Peanut Butter Devil’s Food Cupcakes

Peanut Butter Cupcakes I love church potlucks!

I love the massive variety of food from some wonderful cooks, the sweet time to fellowship with good friends, and – of course –  the chance to try out new recipes on unsuspecting eaters! 🙂

At our last church potluck, Dagmar decided to try out a recipe from her new Taste of Home Cookbook.

Her friend Grace was here the afternoon she baked – and between the giggles and picture taking  – I’m amazed they accomplished anything! 🙂

The highlight of making these tasty little treats was piping the peanut butter filling into the cupcakes. Since they had extra filling – they used it to pipe designs on the top instead of using the crushed peanuts the recipe called for.

When they still had filling to use – they piped it on their hands in different designs and licked it off! 🙂

The cupcakes were delicious, my kitchen evidently got clean, the girls weren’t a bit hungry for supper – but fun was had by all!

Peanut Butter Devil’s Food Cake
(From the Taste of Home Cookbook)

1/2 cup plus 2 tablespoons butter, softened
1 -1/2 cup  sugar
3 eggs
1 teaspoon vanilla
1-1/4 cake flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup buttermilk
1/2 cup strong brewed coffee

Filling

1 cup peanut butter
1/2 cup butter, softened
1-1/4 cup powdered sugar

Ganache

4 ounces semi-sweet chocolate
1/2 cup heavy whipping cream

In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda, salt, and baking powder. Add to creamed mixture alternately with buttermilk and coffee, just until combined.

Fill paper-lined muffin cups half full. Bake at 325 degrees for 15-20 minutes or until a toothpick inserted comes out clean.  Cool for 10 minutes in muffin tins, then remove from pans and cool completely on wire racks.

For filling, in a small bowl, beat peanut butter and butter until fluffy. gradually add powdered sugar, beat until smooth. Cut a small hole in a pastry bag or ziplock bag and insert a small tip. Add filling. Push the tip through the bottom of paper liner to fill each cupcake.

For the ganache, in a heavy sauce pan, melt the chocolate with the cream over low heat; stir until smooth. Remove from heat. Cool for 10 minutes or until slightly thickened.

Place a heaping tablespoon of ganache on the top of each cupcake and spread to the edges. Sprinkle with peanuts (or decorate with left-over filling!)

Chill for 20 minutes or until set. Refrigerate left-overs.

Enjoy!

I’ve linked this post up with Tuesday’s at the Table at All the Small Stuff, Tempt My Tummy Tuesday at Blessed with Grace, and Tasty Tuesday at Balancing Beauty and Bedlam.

Creamy Mocha Fudge Cake

Creamy Mocha Fudge CakeWhile my parents were here over the weekend – Dagmar and my Mom enjoyed some kitchen time together.We all like it when they bond there – some very yummy things result! 🙂

Since Dagmar really loves coffee and doesn’t get it very often, she picked a chocolate cake recipe that includes a mocha whipped cream frosting.

Can you say “rich and decadent”?

You really don’t want to know the calorie count on this one. No – you really don’t.

But it’s very worth the buzz – both sugar and caffeine – that one slice will bring. I went to such a happy place… 😉

Disclaimer : Do not feed this cake to a 10 year old before bed time. He will bounce off the walls while singing all 67 verses to the Arkie Arkie song. If there weren’t 67 verses before – there are now. Trust me on this one – you have been warned.

Creamy Mocha Fudge Cake

1-1/4 cups of butter (yes – that is 2-1/2 sticks)
3/4 cup baking cocoa
4 eggs
1/4 teaspoon salt
1 teaspoon vanilla
2 cups sugar
1 cup flour
1 cup chopped nuts – we used walnuts

Creamy Coffee Filling

1-1/2 cup heavy whipping cream – cold
1/3 cup brown sugar
2 teaspoons instant coffee

Preheat oven to 350 degrees. Butter bottom and sides of 2 – 9 inch cake pans. Line with waxed paper and butter the paper.

