Peanut Butter Cookie Cupcakes

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When Annie posted these a couple of weeks ago, I immediately put them at the top of my “to-do” list. At first glance, I thought I wouldn’t really be into them. Never been much of a cookie gal. But, when I realized that the “cookie” on top was in fact frosting? Like I said, right to the top of my list!

Rich and chocolatey, these cupcakes really pack a punch. Moist chocolate cake, enrobed with a bittersweet chocolate ganache. And, the pièce de résistance – the cookie frosting. Which, was just right. Not overwhelmingly sweet. Annie had mentioned she thought they were reminiscent of a buckeye, and I totally concur. We loved them! A new favorite to add to the books.

Peanut Butter Cookie Cupcakes

For the cupcakes:
1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter, at room temperature
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract

For the ganache:
6 oz. bittersweet chocolate, finely chopped
½ cup heavy cream

For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners’ sugar

To make the cupcakes, preheat the oven to 350 degrees.  Line cupcake pans with paper liners.  In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved.  Set aside.  In another bowl, whisk together the flour, baking soda, baking powder, and salt.  In the bowl of an electric mixer, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Blend in the vanilla.

With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.  Mix each addition just until incorporated, being careful not to overmix.  Divide the batter between the prepared liners, filling each about two-thirds of the way full.  Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans briefly, then transfer to a wire rack to cool completely.

When the cupcakes are cool, make the ganache by placing the chopped chocolate in a small bowl.  Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes.  Whisk together until a smooth ganache forms.  If needed, let cool briefly at room temperature to thicken slightly before using.

To make the peanut butter cookie frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute.  Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated.  Increase the speed to medium and mix until smooth, about 2 minutes.  Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty.  Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”.  Repeat with the remaining peanut butter mixture.

Use an offset spatula to spread a layer of ganache over the top of each cupcake.  Place a peanut butter “cookie” on top of each cupcake.

Source: Savory Sweet Life Cookbook; via Annie’s Eats

Patriotic Poke Cake

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I’ve been enjoying Poke Cake aka “Jell-O” cake for my birthday for as long as I can remember. Whenever my mom asks what cake I’d like, it’s always my reply. So when Cook’s Country posted this recipe in their Facebook feed, which I remembered being  their featured “Cake of the Month” a couple years ago, I couldn’t resist making one to celebrate our nation’s birthday on July 4th.

Tender white cake, soaked in fresh fruit puree mixed with a bit of powdered flavored gelatin for color and sweetness. A simple whipped cream frosting top it off. Reminiscent of a berry shortcake, but a much more impressive presentation. Even after a heavy Sunday meal, I still had room for a slice of this, quite light. Perfect for any backyard shindigs that you might be finding your way to on Wednesday!

Patriotic Poke Cake

White Cake
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 oz) cake flour
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces – softened but still cool

Strawberry and Blueberry Syrups
1 cup blueberries
3/4 cup water
2 tablespoons sugar
2 tablespoons berry blue gelatin
1 1/2 cups strawberries, hulled
1/2 cup water
2 tablespoons sugar
1 tablespoon strawberry gelatin

Whipped Cream
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla extract

To make the cake: Preheat oven to 350 F. Spray two 9-inch round cake pans with nonstick cooking spray with flour.

In a large measuring cup, whisk together the milk, egg whites and vanilla. Combine the flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low briefly to combine. With the mixer still on low, add the butter, a few pieces at a time, and continue beating until the mixture resembles moist crumbs – the pieces of butter shouldn’t be any larger than peas.

Add all but 1/2 cup of the milk mixture to the mixer and beat on medium speed for 1 1/2 minutes. The batter should be smooth. Add the remaining 1/2 cup of milk mixture and beat for an additional 30 seconds. Scrape down the sides of the bowl, then beat for 20 seconds longer on medium.

Divide the batter between the prepared pans. Use an offset spatula to spread into an even layer. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and allow the cakes to cool completely in the pans.

Meanwhile, make the blueberry and strawberry syrups. To make the blueberry syrup: In a medium saucepan, combine the blueberries, water, and sugar. Set the pan over medium-low heat, cover, and cook until the blueberries are softened – about 8-10 minutes. Keep a close eye, it can boil over quickly if you turn your back. Pour the mixture through a fine-mesh strainer into a heatproof bowl. Discard the solids. Whisk the berry blue gelatin into the liquid until dissolved. Let cool for at least 15 minutes. To make the strawberry syrup: Repeat the exact same process (combine ingredients, cook and strain) then whisk in the strawberry gelatin and again, let cool for at least 15 minutes.

When the cakes are cool, use a wood skewer to poke 25 holes in the top of each cake. You want holes all over the cakes but try not to poke all the way down to the bottom of the cake. If you do, all of the syrups may end up on the bottom of the pan. Slowly pour the blueberry syrup over the top of one cake, and the strawberry syrup over the top of the other. Cover both cake pans with plastic wrap and refrigerate until the gelatin is set, at least 3 hours, or up to 1 day.

