When a dear friend requested that I bring something peanut butter-chocolate to her baby shower, I immediately thought of this recipe. Anna and I made it last year as an 8-inch triple-layer cake, and I adapted the recipe to make two dozen cupcakes. I was a little concerned that these might be too rich for some people, but they ended up being a big hit at the shower! Every component of these cupcakes is delicious–the cake is moist, the peanut butter frosting I could eat by the spoonful (and did, for breakfast the next day), and the chocolate-peanut butter ganache ties it all together. Whether as a cake or as cupcakes, this recipe is great for a crowd!
Posts Tagged ‘cupcakes’
Seriously, who loves candy corn? My husband, that’s who! He must have loads of candy corn in the fall and Peeps at Easter time. The strangest part is that he really doesn’t have much of a sweet tooth and often describe desserts, candy, and the like as too sweet. I just can’t figure this one out.
Anyway, these cupcakes don’t taste anything like candy corn, but they are so cute I just had to try them out. Also, the frosting is almost identical to that of Magnolia bakery’s, but much simpler to make. (Actually, I like it even better!) It is unlike any I’ve had before, utterly AMAZING! (more…)
Yum, yum, yum! I love the idea of red velvet cupcakes, but they never turn out as tender and moist as I imagine they should be. I’ve made a few recipes from scratch and I’m just never quite satisfied. Until now. Ashley suggested doctoring up a cake mix sorta like her pistachio cupcake recipe, and the results are super tasty! Really, these were very rich, moist and just what I’d imagined a red velvet cupcake could and should be. They were a fun, super easy valentine treat to make with the kids using a little trick I saw over at Cafe Ina. (more…)
These cupcakes are delicious, incredibly moist (which is mostly likely attributed to the full cup of oil), and embarrassingly easy to make. It’s a little tough to get these cupcakes to look lovely due to the nature of the frosting, but seriously, every time I make these cupcakes, people’s reaction never fails to disappoint–the phrase “Best cupcake I’ve ever had!” has been used more than once. (more…)
I apologize in advance for this long-winded explanation. I am indecisive by nature, probably my biggest weakness. This indecision can lead to disproportional amounts of anxiety over such mundane decisions as “paper or plastic?” Obviously it’s going to cause a lot of problems when I’m baking. (more…)
A classic combination in an adorable little package, indeed. I’ve been wanting to make peanut butter frosting for a while. Never had it. Then I received a random, unsolicited copy of Bon Appetite. I flipped through the many fabulously complicated dinners, appetizers, salads, etc., and all the way to the back where I found the desserts. My section. That’s where I found these gems. Seriously, sooooooo good. (more…)
OK, third banana recipe in one week, so obviously I bought WAY too many bananas in the last week or two. The result? Loads of brown bananas that the kids wouldn’t touch with a 10 foot pole. What’s a mom to do? Bake. Bananas work so well in baking, they become almost caramel-like when cooked and make everything extra moist. However, I won’t be buying anymore, anytime soon, we are all banana’d out! (more…)