Melt the butter in a sauce pan. Remove from heat and add cocoa, stirring until well-blended. Cool slightly.

Beat eggs in a large mixing bowl until foamy. Add salt and vanilla. Gradually add the sugar, beating well.

Add cooled chocolate mixture and mix well. Stir in nuts. Divide the mixture evenly between the 2 prepared pans.

Bake for 20 minutes at 350 degrees (or until toothpick come s out clean). Do not over bake!

Cool 5 minutes and remove from the cake pans, carefully peeling off the waxed paper. Cool completely on wire racks.

When cooled, combine whipping cream, brown sugar, and instant coffee in a chilled bowl. Stir until combined, then beat into stiff peaks.

(Note – you should really sample this often as it beats so that you have the proper buzz going to frost the cake!)

To assemble, place one layer of the cake on a serving platter, spread with the Creamy Coffee Filling, place the second layer on top and use the rest of the filling to cover the top and sides of the cake.

Then – sit back and contently lick the bowl – making appropriate smacking noises to show your appreciation for such delicious calories!

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday over at Blessed With Grace, Tasty Tuesday over at Beauty and Bedlam, and Chocolate Friday over at Knit1Kids4.

Chocolate Peanut Butter Cup Ice Cream Cake

Cake

I can’t believe Dagmar’s sweet sixteen surprise party was over a month ago – and I’m just now getting the post written about her amazing birthday cake!

Dagmar is my aspiring chef – so you know this cake had some thought behind it!

We started weeks ahead of the day with some high level negotiations. The flavor profile was easy – chocolate and peanut butter. Finding the right recipe however – was not.

We both scoured recipe books and the web for that perfect combination of ice cream – chocolate – peanut butter and specialness.

Finally – we hit on a compromise using two different recipes – one from a Taste of Home magazine, and one from a favorite food blog Eggs on Sunday. The result was a rich and decadent hit!

It was easy to prepare and – the real selling point – could be made several days ahead of time since it’s kept in the freezer.

Just remember to allow time for the cake to freeze up between layers!

Chocolate Peanut Butter Cup Ice Cream Cake

2 cups crushed Oreo cookies
4 Tablespoons butter (melted)
1/2 gallon chocolate ice cream
1- 1/4 cup Reese’s Peanut Butter cups – coarsely chopped
3 ounces cream cheese
1/3 cup crunchy peanut butter
3/4 cup powdered sugar
1/4 cup milk
1 cup Cool Whip
8 ounces semi-sweet chocolate chips
1/2 cup heavy cream

Mix the crushed Oreo cookies and the melted butter to make a crust. Press into the bottom of a 9 inch springform pan and freeze for about an hour.

Slightly soften the chocolate ice cream and press about 1/2 of it in a nice layer on top of the Oreo cookie crust. (We didn’t measure things very well – just eyeballed a nice layer and pressed it in!) Sprinkle about 1/3 of the peanut butter cups on the ice cream and freeze for about an hour.

While this layer is freezing, mix the cream cheese and peanut butter in a bowl. Add the powdered sugar and milk, mixing well. Fold in the whipped cream.

Spread the cream cheese layer over the chocolate ice cream/peanut butter cup layer, sprinkle with another 1/3 of the chopped peanut butter cups and freeze for another hour.

Spread the remaining chocolate ice cream over the cream cheese mixture and freeze for yet another hour.

Meanwhile  – melt the chocolate chips and heavy cream together, stirring until the mixture is smooth.  Let it cool for a few minutes so you don’t melt the ice cream when you pour it on!

Remove the springform pan full of chocolate -peanut butter goodness from the freezer and carefully pour the chocolate ganache over it. Sprinkle with the remaining peanut butter cups, cover with plastic wrap and freeze for at least an hour – although overnight is better.

To serve, dip a knife in warm water, wipe it dry and go around the outside of the springform pan to loosen it. Release the sides of the pan and admire your handiwork!

