1 cup granulated sugar
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup cocoa powder
2 eggs, room temperature
3/4 cup milk
1 tsp vanilla extract
1/3 cup peanut oil
2 tsp espresso
2/3 cup boiling water
Preheat the oven to 350 degrees and grease pan(s).
In a medium bowl sift together the sugar, flour, baking powder, baking soda, salt and cocoa powder. In a large bowl beat together the eggs, milk, vanilla and oil. Add the dry ingredients to the wet mixture, mixing slowly. Combine the espresso and boiling water and proceed to mix this into the batter. Pour into pans. I forgot to jot down how many cakes the recipe yielded but I recall baking the minis for 8 minutes and the regular sized ones for 10.
1/2 cup peanut butter
1/2 cup unsalted butter, room temperature
2 cups icing/confectioner sugar, sifted
2 tsp vanilla extract
2 tbsp heavy cream
1/4 cup diced peanuts
Combine the peanut butter and butter until uniform. Mix in the sugar until smooth, continuing with the vanilla and cream. Finally, fold in the peanuts to add extra texture.
Carve out the center of the cakes and fill them with caramel [store bought would do, I used left over from 'Canadian Bacon' (Week 52; poor choice, see My comments) then coat them with the crunchy peanut butter frosting and top each cake off with a slowpoke candy.
Peanut butter frosting perfect, hands down, texture and all, though overpowering in aroma to some (Sweets). Caramel filling appreciated by some (see My comments). Comments made equally concerning dryness and moistness of the cakes. Rich chocolate essence exhibited by the cake was generally appreciated, completing the acclaimed flavour combination presented in just the right proportions. In a future attempt to rearrange the components of the cake Glameow suggested using a caramel based frosting and a peanut buttery filling.
Sugar Princess: "Wouldn't change a thing!"
Shannah: "The dark color of the chocolate cupcake was very enticing."
Giovanni: "Overall, great menagerie of flavours!"
My comments:
Peanut butter frosting perfected. To resolve the issues concerning dryness of the cakes I would like to increase the liquid content in the recipe, using a full cup of boiling water for the espresso brew. As I used the caramel remnants from the 'Canadian Bacon" recipe, there was a maple whiskey flavour that lingered which didn't quite compliment the combination presented in this cupcake. While some of the judges appreciated it others were distracted by the hints of a different concept.