Peanut Butter M&M Chocolate Cupcakes

May 9, 2013 by 6 Comments

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.comThese cupcakes came together on a whim this morning.  I was making the chocolate cake layer for an upcoming cake project and had extra batter so I made 10 chocolate cupcakes.   About a week ago I bought a bag of Peanut Butter M&M (under the influence of PMS HAHA!) and thought that they’d make an excellent addition to a peanut butter filling for chocolate cupcakes.  But… as I was whipping up the filling I realized that what I was making would make an even better frosting! So these Peanut Butter M&M Chocolate Cupcakes were born!

You can use any chocolate cupcake recipe you want for these.  Heck, use a box mix.  Cause let’s be honest here… it’s the frosting that’s the highlight of these cupcakes.  Giant mound of peanut buttery, chunky candy goodness.  I even used crunchy peanut butter for this frosting to add a little texture to each bite!

Yummmmmm-o!

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.com

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Peanut Butter M&M Chocolate Cupcakes

Ingredients

    Chocolate Cupcakes
  • Use this recipe ! It makes 2-3 dozen cupcakes so either HALF this recipe of DOUBLE the frosting recipe.
    • Peanut Butter M&M Frosting
  • 1/2 cup unsalted butter, room temperature
  • 1/2 heaping cup crunchy peanut butter (I used JIF)
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 2 Tbsp milk
  • pinch of salt
  • 1/2 cup Peanut Butter M&M's
  • 1/4 cup Peanut Butter M&M's for garnish

Instructions

  1. Prepare your chocolate cupcakes and allow to cool completely before frosting.
  2. Using a food processor, crush 1/2 cup of M&Ms until they are broken into very fine pieces. Remove from food processor and set aside. Repeat with 1/4 cup of M&M's and set aside for garnish.
  3. In a medium mixing bowl, using your hand mixer on high, cream together the peanut butter and butter.
  4. Add half the powdered sugar and mix until smooth. Mix in the vanilla, salt, and milk.
  5. Add the remaining powdered sugar and combine until incorporated. Turn your mixer to high and whip for 1-2 minutes until the frosting lightens in color and becomes fluffy.
  6. Add the 1/2 cup crushed M&Ms and mix until incorporated.
  7. Using an open star tip, pipe frosting onto each cupcake. Sprinkle more crushed M&Ms on top and garnish with a single M&M in the center of the frosting.
  8. Eat and enjoy!
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Filed Under: buttercream, candy, candy cupcakes, candy frosting, chocolate cupcakes, cupcake recipes, frosting and icing, peanut butter, peanut butter frosting, recipes

Butterfinger Cupcakes

March 11, 2013 by 3 Comments

Butterfinger Cupcakes by JavaCupcake.com

So my husband is gone for 3 weeks training for his upcoming deployment… one could call these three weeks training for the Army Wives who are left at home too.  It’s like a trial run for how things will be when the one man who holds our whole world together – isn’t there anymore.  Last Friday night, about 20 of us Army Wives got together for an evening of food, drinks and lots of fun… just a few hours to help take our minds off our husbands being away and a chance to build community and make new friends.  I wanted to bring something to the party that the women could really indulge themselves… so I made Butterfinger Cupcakes!

I used my standard dark chocolate cake recipe for the cupcake, dipped each cupcake in chocolate ganache and swirled Butterfinger buttercream on top… of course all topped with a Butterfinger egg!

I also thought I’d dress these cupcakes up for Spring!  It has been sunny and 50F here the last week and it’s gotten me excited for warmer weather! Come on Spring!

Enjoy!

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Butterfinger Cupcakes

Total Time: 3 hours

Yield: 2 dozen cupcakes

Ingredients

    Chocolate Cupcakes
  • Use THIS RECIPE
    • Chocolate Ganache
  • 100g chocolate (I used Lindt Excellence 50% cocoa)
  • 1/3 cup heavy cream
  • 1 Tbsp unsalted butter
  • 1 tsp vanilla
    • Butterfinger Buttercream
  • 1 cup unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 1/2 cup heavy cream
  • pinch salt
  • 3 Butterfinger candy bars - regular size
  • 24 Butterfinger Nesting Eggs

