Tag Archives: chocolate

Chocolate and Peanut Butter Cupcakes

1 Jul

So Father’s Day was….about a month ago. But I lost the memory cards with these pictures until today! So I’m finally getting these up now. You can tell this is from father’s day because of the BBQ cupcake decorations…and the London ones? My dad and I are obsessed, so I thought it fit…although now looking at the pictures they don’t go together all that well.Oh well!

This is a recipe I have made before, and it is BY FAR the most high in demand. Rich chocolate and peanut butter flavors mix and are not overpowered by sweetness.

These cupcakes were stolen adapted from my baker ever! I adore every one of her recipes I’ve made.

Makes about 24 regular cupcakes

Chocolate cupcakes:
1-3/4 cups all purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk (I used milk + lemon juice)
1/2 cup vegetable oil
2 large eggs
1 tsp pure vanilla extract
1/2~3/4 cup freshly brewed hot coffee (I’ve found more than that makes the batter way too runny, just judge it on consistency)

  • Preheat the oven to 350 degrees. Prepare your cupcake pan with tins and spray with a touch of crisco. My cute London/Father’s Day tins and picks are from Sur La Table
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt together into a bowl and mix until well combined
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla
  • With the mixer on low speed, slowly add the wet ingredients to the dry
  • With the mixer still on low, add the coffee and stir just to combine
  • Carefully fill the tins up about 2/3 of the way.
  • Bake for 15-20 minutes, or until cake tester comes out clean
  • Transfer onto cooling rack and wait until cool to the touch before frosting

For Peanut Butter Frosting:
8 oz cream cheese, at room temperature
4 tbsp unsalted butter, softened
1/2 cup creamy peanut butter
3-1/4 cup powdered sugar
1 cup frozen whipped topping, thawed
Reese’s Peanut Butter Cups for decoration (I used the mini kind from Central Market in bulk)

  • In an electric mixer, beat cream cheese, butter, and peanut butter together on medium speed until smooth
  • Slowly add powdered sugar until well combined
  • Gently mix in whipped topping until smooth and fluffy
  • Once cupcakes are completely cooled, use a large star tip (or any tip really) to pipe the frosting and top with mini Reese’s peanut butter cup pieces.



Would I make it again? I already have! I’ll be making this recipe again and again and again!


Nutella Macarons

11 Jun

I promise I don’t have a problem.


Okay, I admit it… if there was rehab for Nutella addiction, my friends would probably check me in.

Who cares if I’m addicted, it has resulted in Nutella Macarons!

With that being said, macroons are a PAIN IN THE BUTT. Besides being time consuming, they are frustratingly fickle….the weirdest things can go wrong! Thankfully mine worked out, more or less, although I must admit that they are not the roundest or fattest. Oh well, they taste amazing! Any now without further ado, I give you Nutella Macarons adapted from this amazing recipe (check it out for step by step pictures) and with much help from these awesome macaron tips.

Makes about 20 medium sized macarons

Nutella ganache:
½ cup of heavy cream
2 oz bittersweet chocolate
1/4 C Nutella

  • In a small saucepan, heat heavy cream over low-medium heat. Meanwhile, place chocolate and Nutella in a medium heat-proof bowl. When heavy cream reaches a simmer, remove from heat and pour over chocolate and Nutella. Let sit for 20 seconds, then whisk until ganache is smooth
  • Place ganache in the refrigerator for 30-45 minutes (I kept it in there longer as I was making the shells, but it didn’t seem to affect it negatively at all), until it has thickened
  • When ready to fill cookies, take out and beat the ganache until it lightens in color and becomes more fluffy like a mousse
  • Pair up macarons of the same size. Pipe or spoon a little Nutella mousse onto one cookie. Place the other cookie on top and press down gently.

Chocolate macarons:
110g almond meal
200 grams minus 2 tbsp powdered sugar
30g cocoa powder
100g egg whites (3-3 1/2 large eggs), (I placed them in a small bowl covered with plastic wrap and left them on the counter for 36 hours)
1/8 tsp salt
50g granulated sugar

  • Line 2 baking sheets with parchment paper or a silicone baking mats.
  • Run almond meal through a sifter. Place in food processor (I don’t have a food processor, so I used my blender and then whisked by hand a little)
  • Add powdered sugar and cocoa powder to food processor and pulse a few times until everything is incorporated. Set aside
  • In a large bowl, beat the egg whites for a few minutes until they are foamy. Immediately, place mixer on low and slowly add the granulated sugar to the foamy egg whites. Continue beating until egg whites have stiff peaks (Consistency of shaving cream)
  • The egg white beating is one of the hardest steps to nail. Even though I was happy with my macaroons, I think they were a bit under-beaten, as some of mine split in too. However, also beware of over-beating. This just takes some practice and trial and error.
  • Add the dry ingredients to the egg whites and fold them in with a spatula. Place a clip above the open end of your piping bag (i just cut a hole in my plastic one, but from my experience I would recommend a metal tip) so batter won’t flow out while you fill the bag. Place the bag on a tall glass to hold it up and fill it with the batter. Twist the top shut and remove the clip. Pipe small circles onto the prepared baking sheets
  • Let batter rest for around 10-30 minutes, until it feels dry (and not sticky) to the touch. In the meantime, preheat your oven to 300°F.
  • Bake for 12 minutes. Check to see if macarons are done by grabbing the top of one macaron and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension. Remove from oven and let cool completely before adding filling.



Would I make it again? Um, YES PLEASE. These have been my favorite thing I have baked in a very long time, taste wise. Macaroons are can be semi-healthy in moderation (132 cal, 13g sugar each), but unfortunately these are addicting as all get out!