Peanut Butter

Boyfriend's Birthday Cupcakes!

I feel bad I haven’t updated lately, March is a crazy busy month for me! My birthday and the boyfriend’s birthday are within 10 days of each other!

Which means lots of cupcakes!

So for Dylan’s birthday the cupcakes HAD to be something with a chocolate + peanut butter combination.

I did a little searching online and found an amazing recipe from a website called The Ginger Cook, find the recipe HERE.

Just your basic chocolate cake recipe, not too different from the recipe I usually use. But the frostings! Oh my. I received most compliments on the presentation AND flavor of these delicious frostings.

The trick to making the frostings look swirled is filling half of your pastry bag with peanut butter frosting, then fill the other half with the chocolate frosting!

A little surprise in the middle =]

And I even had time to make cute little signs!

Happy Birthday to us!

Don’t worry I’ll be back soon with some more updates!

Brighten Up Your Day...

With some PB&J cupcakes! Now these cupcakes aren’t just your average Peanut Butter and Jelly cupcakes...It is moist Peanut Butter cake, filled with a Homemade Blueberry Sauce, topped with Banana Cream Cheese Frosting! With a little granola cluster and blueberry jam drizzle too =]

Inspiration came to me from The Burnt Truck! They often feature a dessert slider that has peanut butter, blueberry jelly and fresh banana slices all on a sweet hawaiian roll! I tried it once and I was hooked....

And soon after this cupcake was born.

Peanut Butter Cupcakes
- makes 22-24

1 3/4 cups AP flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup or 1 1/2 sticks unsalted butter
1 1/3 cups sugar
2/3 cup creamy peanut butter
3 large eggs
1/2 teaspoon vanilla
1/2 cup sour cream (really helps keep this cupcakes moist!)

1. Preheat oven to 375 degrees, line cupcake pans with your favorite paper liners. Whisk together flour, baking soda, baking powder and salt.
2. On medium-high speed, cream butter and sugar until fluffy. Reduce speed, then add eggs one at a time, mixing until fully incorporated. Add peanut butter, scraping down sides of bowl as needed. Mix in vanilla, flour mixture and sour cream.
3. Divide batter into lined cups, filling about 3/4 full. Bake for 20-22 minutes, baking careful not to over-bake, these guys can get dry very fast!

Blueberry Sauce
- makes about 2 cups

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup granulated sugar
1/4 cup water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon cinnamon

1. In a saucepan over medium heat, combine blueberries, 1/4 c water, orange juice, and sugar. Stir and bring to a boil.
2. In a small bowl, mix together other 1/4 c water and cornstarch, then stir into blueberry mixture. Simmer until thick enough to coat the back of a metal spoon, about 5 minutes.
3. Remove from heat, stir in almond extract and cinnamon.

Banana Cream Cheese Buttercream
-enough to frost about 24 cupcakes

2 tablespoons unsalted butter, softened
4 tablespoons peanut butter
8 oz cream cheese, softened
1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla
1/2 cup mashed bananas

1. Cream butter and cream cheese in mixer with paddle attachment. Add peanut butter, bananas and powdered sugar.
2. Mix until fluffy, then add vanilla.

For the little nut topping I bought some of these...

And then drizzled some of the leftover blueberry sauce on top!

These cupcakes definitely called for a glass of milk, so yummy!

More delicious cupcake recipes to come soon!



Peanut Butter Mousse-Filled Cupcakes

These cupcakes were made specially for my boyfriend’s best friend’s 21st birthday! He too, is a peanut butter chocolate lover. So I used a devil’s food cupcake recipe with a peanut butter mousse filling! Another awesome thing about these cupcakes is that I got to use this sweet pan for the first time. It has a rack that hooks on to the top and creates little holes to put filling in! So amazing.

Devil’s Food Cupcakes
3 ounces unsweetened chocolate, chopped
1 teaspoon baking soda
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
3 cups all-purpose flour
3/4 cup buttermilk
1 teaspoon pure vanilla extract

Heat the oven to 350 degrees. Line the bottom of two 12-cup muffin tins with paper liners.
Melt chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water; stir this mixture into chocolate. Set aside to cool slightly.
Using an electric mixer, cream butter and sugar until the mixture is light and pale yellow in color. Add eggs, one at a time, and continue to mix until thoroughly incorporated. Add flour and buttermilk, alternating between small amounts of each, and blend well.
Add the melted chocolate and vanilla to the batter, and stir well. Pour the batter into the paper cups, and bake until a cake tester comes out clean when inserted into the center of a cupcake, about 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the muffin tin before removing them to a wire rack to cool completely. Ice, and serve.

For the Peanut Butter Mousse I used a very simple recipe!

Peanut Butter Mousse
1 Pkg. jello Cheesecake flavored pudding mix
1 cup creamy Peanut Butter
1 small container cool whip
1 1/4-1 1/2 cup milk

Beat jello mix, peanut butter and 1 1/4 cup (reserve 1/4 cup if mixture is too thick) in a bowl with an electric mixer on medium speed until well blended. Fold in about 1/2 of the small container of cool whip (more or less depending on desired consistency) and refrigerate for 1 hour.