Right before you’re ready to assemble, make the whipped cream: Combine the heavy cream, sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Starting on low and increasing the speed to medium-high, beat until the whipped cream holds stiff peaks.

Turn both cakes out of the pans (you may need to run a thin knife along the edges to loosen it). Place the blueberry cake, right side up, on your serving plate. Spread 1 cup of whipped cream over the cake, then place the strawberry cake on top (again, right side up). Use the remaining whipped cream to cover the top and sides of the cake. Garnish with blueberries and strawberries, if desired. Store the cake in the refrigerator – it’s best served within a day of assembly.

Source: Cook’s Country June/July 2010, as seen on Tracey’s Culinary Adventures

Old-Fashioned Banana Cake

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Up until a few months ago, I always made banana bread with my over-ripe bananas. I love banana bread, but – I love banana cake even more. To be honest, the cake itself isn’t that much different than banana bread. It’s less dense, and a little bit sweeter. And, of course there’s the cream cheese icing slathered on the top – which certainly sets it apart from the pack.

It’s a cake your grandmother probably would have made; not the fanciest, but what it lacks in decoration – it makes up for in flavor. I’m thinking that it would be wonderful to substitute pumpkin for banana come October for a fall twist! If you’ve got some bananas on their last leg in the fruit bowl, or some tucked away in the freezer – pass up the smoothie or your other old-standby to give this delicious cake a try. You might just have a new favorite!

Old-Fashioned Banana Cake

3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts

For the frosting:
6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners’ sugar (1/2 pound)
Walnut halves, for decorating

Preheat oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream and vanilla.

In a separate bowl, sift together the flour, baking soda, and salt.  With mixer on low, add dry ingredients and mix just until combined. Stir in chopped walnuts. Pour batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, turn out onto cooling rack and cool completely.

To make the frosting, mix cream cheese, butter and vanilla in the bowl of an electric mixer fitted with paddle attachment on low speed until just combined. Don’t whip. Add sugar and mix until smooth.

Spread frosting thickly on top of cake and decorate with walnut halves. Slice and serve.

Source: adapted from Barefoot Contessa How Easy Is That? by Ina Garten

Mayan Chocolate Cupcakes

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Becky, an old friend from high school came across a recipe for a Mexican spiced chocolate cupcake a few weeks ago, and passed the recipe along to me. I couldn’t wait to try them! A heavy dose of delicious spices are added to the batter to make them sing of spice. It’s funny how spice can be like that, isn’t it? Spicy doesn’t necessarily mean hot!

Ancho chile powder for a punch of smoke, cayenne pepper for a little bit of heat, and of course cinnamon to round everything out and kick the spice factor into the next stratosphere. These cupcakes were very different, but very well received. The first and foremost thing you taste is definitely the cinnamon – but the other additions are there, simmering on the back burner. The original recipe called for a ganache topping, but I opted for a buttercream instead, and loved the outcome!

If you have a hard time finding ancho chile powder, do what I do – and just grind your own. Dried peppers are a great thing to have on hand in your pantry. A ton of flavor, and they never go bad! If you’re looking for something different, try these cupcakes – they won’t disappoint!

Mayan Chocolate Cupcakes

6 Tablespoons unsalted butter, cut into pieces
1/2 cup unsweetened Dutch-processed cocoa
1/3 cup freshly brewed coffee
1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ancho chile powder
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1/4 teaspoon ground cayenne
1/3 cup sour cream
2 large eggs, at room temperature
1 teaspoon vanilla extract
cinnamon sticks, for garnish (optional)

For the frosting:

1 stick (1/2 cup) butter, room temperature
1/2 cup unsweetened dutch-processed cocoa powder
1/4 cup milk
1 tsp. cinnamon
1/2 tsp ancho chile powder
2 1/2 cups powdered sugar (more or less to achieve desired consistency)

Preheat the oven to 350 degrees F and position a rack in the middle of the oven.  Line one 12-cup standard muffin tin with cupcake liners. Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute.  Whisk to combine.

Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt, and cayenne in a large bowl.  Beat the sour cream with the eggs and vanilla in a small bowl.  Whisk the hot cocoa mixture into the dry ingredients.  Stir in the sour cream mixture just to combine; don’t overmix.
Fill each cupcake liner about two-thirds of the way full with batter.  Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin.  Cool on the rack completely.

To make the frosting, cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes.  Then add cocoa powder, ancho powder, and cinnamon and mix on low-speed until combined.  Gradually add in the milk and powdered sugar, alternately, until combined.  Then beat on medium speed until light and fluffy, another 3-5 minutes.  (Add in more powdered sugar if consistency is too thin). Frost cupcakes as desired, and garnish with a half a cinnamon stick.

Yields: about 12 cupcakes

Source: cupcake recipe from Food Network, frosting adapted from Gimme Some Oven.