Anyways. But a last Friday post might actually be more interesting than all the mail things because, last Friday, we decided to bake. (Ok. We planned to bake before. Because, seriously? We are just way to organised around here to just do something ;P).
Anyway. It was my turn to pick the recipe so, naturally, we ended up with something with peanut butter in it ;)
|Ok. This picture might be confusing. But trust me...I can explain it!|
For 20 Peanut Butter Coffee Chocolate Cupcakes (PB triple C's that's what I just came up with anyway), You'll need:
- 3/4 cup softened butter (we had margarine)
- 1 1/3 cup sugar (And I might just use 1cup next time. The recipe made some really sweet cupcakes)
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1 3/4 cup flour (I could imagine that wholemeal flour (1 1/2 cups) also would be great. And more healthy!)
- 1/4 teaspoon baking soda
- 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup creamy peanut butter (we used "healthy" pb so that one was also less sweat!)
- 1/2 cup Greek yogurt
Our main changes happened in the frosting. It called for 1/2 cup black coffee, but we both had a lot of bad experiences of putting water into melted chocolate. So instead, I made a super concentrated coffee paste (it was still difficult to incorporate, so next time I would make my coffee paste with milk!) and we sued way more icing sugar. So this lists the ingredients and amounts we did:
- 9 ounces (455gr) dark chocolate
- 10 tablespoons butter
- about 10 piled high tablespoons of icing sugar
- "coffee paste" (I used instant coffee powder, as much as I would use for a normal cup, but simply dissolved it in about 1 tablespoon of water. Next time, it's going to be milk!)
- Preheat your oven to 350°F/180°C.
- Beat sugar and butter together until light and fluffy.
- Add eggs one at a time.
- Add the vanilla.
- Add all the dry ingredients and mix until well incorporated.
- Add the Greek yogurt and the peanut butter and mix again.
- Fill your dough into a cupcake tin lined with paper forms and put into the oven for 20 minutes. (Or until light brown and an inserted tooth pick comes out clean). Let them cool down.
- For your frosting: Melt the chocolate. Add the coffee and the butter. And, up to your preferred consistency, add the icing sugar. With the coffee-water mixture our frosting got really really thick. It eventually softened a bit with the butter and the icing sugar but I still wouldn't go for any kind of watery-somethings in melted chocolate.
- For the filling (optional): Cut a small whole into your cupcakes and fill it with peanut butter.
- Top with icing. We also thought, since our cupcakes turned out super sweet, that some roughly sprinkled sea salt would be really good on those....or caramelised sea salted peanut crunchs on top....omg the possibilities are endless!!!!
Because my friend and I obviously couldn't eat 20 cupcakes by ourselves (let's just say we couldn't. We actually don't really want to find out...probably: we could!) we also included out boyfriends into the baking planning. And with her and me plus bf's...the thing got interesting.
When it comes to baking I don't really mind if it gets unhealthy. This is supposed to be a treat. I want my treat to be awesome. So of course, it will include sugar. My friend is more the health nut. And her bf is simply super picky. So, at the end, we had four different cupcakes :D
- Yummy (aka unhealthy sugary :P) bb and coffee frosting
- Healthy pb and plain chocolate frosting
- No pb filling (there was still some in the dough though) and coffee frosting
- And...no pb filling and plain chocolate frosting
...and of course, I had to make little signs for all of them ;P
Enjoy your pb adventures! (Oh and my boyfriend told me earlier last week that if you would just read my blog and hear me talk about food, one would think I'm a fat person. How do we feel about that. I guess I'll take it as a compliment that I can talk and write about food like this but that I'm still not fat? Haha. It keeps me wondering...)