This should serve about 12 – or just 5 hungry chocolate loving teen-age girls! (I’m just kidding my wonderful daughters and nieces!)  😉

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday at Blessed with Grace, Tasty Tuesdays at Balancing Beauty and Bedlam and Tuesdays at the Table at All the Small Stuff.

Raspberry Fudge Cake

Raspberry Chocolate Cake Who doesn’t love a rich, dark chocolate cake with a fudge frosting just dripping off the edges?!

We do! And so did our dinner guests the other night!

A luscious combination of chocolate and raspberry – and the perfect proportion of cake to frosting made this cake my diet buster of the week!

Good thing I served it to friends so there wasn’t much left -over the next day. I seriously would have eaten it for breakfast. 😉

Raspberry Fudge Cake

1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 ounces semi-sweet chocolate chips
2 ounces unsweetened baking chocolate (cut in pieces)
3/4 cup butter
3/4 cup sugar
3/4 cup seedless raspberry jam
1 tablespoon Kirsch or maraschino cherry juice
3 eggs

Frosting:

1/4 cup seedless raspberry jam
1 ounce semisweet chocolate chips
1 tablespoon butter
1 teaspoon light corn syrup

Heat your oven to 350 degrees. Grease a 9 inch springform pan and dust it with cocoa.

Mix together the flour, baking powder and salt and set aside.

In a saucepan over medium heat, melt the chocolate chips, unsweetened baking chocolate, and 3/4 cup butter. Stir till smooth. Remove from heat and cool slightly.

In a medium bowl, beat the sugar, 3/4 cup jam, the kirsch, and the eggs until well blended. Stir in the melted chocolate and the flour mixture.

Pour the batter into the pan and bake for 40 to 50 minutes.

Remove from the oven and carefully remove the sides of the pan leaving the cake on the pan bottom.  Let the cake cool completely.

Spread the remaining raspberry jam over the top of the cooled cake. Let sit while you make the topping. In a saucepan over low heat melt the butter, corn syrup, and chocolate chips, stirring until smooth. Pour over the top of the cake.

This makes about 16 servings.

Enjoy!

I’ve linked this post up with Lisa over at Stop and Smell the Chocolates and at Foodie Friday at Designs by Gollum.

Chocolate Ice Cream Layer Cake

Oh dear…the Chocolate Lady has been experimenting… again!

This time I was attempting to duplicate an Ice Cream Cake at Dairy Queen.

They look so simple – layers of cake followed by layers of ice cream – right?!

I can do that – right?!

Well – maybe not.

It sure tasted wonderful – but it didn’t look nearly as nice as the ones on TV!

I started with an Oreo cookie crust in the bottom of a springform pan.

When that cooled, I added a layer of softened chocolate ice cream and put the pan in the freezer. An hour later I added a layer of softened vanilla ice cream and refroze the pan.

I repeated this 2 more times until I got to the top of the springform pan.

I should have stopped there and just frosted it with Cool Whip – but no – I had to get creative.

I whipped up a chocolate sauce recipe – thinking that it would be the perfect topping. It tasted wonderful as I licked the spoon – but when I went to put it on the cake it became a gloppy mess! It never stuck to the top of the ice cream and slip off in little piles.

Oh dear!

I refroze it thinking (alright – hoping!) that it would stick. But alas – it didn’t work. The chocolate glaze remained a mud slick.

To serve the cake, I removed the side of the springform pan and cut the cake into wedges – then carefully pressed the chocolate glaze on the top before plating.

Everything tasted wonderful – you just had to overlook the fingerprints in the chocolate mud slide!

When the Chocolate Lady makes this dessert again – I will frost it with Cool Whip and make cute chocolate drizzles on the top with fudge sauce from a jar!

I may even get adventurous and trade out the ice cream flavors – wouldn’t a layer of coffee ice cream be delish with the chocolate? Or maybe a strawberry layer?

I sure do love to experiment – especially when it involves chocolate!

Enjoy!