5-Ingredient Pumpkin Cupcakes

There are times when pumpkin cupcakes from scratch are in order, but there are other times measuring flour, sugar and spices holds little appeal. This is a recipe my friend Courtney shared with me three years ago, and it changed my life. Every time I take these cupcakes somewhere, I'm asked for the recipe and/or the leftovers. Today I went to my grandmother's house to bake with her, and this recipe was perfect. Grandmother was excited to find another treat she can share with people this fall.

5-Ingredient Pumpkin Cupcakes

chefjennylyn.com

- 1 box spice cake mix

- 1 can pumpkin (16 oz.)

- 3 large eggs

- 1/3 cup oil

- 1/3 cup water

- Cream cheese icing

Preheat oven to 350 degrees.

Mix everything (not the icing, of course) in a large bowl, and scoop into muffin liners.

Bake 18-22 minutes for standard size / Bake 12-15 minutes for 2-bite size

Yield 24 standard cupcakes

If you can take your eyes off my adorable grandmother, take a look at the Muffin Pan. This is no typical metal pan you'll find in stores. No, it's heavy duty for even heat distribution and perfect results. I prefer the Stoneware Muffin Pan, but this is nice and lightweight for Grandmother.

Check out the Smooth-Edge Can Opener! The lid is off the can, the edges are smooth, and there's no mess. Eggs and a Classic Scraper are hanging out in a Stainless Mixing Bowl.

The Easy Read Measuring Cups are one of Grandmother's favorite products because she can leave them on the counter while she pours ingredients, and she can read them easily thanks to the slanted measurements.

Grandmother is 83 years old (she doesn't mind me telling you), but she still loves to learn new shortcuts in the kitchen. She was thrilled with the Large Scoop for filling liners. This works for consistent cupcake sizes, but it's also great for preventing drips. Plus, in the words of Grandmother, "It's just fun to use!"

Then Grandmother and I used 2-bite size liners on a Cookie Sheet, and we (she) filled them using the Medium Scoop. We got 15 standard cupcakes and 24 2-bite cupcakes from this recipe!

I iced cupcakes while Grandmother added the recipe to her collection. The Stackable Cooling Rack I'm using is another of Grandmother's favorite items. She uses it every time she cooks, which I think is daily.

After finishing and cleaning, Grandmother and I sat down to enjoy our work. I wish I could tell you I ate my cupcake with a fork like a true lady, but that would be a lie. Do I get points for taking multiple bites instead of shoving the whole thing in my mouth?

Make these cupcakes when you have time because they're fabulous. If you don't have time, make it, and then make these cupcakes. There will be no regrets.

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Almond Joy Cupcakes

Sometimes you come across a recipe that makes your mind spin with possibilities. That's how I felt when I saw an Almond Joy layer cake from Rachel Ray. After reading through the cake method, I knew I had to turn it into cupcakes. Note about me: I think of a lot of things in terms of cupcakes. Anyway, the cupcakes were a hit, but I thought they were really rich. The solution? Miniatures! Welcome to 2-bite Almond Joy cupcakes, one of my new favorites. I'm writing the recipe out as the original layer cake, but I'll make notes on doing cupcakes instead.

Almond Joy Cupcakes

chefjennylyn.com

2/3 cup unsweetened cocoa powder

1 stick (4 oz.) unsalted butter, cut into 8 pieces

3 oz. semisweet chocolate, chopped (about 1/2 cup)

2 1/4 cups granulated sugar, divided

4 tsp. pure vanilla extract, divided

1/2 tsp. salt plus a big pinch, divided

3 eggs

1 1/2 cups flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 bag (14 oz.) sweetened shredded coconut (4 packed cups), divided

2 cups sliced almonds

3 cups heavy cream, divided

1/3 cup confectioners’ sugar

Preheat the oven to 325°. Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment.

