It’s a hijacking!

Ok, not really, I was invited! My name is Tiffany and I am normally posting over at my own little blog , “This is my life.” However, Kate had the fun idea of swapping blogs for a guest post. So here I am!

Once Kate presented this idea to me I thought, “oh my gosh, this makes us “real” bloggers!!” My following thought was, “hmm, I’m going to need to come up with something super delicious (how else can I keep up with the wonderful Kate?!)!!” After much thinking I finally decided to take a risk and share a new recipe with you. However, here are my three thoughts right out the gate about the recipe I chose.
1. This is super delish and you MUST try it!
2. Don’t be intimidated by the ingredient list, it’s a bit long, but not difficult!
3. Your life will not be fulfilled if you skip out on the frosting!
These are just my thoughts though, who am I to tell you what to do?!

Moving right along.  Let’s get down to the nitty-gritty of Chocolate Cupcakes with…hold your breath…Peanut Butter Frosting (are you officially salivating (if you aren’t your glands must be broken!  seriously, who doesn’t love the chocolate and peanut butter combo?!)) We’re going to start in the obvious place with the cupcake portion and then move on to the peanut butter frosting.

To make the Chocolate Cupcakes you are going to need these items:In exactly these amounts:

12 tablespoons (1 1/2 sticks) unsalted butter, softened

2/3 cup sugar

2/3 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla

1 cup buttermilk

1/2 cup sour cream

2 tablespoons strong, brewed coffee

1 3/4 cup flour

1 cup powdered cocoa

1 1/2 teaspoons baking soda

and 1/2 teaspoon kosher salt

First things first, get your coffee brewing so it’s ready when you need it.  Then get your oven heating, you’ll need it at a warm 350 degrees.  With all of that underway, grab yourself three bowls…one large one and two medium ones.

Starting with your large bowl, drop in 12 T. of butter and 2/3 c. of each sugars.  Mix them on high, until they are light and fluffy, sort of like this…

Then, one at a time, plop your eggs in and blend it up real well.  Lastly into the large bowl, blend in

2 tsp. of vanilla like so…

(Alright, I mostly had to include this picture as a salute to Dottie and all her amazing duties she can accomplish.  However, let it be known, while I long for a Dottie of my own, a $30 handheld mixer can get the job done too!)

Back on task, grab one of your medium bowls and whisk up 1 c. buttermilk, 1/2 c. sour cream and 2 T. coffee (remember I already told you to brew your coffee? you listened, riiight?!).  Now, if you’re like me you were totally ready to make these cupcakes.  You made sure you had all of the proper ingredients and all the right amounts of said ingredients.  Duh, who doesn’t check stuff like this before they bake?!  (Insert downcast eyes and embarrassed smile <HERE>!)  Even though I know this would never happen to you, let us just pretend that you aren’t prepared.  Let us pretend that perhaps you pull your sour cream out of the refrigerator, pop the lid off and find something similar to this…

That is just repulsive and under no circumstances would anything like that EVER happen in my kitchen.  However, let’s just say it happens in yours…DO NOT DESPAIR.  There are many sour cream substitutes.  For example, take advantage of that big carton of buttermilk you bought and mix 3/4 cup of it with 1/3 cup of butter.  You will never know the difference (not that I’d know, this is just an example people!)

Moving right along.  Take your remaining medium bowl (I know you are thinking all these bowls are making for A LOT of clean up, but trust me, IT IS WORTH IT!) and whisk, whisk, whisk 1 3/4 c. flour, 1 c. cocoa powder, 1 1/2 tsp. baking soda and 1/2 tsp. kosher salt.

You should have three bowls all set…a sugary butter bowl, a liquid bowl and a cocoa flour bowl.  All we are going to do now is combine them together. Everything gets added into your big bowl of light and fluffy, sugary butter.  Alternate adding in thirds the buttermilk mixture and a then the flour, end with the flour.  It will look something like this along the way…

Mix the batter until it is just blended, don’t beat it to death!

Now, pour this yumminess into your choice of pan. I made a dozen cupcakes and a 9 inch cake. With the cupcakes only fill them 3/4 of the way or they will overflow during baking (bad news!).  For cupcakes bake at 350F for 20 minutes.  Check with a toothpick to be certain they are cooked all the way through, be sure not to over cook them or they will dry out, and voila (and that is pronounced vwala folks, just in case you’re curious), you’ve got this…

Now, if you had good sour cream to work with that recipe wasn’t so difficult, was it?

Here is a suggestion about all of those bowls, clean them while the cupcakes are baking.  It makes waiting go so much faster.  Total bonus!  Plus, while they are baking you can make your yummy frosting using these ingredients…

In these exact amounts:

1 cup powdered sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, room temperature

3/4 teaspoon vanilla

1/4 teaspoon kosher salt

1/3 cup heavy cream

Take one of those medium bowls you finished cleaning and mix everything together except the heavy cream.  Beat it until it’s smooth and then add in your 1/3 c. heavy cream.  Mix this on high until it is light and smooth!

(I could have licked the whole bowl out and not frosted the cupcakes it was that good!!)

Hurry up and frost those ‘cakes so you don’t eat all the frosting alone!  For fun, throw some mini chocolate chips on top!!  You can never have enough chocolate!!!

Now try to refrain from eating only one!!


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