Instructions

    Chocolate Cake
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Prepare batter as directed in the instructions found in the link above.
  3. Fill cupcake liners 2/3 full and bake 18-20 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes before removing to a wire rack to cool completely.
    4. Chocolate Ganache
  4. Chop chocolate into very fine pieces and place into a medium glass bowl.
  5. Over medium-high heat, heat the cream, butter and vanilla until just simmering. Do not let it come to a complete boil.
  6. Pour cream over chocolate and let it set for 1 minute untouched.
  7. Stir gently until smooth and all the chocolate has melted. Be careful not to allow any air bubbles to form.
  8. Immediately dip the top of each cooled cupcake in the ganache. Allow to sit 1 hour or until the chocolate has set.
    9. Butterfinger Buttercream
  9. Cream together the peanut butter and butter for 2-3 minutes.
  10. Add the powdered sugar and mix until smooth. Scrape the sides of the bowl and add the heavy cream and salt.
  11. Mix on high 4-5 minutes or until light and fluffy and has become lighter in color.
  12. Using your food processor, chop up the candy bars until they have broken up into small, very fine pieces.
  13. Fold the Butterfinger into the frosting.
  14. Using a large round tip, pipe a round of frosting onto each cupcake. Top with a Butterfinger Egg.
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Filed Under: candy cupcakes, candy frosting, chocolate cupcakes, cupcake recipes, frosting and icing, peanut butter, peanut butter frosting, recipes

The Perfect Peanut Butter Buttercream

February 27, 2013 by 13 Comments

The Perfect Peanut Butter Buttercream by JavaCupcake.com

I am a lover of all things peanut butter… and if you haven’t gathered by the dozens of peanut butter recipes I have on my blog… I’m kinda obsessed with my recipe for peanut butter buttercream.  I’ve been in search of the perfect recipe for some time now… I’ve tried lots from baker friends recipes and recipes from blogs but finally, with some fine tuning of several recipes put together, I’ve found the perfect recipe! It’s what I consider to be the Perfect Peanut Butter Buttercream.

It’s creamy, light, fluffy, smooth, not too sweet and FULL of peanut butter flavor.  I can’t ask for anything more in a peanut butter frosting.   This recipe is really so delicious, you could use it as a dip for fruit, top chucks of chocolate with it, frost cakes or cupcakes with it, or even make cookie sandwiches and fill them with this buttercream.  Or… you can do like I do and eat it by the spoonful!

Go make some.  Just cause.

PS… If you want to see some recent recipes using this buttercream, check out these PB&J Chocolate Cupcakes or these Peanut Butter Buttercream Tagalong Cookie Sandwiches or these Triple Chocolate Peanut Butter Cupcakes!

Enjoy!

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The Perfect Peanut Butter Buttercream

Yield: Enough to frost 2 dozen cupcakes or 1 2-layer 8-in round cake

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy peanut butter (I use JIF)
  • 3 cups powdered sugar
  • 1/2 cup heavy cream
  • pinch of salt

Instructions

  1. In the bowl of your stand mixer, cream together the peanut butter and butter for 2-3 minutes. You want the color to lighten by a few shades.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
  6. Use immediately.
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Filed Under: buttercream, buttercream, frosting and icing, peanut butter, peanut butter frosting, recipes

PB&J Chocolate Birthday Cupcakes

February 10, 2013 by 5 Comments

PB&J Chocolate Cupcakes by JavaCupcake.com

Today is my 35th 29th birthday and to celebrate I made cupcakes!  Peanut Butter & Jelly Chocolate cupcakes to be exact!

But… before I get to the cupcakes, I have to tell you a story… a sad, sad story.  You see, yesterday I had big lofty plans to make myself a super fancy birthday cake.  It was going to be three layers of Valhrona chocolate cake filled with fresh raspberries and topped with a Disaronno buttercream.   It was a fail.

PB&J Chocolate Cupcakes by JavaCupcake.com

I mean, the cake tasted really good.  The raspberry filling was AMAZING.  But when it came time to assemble the cake, it was just so moist that it fell apart as soon as I filled and stacked it.  I was rushing.  I didn’t want to chill the cake layers first.  It was a disaster.  Everyone who was following my struggle on my Facebook page suggested that I turn the cake into a trifle… but, by the time I had calmed down from being so mad… it was too late.  The cake was in the trash.  Bummer.

