MSC | Peanut Butter-Filled Chocolate Cupcakes

Peanut Butter-Filled Chocolate Cupcakes

On Tuesday, we had a bunch of people over to celebrate the return of Glee!  I decided to make Martha's Peanut Butter-Filled Chocolate cupcakes and I have to say I was a little disappointed again.  These weren't terrible, they were chocolate peanut butter goodiness!  But they were to dry for my specific taste.  I would have much preferred peanut butter-filled brownies (note to self - find recipe) or peanut butter chocolate molten cake.

The cupcakes formed a hard crust on top and I don't like biting into cupcakes with hard crusts. I don't know about you, but I don't like cutting the roof of my mouth when I'm eating delicious morsels of sweet yumminess.  I ate my cupcake with a spoonful of ice cream on top and that was pretty good.  These may be the type of treats you eat right when it comes out of the oven so they are still warm and gooey.  The ingredients were fairly similar to what you find in the peanut butter chocolate molten recipe and those need to be eaten right away.  Or they truly become hard as rocks!  But they are so good!

Peanut Butter Chocolate Molten Cake

 And just for kicks, here is the group shot from Glee night - thank you to everyone who came out! 

 Up next, the largest wedding cake I have done to date.
~Danielle

MSC | Snickerdoodle Cupcakes

This past weekend, Ty and I gathered our wedding party over at our house.  Our wedding party is made up of people from different times in our life and we wanted them to have a chance to get to know one another before all of us hop on a plane to Maui in July.  The majority of the wedding party will be staying together in an awesome condo that we are all renting in Paia.  Per usual, everyone brought a bottle of wine and some food to share.  Of course, me being me, I baked cupcakes.  Ty looked through the Martha Stewart Cupcake book and we both agreed that the Snickerdoodle Cupcakes would be the easiest to bake seeing as I already had all the ingredients in my pantry.

I tend to like recipes that use buttermilk and oil rather than butter.  I have found that those recipes ultimately create moist and fluffy cupcakes.  So, I was a little concerned when I saw that this recipe called for butter; I baked another one of Martha's recipes last fall with butter and the cake was a little dry.  This Snickerdoodle cake was a little too dry for my taste.  It did, however, taste really yummy with the frosting (Vanilla Swiss Merguine buttercream) and cinnamon sugar sprinkles.  I am going to attempt to bake these again switching out a few ingredients (butter) for the ingredients (buttermilk and oil) that always seem to deliver. 

Although, I do have to say that the cake batter was simply delicious!  It tasted exactly like Snickerdoodle cookie dough. 

Thank you for stopping by!  Until next time, happy baking!
~Danielle

MSC | Mint Chocolate Cupcakes

Two words... Thin Mints!  If you love Thin Mint cookies then this is the cupcake for you!  

This past month, I didn't take part in the cupcake recipe that all Martha Stewart's Cupcake Club bloggers were supposed to create.  The reason being... warning, the next thing I am about to tell you is a little weird, but it's fact...  I hate fruit and I don't like it when people put fruit in cake.  As far as Cake and Co. goes, I made a decision in the beginning that I would not do fruit cakes, sorry all!  I am a chocolate, vanilla, caramel, toffee, coffee, mint and peanut butter loving kinda gal!

So, I departed from this month's recipe and baked this fabulous recipe because Ty asked for it!  The cupcakes were moist and were literally Thin Mints in cupcake form.  The recipe is a definite bake again.  I decided to top my cupcake with Thin Mint cookie crumbles and vanilla mint Swiss Meringue Buttercream.  For Christmas, my father bought me a couple cupcake recipe books and I have been wanting to try this new frosting technique I read about in Cupcakes: Luscious bakeshop favorites from your home kitchen by Shelly Kaldunski. 

To purchase this book, visit Amazon

 She uses the Wilton #104 tip to create a ribbon frosting effect. 

I love the look!  I'm a big fan of ruffles in fashion and now I have ruffles on cake!

Happy Wednesday!  Have a wonderful Easter weekend!
~Danielle