(Cupcakes: Arrange liners)

In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 1/2 cups granulated sugar, 2 tsp. vanilla and 1/2 tsp. salt. Whisk in 1 egg at a time, beating well after each addition.

In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.

(Cupcakes: Bake 18-22 minutes for standard or 15-18 minutes for 2-bite)

While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool. (Probably better to toast almonds while you're arranging all the other ingredients. They can cool while cakes are baking, etc.)

In a saucepan, combine 3/4 cup cream, the remaining 1/4 cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 tsp. vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.

Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.

(Cupcakes: Scoop coconut mixture on top, and top with sweetened whipped cream and almond leftovers. No need to refrigerate anything for 4 hours to firm up.)

Whip the remaining 2 1/4 cups cream with the confectioners’ sugar until stiff. Spread over the cake. Sprinkle the top with the remaining almonds.

Yield: 1 layer cake, about 24 cupcakes, or about 40 2-bite cupcakes

If you know me at all, you know I am a prep work freak. Efficiency is great on the front end because it guarantees great results and stress-free recipe assembly. I recently read a post from a blogger who forgot to add sugar to a cake. Result? Making an entirely new cake. Laying ingredients out from the start prevents these mistakes. I'm using... Measuring Cups, Easy Read Measuring Cups, Measuring Spoons, Pinch Bowls, Adjustable Measuring Spoons, 2-Cup Prep Bowls, Quikut Paring Knife, Large Cutting Board, 3-Qt. Saucepan from the Executive Cookware Collection, and a Silicone Whisk.

When a recipe calls for 1 1/2 tsp. of an ingredient, you can just grab your 1/2 tbsp. measuring spoon. This is one reason I love the Measuring Spoon Set - all measurements are included. Well, that and the fact that they're shaped perfectly for spice bottles. Oh, and the way they snap together. Ok, so I'm using a Stainless Mixing Bowl for my cake batter. All I can say about these is that I'm head over heels in love with them. They're definitely my go-to bowls for most tasks.

The chocolate sauce that's going to be mixed into the flour is in the 3-Qt. Saucepan from the Executive Cookware Collection. Then the Stainless/Silicone Sauce Whisk is doing its thing to blend ingredients while protecting the pan's coating. When a recipe tells you to add eggs one at a time, don't skip the step. I wish I could say this recipe is a breeze and comes together in no time, but I'd be lying. This is actually pretty complicated, and that's one reason I won't skip little things that make a difference in the final product. Crack eggs into a separate bowl (2-Cup Prep Bowl here) before adding them to batter in case of blood, rottenness, or shell fragments. If I cracked a rotten egg into this batter, I think I'd cry and vomit... in that order.

Whisk the chocolate concoction into the flour bowl, and it's time to add a cup of coconut. I don't know if you've noticed, but this batter doesn't require a mixer - just whisks. Here I'm using the Stainless Whisk, one of my favorite products. The one here is ten years old, and it's never rusted, never come apart, and never tried to keep half my recipe in its coils. Note: This batter is addictive, so don't taste it.

I toasted my almonds on the Medium Bar Pan from the Stoneware Collection. Things like nuts remind me how great stoneware is with its even heat distribution. I don't have to worry about scorching the almonds that are 1) expensive and 2) vital to this recipe. My coconut mixture is in the 4-Qt. Casserole from the Executive Collection.

Top each cupcake with coconut/almond mixture, and pipe a little sweetened cream on top. Garnish with leftover almonds, and you're good to go! I promise these are crowd pleasers. They're rich, delicious, and soooo satisfying! Be someone's hero, and bake these today.