You know – it’s probably a good thing though that I had to start over, because if we’re being honest here… that cake isn’t what I really wanted.  Huh?  You might be saying to yourself?  What?  Yah… I know.  I’m a little nutty.  I wanted the same ole chocolate cake I’ve made a hundred times before.  That dark chocolate cake that is so efffffffing delicious, I dream about it when I haven’t had it in a while.  And yeah- that’s what I should have made yesterday.

PB&J Chocolate Cupcakes by JavaCupcake 4

So this morning… I did.  I got up early and whipped up a dozen dark chocolate cupcakes using my most favorite cupcake recipe.  I then filled those cupcakes with the raspberry filling I made for yesterdays cake and then topped it all off with my favorite peanut butter buttercream.

Since I’ve made all of these ingredients on my blog before… I’m not going to rewrite everything here… instead, I’ll just give you links and explain to you how I assembled them all.

FYI- those liners I’m using came from Sweets & Treats Boutique!  They sent me a sampler pack and I can’t stop using them! I LOVE how they look with chocolate cupcakes and I love the variety in designs!

Oh – and that fork? Isn’t it TO DIE FOR?  Goozeberry Hill custom made it for me!!  I absolutely LOVE it!  You can have your own custom made… just go HERE!

Enjoy!

PB&J Chocolate Cupcakes by JavaCupcake 7

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PB&J Chocolate Birthday Cupcakes

Yield: 1 dozen cupcakes

Three of my favorite things in one great cupcake - Chocolate, Raspberry & Peanut Butter!

Ingredients

Instructions

  1. Make cupcakes as directed in recipe above.
  2. Prepare the raspberry filling while the cupcakes are baking and allow to cool complete.
  3. Core each cupcake using an apple corer.
  4. Fill cupcakes with cooled raspberry filling.
  5. Make buttercream as directed in recipe above.
  6. Using a large star tip, pipe the frosting onto each cupcake.
  7. Garnish with birthday sprinkles and a fresh raspberry on top.
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And cause he’s so darn cute… I had to share a picture of Matthew! He’s 11 months old and practicing for his 1st birthday by licking the peanut butter buttercream off the beater!  I love this baby boy!

Baby JavaCupcake licking the peanut butter buttercream from the beater - too cute for words!

Filed Under: birthday, buttercream, buttercream, chocolate cupcakes, cupcake recipes, filled cupcakes, frosting and icing, jam and jelly cupcakes, peanut butter, peanut butter frosting, raspberries, raspberry, recipes

Triple Chocolate Peanut Butter Cupcakes

January 17, 2013 by 8 Comments

Triple Chocolate Peanut Butter Cupcakes by JavaCupcake

One of my very good friends, Margot, is having her baby shower tonight.  Her baby was born several months early and we didn’t get a chance to celebrate her baby girl before she arrived… so tonight, we celebrate Evalyn and Margot!  Margot loves my cupcakes… how do I know this?  Well, she was Emily’s teacher and the recipient of several “thank you” cupcakes thoughout the year and ALL the other teachers at the school were very jealous! tee hee hee

Margot & Evalyn

Now… you might be surprised that I didn’t make these cupcakes 100% from scratch.  I know… you’re used to seeing unique recipes for my creations that don’t include a box.  But this week I have been super duper busy that I didn’t want to take the chance of a recipe not working out and not having the time to redo the cupcakes.

So, I used Duncan Hines Triple Chocolate Cake Mix.  This isn’t your $0.99 box of cake mix.  This cake mix produces a rich, dark chocolate cake that has ribbons of fudge and chunks of chocolate in it.  Really… for a box… it’s AMAZING!  And even more… paired with my favorite peanut butter buttercream it’s OUT OF THIS WORLD!

Have you had my peanut butter buttercream before?  Uhm…. it’s light and fluffy with the perfect amount of peanut butter flavor.  Not too sweet, not to strong… just perfect! I could eat this by the SPOONFUL!

Oh – and it’s Girl Scout Cookie Season and I just HAD to top these cupcakes with a Tagalong cookie!

Love those liners?  I got them from Sweets & Treats Boutique! I LOVE THEM!

Enjoy!

