Peanut Butter Chocolate Cupcakes

Therese can't wait to make these and they come from a box mix. http://www.justapinch.com/recipes/dessert/cake/peanut-butter-cups-cupcakes.html?p=1

These will have to wait as tomorrow we are having "Big Blue" Velvet cupcakes http://www.keyingredient.com/recipes/233138/blue-velvet-cupcakes/ and Lemon Lime Cupcakes. Go Giants.

CUPCAKES!

All 6 of my family members birthdays fall in the summer months - 2 June, 2 July & 2 August (not to mention many, many more siblings, in-laws, nieces & nephews!). So we always seem to eat a lot of cakes, cupcakes, ice cream cakes, etc. all summer long. This year, my husband turned 40 and I had a little party for him. My husband loves cupcakes!

Lucky for me, the party took place AFTER my daughter and niece took a Cupcake Wars Camp, after I got the fabulous May 2011 Real Simple Magazine, featuring "The Only Cake Story You'll Ever Need," AND after my sister Kate gave me a great cookbook, FLOUR. With a combination of these great items, I made a variety of cupcakes I was really thrilled with!

For the party, I made 4 batches of cupcakes - 2 yellow, 2 chocolate. I topped one batch of yellow with chocolate ganache frosting and one with lemon frosting; topped (and filled) 1 batch of chocolate with marshmallow cream frosting (and filling) and 1 batch with chocolate ganache frosting. The recipes are as follows.

Chocolate Cupcakes & Yellow Cupcakes Recipes came from Real Simple Magazine, along with the Lemon Frosting (Vanilla Frosting with the Lemon variartion). The magazine also has adorable ideas for decorating them - check it out!

The marshmallow cream frosting (from Marthastewart.com) could not be easier: Mix 7.5 oz jar of marshmallow fluff with 1 stick of butter until fluffy. Make an opening in the cupcake with melon baller or apple corer and fill with marshmallow frosting (from a pastry bag). Place cupcake back on top and top with marshmallow frosting. Could also do a layer of ganache over the top of the cupcake.

The Chocolate Ganache Frosting from Flour is fantastic: Put 12 ounces of semisweet chocolate, finely chopped (I used a mixture of dark and semisweet) in a heatproof bowl. In a small saucepan, scald 1 c. heavy cream over med-high heat (bubbles start to form around the edges, but the cream is not boiling). Pour hot cream over chocolate and let sit for about 1 minute, then slowly whisk together the chocolate and cream until the chocolate is completely melted and mixture is smooth. Let sit at room temperature for 1-2 hours or until completely cool. (Or, referigerate the ganache until cool, about 30 minutes, whisking every 10 minutes.)

Beat 1 c unsalted butter (at room temperature) on med-low speed for 10-15 seconds, or until smooth. Add 1 c. confectioners sugar, 1/2 tsp. kosher salt 1/2 tsp vanilla extract, and continue to beat on med-low speed for about 2 minutes or until the mixture is fluffy and smooth. Stop the mixer a few times and use a rubber spatula to release any clinging butter or sugar. On med. speed, add the cooled ganache and beat for about 2 minutes or until completely combined. Turn up the mixer speed to med-high and beat for about 1 minute or until the frosting lightens in color and thickens. You should have about 4 cups. (Use the frosting the day you make it, or cover and store in refrigerator for up to 1 day, then bring to room temperature and paddle again for a few minutes until smooth before using.)

I topped the lemon cupcakes with lemon zest, the others with colored ball sprinkles in the party theme colors and all of them had little cupcake toppers on sticks made from scrapbook papers in party colors, cupcake stickers and some with cute pictures of my husband throughout the years.

Cream-Filled Chocolate Cupcakes

I made these for my son Brendan's 1st communion and they were a huge hit. I think they were the only cupcake (I made 3 different kinds) that were wiped out at the party -- and people were looking for more.

Now, I'm going to re-make them for Cara's birthday tomorrow, but I will be dying the cream in pinks and purples to go with her princess theme.

http://www.marthastewart.com/recipe/cream-filled-chocolate-cupcakes

Pumpkin Cheesecake Cupcakes!

