yesterday, i used a dear friend’s birthday as an opportunity to make cupcakes that showcase one of my favorite flavor combination of all time: chocolate and peanut butter. (and if you’re as concerned about the frosting skills shown here as i am, don’t worry… i also enrolled in a cake decorating class once i got home from the celebration.)
weekly bake #6: chocolate peanut butter cupcakes
ingredients: cake: (i used hershey’s classic recipe, replacing the boiling water with coffee) frosting: (from martha stewart’s recipe) 2/3 cup natural, creamy peanut butter, 8 tablespoons (1 stick) unsalted butter, softened, 3/4 cup confectioners’ sugar
time: around 45 minutes
cost: around $10-15
soundtrack: rilo kiley’s more adventurous (oh i don’t know, maybe even replay “it’s a hit” when you’re topping the cupcakes with salt just so you can time it with jenny’s shaker sound… you know, only if you want to)
1. for the cupcakes, do everything hershey’s says. this is one of the most classic and consistently rewarding recipes i’ve ever worked with. one change i make is that i use 1 cup of boiling coffee instead of the water it calls for. (and obviously, pour the batter into muffin tins instead of cake pans like it instructs… ).
2. while the cupcakes are cooling, make the icing by combining all of the ingredients in a bowl. yep, that’s it!
3. next, resist the urge to eat all of the frosting while applying it to the cakes. then top them with a sprinkle of sea salt because when is that ever a bad idea?
facepalm moments: pretty much just taking a beautiful flavor combination and then ruining it with my half-a$ed decorating skills… improvements (hopefully) to come after my class!