Triple Chocolate Peanut Butter Cupcakes by JavaCupcake.com

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Triple Chocolate Peanut Butter Cupcakes

51

Cook Time: 18 minutes

Total Time: 3 hours

Yield: 2 dozen + 9 cupcakes

Ingredients

    Triple Chocolate Cupcakes
  • 2 boxes Duncan Hines Triple Chocolate Cake Mix
  • Oil
  • Eggs
  • Water
    • Peanut Butter Buttercream
  • 3 sticks (1 1/2 cups) unsalted butter, room temperature
  • 1 1/2 cups creamy peanut butter (I used Jiff)
  • 4 1/2 cups powdered sugar
  • 1/3-1/2 cup heavy cream
  • 1/8 tsp salt
  • Chocolate jimmies
  • Tagalong Girl Scout Cookies - quartered

Instructions

    Triple Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Prepare the fudge filling and the batter as directed on the box.
  3. Scoop the batter into the cupcake liners.
  4. Dollop a scan tablespoon of fudge filling on top of the batter. Use a toothpick to swirl fudge into the batter. You want to make sure that the batter is covering the fudge filling.
  5. Bake 18-20 minutes, rotating the pan after 12 minutes.
  6. Cool in pan for at least 5 minutes before removing to a wire rack to cool completely.
    7. Peanut Butter Buttercream
  7. Cream together the peanut butter and butter.
  8. Add the powdered sugar and mix on high until incorporated.
  9. Add 1/3 cup of heavy cream and mix until smooth. Add more cream until you reach your desired consistency.
  10. Scrape the sides of the bowl and beat on high for 4-5 minutes. The frosting will lighten in color and become smooth and fluffy.
  11. Using a Wilton 1M tip, pipe frosting onto each cupcake.
  12. Top with chocolate jimmies and a Tagalong cookie piece.
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Triple Chocolate Peanut Butter Cupcakes by JavaCupcake.com

Filed Under: buttercream, cake, cake from a box, chocolate, chocolate cake, dark chocolate, frosting and icing, peanut butter, peanut butter frosting, recipes

Chocolate Nutter Butter Cupcakes

September 21, 2012 by 7 Comments

I wasn’t going to write up a blog post for these cupcakes, but they came out really awesome looking, so here it is.  I had a request for my Tagalong Cucpakes, which was easy enough… but because Girl Scout cookies aren’t exactly in season right now, I wanted to top the cupcakes with another cookie, equally as delicious as a Tagalong.  I thought that Keebler made a cookie that was similar to the Tagalong, but of course the commissary here in Germany didn’t sell them.   So while paroozing the cookie isle at the store, I came across the Nutter Butters and thought they would be perfect!

I decided to jazz them up a bit (Wait, how old am I? Did I just say “jazz them up?” hahaha) by dipping them in chocolate and nuts.  I thought that made for a very dramatic effect on the top of these cupcakes!

I used the same recipe for the Nutter Butter cupcakes that I used for the Tagalong cupcakes… so you can find that recipe HERE.  I did make a few changes though…

  • I used 1 1/2 sticks of butter in the chocolate buttercream instead of just 1 stick.
  • I used Hershey’s Special Dark chocolate cocoa powder in the buttercream instead of regular chocolate and cut it back to about 1/2 a cup.
  • Not only did I fill all the cupcakes, but I piped a layer of peanut butter on top of every cupcake before frosting with the chocolate buttercream.
  • Topped each cupcake with a Nutter Butter cookie dipped in melted chocolate and chopped nuts.

Filed Under: buttercream, chocolate, chocolate frosting, cookie cupcakes, cookie cupcakes, cupcake recipes, dark chocolate, filled cupcakes, frosting and icing, peanut butter, peanut butter frosting, recipes

Peanut Butter & M&M Cookie Dough Filled Cupcakes

August 7, 2012 by 5 Comments

Today’s a big day in my little world.  My husband joined a squadron unit last week and tonight is the first FRG meeting for me with his new troop.   If none of that makes sense to you… don’t worry…. I’ll explain.

My husband is in the Army and got moved to a new unit.  Each unit has an FRG or Family Readiness Group which help to create a community among the spouses and families as well as provide important information about training, community events, and deployments.  I’ve always been the FRG Leader in the unit my husband has been in… so this will be a bit of an adjustment for me, not being in charge.  Tonight is the first meeting and I thought I’d make a good impression and bring cupcakes.