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Brown Butter Pumpkin Cupcakes

Dear Fall,
Welcome to my life. You've been missed the last several months as I've suffered Alabama's heat and humidity. Please get legit quickly, and feel free to stay a while.
Hearts,

Jenny-Lyn

These are my favorite pumpkin cupcakes, and I think they'll be yours if you try them. Two key players: brown butter and cinnamon cream cheese icing. I discovered this recipe at Baked Perfection last fall, and it's served me well since then. When my friend Rachel and I planned a dinner for the singles group at our church this week, we figured pumpkin dessert would be a great finishing touch. We were right because there were only three of the seventy-five cupcakes left at the end of the night. Granted, these were two-bite size, but that's still some serious cupcake consumption! Several people at the dinner requested the recipe, so this post is for them... and for you. Because I like you.

Brown Butter Pumpkin Cupcakes

chefjennylyn.com

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground gloves

1 cup canned pumpkin puree (not pie filling)

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

Preheat oven to 325 degrees Fahrenheit. Line muffin tins with paper liners. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.

Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add the flour mixture, and whisk until just combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, until a cake tester inserted in centers comes out clean, about 18-20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. (For two-bite size, bake 13-15 minutes.)

Yield: 15 standard cupcakes

Cinnamon Cream Cheese Frosting

1 stick unsalted butter, room temperature

8 ounces cream cheese, room temperature

3 cups powdered sugar, sifted

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then cinnamon and vanilla; mix until smooth.

The flour mixture contains my favorite spices of the season, so it's an automatic win. Everything is measured using the Measuring Spoon Set and the Measuring Cup Set, and I've got a Pinch Bowl and the Cutting Board each doing its thing.

Brown butter is just butter that's cooked until it turns brown and smells nutty. The rich smell will send you into a state of bliss, but there's nothing like the flavor hit inside the cupcakes. Anyway, Rachel is using the 8-Qt. Casserole from the Executive Cookware Collection and the Mix 'n Scraper. What a pro!

Every time I mix a batter, I'm shocked by how disgusting it looks. That's why I included this picture - I want to shock you. One nice thing about this recipe, however, is that it doesn't require a mixer, just a Stainless Whisk, a Stainless Mixing Bowl, and a little T.L.C.

The cupcakes are divided into liners with the Medium Scoop, and they're going to bake up beautifully on a Cookie Sheet. From here, the kitchen will begin to smell amazing, and Rachel and I will have to offer one another accountability to keep from eating all the cupcakes before the evening's feast. That's what friends are for, after all.

Fall vegetables and half an old banana set the mood for baking. These guys are cooling to perfection on a Cooling Rack, but I have to admit one of them didn't make it to see the icing. No, he was eaten by two girls who just couldn't take the temptation any longer. That's all I'll say about that.

Rachel and I worked like fiends on our Sunday meal. It was a huge undertaking, but we said early on that when everything was finished and the kitchen was cleaned we would get one cupcake each. Five hours later, after what I can only describe as organized chaos, we loaded the car, got ready to transport the food, and sat down to enjoy our reward. I don't think I've ever savored anything like each of the four bites I squeezed out of my dessert, and I'm assuming the same for Rachel. At least, that's the impression I got when I glanced over to see her closed eyes and content face. The aching feet and tired backs stopped for a couple of minutes, and all was right with the world.

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Call me up: (205) 585-2464

Dulce de Leche Cupcakes

The internet is an amazing source for recipes. I mean, just look at you right now! When I stumbled upon these at Joy the Baker, I knew I'd found treasure. Real. live. gooey. treasure. Aaannnddd... not to brag, but I was right. I gave my friend Holly a dozen full-size cupcakes for her birthday (office hero for the day), and I took a plate of two-bites to my sweet friend Annie who was down for the count with an intense case of pregnancy (yay for bayyybeees!). Both friends enjoyed their super sweet mind-blowingly rich treats. Mission accomplished! This recipe, my friends, is a keeper.

Dulce de Leche Cupcakes

chefjennylyn.com

3 cups flour

1/3 cup cornstarch

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

3/4 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 tsp. vanilla extract

3 large eggs

1 1/2 cups buttermilk

Icing

1/2 cup unsalted butter softened

8 oz. cream cheese, softened

3/4 cup dulce de leche, plus more for decoration

1/4 tsp. salt

2-3 cups powdered sugar

Sea salt (optional)

Preheat oven to 350 degrees.

