Category Archives: Peanut Butter

Nutella Cupcakes with Peanut Butter Hazelnut Crunch Icing

I decided to make these for my daughter’s birthday since she loves the combination of Nutella and peanut butter. I adultisized (yes, I made up that word) them a bit by adding a splash of Frangelico to the cupcake batter in place of a bit of the milk that the original recipe called for. Below the icing is a layer of crushed Ferrero Rocher chocolate hazelnut candy and I also mixed this in the icing, so you have a crunchy texture surprise when you take a bite.

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Nutella Cupcakes

  • 1 1/2 cups cake flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 Tbsp dark chocolate cocoa powder
  • 2 eggs
  • 1 stick + 2 Tbsp unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/2 cup milk – If using Frangelico, decrease amount of milk by 2 tablespoons and replace with Frangelico
  • 2 Tpsp Frangelico (optional)
  • 1 tsp vanilla
  • 3/4 cup Nutella or other chocolate hazelnut spread

Preheat the oven to 350 degrees.

  1.  In a small bowl combine the flour, salt, baking powder and cocoa powder.
  2. In a large bowl, using an electric hand mixer or stand mixer, cream the sugar and butter. Mix until light and fluffy.
  3. Add the Nutella and mix until well combined.
  4. Mix in one egg at a time until combined.
  5. In a measuring cup mix the milk, vanilla, and the Frangelico; if you are using it. Remember to decrease the milk by 2 tablespoons and replacing that with 2 tablespoons of the Frangelico.
  6. To the large bowl, with the mixer on low, add in half the dry flour mix, combine. Add half the milk mix, combine. Add the remainder of the dry mix and finally the remainder of the milk. Mix well until the batter is smooth and creamy and a light chocolate color.
  7. Place liners in cupcake pan and fill 3/4 full with batter.
  8. Bake in oven for about 15 minutes. Check for doneness with a toothpick. This should come out with a tiny bit of cupcake on it for a moist cake.
  9. Remove to rack to cool.
Hazelnut Crunch Topping
  • 12 Ferrero Rocher Chocolate Hazelnut Candies, unwrapped
  1. Place all of the hazelnut candies into a food processor and process on pulse about five times. 
  2. Place in a bowl and set aside.
  3. When cupcakes are cool, smear the top of the cupcake with some of the crushed hazelnut candy. You’ll have some left to mix in the icing.
P1100729 P1100730In a small bowl combine the flour, salt, baking powder and cocoa powder.
P1100732In a large bowl, using an electric hand mixer or stand mixer, cream the sugar and butter. Mix until light and fluffy.
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Add the Nutella and mix until well combined.
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Mix in one egg at a time until combined.
P1100733In a measuring cup mix the milk, vanilla, and the Frangelico; if you are using it. Remember to decrease the milk by 2 tablespoons and replacing that with 2 tablespoons of the Frangelico.
P1100739To the large bowl, with the mixer on low, add in half the dry flour mix, combine. Add half the milk mix, combine. Add the remainder of the dry mix and finally the remainder of the milk. Mix well until the batter is smooth and creamy and a light chocolate color.
P1100731 P1100742 P1100745Place liners in cupcake pan and fill 3/4 full with batter.
Bake in oven for about 15 minutes. Check for doneness with a toothpick. This should come out with a tiny bit of cupcake on it for a moist cake.
Remove to rack to cool.
P1100747 P1100748Place all of the hazelnut candies into a food processor and process on pulse about five times.
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Place in a bowl and set aside.
P1100752When cupcakes are cool, smear the top of the cupcake with some of the crushed hazelnut candy. You’ll have some left to mix in the icing.

