Category Archives: Baking

Buckeye Cupcake

Who doesn’t love peanut butter and chocolate. This recipe could have been improved upon had I used marshmallow and homemade peanut butter but I am not going to lie, these cupcakes are delish!

Chocolate Peanut Butter Cupcakes

For the filling:  
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

Blend together all ingredients then make 1 inch balls, it made 28 balls for me. I made them the night before and stored them in the fridge overnight.
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

Put flour, soda, salt and cocoa in a bowl and whisk. Set aside,
In a measuring cup mix together the sour cream, milk and vanilla extract.
In the bowl of a mixer (with a beater blade) cream butter and sugar. Add eggs one at a time.
Alternate additions of flour mixture and sour cream mixture. Start and end with the flour mixture. Mix just until combined. Line cupcake pans with paper, drop 2 tbsp of batter into the bottom of each cup (I used a cookie scoop for this, it was the smallest one I had, probably 1inch). Put 1 peanut butter ball in the middle of each and then top with 1 tbsp more of the batter. If you have batter left over divide it among the cupcakes.

Bake at 350 degrees for 18-22 minutes (I was done around 20 and I think I should have pulled them out at 19). Let cool completely.
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

Combine butter, cream cheese and peanut butter in a mixer (with a beater blade). Add powdered sugar and then the whipped topping. (I think I would swap whipped topping for marshmallow cream but either way it ends up with that thick consistency)
Frost cupcakes as desired. I used a big star tip. I also made dark chocolate disks by melting quality chocolate (my choice is Scharfenberger) and then I used a squeeze bottle to create them on wax paper. It all went into the fridge while I created the frosting.

Enjoy!

Pumpkin Applesauce Bread!

This bread is a fall staple in my house, it is made for just about any occasion and I have yet to meet someone who did not love it. But somehow I have not blogged about it or even taken a picture of it before. When I do this year, I will add a photo or two to this post.

Pumpkin Applesauce Bread

2/3 c shortening
2 1/2 c sugar
4 eggs
1 c applesauce
1 c canned pumpkin (not pumpkin pie filling)
3 1/3 c flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp mace
2/3 c apple juice
1 c chopped nuts (I am partial to pecans in this recipe)

Cream shortening and sugar, add eggs 1 at a time then add the pumpkin and applesauce.

Sift together the flour, baking powder, baking soda, salt, cinnamon and mace.

Add dry to wet alternating with apple juice. Then add nuts.

Grease 2 loaf pans half way up – pour half the mixture in each

Bake 350 for 55 minutes or until tooth pick comes out clean. Cool and then remove from pan. Wrap in wax paper and then foil on top of that. You can make more loaves if you choose a smaller size loaf pan, just adjust the time accordingly.