Medium bowl: whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Large bowl: beat butter and sugars together until fluffy and pale brown, about 3 minutes. Add one egg, and beat on medium for one minute. Repeat with remaining two eggs. Beat in vanilla.

Add half the flour mixture to the large bowl, and beat on low speed. Slowly drizzle in buttermilk, and beat just until incorporated. Add remaining dry ingredients. Beat on low just until incorporated. Finish folding together with spatula, being careful not to overmix.

Fill cupcake cups with batter, and bake 18-20 minutes.

For the icing:

Beat cream cheese in a large bowl on medium about 30 seconds until very soft. Add the butter and dulce de leche, beating until well incorporated. Add the salt and powdered sugar, and beat about 3 minutes or until fluffy with a lighter color.

Yield about 2 dozen cupcakes

I looked for dulce de leche at Whole Foods, but the closest I came to finding it was caramel that was reeaaallly expensive. The associate helping me suggested I use it as a substitution since it's basically the same thing. News flash: Not the same thing. Dulce de leche is made using sweetened milk. The sales associate didn't need to know I'd just typed "what's the difference in dulce de leche and caramel?" into Google before my field trip. But don't worry - I didn't get crazy know-it-all on her, just said I had caramel at home if I needed to use it instead. Pampered Chef Caramel, mind you! Anyway, I thought I read somewhere that you could make dulce de leche at home, so I grabbed a couple cans of sweetened condensed milk (one to use and one as a back-up) and went on my merry way. All this to say that what you see in this picture is homemade dulce de leche in action. One can (label removed) is submerged in water in the 3-Qt. Saucepan from the Executive Cookware Collection, and it's going to boil for hours. These cupcakes were a love gift.

Lots of stuff = lots of love = lots of good flavor in the end product. At least that's what you hope when baking from scratch... Seen here: 2-Cup Prep Bowl, Easy Read Measuring Cup, Double-Strength Vanilla, Pinch Bowl, Stainless Mixing Bowl, Measuring Cup, Measuring Spoons, Adjustable Measuring Spoon, Large Cutting Board. I can't stress enough that prep work makes for less hassle when you assemble the recipe. Can't. stress. enough.

So basically you end up making batter. I totally do the "add as directed" thing because I figure if it's worth making something, it's worth doing it correctly. This really affects the density of a batter, so don't shortcut and dump everything in the bowl at the same time. You only save about two seconds that way, anyway. Things are coming together in a Stainless Mixing Bowl, and my dry mixture is in another bowl from the set with a Stainless Whisk sticking out of it.

Cupcakes require the Large Scoop. That's just all there is to it! I've got my Stoneware Muffin Pan, which I can credit for the beautiful results, and the Large Scoop makes for even batter distribution... which means even baking results and pretty looks. Presentation is always better when things are uniform!

The two-bite cupcakes are on the Cookie Sheet where they'll bake up nice and pretty. Don't get me started on the Cookie Sheet because I'm head over heels and therefore don't know when to be quiet.

Remember how I was boiling sweetened condensed milk to make my own dulce de leche? I took it out of the water and let it cool while I prepped my batter. It turned out to be beautiful! I boiled this for three hours, rotating the can every 20-30 minutes to prevent scorched spots. The result was totally worth the effort because, well, it was the best dulce de leche I'd ever had. Seriously. Ok, so this in the Small Batter Bowl, and you can see where I opened the can with the Smooth-Edge Can Opener and scraped it out using the Skinny Scraper.

Time for icing! Dulce de leche is measured into the Measure-All Cup, and butter is in a Dots Pasta Bowl from the Simple Additions Collection. Cream cheese is in a Stainless Mixing Bowl where the magic is really going to happen. This icing is best enjoyed with a spoon and very little shame. Trust me.

