last night, my roommate returned home with a box of twelve Trophy cupcakes, strictly reserved for her trip to the east coast to visit her ‘friend’. ugh – how unfair. i needed to have one. unfortunately, making one measly cupcake isn’t very practical now, is it? certainly a hefty downside to all of this baking is the urge to consume it all [hefty, hefty downside…]. the excuse: life is short.
so i thought, ‘i should probably go for a quick jaunt’ with the
fat mildly overweight pooch tonight [and feeling slightly guilty about the three cupcakes i’d managed to consume in a 24hr period]. preparing for a run is somehow a very chaotic event in my house. the ultimate wiggle-whine out of Jeti begins about 10 minutes before I’m even thinking about slipping my running shoes on, and thankfully ends as soon as the door opens.
the run started out solid – some Girl Talk on the iPod, good weather… until about a mile in when i realized my foot was damp. that’s weird, i didn’t think my feet were this sweaty. lucky me. they aren’t. Jeti apparently confused my leg with his beloved fire hydrant. well that was it, tonight’s run wasn’t meant to be – cupcakes or no cupcakes.
chocolate paired with peanut butter is a staple in this house. you really cannot go wrong with this happily married couple. unless you plan to give it away [sin]. or perhaps if you’re allergic to peanuts [pity]. peanut butter brownies, peanut butter & chocolate ice cream, peanut butter & chocolate crepes… endless possibilities.
this is only the beginning.
chocolate ganache cupcakes; peanut butter frosting
2 c flour
2 sticks butter
¾ c unsweetened cocoa powder
2 c sugar
1 ½ tsp baking soda
¼ tsp salt
2/3 c sour cream
1 c milk
preheat oven to 350 degrees.
warm milk & butter on stove, stirring constantly [ do not boil ]. add cocoa powder and whisk until fully blended. turn off heat and set aside. sift flour, baking soda, and salt. in a separate bowl, beat eggs, sour cream and sugar together for 1 minute. slowly add flour mixture to egg mixture. lastly, once cooled, fold in chocolate mixture.
fill 24 cupcake liners ¾ of the way full. bake for 15-17 minutes.
¾ c heavy whipping cream
2 tbsp unsalted butter
8 ounces of chocolate
melt 2 tbsp butter in a sauce pan. add 3/4 c heavy whipping cream until warm. add 8 ounces of bittersweet chocolate. warm and stir until ganache is smooth and creamy. remove from heat and allow to cool.
remove cupcakes from the oven. allow to cool for one minute. transfer cupcakes to a cooling rack and let sit for 15 minutes. once cooled, remove the centers of the cupcake using an insert, or if you have an apple corer, i find that very handy! try to remove 3/4 of the way through the cupcake. taste centers for deliciousness.
fill centers of cupcakes with ganache.
peanut butter frosting
1 c peanut butter
10 tbsp unsalted butter
2 c confectioners sugar
1 tsp vanilla
3-4 tbsp of milk [as needed]
whip peanut butter and butter together. add vanilla. add confectioners sugar 1 tablespoon at a time. alternate between sugar and milk as needed to keep the frosting moist. beat for about 5 minutes until light and fluffy. once ganache has set, frost cupcakes as you please! i used a pastry tip to make little blossoms. refrigerate cupcakes for up to 2 days. enjoy!
warning: dangerously delicious.