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 Marshmallow Whoopie Pies

I made my first whoopie pie when I was about 12 and they were the ‘new craze’. I had no marshmallow fluff so the filling was properly sad and they were very strange. There are 2 things that put me off making them.

1. They have plain yoghurt in. Now I like yoghurt, but they don’t sell it in the corner shop and we never just have it in the fridge so it means I have to be organised. I’m not organised. So I never have the right ingredients…

2.They have a ridiculous name. I’m sorry, but which creative person made up the name ‘whoopie pie’? Its not even a pie! It annoys me no end. Some one eats one and asks what they are, how stupid do you sound saying, ‘oh its a whoopie pie’. One of my pet hates. Such a stupid name for an awesome food. The spell checker won’t even accept it, that’s how rubbish it is.

Moans aside, this attempt was so much better. Almost cookie like, soft centred cake sandwiched together with fluffy marshmallow cream. So yummy, took them to youth group and had to hoover up the crumbs but it was worth it 😉

I found marshmallow fluff so hard to come by, I can’t believe they don’t sell it in normal UK supermarkets! I think the should…

For the Sponge

1 large egg

150g (5.5ozs) Caster Sugar

125g (4.5ozs) Plain yoghurt

25ml (1fl oz) whole milk

¼ tsp vanilla essence ( I used extract)

75g (2.5oz) melted unsalted butter

200g (7oz) Plain Flour

80g (3oz) Cocoa Powder

¾  tsp bicarbonate of soda

¼ tsp baking powder

Filling

170g (6oz) unsalted butter

280g (10oz) icing sugar

220g (8oz) vanilla marshmallow fluff

Method

1/ Using a mixer cream the egg and sugar until fluffy. Pour the milk, yoghurt and vanilla essence into a bowl and mix together. Then add this mixture in with the beaten egg an sugar. Finally add in the melted butter and mix in thoroughly.

2/ Sift together the remaining dry ingredients, and then to the creamed mixture and mix well on a medium speed.

3/ Now place the batter mix in the fridge to rest for 20-30 minutes.

4/ Pre-heat the oven to 170C (325F), Gas Mark 3 and cover two baking trays with baking parchment.

4/ Once rested, spoon or pipe onto the baking trays making 8-10 mounds per tray. These need to be 2-3 cm spaced apart and around 3 -5 cm in diameter.

5/ Bake for 10-13 minutes or until they spring back when touched.

6/ Remove from the trays and place on a wire rack. They need to be completely cool before adding any filling to them.

7/ To make the filling mix the butter and icing sugar together using a hand whisk or standing mixer.  Once this is blended add the marshmallow fluff and then mix on a high speed until the mixture is light and fluffy. Place in the fridge for 30 minutes as this will firm up the mixture slightly.

8/ To sandwich the pies, take one sponge and spread a tablespoon of filling on one flat side. Follow this with sticking another sponge, flat side down onto the filling to make a sandwich. Continue this process to make the other whoopee pies.

Peanut butter and Nutella Macaroons

 

 

Peanut Butter and Nutella Macaroons

All day, I have just wanted to get home and make macaroons! Only to find we had no cream and I was feeling too lazy to go out to buy some! However, using a peanut butter and nutella filling works surprisingly well. These are really yummy macaroons, even if they do take a fair bit of time to make!

You will need

130g egg whites

230g icing sugar

130g almond powder or ground almonds

60g granulated sugar

cocoa powder, to dust

3 tbs peanut butter

3 tbs nutella

1 tbs cocoa powder

1. Prepare the egg whites. It is a very awkward amount, but I haven’t found a recipe that uses whole eggs so we’ll have to stick with 130g! This approximately 4 eggs.

2. Sieve the icing sugar and ground almonds into a bowl.

3. Put the eggs whites into a large bowl and whisk with an electric whisk until the eggs have the texture of shaving foam. Add the granulated sugar and whisk until it has a glossy texture.

4.Add the sifted powders into the meringue and fold in gently.

5. Pipe the mixture into small circles on several baking sheets. Try to get them more or less the same size.  Lightly tap the tray on the counter to remove air bubbles and leave the trays for half an hour to form a skin. Preheat the oven to 130 degrees in a conventional oven.

6. Dust the tops with cocoa powder before cooking.

7. Bake for 12-15 minutes and then leave to cool at room temperature.

8. For the filling, whisk the peanut butter, nutella and cocoa powder together and then pipe a dollop to sandwich 2 macaroons together.

9. Enjoy!