Ok, so you can decorate as desired, but I think adding a little sea salt on top is a nice touch. It looks cool, and it gives you a nice salty crunch that compliments the rich cupcake perfectly. Note: I said a little sea salt. What you see in the Pinch Bowl wasn't all on the cupcakes at the end of the day.

These cupcakes are delicious. I promise you won't be disappointed if you make them, and I think you can even substitute caramel if you really have to. If you do that, call them caramel cupcakes because any other name would be a lie. Just Google it if you don't believe me.

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Call me up: (205) 585-2464

Nutella Cupcakes

This is a Nutella cupcake. It's full of Nutella ganache. It's topped with Nutella buttercream. Do I have your attention? When I saw this recipe from Sugarcrafter, I sent it straight to the top of my list of things to try. I mean, did you catch my first three sentences? These are for a cookout tomorrow night, and I can honestly say I don't foresee a leftover situation.

Nutella Cupcakes

chefjennylyn.com

For the cupcakes:

• 2 cups flour
• 1/2 cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 2 eggs
• 1 stick unsalted butter, softened
• 1/2 cup Nutella
• 1/2 cup milk

For the ganache filling:

• 1 cup heavy cream
• 2 Tbsp Nutella

For the buttercream:

• 2 sticks unsalted butter, softened
• 3 cups powdered sugar
• 3 Tbsp Nutella

To make the cupcakes, preheat the oven to 350 degrees and line a muffin pan with cupcake liners. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, beat the eggs and sugar for 3-5 minutes or until the mixture is pale and thick. Add in the butter and beat until combined. Then, add in the nutella. Add the flour mixture and milk half at a time until well-blended. Divide batter into the cupcake liners, filling 2/3 full. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely. The centers may sink in a little, but that's okay since we're going to remove them for the filling anyway. Once cooled, scoop the cake from each cupcake center.

To make the Nutella filling, whip the cream until stiff peaks form. Beat in the Nutella. Scoop the filling into a piping bag and pipe into the center of each cupcake.

To make the frosting, beat the butter until smooth. Add in the powdered sugar gradually until all of it has been incorporated, and then beat in the Nutella. Decorate the cupcakes as desired.

Makes about 18 cupcakes

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This recipe is originally from Sugarcrafter.

I hope I never get over the Measuring Cup Set. The leveler tool that's included makes measurements simple, and the cups themselves are seriously sturdy. I mean, these things are quality. Then I've got a couple of Measuring Spoons and an Adjustable Measuring Spoon. You can't see the measurement on there, but it's adjusted to 2 teaspoons... so simple when you don't have measure twice! Ok, so the small Stainless Mixing Bowl is housing my sifter for a second, and all of this is on the Large Cutting Board, a great surface for keeping my kitchen free of cocoa, flour, and all the other stuff that's about to fly.

What's better than Nutella? Nutella that's not wasted by being stuck in a standard measuring cup. Enter: Measure-All Cup. That's ready to go, and the Skinny Scraper is my tool of choice for loading and scraping. Then I've got eggs in a 2-Cup Prep Bowl to prevent "Oh, this egg was bad, and now it's mixed in my made-from-scratch cupcake batter" situations. These Stainless Mixing Bowls are my favorites ever ever ever. Lightweight. Grip on bottom. Pour spout. Measurments. Lids. Need I say more?

When you mix a batter and realize it smells like Nutella, life gets better. Maybe you thought things were at the peak of awesomeness already, but you were wrong. Because now you smell a chocolate/hazelnut concoction that creates pure bliss in your kitchen. Ok, so the milk is in an Easy Read Measuring Cup, and the cup is demonstrating why its shape is so ideal. Because of its curve, pouring ingredients is easy instead of messy. My Small Mix 'n Scraper is in the bowl for scraping the sides.