I really want to try these soon:) http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/sweet-spot-dessert-recipes/Cheesecake-Filled-Pumpkin-Cupcakes
I may have to wait until after the holiday baking is done. We'll see!

Great Glazed Cupcake Recipe?

We are having a ladies lunch for my best friend, who is expecting her 3rd baby, in a couple of weeks.

I have a great floral cupcake pan from Pampered Chef (https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=13837&words=floral%20cupcake) and am looking for a delicious cupcake recipe to use in it. Because the tops have such a pretty flower design, I don't want to cover in frosting. I am open to different flavors.

chocolate cupcakes

Like Regina we have lots of summer birthday. I also bake what my kids want, within reason. But I'm not the best baker, my cupcakes are always dry. I tried a new recipe this year for Molly's puppy cupcakes and was pleased with the results.

Moist cake recipe

Chocolate-Peanut Butter!

Somehow, years ago, our family started a tradition that whatever a child wanted for their birthday cake, I would try to make. I'm really not sure how this started. I think my oldest wanted something one year and I did it, so she decided this was our family's birthday tradition. Every summer (1 June, 1 July, 2 August babies) I kick myself for allowing this, but then seeing how much my kids enjoy, I really am happy that we do this, mostly. My son, Brendan, the last birthday of the summer in our family turned 7 last week. For his birthday, he wanted to be surprised. You would think this would be easier, but really what it means is that his sisters choose what they think he'll like, and that is not always easier.

My son, also loves Chocolate and could, I believe, actually live on peanut butter alone. (The rest of us all love the C-PB combo, with it being my particular fave!), so when the girls decided that the Sorting Hat from Harry Potter was going to be the cake, I decided Choc-PB was the perfect combo for it. It was delish! I used a box of Better Crocker Chocolate cake mix, but made the peanut butter filling and chocolate ganache recipes from this Food & Wine recipe. I did the filling in between our layers and around the outside before pouring the ganache on top. It was to-die-for! Now, I have to try these cupcakes, too -- I think they would be the perfect combination of chocolate cake, peanut butter filling and ganache. YUM!

http://www.foodandwine.com/recipes/double-dark-chocolate-cupcakes-with-peanut-butter-filling

Desserts - Little Bites

Like many of you, my kids' school is celebrating Teacher Appreciation Week. They asked volunteers to bring in desserts to help them celebrate the teachers. I was thinking of little items, so they can try lots!

Yesterday, I had to bring in cupcakes to my daughter's preschool class. She wanted Chocolate ones and Strawberry ones. We made what we needed for class, the rest I made in mini-cupcakes and popped in the freezer for the teachers. 

I also think I am going to Ina Garten's Carrot Cake Cupcakes in mini-form. I made these for my oldest's first communion last year and loved them. (I am tempted to try them as sandwich cookies. I'll let you know if I do.)

Carrot Cake Cupcakes

2 c sugar

1 1/3 c veg oil

1 tsp vanilla

3 eggs

2 c flour

2 tsp cinnamon

2 tsp baking soda

1 1/2 tsp kosher salt

3 c grated carrots

1 c raisins

1 c chopped walnuts

Frosting:

3/4 lb cream cheese, room temperature

1/2 lb unsalted butter, room temp

1 tsp vanilla

1 lb confectioners' sugar

Preheat over to 350

Beat sugar, oil and vanilla. Add eggs, 1 at a time. In another bowl, sift together flour, innamon, baking soda & salt. On low speed, add 1/2 dry ingredients to the wet. Add carrots, raisins & walnuts to the remaining flour mix, mix well and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop batter into 22 muffin cups until each is 3/4 full. Bake at 400 for 10 minutes, then reduce to 350 for another 35 minutes, until toothpick comes out clean. Cool on rack.

For the frosting, cream the cream cheese, butter and vanilla. Add sugar and beat until smooth. When the cupcakes are cool, frost them generously and serve.