Saturday, October 1, 2011

Happy October... and Good-bye Cupcake Week!

Today is the official end of cupcake week at our house and I tried to go out with a bang. Yesterday I made mini chocolate cupcakes with peanut butter frosting and Reese cup toppings. This was a fun project but I think I may have put on  a few extra pounds after eating and making.

  1.  Grand Marnier cupcakes
  2. Savory corn cupcakes with goat cheese and bacon frosting
  3. Chocolate cupcakes with peanut butter frosting
Here's the recipe  for the Chocolate Cupcakes, if you are interested, this will make 12 mini-cupcakes with a little bit left over.
Dry ingredients:
1/2 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/2 tsp  baking soda
1/4 tsp baking powder
1/4 tsp Kosher salt

Wet ingredients:
1/4 cup Buttermilk or (you can make your own buttermilk with this recipe)
1/8 cup vegetable oil
1/2 egg (I measured my egg and it was about a 1/4 cup. Then I measured out half of that.)
1/2 tsp vanilla extract
1/2 cup of freshly brewed coffee (I used hazelnut decaf because that was what I had in the house.)

  1. Pre-heat the oven to 350 degrees Fahrenheit. (If you decide to use liners then pop those in the muffin pan now. I used a non-stick pan.)
  2. Combine all of the dry ingredients and whisk them together until well blended. 
  3. In a separate bowl combine the buttermilk, vegetable oil, egg and vanilla extract.
  4. Add the wet ingredients to the dry and mix together slowly. There will be some lumps of the mix and if you used kosher salt it will have tiny granules in the batter.
  5. Add the coffee to the batter and mix well. 
  6. Fill the muffin wells 2/3 full. Bake for 10-12 minutes or until the toothpick comes out clean. Put the pan on a wire rack and let rest for 5-10 minutes, then remove cupcakes from pan.
Peanut Butter Frosting
Makes enough frosting for the 12 mini-cupcakes

3 tbl butter
1/4 cup and 2 tbl creamy peanut butter
1-1/2 cups confectioner's sugar
3 tbl cream 
Mini Reese cups

  1. In a large bowl (the larger the better the butter gets really messy), beat butter and peanut butter until fluffy. 
  2. Slowly beat in 1/2 of the confectioner's sugar. Mix in cream and then add the remaining confectioner's sugar. If too thick, add more cream. 
  3. Place frosting in refrigerator until ready to frost cupcakes. This will help keep the frosting from melting off of the cupcakes.
  4. Halve the Reese cups and place on top of the frosted cupcakes.
Enjoy the yummy goodness and happy October!




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