Friday, May 29, 2015


Well, it's the last Friday of the month so time to make dessert for the Alzheimer's Idaho support group dinner. This is a yummy Ina Garten recipe for those who love chocolate and peanut-butter. It is a rich, chocolate cupcake topped with a Reese's Peanut Butter Cup!
To add a little more deep chocolate flavor I added some chocolate nibs - not in the recipe.
Beanilla makes the most wonderful natural extracts, free shipping and great selection.  Will post link below.

Over the years I have tried several gadgets that promise easy portions for the cupcake cups and have been very disappointed with all of them until I tried this one and it WORKS! The only downside I encountered is that I had to fill the pastry bag a couple of times so I ended up washing my hands  a few more time but so worth the effort - no spills, etc.
Ready to frost - they smell so good...
Every other month is also my turn to provide a door prize and I found this cute metal and glass tray that I thought would be good for a door prize and also to carry the cupcakes.
 The frosting smells so good too......

Cupcake Recipe

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons coffee extract
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt


Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee extract. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Chocolate Buttercream Frosting
2 sticks softened salted butter4 cups powdered sugar
¼ c. peanut butter
½ c. whole milk
1 cup dark chocolate cocoa powder
1 tsp. almond extract
1 tsp. Beanilla Coffee Extract

Add sugar, butter, cocoa powder, peanut butter, coffee extract and almond extract to mixer bowl with whisk attachment. Beat on low speed slowly adding milk to mixer. Increase speed to medium and beat until light and fluffy. Pipe on to cool cupcake, garnish with peanut butter cup.


Recipe, Ina Garten
Glass & metal tray, Hobby Lobby
Wilton Perfect Fill,Wilton 2109-6370 10-Piece Perfect Fill Batter
Benilla Extracts, Link
Cupcake cups, specialty stores
Paper straws,Brown Striped Paper Straws - 24 pcs

Thank you for stopping by.



  2. They do! Thank u for stopping by!