Peanut Butter Buttercream Icing

  • 1 stick unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 2 cups confectioners sugar
  • 4 Tbsp milk
  1.  In a large bowl, using stand or an electric hand mixer, cream the butter and peanut butter until well combined.
  2. Slowly add confectioners sugar until well combined.
  3. Add the milk until well combined. The frosting should be creamy, smooth and light in color.
  4. Using a spatula, gently stir in the remaining crushed, hazelnut candy.
  5. Using a pastry bag and decorating tip (I used a closed star tip) make a circle of icing around the edge of cake.
  6. Next, using another pastry bag with a round tip, fill with additional Nutella and put a dollop in the center of the icing.
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Salted Dark Chocolate Cupcakes with Fluffy Peanut Butter Icing

These are so light and fluffy, you won’t feel like you’ve consumed an awful amount of calories. No guilt! How great is that? And, they are really easy to make. The cupcakes do not even require a mixer.

Chocolate and peanut butter. You can’t go wrong with that. Add a little salted dark chocolate and it takes it to another level. The sour cream in the batter makes the cake moist and light. The peanut butter icing is like a fluffy cloud.

I started off wanting to make a mousse icing, but I didn’t have any heavy cream and as much as I tried, Half & Half would not whip into anything, so I ditched that idea and added the cream afterwards. It still came out amazingly fluffy.

Salted Dark Chocolate Cupcakes:

  • 8 tablespoons unsalted butter, cut into 4 pieces
  • 2 ounces salted, dark chocolate, chopped ( I used Lindt with Sea Salt)
  • ½ cup Hershey’s Special Dark cocoa powder
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup sour cream

Pre-heat oven to 350°. Position rack in upper-most part of oven.

Line a muffin pan with 12 cupcake liners.

Chop 2 ounces of bittersweet chocolate.

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Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water.  Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch.

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Whisk flour, baking soda, and baking powder in small bowl to combine.

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Whisk eggs in another bowl to combine; add sugar, vanilla, and salt until fully incorporated.

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Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is well-combined and thick.

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Fill cupcake line 2/3 full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
Cool cupcakes to room temperature before icing, about 30 minutes.

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Fluffy Peanut Butter Icing

  • 1 stick unsalted butter, softened 
  • 1 cup creamy peanut butter
  • 2 cups confectioner’s sugar
  • 3/4 teaspoons vanilla extract
  • 3 tablespoons of cream or half & half

In a large mixing bowl, combine butter and peanut butter and beat with electric mixer, until creamy.

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Add two cups of confectioner’s sugar, vanilla and cream to mixer bowl, starting on low, and mix. Once it is partially combined, increase speed to medium-high and mix until well combined.

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Place icing into a piping bag, fitted with your tip of choice. I used a closed-star tip and also a large, round tip for these, and pipe icing onto your cooled cupcakes.

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Chocolate-Peanut Butter Cupcakes with Peanut Butter-Cream Icing

This was my first attempt, ever, at making cupcakes from scratch. They came out pretty good. Or so my family tells me. Just wanted to share.

My darling daughter helped me make and frost them. She was very excited about the cool baking cups my friend Frank gave me yesterday. Today we used the leopard-print cups.

Chocolate-Peanut Butter Cupcakes

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup creamy peanut butter
  • 3 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3 tablespoons baking cocoa
  • 1 1/4 cups 2% milk
  • 1 teaspoon vanilla
  • 3 large eggs
Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pans with a butter and flour combination spray that can be found in your local grocery store.Combine all ingredients in a large mixing bowl. Mix at low-speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

Spoon cupcake batter into liners until they are 1/2 to 2/3 full (I used an ice-cream scoop). You should have enough batter for 24 cupcakes.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then move to wire rack to cool completely.

Peanut Butter-Cream Icing

  • 4 cups powdered sugar
  • 1/2 cup milk
  • 1/2 cup butter or margarine
  • 1 cup peanut butter
  • 2 tsp. vanilla

Mix all ingredients together in a large bowl and mix on high-speed until smooth and creamy. Makes enough for 24 + cupcakes.

P.S. I tasted a forkful of one. This frosting is excellent.

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Filed under Chocolate, Peanut Butter