I don't make cupcakes or muffins without the Large Scoop. Even if it means stopping the dishwasher, removing the scoop, running cold water over it to cool it off, and turning the dishwasher back on, I must have my scoop. (True story from making blueberry muffins after these cupcakes. I'm a machine.) Ok, moving on... The Stoneware Muffin Pan is my absolute favorite baking piece simply because I love cupcakes and muffins. It delivers even results, which means I don't have scorched muffin bottoms or hardened cupcake tops.

I love the texture of these cupcakes - dense, brownie-like, crusty on the outside but moist on the inside. The V-Shaped Cutter makes it easy to hollow out the cupcakes because of its pointed tip and sharp sides. Just hold the cupcake over a Small Square Bowl, and scoop out the center, stopping before you get to the bottom. Then fill a Ziploc bag with ganache, clip the corner, and fill these holes. Everything's resting on the Cooling Rack, by the way.

Nutella filling. Yum! Beating cream is easier if you stick your bowl and beaters in the freezer for a few minutes. So I've got the Small Stainless Mixing Bowl frozen and ready go to, and my cream is in an Easy Read Measuring Cup. Then I'll add the Nutella from the Measure-All Cup after this is good and thick. If you've never whipped cream before, be warned that it takes a few minutes. By stiff peaks, you want to pull the beaters back and see the cream hold its shape. If it sinks back into the bowl, keep going. Just watch out, or you'll end up with butter.

This is why it's important to sift powdered sugar. These cupcakes are fun, but they're a lot of work. The last thing I want is lumpy icing when I'm on the home stretch. The same should be true for you. Just get out your sifter, run your sugar through it, and enjoy the fact that you're going to have light, fluffy buttercream instead of "good enough" buttercream. This is a family sifter, and that's a Dots Pasta Bowl below.

This icing recipe is so simple! Powdered Sugar. Butter. NUTELLA. Done!

Decorate the cupcakes however you want. I'm a piping girl when it comes to icing. Piping lends itself to consistency, and it's a lot faster than spreading icing on 18 cupcakes. The tops are covered with - wait for it - crumbs from the insides. Yep, I decided not to waste all that great stuff I scooped out earlier. The Cool & Serve Square Tray is my cupcake carrier of choice because of its tall lid. Ah, something that won't ruin my hard work!

End result. So you want to make these now? If you don't, what's wrong with you? Enjoy these cupcakes and all the new friends they help you make. 

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E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464

Chocolate Cupcakes with Peanut Butter Cream Cheese Icing

I'm going to try really hard to avoid rambling. There's just so much I can say about these cupcakes, but I realize not everyone wants to hear me go on and on about the moist cake, the rich icing, or this combination of chocolate and peanut butter that I truly believe could be the answer to world peace. This recipe is originally for a cake: This Cake. I've spoken before about Baked Perfection being the first food blog I followed, so I'll spare you the details of why I think it's great. This recipe speaks for itself. Why am I posting it as cupcakes instead of cake? Well, I made these for my friend Shanisty's engagement party, and I have a thing about cakes at parties. The presentation falls apart after the cake starts getting cut, and some poor soul inevitably gets strapped to cake duty when he or she wants to be on stand outside sipping wine duty. Hence cupcakes: The perfect solution. Besides, it's not hard to get rid of leftover cupcakes, but you're sometimes hard-pressed to find someone who will take home slabs of half-eaten cake.

Here are a couple of recipe notes: When I make this as a cake, I do the ganache included in the recipe. As cupcakes, that's a little difficult, so I grate chocolate over the top. Ganache is better, so I might play with my decorating technique next time to accommodate liquid chocolate. Sold!