Happy Birthday Sam!

Girl Scout Cookie Inspired.

Around the beginning of March, every year, you start seeing them. Moms and little girls practically attack you when you walk out of the grocery store. Little neighbor girls start knocking on your door. It’s the Girl Scout Cookies.....I pretty much can’t resist. I starting thinking about the different combinations of my favorite flavors and it hit me, GIRL SCOUT COOKIE CUPCAKES. I must have thought about these cupcakes for a few months before actually making them, throwing around different cake and frosting flavors that would closely resemble the cookies in my head. The first cookie flavor I knew I had to make was Tagalong, there’s just something about peanut butter and chocolate I can’t say no to. Later I also decided on Thin Mints and Samoas as well!

Here was the crazy process (all recipes are at the end of the post!):

I started off using Martha Stewart’s Yellow Buttermilk Cupcake Recipe. I originally wanted about 18 of each Girl Scout Cookie flavor. This recipe makes 36, so I decided to use half for the Samoa batch and half for the Tagalong batch. For the Samoa’s, I baked off 18 of the yellow cupcakes in purple liners and set the cupcakes and the other half of the batter aside.

Then I took the other half of the vanilla batter and turned it into the Tagalong cupcakes. How did I do this? Well in Martha Stewart’s Cupcake Book she features Peanut Butter-Filled Chocolate Cupcakes, and I mixed up the part used for the peanut butter “filling” and added filling to my vanilla cupcakes!

The vanilla batter and the peanut butter filling.

On to the Thin Mint Cupcakes....

Unfortunately I was so busy doing too many things at once I didn’t take any pictures during the process of the Thin Mint cupcakes =[ But here is what they looked like when they came out of the oven!

I used Martha Stewart’s Mint Chocolate Cupcake recipe for the cake. It made 18 cupcakes as well.

Samoa, Tagalong (I swear there’s peanut butter filling inside!), Thin Mint.....just waiting to be frosted.

For the past month or so I’ve had an obsession with Swiss Meringue Buttercream, so for the Tagalong and Thin Mint cupcakes I decided to make some Chocolate Swiss Meringue Buttercream. SO AMAZING!

Whipping up the sugar and eggs, add the butter!

Melt some chocolate.

And you have some delicious, fluffy frosting! (recipe is at the end!)

Piped onto the Tagalong cupcakes.

Then I made a quick batch of ganache and drizzled it over the frosting!

And the Tagalongs are complete!

Next; completion of the Thin Mint.

Once the cupcakes cooled, I added a thin crumb coat (what’s that? A thin coat of frosting that secures the crumbs of a cake when dipping or frosting so they don’t get mixed in with the frosting) with the leftover chocolate buttercream. I kept the leftover ganache as well, reheated it, then dipped the tops of the cupcakes! Before the ganache set up completely, I sprinkled some lime green edible glitter on top!

And done with the Thin Mints! (I think they were the easiest.)

Finally, the completion of the Samoa Cupcake.....

I started off by dipping the tops of the cupcakes in ganache. Then adding a big spoonful of the coconut caramel topping!


Next I drizzled some of the ganache on top for the chocolate stripes, just like the cookies.

How to make the Girl Scout Cupcakes....

Martha Stewart’s Yellow Buttermilk Cupcakes

3 cups cake flour (not self-rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature


Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

Fill 18 baking cups with purple liners with batter 3/4 full, bake for about 20 minutes or until toothpick inserted comes out fairly clean. Set aside the rest of the batter. Make Peanut Butter Filling.

Peanut Butter Filling:
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup confectioner's sugar, sifted
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
Stir together all ingredients until smooth.

Line 18 more baking cups with red liners. Scoop one tablespoon of vanilla batter into each cup, then a teaspoon of the peanut butter filling, then one more tablespoon of the vanilla. These took a little bit longer to bake, between 25-30 minutes.

Samoa Coconut Caramel Topping
2 cups shredded coconut
7 oz chewy caramels
2-3 teaspoons milk

Heat caramels in microwave for 30 seconds intervals until melted, then stir in milk and coconut. Place spoonfuls on top of ganache-dipped cupcakes.

Chocolate Mint Cupcakes
-makes 18

1 1/2 cups all-purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
3/4 cup warm water
1 teaspoon pure peppermint extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.

Find the ganache recipe HERE.

Enjoy my baking lovers!


Mmm Butterfinger...

Yes, you guessed it, butterfingers are a weakness of mine. I'm usually more of a sour candy type of girl, but when it comes to a chocolate bar, butterfinger is where its at. So lucky for me my mom's best friend/neighbor brought over an article from Food Network Magazine with recipes for cupcakes inspired by candy bars! I'm currently a little disorganized and seem to have misplaced this article, so I'm sorry I can't tell you more about it. My cousin was in town for a week, so she helped me with these cupcakes as well.