boil. Place the chocolate into a small bowl and pour over the cream. Allow to stand for a few minutes before stirring to combine. Add the room-temperature butter in small pieces with the peppermint extract and stir gently. Allow to stand until thick and then pipe onto the shells and sandwich them together.

Cookies and Cream and Salted Caramel Cupcakes

The frosting on these is so yummy; just like a marshmallow, which makes me happy 😀

For the chocolate cupcakes:

3/4tsp baking powder

3/4tsp baking soda

Pinch of salt

1tsp vanilla extract

2 large eggs, separated

85g unsalted butter, at room temperature

115g good quality dark chocolate, 70% cocoa if possible

175g soft brown sugar

185g plain flour

250ml semi-skimmed milk, at room temperature

1.Firstly, preheat the oven to 170ºC (fan) /190ºC / 375ºF /gas mark 5.
2.Then, line either a muffin tin (for regular-sized cupcakes) or a mini cupcake tin with cupcake cases.
3.Melt the chocolate then leave to cool slightly.
4.Cream the butter and sugar together using an electric hand beater until pale and smooth. In a separate bowl and with clean beaters beat the egg yolks for several mins. Slowly add the egg yolks to the creamed butter and sugar and beat well. 5.Next, add the chocolate to this mixture and beat well.
6.Next, combine the flour, baking powder, bicarbonate of soda and salt. Combine the milk and vanilla in a jug. Add the flour mixture to the chocolate, butter and sugar, alternating with the milk and vanilla. Beat very well after each addition.
7.In a clean bowl, whisk the egg whites until soft peaks start to form. Carefully fold the eggs whites into the main batter using a metal spoon. Do not beat or you will take all the air out of the cake.
8.After that, spoon the mixture out equally into the tins depending on the preferred size. You do not need to fill the cases with mixture, about two-thirds full will work best as the cakes will rise considerably in the oven. The batter will be of a fairly liquid consistency so take care when spooning out as it can end up being very messy! You could even use a jug to pour the batter into the cupcake cases if it gets too difficult to spoon.
9.Place the trays in the oven and bake for between 20-25 mins for the regular size cupcakes or approx 15 mins for the mini cupcakes. Leave in their tins for 10 mins or so before placing on a wire rack to cool.

For the Marshmallow Frosting:

120g granulated sugar
80g golden syrup
1 1/2 tablespoons water
2 large egg whites
1/2 teaspoon vanilla extract [optional]

1.Cook the sugar, golden syrup and water over a high heat until the mixture reaches the soft-ball stage [115oc/239oF] on a sugar thermometer, which should take about 6 minutes. Remove from heat.

2.Meanwhile, in a clean bowl whisk the egg whites with an electric hand mixer until soft peaks start to form. With the blades still beating on a low speed, slowly pour the hot sugar syrup in a steady stream on to the egg whites. Continue to beat on a low speed until all the hot syrup is in the mixing bowl.

3.Increase the speed to medium-high and continue beating the mxture until it becomes thick, glossy and cool. Add the vanilla extract, if using, towards the end of the mixing process.

4.This makes enough to ice 12 regular cupcakes with a little left over to eat with your fingers out of the bowl. It’s best to work with it when it’s still slightly warm because it’s VERY sticky when it’s fully cooled down. It’s a bit trickier to work with than buttercream but not impossible. I wouldn’t recommend piping it, though. It would be better to swirl it on the top with a knife.

 

I then topped half the batch with salted caramel sauce :http://theboywhobakes.co.uk/2009/11/heaven-and-hell/

and the others with crumbled oreos.

They were a big hit at the cake sale I did for a Ugandan Orphanage

Giant American Chocolate Chip Muffins and Strawberry and Ginger Muffins

Scrumptious muffins with big, delicious chunks of chocolate. I added Chopped Strawberry and Ginger to half of the batter to create 2 lovely flavours.

  • You will need:
  • 250g plain flour
  • 125g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 150ml semi-skimmed milk
  • 3 tablespoons vegetable oil
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon chocolate extract
  • 100g dark or milk chocolate chips

Preparation method

1.
Pre-heat your oven to its highest setting (temperature will be reduced when muffins go in). Prepare your muffin tin by lining with paper cases and set aside.
2.
Sift together into a bowl: flour, sugar, baking powder and bicarbonate of soda, and set aside.
3.
In another bowl combine all your wet ingredients: oil, egg, milk, extracts, and mix well.
4.
Straightaway sift all your dry ingredients again into the bowl with the wet ingredients. When sifted add chocolate chips and fold together the mixture 15 times ONLY.
5.
Straightaway spoon your mixture into your muffin cases so they are each 3/4 full and place in your oven on the middle shelf, reduce temperature to 170 C / Gas 3 and bake for 25-30 minutes until the tops are firm to the touch.
6.
Let the muffins sit in the tin for 1-2 minutes after you take them out of the oven, place them on a cooling rack for 10 minutes and then serve still warm, mmmmm!
Martha’s Muffin Making tips…

Place a roasting tray or any ovenproof container full of water on the bottom shelf of your oven when baking your muffins; it will help keep them really moist.

Hold your sieve high above bowls when sifting dry ingredients; this will make your muffins really light.

To help your chocolate chips keep their shape in the muffins, freeze them before using.

MOST IMPORTANT! Remember to only stir your mixture 15 times; this is the key to great muffins. Don’t be tempted to over-stir no matter what your mixture looks like.