Posted by Grace Massa Langlois on Friday, 25th June 2010
For the last few weeks I’ve found myself thinking back to my years in elementary school, not really sure why. It could be Marly’s series, Real People, Real Names. Marly’s had me thinking about my proper name, the name my parents chose for me, the name I haven’t used since I began elementary school.
It could be father’s day and reminiscing about times spent with my Dad. I remember waiting in anticipation for him to get home from work, preparing his clothes and his slippers. He’d come home from a long, hard day working in the construction trade, bits of concrete on his hands, clothes and shoes.
It’s funny what you remember, for me, it’s the scruff on his face from not shaving for 24 hours, and he’d always jokingly pick me up and rub the scruff on my face as I tried to resist. I especially remember after he’d showered, I’d watch as he lathered up and within minutes of gliding that sharp blade on his face it became so smooth and soft and I clearly remember the scent of his cologne.
It could be the visit to the hospital with my son, Matt, the other day. My mother worked at the hospital when I was in elementary school. Some weeks I only saw her in the mornings before leaving for school because she worked the evening shift. While we waited in the emergency department for Matt to be seen by one of the physicians I went to the cafeteria to get a coffee and I saw the table that my Mom and her colleagues used to sit at and eat their dinner.
It brought me right back to the times my father used to put me in the car and take me to visit Mom on her dinner break. I think he knew how much I missed her during those weeks that she wasn’t home to share dinner with us or wasn’t able to kiss me goodnight.
Or maybe it’s all the cupcakes I’ve baked over the last month or so. If I remember correctly, cupcakes were the first sweet treats I ever learned to bake. Have you ever noticed, cupcakes always bring a smile to people’s faces, doesn’t matter if you’re serving them to children or to adults.They are so simple to make, they come in various sizes and they’re decorated in so many different ways.
This week I’ve had Reese’s peanut butter cups on the brain, did you know they were created in 1928? It’s been my favourite since childhood. It’s been weeks since I’ve had any in the house and I just had to pick some up the other day. I thought to myself, chocolate, peanut butter, these flavours would be great in a cupcake and with the weekend coming up it would be a great treat to have in the house.
Martha’s recipe for One-Bowl Chocolate Cupcakes was the perfect choice for the chocolate component, as the name implies everything comes together in one bowl, so easy. If you have a good quality cocoa in your pantry you’ll want to pull it out for this recipe.
It will give the cupcakes a deep, dark colour and of course great flavour. These cupcakes are extremely moist because the recipe calls for vegetable oil instead of butter. When filling the cupcakes I was really indulgent, I added a miniature Reese’s peanut butter cup to each cupcake.
Have you ever tried Peanut Butter Frosting? It is absolutely incredible, super creamy and insanely delicious!
What a combination, I’ll warn you, if you add the peanut butter cups as I did they are incredibly rich, but wow, are they good!
One-Bowl Chocolate Cupcakes with Creamy Peanut Butter Frosting
- One-Bowl Chocolate Cupcakes
- Creamy Peanut Butter Frosting
One-Bowl Chocolate Cupcakes
(adapted from Martha Stewart’s Cupcakes)
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 3/4 cup warm water
- 18 miniature Reese’s Peanut Butter Cups (optional)
- Preheat oven to 350° F. Line standard muffin tins with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined, scraping sides of bowl as needed.
- Divide batter evenly among lined cups, filling each half way, placing one mini peanut butter cup in each cup; then add remaining batter to about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Creamy Peanut Butter Frosting
(from Martha Stewart’s Cupcakes)
Makes about 3 cups
- 6 ounces cream cheese, room temperature
- 1/3 cup confectioners’ sugar
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 1/2 teaspoon pure vanilla extract
- 1/2 cup heavy cream
- With an electric mixer on medium-high speed, beat cream cheese and confectioners’ sugar until pale and fluffy. Add salt and peanut butter, and beat to combine. Beat in vanilla.
- In another bowl, with an electric mixer on medium-speed, whisk cream until medium-stiff peaks form. Fold cream into peanut-butter mixture. Use immediately, or refrigerate, covered tightly, up to 2 days. Before using, bring to room temperature and stir with a flexible spatula until smooth.
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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Torte