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.

Black Forest Trifle

pudding In the midst of our busy week with all the extra kiddos – I read that it was National Cupcake Day.

Being the wonderful person that I am – I knew it would be a tragedy for all those precious children to miss such an important holiday.

(What – you don’t believe me?! Okay, okay – so the real reason is that I’m a confirmed chocoholic and will use any excuse to make some chocolate!)

I used a new recipe for the cupcakes and surprised the kids at supper. They were really good! The frosting – however – was not. I fudged a little – okay a lot – on the frosting because I didn’t want to use the package and half of cream cheese the original recipe called for.

This recipe made a lot of cupcakes and those kids chowed down on them the first day. Slowed down a little on the second and pretty soon I noticed that no one even opened them.

It wasn’t until after the extra kids returned home and we were putting things away that I discovered why.

I opened the cupcake container and discovered that the frosting had dissolved and puddled at the bottom. I was left with 9 sad naked cupcakes with a few colored sprinkles on top.

Major frosting fail.

My first thought was “Just chuck them out to the chickens”.

But then my frugal side kicked in.  There was no way I was going to waste all that yummy chocolate.

So with Buddy to assist me – we turned the massive cupcake disaster into a fabulous Black Forest Trifle.

We started by crumbling half of the sorry looking cupcakes in the bottom of my pretty glass bowl. (I’m still on the look-out for a real trifle bowl!)

Then we took 2 cups of frozen cherries from the freezer (remember when we picked them with friends back in June?).

I thawed them, added 1-1/2 cups of sugar, 1/2 cup of water and 2 tablespoons of corn starch and brought them to a boil. When they were slightly thickened, we poured half of them over the brownies and let it cool. That thickened juice just soaked right up into the cupcakes!

Meanwhile we mixed up a small box of instant chocolate pudding.

When the cherry/brownie mixture was cool enough that it wouldn’t melt the pudding, we put half the pudding down followed by a layer of Cool Whip.

We then repeated with the layers in the same order – cupcakes, cherries, chocolate pudding and Cool Whip.

Yum. Yum. Double Yum.

Those poor rejected cupcakes were transformed into a delicious dessert that disappeared within 24 hours.

Waste not, want not – that’s my motto – especially when there’s chocolate involved! 🙂

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