Cupcakes. What was once relegated to first grade birthday parties has now become a national sensation. Artisan cupcake shops have sprung up around the country, and people are now willing to pay 3-5 dollars for a petite and oh so pretty cake.
In New York, we stumbled into Magnolia Bakery (actually...it was a "purposeful" stumble; I was determined to visit as many NYC bakeries as we could). On a Friday night, at ten-thirty, the small bakery was brimming with people and cupcakes. In the corner, a collection of over a dozen varieties of cupcakes were ripe for the picking. Customers choose a box (sizes ranging from 1 cupcake to a dozen) and were then allowed to choose whichever concoctions they desired.
And they were all stunning, and the people were all happy, and I was in baking heaven.
So these cupcakes are the first of many that I will be making over the next month. They are a moist and simple chocolate cake with a decadent peanut butter frosting. I sprinkled a few with graham crackers, and the crunch of the cookie was a perfect contrast to the creaminess of the frosting. Perhaps one day I'll have a cupcake shop of my own...and if I do, there will be lots of sprinkles, and a couple dozen of these peanut butter and chocolate gems.
In New York, we stumbled into Magnolia Bakery (actually...it was a "purposeful" stumble; I was determined to visit as many NYC bakeries as we could). On a Friday night, at ten-thirty, the small bakery was brimming with people and cupcakes. In the corner, a collection of over a dozen varieties of cupcakes were ripe for the picking. Customers choose a box (sizes ranging from 1 cupcake to a dozen) and were then allowed to choose whichever concoctions they desired.
And they were all stunning, and the people were all happy, and I was in baking heaven.
So these cupcakes are the first of many that I will be making over the next month. They are a moist and simple chocolate cake with a decadent peanut butter frosting. I sprinkled a few with graham crackers, and the crunch of the cookie was a perfect contrast to the creaminess of the frosting. Perhaps one day I'll have a cupcake shop of my own...and if I do, there will be lots of sprinkles, and a couple dozen of these peanut butter and chocolate gems.
A cute cupcake truck in NYC
If you like cupcakes as much as I do, you understand how exciting it is to find a recipe that you can depend on. A recipe that can serve as the base for a dozen variations, for additions like berries or caramel or chopped nuts and marshmallow fluff. Without a moist and delicious cake base, your cupcake creativity is stifled.
So I was delighted when I found a recipe that produced a perfectly mounded chocolate cupcake that was both moist and sturdy enough to hold together when unwrapped (I hate when cupcakes crumble when you remove the wrapper....HATE).
For our first anniversary, Ryan bought me a collection of piping bags, and so I rolled up my sleeves and began squeezing globs of peanut butter frosting on my cakes. If you don't have piping bags, you can either go out and buy some (they're fun, I promise) or you can just spread the frosting with a knife and sprinkle some graham crackers on top (see picture below). Either way, you and your lucky friends will be able to enjoy that classic melding of rich chocolate and creamy peanut butter. Oh so perfect.
So I was delighted when I found a recipe that produced a perfectly mounded chocolate cupcake that was both moist and sturdy enough to hold together when unwrapped (I hate when cupcakes crumble when you remove the wrapper....HATE).
For our first anniversary, Ryan bought me a collection of piping bags, and so I rolled up my sleeves and began squeezing globs of peanut butter frosting on my cakes. If you don't have piping bags, you can either go out and buy some (they're fun, I promise) or you can just spread the frosting with a knife and sprinkle some graham crackers on top (see picture below). Either way, you and your lucky friends will be able to enjoy that classic melding of rich chocolate and creamy peanut butter. Oh so perfect.
Chocolate Cupcakes
*Adapted from Simply Recipes
8 Tbsp unsalted butter
1/2 cup Dutch processed cocoa
2 ounces bittersweet chocolate, chopped
3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/2 teaspoon salt
3/4 cup sugar
1/2 cup sour cream
1. Preheat your oven to 350°F. Grease or line a 12 tin muffin pan. Using a double boiler, bring 1-2 inches of water to boil. Add your butter (cut into chunks), chocolate, and cocoa to the bowl. While melting, whisk the ingredients until well combined and smooth. Remove from heat and let cool. 2 In a small bowl, sift together the flour, baking soda, and baking powder.
3 In a large bowl beat your eggs. Add the salt and sugar and beat until well combined. Slowly add in the chocolate butter mixture and beat until smooth.
4 Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.
5 Spoon the batter into the lined muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
6 Let cupcakes cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.
*Adapted from Simply Recipes
8 Tbsp unsalted butter
1/2 cup Dutch processed cocoa
2 ounces bittersweet chocolate, chopped
3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/2 teaspoon salt
3/4 cup sugar
1/2 cup sour cream
1. Preheat your oven to 350°F. Grease or line a 12 tin muffin pan. Using a double boiler, bring 1-2 inches of water to boil. Add your butter (cut into chunks), chocolate, and cocoa to the bowl. While melting, whisk the ingredients until well combined and smooth. Remove from heat and let cool. 2 In a small bowl, sift together the flour, baking soda, and baking powder.
3 In a large bowl beat your eggs. Add the salt and sugar and beat until well combined. Slowly add in the chocolate butter mixture and beat until smooth.
4 Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.
5 Spoon the batter into the lined muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
6 Let cupcakes cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.
Peanut Butter Butter Cream
*from Martha Stewart Online
2/3 cup natural, creamy peanut butter
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Fine salt (optional)
1. Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.
*from Martha Stewart Online
2/3 cup natural, creamy peanut butter
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Fine salt (optional)
1. Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.
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