(Side note:  I was not in the mood to set up and take fancy photos of these cupcakes… just didn’t have time after I made them, honestly! Had to get to the meeting!  So… you get camera phone/Instagram pictures!)

I’ve made cupcakes similar to these before, so I had a pretty good idea how to make them.  They turned out pretty good… next time though I think I’ll use a cake recipe that’s a little denser… this cake is pretty light and the frosting and cookie dough ball are a bit heavy in comparison.  Cake doesn’t quite hold up to them.  BUT… it’s still darn delicious!

They’re chocolate cake with a peanut butter m&m cookie ball baked inside…. topped with peanut butter cookie dough frosting and more m&m’s.

VERY RICH!  You need a HUGE glass of milk with these cupcakes!

I’m bringing 2 dozen of these cupcakes to the FRG meeting with me tonight.  I hope the ladies enjoy them!!!

Wish me luck!

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Peanut Butter & M&M Cookie Dough Filled Cupcakes

51

Prep Time: 1 hour

Cook Time: 18 minutes

Total Time: 2 hours

Yield: 2 dozen cupcakes

Ingredients

    Cookie Dough Balls
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 1/2 tsp milk
  • 1 tsp vanilla
  • pinch of salt
  • 3/4 cup flour
  • 1/2 cup M&M candies
    • Chocolate Cupcakes
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar, NOT packed
  • 2 eggs, room temperature
  • 2 tsp vanilla
  • 1 cup sour cream
  • 1 3/4 cup flour
  • 3/4 cup dark chocolate cocoa powder
  • 1 Tbsp espresso powder (optional)
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
    • Peanut Butter Cookie Dough Frosting
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup brown sugar, lightly packed
  • 1 cup flour
  • 1 lb powdered sugar
  • 2 tsp vanilla
  • 1/2-3/4 cup heavy cream
  • M&M candies to garnish

Instructions

    Cookie Dough Balls
  1. Cream together the butter and sugars.
  2. Beat in the milk and vanilla until combined.
  3. Add the flour and mix until combined.
  4. Fold in the M&Ms.
  5. Roll into 1 inch balls and place on a piece of wax paper on a cookie sheet.
  6. Freeze at least an hour or until ready to use in cupcakes.
    7. Chocolate Cupcakes
  7. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  8. In a medium bowl, sift together the flour, cocoa powder, espresso powder, baking soda, baking powder and salt.
  9. In the bowl of a stand mixer, mix together the oil, sugars, eggs, vanilla and sour cream until smooth.
  10. Add the flour mixture in three parts, alternating with the milk. Begin and end with the flour. Scrape the sides of the bowl and mix only until combined.
  11. Fill cupcake liners HALF full and push a cookie dough ball into the batter to the bottom of each cup.
  12. Bake for 17-19 minutes or until a toothpick comes out clean.
  13. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
    14. Peanut Butter Cookie Dough Frosting
  14. Cream together the peanut butter and butter.
  15. Add the brown sugar and beat until smooth.
  16. Mix in the flour and vanilla until incorporated.
  17. Add the powdered sugar and mix until combined. NOTE: It will be VERY thick at this point and your mixer may not like you very much. hehe
  18. Add the cream until you reach your desired consistency. I used almost 200ml of cream (about 3/4 cup) and it was a thick, moist mixture, just like dough!
  19. Using a large round tip, pipe a dollop of frosting onto each cupcake. Garnish with three M&M candies.
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Dark Chocolate Peanut Butter Cookie Cupcakes

July 20, 2012 by 5 Comments

Don’t let these cupcakes fool you.  Yes, that may look like a perfect peanut butter cookie on top of this cupcake… but, it’s not!  It’s frosting!  Can you believe it?  (A big shoutout to Annie’s Eats for inspiring me to make my own version of this cupcake after she posted hers!)

When I made my Dark Chocolate Raspberry Curd cupcakes, I saved about a dozen chocolate cupcakes aside so I could turn them into these beauties.  I spread a whipped dark chocolate ganache on top of each cupcake and then placed a peanut butter cookie on top.  The cookie is actually a scoop of peanut butter frosting formed into a ball, pressed down and embellished with the traditional fork stamping of a peanut butter cookie!  Genius, right?!

