Friday Best!

Posted by on Feb 4, 2012 in Desserts, Party Drinks and Appetizers | 7 comments

Dream Date with Wyatt.

Holly asked me if I could watch her precious baby on Friday.

Easy Peasy Cheeky Squeezy

 

 

 

 

 

 

 

Mr. Congeniality.

Stored in my brain somewhere was an idea.

24 miniture peanut butter cups have been hanging out in my pantry.

I gave Wyatt a cellophane bag to play with while I dreamed up a

Chocolate Mocha Cupcake with a hidden treasure inside~~

iced with Peanut Butter Frosting.

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Peanut Butter Cup Cupcakes

Ingredients

  • 1 cup flour
  • 6 Tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 whole eggs
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/2 cup boiling water
  • 1 Tablespoon instant espresso powder
  • Or ½ cup strong hot coffee
  • 24 miniature peanut butter cups, unwrapped

Instructions

  1. Preheat oven to 350 degrees F. Line 12 (1/2 cup) muffin tins with paper liners.
  2. Sift dry ingredients together and set aside.
  3. Beat the butter with an electric mixer until smooth. Add sugar and continue to beat until light and smooth. Add the eggs one at a time until completely incorporated. Beat in the vanilla and scrape down the sides of the bowl.
  4. Combine boiling water with espresso.
  5. Beat the flour into the butter mixture alternately with the coffee mixture until the batter is smooth and glossy.
  6. Divide half the batter among the muffin cups. Stack two peanut butter cups in the center of each cupcake and top each one with remaining batter.
  7. Bake 16-17 minutes or until the cakes test done just on the outside of the peanut butter cup.
  8. Cool the cupcakes in the tin for 10 minutes removing to a wire rack to cool completely before icing with Peanut Butter Frosting.
  9. © Copyright 2011 Peggy Barrett Lunde
  10. All Rights Reserved
  11. http://cococooks.net/
http://cococooks.net/friday-best/

  • 1 cup confectioners' sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Frosting inspired--from Ina Garten

 

 

 

 

 

 

 

 

 

 

Peek~ a~boo

 

 

 

 

 

 

 

The day just got better.

 

 

 

 

 

 

 

Bye Bye Wyatt.

 

 

 

 

 

 

 

Jules inspired Ribbon Salad.  She chose all green...

and learned how to curl scallions in ice water.

 

 

 

 

 

 

 

Hello, Friday Dinner and a sleepover.

 

 

 

 

 

 

 

Isabella Rose!

 

 

 

 

 

 

 

Mac n Cheese

 

 

 

 

 

 

 

Roasted Broccoli

 

 

 

 

 

 

 

Panko Parmesan Chicken

 

 

 

 

 

 

 

A vintage game of Old Maid.

 

 

 

 

 

 

 

 

 

 

Victorious.

 

 

 

 

 

 

 

Early morning bread baking.

 

 

 

 

 

 

 

What's in your lunch box?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7 Comments

  1. 2-4-2012

    That cupcake looks delicious! I can’t wait to try it!

  2. 2-4-2012

    I just love your blog Peggy! Wonderful recipes and pictures of your loving family! You and MP look so happy and healthy! Hope that all is well!

    • 2-4-2012

      Patti, Thank you so very much! I am having fun~~~

      • 2-4-2012

        It looks like fun and is a blessing to all of us who are not creative in the kitchen! Keep up the good work!

  3. 2-9-2012

    A cellophane bag to play with? LOL

    • 2-10-2012

      …not a dry cleaning bag!

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