Peanut Butter Chocolate Cupcakes

You might remember back in April that I made a ridiculous Reeses Peanut Butter Cake for Ryans birthday. He absolutely loves chocolate and peanut butter so I sometimes humour him with treats inspired by his favourite treat, Reeses Peanut Butter Cups. Today we have his podcast co-host coming over for the first recording session since the beginning of the isolation orders, so I decided my boys need something yummy for their multiple hour recording session. That treat is Peanut Butter Chocolate Cupcakes.

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Eva Blakeman – Chocolate Peanut Butter Cupcakes

Cake

Ingredients

  •  1 large egg, room temperature
  •  1/2 cup half and half cream
  •  1/2 cup vegetable oil
  •  1 teaspoon vanilla
  •  1/2 cup hot water
  •  1 cup flour
  •  1 cup sugar
  •  1/2 cup cocoa powder
  •  1 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt

Direction

  1. Pre-heat oven to 350F
  2. Mix all wet ingredients excluding the hot water, combining well.
  3. Mix in your dry ingredients until well combined.
  4. Gradually add in the hot water until the whole batter is smooth.
  5. Pour into a greased pan or into paper liners 3/4 up the side.
  6. Bake 18-20 minutes or until a toothpick can be inserted and comes out clean.
  7. Allow to cool completely before icing.
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Eva Blakeman – Icing Tips

Icing

Ingredients

  • 1/2 cup natural peanut butter
  • 1 1/4 cups salted butter (room temperature)
  • 4-5 cups icing sugar (more sugar for stiffer icing)

Directions

  1. Cream peanut butter and butter together until smooth and creamy.
  2. Gradually mix in icing sugar until desired consistency is reached.
  3. Pack your piping bag and have fun!
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Okay so let’s look at this recipe and some things that might help you yield the best results. Firstly, having room temperature ingredients when baking changes everything! The only thing that I don’t believe needs to come up to room temp is eggs. The second is how hot the water you add is. I add steaming water, so just below 100C, as I find it just comes together better with the rest of the batter. The third is to pay attention to your cupcakes as they bake. I pulled the first batch at 17 minutes and the second at 16 minutes because they were done and I didn’t want to lose moisture due to over baking them!

Eva Blakeman – Chocolate Cupcakes

When it comes to mixing icing I’ve heard everyone say you need a hand mixer but this just isn’t true! A sturdy fork and patience is all you need. Starting by creaming the butters then gradually adding sugar is the best way. Always fully combine all the sugar in the bowl before adding more and you are in business!

Eva Blakeman – Chocolate Peanut Butter Cupcakes
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Overfilling your piping bag can also cause problems down the line, so don’t fill past half way in your bag to keep control and even pressure when icing. I chose to pack two bags with different tips for this reason. The other thing is to practice and try new things whenever you can. Try spooling the icing, or squishing back into the cupcake! If I were using a vanilla or maple icing I would have coloured it and done roses, but as I decided to keep the peanut appearance I stuck to more simple decorating. And the staple of a swirled up icing is always beautiful!

When it comes to baking I believe in reading what’s going on rather than following strict directions and recipes, which is why my “recipes” change over the years. I change them to better suit the way I like my food to come out! I recommend trying to make things to better suit you. For example, when I make banana bread, I cut out half the sugar, because I prefer it to taste more like banana and less sweet.

Anyways, I hope you liked the recipe and if you ever want to see videos of my cooking, click here!

Quick Vanilla Cupcakes

Hey guys,

Today we are talking cupcakes, because that’s what I made this week. This was really in reactions to having a friend of mine asking questions about baking and wanting some tools to get him started which lead us to a Micheals discussion.. which lead me to Micheals to buy some new pipping tips and here we are.

Vanilla Cupcakes

Ingredients

  • 1/2 cup vegetable oil
  • 1 cup water
  • 2 large eggs
  • 1 cup half a half cream
  • 1 tbsp vanilla
  • 1 tsp salt
  • 3 tsp baking powder
  • 2 cups sugar
  • 2 1/2 cups flour

Directions

  1. Pre-heat oven to 350F
  2. Mix all wet ingredients in a large bowl until well combined.
  3. Add all dry ingredients excluding flour and mix until well combined.
  4. Gradually mix in flour until mixture is smooth.
  5. Grease a muffin tin with butter (or) place liners into the pan. Fill each half way with batter.
  6. Bake 15-17 minutes or until a toothpick comes out clean when stabbed into the centre of a cupcake.
  7. Let cool completely before frosting.

It may sound a little odd, but I find pouring the batter into a large bottle makes pouring the batter into the tin much easier as you can control flow better. If you want to try this, make sure the funnel you use has a large enough tip that the batter can flow through well to load the bottle. Recipe yields 18-24 cupcakes.

Buttercream Icing

Ingredients

  • 1 cup room temp butter
  • 2 tbsp vanilla (or maple)
  • 4 cups icing sugar

Directions

  1. Cream the butter in a bowl until completely smooth, add in vanilla and mix thoroughly.
  2. Gradually add in powdered sugar, one cup at a time, fully mixing in the sugar before adding in more.
  3. Add in colouring if desired.
  4. Refrigerate if it won’t be used right away.
  5. ** In order to do the roses I used the tip below.

When working with buttercream it is important to remember that temperature will change everything. Warm buttercream is easier to work with but needs to be cooled to ensure it doesn’t droop or melt. Cool buttercream is very difficult to ice with as it is too firm to push through the tips easily. Body temperature is slightly higher than the desired warmth for buttercream, but using the heat from your hand to warm up the cream nearest to the tip will allow you easier icing.

Another thing that I see a lot is over packing the bag. You can always add more later so don’t fill more than halfway or you will have more icing than you can easily push out of the bag with your grip strength.