My husband doesn’t typically enjoy anything I make with peanut butter, but he ate the entire cookie frosting off this cupcake and left the rest. He said it tasted like peanut butter fudge, which he absolutely loves.

I tasted all the ingredients separately and really, this is one cupcake that all three parts really taste better…. together.  Don’t get me wrong, the cupcake is awesome, the dark chocolate ganache is yummy and the peanut butter cookie frosting is heaven… but all together in one bite….. OUT OF THIS WORLD!

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Dark Chocolate Peanut Butter Cookie Cupcakes

41

Total Time: 2 hours

Yield: 12 cupcakes

Ingredients

    Dark Chocolate Cake
  • I used a dozen cupcakes from this recipe.
    • Dark Chocolate Ganache
  • 9oz 100% cacao dark chocolate (or the darkest you can find)
  • 1/2 cup heavy cream (you might need more.... the darker the chocolate, the more cream you'll need)
  • 1 tsp vanilla
  • 1 Tbsp unsalted butter, room temperature
    • Peanut Butter Cookie Frosting
  • 9 Tbsp unsalted butter, room temperature
  • 1½ cups peanut butter
  • 3 cups powdered sugar, sifted
  • 1-2 Tbsp heavy cream
  • pinch of salt

Instructions

    Dark Chocolate Cake
  1. Follow the directions to make the cake in the recipe here
    2. Dark Chocolate Ganache
  2. Chop chocolate into very small pieces and place in the bottom of a glass bowl.
  3. Heat the heavy cream until just boiling/bubbling.
  4. Pour hot cream over the chocolate and let it set for 3-4 minutes without touching or stirring it.
  5. Using a spatula, stir the chocolate and cream together until smooth.
  6. Stir in the butter and vanilla.
  7. If the ganache isn't as smooth as you'd like it... add more warmed cream to the mixture and continue to stir until you get your desired consistency. NOTE: The consistency you're looking for a a smooth, yet thick, spreadable consistency.
  8. Use a wire whisk to whip up the ganache until it's fluffed up a bit. YUM!
  9. Spread a 1/4 inch layer of ganache over each cooled cupcake.
    10. Peanut Butter Cookie Frosting
  10. Cream together the peanut butter and butter in the bowl of an electric mixer.
  11. Add the powdered sugar and mix until incorporated. NOTE: The frosting will be very thick.
  12. Add a 1-2 Tbsp of heavy cream to loosen up the mixture and make it a little smoother. NOTE: You still want the frosting to be thick, so don't add too much cream.
  13. Mix in a pinch of salt to cut back on the sweetness of the sugar. You want the frosting to be full of peanut butter flavor!
  14. Roll a generous tablespoon of dough into a ball and press flat with your hands. Using a fork, press the traditional peanut butter cookie lines into the cookies.
  15. Place a frosting cookie on top of each ganache covered cupcake.
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Filed Under: chocolate, chocolate cupcakes, cookie cupcakes, cookie cupcakes, cupcake recipes, dark chocolate, featured, frosting and icing, ganache, peanut butter, peanut butter frosting, recipes

Breakfast Cupcakes

January 10, 2012 by 10 Comments

I have these gorgeous bananas sitting on my counter right now.  Long, bright yellow, soft but still a bit firm, not too over ripe… perfect for baking.  I’ve also got about 10 strips of bacon.  Oh and I’m craving peanut butter buttercream.

So yeah… I made a cupcake… with all those things in it.

I started with a basic banana cupcake base, added some maple syrup, chopped up some bacon and BAM… YUM!  Then, I topped the whole thing with my favorite peanut butter buttercream and a chunk of crispy bacon that’s been drizzled with maple syrup.

So yeah… you could totally eat this cupcake for breakfast.

PS… So, I’d love to share the peanut butter buttercream with you, but a certain baker in Seattle would kick my ass for sharing it with you.   You’ll have to use your own pb buttercream for these cupcakes.  (PS,  it’s not a cream cheese based frosting either… all butter, baby!)

