Chocolate Peanut Butter Cupcakes

Everyone loves a good cupcake! Well, at least I do! While brainstorming at work a few weeks ago, Catherine and I were determined to come up with a dessert for Ashlee's birthday. We knew Ashlee's favorite cupcake at GiGi's was the Chocolate Peanut Butter Cupcake, so I decided to look up a version I could recreate! Also, what better combination is there besides peanut butter and chocolate? 

After my last birthday cake failure, my mom suggested I try new recipes out before I serve them. Therefore, Mom and I tested them out when I went home the weekend before. They turned out perfect both times I made them. The icing was the best part! My roommate, Mandy (my favorite critic and taste tester), is not a huge icing fan and she mentioned she could eat it by the spoonful! I highly recommend that everyone should keep these ingredients in there kitchen at all times! The miniature peanut butter cup was an extra beauty touch!

 

"Perfectly Chocolate" Chocolate Cake
From Hershey's

1 cups sugar
1/2 + 1/3 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Directions:
1. Heat oven to 350°F. Line 12 muffin cups (2-1/2 inches in diameter)
with paper bake cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and
salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium
speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Fill cups 2/3 full with batter.

3. Bake 20 to 23 minutes or until wooden pick inserted in center comes
out clean (Do not overbake!). Cool 10 minutes; remove from pans and
place on wire rack. Cool completely.



"Peanut Butter Frosting"
From Barefoot Contessa

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.

Lime Cream Torte

Lime Cream Torte

My Aunt Sue gave me this recipe while visiting Nashville this past May. She is a wonderful baker, so I have faith in anything she recommends. She told me how easy it was to make and I knew it would compliment any Summer meal! I kept waiting for the perfect opportunity to try this recipe out. My brother and I invited our parents to his house for Father's Day cookout! I knew my dad liked Key Lime Pie and I was hoping for a similar flavor out of the cake. The cake seemed to be a success! Everyone really enjoyed it and with it being such a hot day, it was a rather light dessert!

Ingredients:

• 1 package (18-1/4 ounces) butter recipe golden cake mix
• 3 eggs
• 1/2 cup butter, softened
• 7 tablespoons water
• 3 tablespoons lime juice
• FILLING:
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup lime juice
• 2 cups heavy whipping cream, whipped
• Lime slices and blackberries, optional

Directions:

In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes.  Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.  In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling.  Refrigerate for at least 1 hour. Serve with lime slices if desired. 

Yield: 10-14 servings.