#48 Chocolate & Peanut Butter Cupcakes


Happy One Year Anniversary to Thursday Night Baking Blog!! 

I can’t believe it was a year ago today that I decided to start on this crazy adventure! The positive feed back I have received from all of you has been beyond humbling. I love this blog, I love you guys. In the past year I’ve gone from a spare time Wordpress blog to having my own domain name and making it on to FoodGawker and TasteSpotting. I smile so big just thinking about it. Thanks for being so awesome! Cheers to going strong! ::clink::

In honor of this fabulous day (although it’s raining here in So.Cal) I thought I would share with you these absolutely delicious cupcakes! Chocolate and Peanut Butter is the ultimate combination for me. I could bake just Chocolate and Peanut Butter goodies for the rest of my time and be quite happy. But imagine Reese’s Peanut Butter Cups, or Tagalongs if you’re a Girl Scout Cookie eater (so good…). This is a moist chocolate cupcake with a silky smooth Peanut Butter Frosting. It’s heaven in your mouth, I kid you not. I’m considering making this frosting and keeping it on hand to put on oreo’s when I am too tired to bake – it’s that good.

 

#45 Pumpkin Cupcakes with Cream Cheese Frosting

I think Wednesday served as a wake up call for all of us sandal-wearing, beach-going, Southern Californians. I’m not a cold weather type of person, but I do love the food that comes along with it. Since it felt like this was the first real day of Fall, I had to make something with pumpkin in it to really kick off the season.

 

I was torn between a lot of different recipes. These pumpkin cupcakes are just so good, regardless of the weather, I couldn’t resist. I made these last year during Thanksgiving time but I will justify this post with the fact that they are so delicious that you guys need to hear about them again. Especially since I am sure all of you anti-pumpkin people probably overlooked this last time. Look again! You’ll love them 🙂

The best thing to do when you’re freezing and its pouring outside is to get in the kitchen and bake something. I went into the kitchen wearing too many layers of clothes to even admitt, and ended up dressed like a normal human being by the end of baking. On top of this, the house will smell amazing while you’re making these. I call that a double win.

Pumpkin Cupcakes with Cream Cheese Frosting
Recipe from Martha Stewart

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.

In a small saucepan, melt the two sticks of butter. Set aside to cool.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about 2/3 full. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans halfway though. Take cupcakes out of pan and let cool.

Cream Cheese Frosting
Ingredients
2 sticks of butter, room temperature
16 oz of cream cheese (2 packages)
3-ish cups of powdered sugar
1 1/2 teaspoon of vanilla extract

Directions

With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Spoon into a piping bag or spread on with a blunt knife.

 

Enjoy,

Madeline

 

#2 – Chai Cupcakes

This has been an interesting week. I managed to come down with some intense cough, imagine an old man who has been smoking for 60 years coughing. Thats been lovely. On top of that, I’ve come to realize I don’t know where I’m going with my life. I know I’m only 19 but it’s still a big issue. So this whole week I’ve been bouncing around ideas of switching to Environmental Studies and going to culinary school. All I know is that whatever I’m doing right now, just isnt cutting it.

With that, people were concerned that I wasn’t going to be baking this Thursday but alas I did. Although I am posting this technically on Friday I can assure you all of the baking was done Thursday evening with some technical difficulties…

Lets just say, Coriander and Cardamom are definitely NOT the same spice. I guess that is what I get for talking on my phone while at the store?

The Spices

I did have a special guest this evening! My lovely friend Shawna came home from SDSU and stopped by to observe. I’m also proud to say that I have inspired my Brother and my close friend to start their own blogs :). You can check those out off to the right side of this page under “Blog Roll”.

Enough about that nonsense, lets get to the dessert!

After a ton of debate, more so with myself then with anyone else, I ended up going with the Chai Cupcakes this Thursday just because they looked so cute and different. The Hazelnut cake will be a side project, or next Thursday.

I found a few recipes but this was the one I liked the best. Some of them used actual Chai Tea bags but this one used real spices which I liked better. As long as you don’t buy the wrong spices like me 🙂

CHAI CUPCAKES RECIPE (Makes 12 Regular Cupcakes or 30 Mini)

Chai Spice Mix

1 teaspoon ground Cinnamon

1 teaspoon ground Ginger

1 teaspoon ground Cloves

1 1/2 teaspoons ground Cardamon

Main Ingredients

1 ½ cups Cake Flour

1 ¼ teaspoons Baking Powder

½ teaspoon Salt

2 teaspoons Chai Spice Mix

½ cup Unsalted Butter (Room Temp)

1 cup Sugar

1 Egg and 2 Egg Whites

½ cup Whole Milk

OVEN: 350             TIME: 15-18 minutes (15 for mini cupcakes)

  1. Preheat the oven to 350 degrees Farenheit.
  2. Prep your cupcake tins with liners.
  3. In a medium bowl, mix together the Flour, Baking Powder, Salt and Chai Spice Mix.
  4. Using a mixer (or a handheld mixer), cream together the Butter and Sugar.
  5. Add in the Eggs and Egg whites slowly, make sure to blend together well between each egg.
  6. Add in the flour mixture and the milk in 3 alternation additions, starting and ending with the flour mix. Beat just to combine each addition.
  7. Using a spoon, or whatever you’re happy with, fill the cupcake tins 3/4 full.
  8. Bake for 15-18 minutes for Regular Cupcakes. Around 15 minutes for the Mini Cupcakes. If you’re not sure you can always check if they’re done by sticking a tooth pick in and checking if it comes out clean.
  9. Important: Make sure to rotate pans half way through. Many ovens cook unevenly and this will help keep all your little cupcakes nice and perfect.

Ganache Frosting

4 oz. Semi Sweet Chocolate

1/2 cup Heavy Cream

1/2 tsp Cinnamon

Easy Instructions:

  1. Chop up the chocolate into small pieces and place in a heat resistant bowl.
  2. On the stove bring the Heavy Cream and Cinnamon to a simmer.
  3. Pour over the chocolate, wait a minute, and then stir together.
  4. Place the ganache into the fridge for about an hour to let it stiffen up a bit.
  5. When it looks thick enough take it out and whisk it until it looks fluffed up.

 

Beautiful Batter

My lovely friend Shawna did a great job of chopping up the chocolate 🙂

 

Here they are!


Because frosting in a circle is just so average.

 

I hope you enjoy!

Until next week,

Madeline

PS: All of the pictures were done on my new Canon G12. I’m in love. They all came out beautiful 🙂 Highly recommended.