honey and peanutbutter heaven

Chocolate Cupcake with Honey and Peanut Butter Butter Cream

*I know the picture sucks, the lighting in our apartment is terrible :/

On Tuesdays John has a meeting with his manager friends from work, and he asked me to make some cupcakes. With out even knowing, January 24th is National Peanut Butter Day. I though of this cupcake. it was a sign, meant to happen, and meant to be delicious.

growing up a always made peanut butter and honey sandwiches. The best part was when by the time lunch came around the honey was hard and crunchy. I love those sandwiches. After biting into this amazing creation all my childhood memory's resurfaced of all those sandwiches I had. everyone loved these cupcakes. John said that some took one for the road. It makes me happy when I hear or see people enjoying my baking as much as I do, and I know you will love them too!

*use your favorite chocolate cake recipe
honey peanut butter buttercream
2 sticks of room temperature butter or margarine (I use blue bonnet brand)
4-5 cups of powdered sugar
1 teaspoon of vanilla
2 tablespoons of honey
1/2 cup of creamy peanut butter

Cream you butter, slowly add in powdered sugar (about 3 cups worth) until smooth. Add vanilla and mix. Slowly add in honey and peanut butter and mix until creamy and smooth. Lastly add in a little more powdered sugar (maybe a cup or a cup and a half) until you find the consistency you desire. Should be thick and creamy

white chocolate mocha cup cake

John's cupcake

I had been thinking for a while about the best cupcakes for John. Since all he drinks is white chocolate mocha's I thought, why not :) It turned out delish (minus the coffee filling). I forgot to add the butter. It was still good but not as good as it could be. and because of this a lot of them went to the garbage monster (the trash). so i hope for your sake they turn out fabulous and that you don't forget to add the butter!

*use your favorite chocolate cup cake recipe!

Chocolate Coffee Ganache Filling
Adapted from Smitten Kitchen
Makes enough to fill 12 cupcakes (with a little leftover)
Ingredients
4 ounces semisweet chocolate
1/3 cup heavy cream
1 packet Starbucks VIA Italian Roast
1 tablespoon butter, room temperature

Method:

Chop the chocolate and transfer it to a heatproof bowl.  

Heat the cream until simmering then empty the packet of Starbucks VIA into the cream and stir until dissolved.   

Remove from heat and pour the cream over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and stir until combined.
* do not forget to add the butter or the filling will be very bitter.

White Chocolate Swiss Meringue Butter cream
Adapted from Whisk Kid
Makes enough to frost about 18 cupcakes
Ingredients
1 cup sugar
5 egg whites
18 tablespoons unsalted butter, softened slightly and sliced
1/4 cup white chocolate, melted and cooled

Method: 

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done).

Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp.

Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. The butter cream may turn into a soupy curdled mess, but I assure you it will be ok; just beat it for a few minutes longer. It’ll come together!
When the butter cream has reached the ideal consistency, add the melted and cooled white chocolate carefully. Try not to get any on the walls of the bowl as it will cool and harden there. Whip to incorporate.

cake pops

This was my second attempt at cake pops. The first time did not go so well. If you have never heard of cake pops you may have seen them at Starbucks, coffee shops or local bakeries. I had my first taste at john and mine favorite coffee shop in Spokane valley, The Wakeup Call. After I had the pumpkin cake pop I could not stop thinking about them.

After researching and watching videos, I felt I was ready. That next day I went to Michael’s craft store to get all the necessary items. I was so pumped and excited I could not wait. After baking my cake and forming my cake balls I readied the chocolate and that’s when all hell broke loose. Only 3 out of an entire batch came through. The others were either lost in the sauce (literally) or had to be tossed they were so deformed and ugly. I being the perfectionist I am could not let it slide.

After waiting about a week or so I felt it was time to go at it again. When my cake pops started ending up the way they had before, I was crushed. Determined, I continued to watch videos and read about more techniques to use. And with that came success! I am very pleased with the outcome, and am excited to try it again.

Cake Pops:

Cake (either from a box or from scratch) i used chocolate

Frosting (either from a jar or homemade) i used vanilla frosting

Wilton’s candy coating (any color)

Lolly pop sticks

3"x4" candy bags

Some ribbon to tie at bottom

Styrofoam block

Sprinkles

Bake cake to the instructions in your recipe or per the box. After cooling completely, crumble the cake in large bowl, then stir in frosting. To incorporate the frosting well into the cake kneed with hands till cake has the consistency of play-doh.

Form cake mixture into small balls. You could use a 1" ice cream scoop or a spoon. After balls are formed place in the freezer for 25 to 30 minutes or until firm. While cake balls are freezing melt the candy coating in a double boiler or in the microwave as it says on the back of the candy melts.

*for coating t be at the right consistency for the pops add 1 teaspoon of vegetable oil or Crisco until the candy looks fluid and runs off the spoon.

Take cake balls out of freezer. to get the cake on the stick dip a lolly pop stick in to the candy coating about 1/2" and put into the flat bottom of the cake ball. Set aside and continue with the rest. Since the cake balls are frozen, the coating will harden quickly.

Put the cake ball in the coating to coat. Gently tap the stick, with the cake ball on top, against rim of coating bowl to remove excess candy. Sprinkles must be applied with haste because candy will harden quickly. Then set aside in the Styrofoam block and continue on with the rest of your pops.

For presentation purposes, slide cake pop into clear plastic candy bag and tie a bow at the bottom. They can also be arranged in bouquets or on top of a cake for decoration. Enjoy and let you imagination run wild :)