Banana & Bacon Maple Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
1/4 cup brown sugar, packed
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup unsalted butter, melted
2 eggs
1 tsp banana extract
3 large bananas, diced and lightly mashed (we want lots of banana chunks and just a little bit of mush)
1/4 cup maple syrup

7-8 strips of crispy bacon, diced

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the center of the flour and add the butter and 1 egg and mix 7-8 strokes.
  4. Add the second egg and mix until combined, about 4-5 strokes.
  5. Add the bananas, vanilla extract and maple syrup and fold in with a spatula until combined.
  6. Fold in the diced bacon, making sure the sides and bottom of bowl have been scraped and combined.  Do not over mix the batter!
  7. Fill liners 2/3 full and bake for 18-20 minutes.
  8. Let cool in pans for 3-4 minutes before removing to wire rack to cool completely.
  9. Top with your favorite peanut butter buttercream and a chunk of bacon soaked in maple syrup.

 

Filed Under: bacon, banana, buttercream, cupcake recipes, frosting and icing, fruity cupcakes, maple, peanut butter, peanut butter frosting, recipes, savory cupcakes

Chocolate & Banana Cupcakes with PB Buttercream

October 16, 2011 by 9 Comments

I’ve been dying to make peanut butter frosting for a while now.  I was waiting for a reason to make these, but then decided I needed no reason and just whipped some up.  I love this recipe because it’s a one bowl batter.  My FAVORITE kind.

Now, I wanted to make these really strong in banana flavor, so I used banana extract and did not add the typical spices (cinnamon, nutmeg, etc).  If you wanted to turn these into a muffin, I’d suggest adding a few spices, using a bit of brown sugar instead of white and creating a crumble for the top.  But, since I’m topping these with a peanut butter frosting, I really wanted a strong banana flavor not to be overwhelmed by the frosting.

Banana Chocolate Chip Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
4 ripe medium bananas, smashed
2 large eggs
1/2 tbsp banana extract
1/4 cup sour cream
1 cup semi-sweet chocolate chips

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the middle of the flour and add in the melted butter, bananas,  eggs, banana extract and sour cream.  Mix together with a whisk about 10 strokes.
  4. Add the chocolate chips. Switch to a spatula, scrape the sides of the bowl and mix another 10 strokes.
  5. Fill liners 2/3-3/4 full with batter.
  6. Bake 22-24 minutes or until tops of cupcakes are golden brown.
  7. Cool in the pan for 5 minutes before removing to a wire rack to cool completely before frosting.
Peanut Butter Frosting
Makes enough to frost 18 cupcakes

12 tbsp unsalted butter, room temperature
3/4 cup peanut butter, heaping
2 1/4 cups powdered sugar, sifted
1/3 cup milk or heavy cream
pinch of salt (optional)

melted chocolate
banana slices

  1. Cream the butter until smooth.  Add the peanut butter and cream together on high until smooth.
  2. 1/2 cup at a time, beat in the powdered sugar.  In between sugar additions, add 1-2 tbsp milk.  You may not need all the milk, but you will use all the sugar.  (I used the heavy whipping cream and only used about half of the 1/3 of a cup I poured out.)
  3. Add the pinch of salt and mix together until smooth and fluffy.  (The salt is added to cut the sweetness, if you like a super sweet frosting, omit the salt.)
  4. Pipe frosting onto cupcakes.
  5. Drizzle melted chocolate over frosting and garnish with a fresh banana slice.
Filed Under: banana, buttercream, buttercream, cupcake recipes, featured, frosting and icing, fruity cupcakes, peanut butter, peanut butter frosting, recipes

PB & J (take 2)

August 18, 2011 by Leave a Comment

I know that there is already a PB&J cupcake recipe here at JC but, I loved these so much that I still wanted to share them with you all!  If you’re looking for a nostalgic recipe to remind you of your childhood-look no further than these cupcakes.

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Filed Under: cupcake recipes, filled cupcakes, jam and jelly cupcakes, jelly and jam, peanut butter, peanut butter frosting, posts by jenn, recipes

Reese’s PB Cupcakes

May 19, 2011 by Leave a Comment

Lots of big birthdays lately… last week was the little brother’s 13th birthday! 13 people, 13 years old! It’s bananas and sort of makes me want to cry on the inside (maybe on the outside too, lol shhh)… 13 is kind of a big deal, huh?

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Filed Under: candy cupcakes, chocolate cupcakes, cupcake recipes, filled cupcakes, frosting and icing, peanut butter frosting, posts by jenn