Chocolate Cupcakes with Peanut Butter Cream Cheese Icing

chefjennylyn.com

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle ( Like Deb, I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Like Deb, I put the cake layers in the freezer for 30 minutes to firm up before frosting)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Icing
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
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Note: I made these as cupcakes, so I omitted everything for the glaze. I added chocolate for grating and nibbling while grating. This makes one huge cake or 40 cupcakes, so don't do anything crazy like double your recipe because you want cupcakes for thirty people. Also, the peanut butter icing makes plenty for decorating generously. No one gets jipped here; this recipe is a win.

I remember the first time I took a bite of cocoa without realizing it wasn't sweet. I was trying to be sneaky, but my mom got the last laugh when she walked in the kitchen to find me gagging and washing my mouth under the faucet. Fortunately, this recipe blends cocoa with plenty of sugar to please the palate. You know what I love about the Measuring Cup Set? A 3/4 cup measurement and a leveler tool. I'm adding the cocoa to other dry ingredients in a Stainless Mixing Bowl.

This is a very busy recipe, but don't be intimidated. My prep area only looks like this because I'm messy. Once you get things going, you'll realize this really is a simple cake to make; it just has a lot of ingredients. Dry ingredients: Stainless Mixing Bowl with Stainless Whisk. Sour Cream: Measure-All Cup. Water, Oil, Vinegar: Easy Read Measuring Cups and Easy Read Mini Measuring Cup. Eggs: 2-Cup Prep Bowl. Vanilla: Measuring Spoon Set. Also Pictured: Adjustable Measuring Spoons, Skinny Scraper, Measuring Cup Set, Large Cutting Board.

I'll never get over how great the Measure-All Cup is. I mean, this is what keeps me from digging at ingredients like sour cream, peanut butter, tahini, honey, yogurt, and any number of other things. I'm in love with this tool.

The Stoneware Muffin Pan is one of the secrets behind my cupcakes. I'm not saying I'm the world's best cupcake maker, but I have yet to dry my baked goods out. Because the stoneware heats evenly rather than from the outside in, cupcakes and muffins don't get hard edges, burned bottoms, or gross tops. You can bake in here without liners, but I always use them because they look nice, and they minimize cleanup. You can see how soupy this batter is, so don't be fooled into thinking you've done something wrong. It's just a very, very thin consistency, which is that much more reason to use the Large Scoop. I don't think I'd attempt cupcakes with this batter if I didn't have the scoop, but I'm impatient with inefficiency. Hence the reason I'm head over heels in love with Pampered Chef products!

This is the most incredible peanut butter icing in the history of peanut butter icing. Rich, yet not overpowering... Sweet, yet not headache-inducing. Perfection. Again, the Measure-All Cup takes center stage (show-off!), but look at that pretty butter/cream cheese/powdered sugar mixture in the Stainless Mixing Bowl. Does it get any better?

I know I'm skipping some steps like cool and ice cupcakes, but I want to get to the nitty gritty. Chocolate. Like I said, I don't do the ganache for cupcakes simply because it's difficult to decorate. Plus, people need forks and plates to handle it. Sorry, but I judge people who get out a fork when I hand them a cupcake. Harshly. Ok, so let's grate some chocolate! Just put it in the Rotary Grater, and go to town! This is a perfect tool for hard cheeses, chocolate, nuts, and any number of other things. It can be switched from right to left-handed use, and all of the pieces go in the dishwasher. The cupcakes are displayed on the Large Rectangular Platter with Handles from the Simple Additions Collection.

This is the Cool & Serve Square Tray, and I can't tell you how much I like it! Take all the inserts out, and you've got the best cupcake taker in the world. It's perfect for times like this when you have a platter of cupcakes but need something for the refills. Notice the top is tall enough to avoid contact with the icing. What's more annoying than spending time decorating only to have your work messed up in transport? Not much.

Want proof that these made it to Shanisty's party without me eating all of them? Here you go... Shanisty with the refills. These got her seal of approval, which is good enough for me. I quote a text message I received the day after the party: "People are still talking about your cupcakes."

Make these. Make cupcakes, make the cake version, do something. Just stop drooling on your keyboard.

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