Peanut Butter Chocolate High Hats

I saw these on Jamie’s Green Kitchen a long time ago. I’ve always been intrigued with the way they look, but was hesitant to make them. I thought that the peanut butter would be overwhelming.

It’s not, and they’re pretty fantastic. Although, naturally, I didn’t follow the entire recipe. I’ve given up on the Swiss Meringue Buttercream combination. The eggs and butter never stay stiff enough. And I don’t like the way it tastes. What I did turned out quite well. The cake recipe came from the cookbook Baking easy-to-make great home bakes by Carole Clements

Best-Ever Chocolate Cake

1/2 c Unsalted Butter

1 c Cake Flour

1/2 c Cocoa Powder

1 t Baking Powder

1/8 t Salt

6 Eggs

1 c Sugar

2 t Vanilla

Preheat oven to 350 degrees. Place paper liners in cupcake pan.

Melt the butter over low heat; skim off any foam that rises to the surface. Set aside

Sift the flour, cocoa, baking powder and salt together three times. Set aside

Place eggs and sugar in a large heatproof bowl set over a pan of hot water. Beat with an electric mixer until the eggs double in volume and are thick enough to leave a ribbon trail, about 10 minutes. Add the vanilla.

Sift over the dry ingredients in three batches, folding carefully after each addition. Fold in the butter.

Divide the batter between the cups and bake about 18 minutes, until done. The cake will spring back when pressed, or a toothpick inserted will come out clean.

Frosting/Filling
2 tubs Cool Whip
8 oz Cream Cheese
1 c Peanut Butter

Combine the peanut butter and cream cheese. Fold in the Cool Whip.

When the cupcakes have cooled cut a small slit into each one. Using a large tip for a piping bag, insert into the slit and fill each cupcake with the Cool Whip mixture. Then top the cupcakes with a generous portion of the frosting.

Chill the cupcakes until the frosting is set.

Topping
12 oz Semisweet Chocolate Chips
3 T Vegetable Oil

Melt chocolate over double boiler. Add the oil and stir until smooth. Pour into a deep container, such as a 2 c liquid measuring cup. Dip each cupcake in the chocolate so that the frosting is coated. Chill until ready to serve.

Oreo Cupcakes

I finally remembered to take a picture so that I can post! 

Today I made Cookies and Cream Cupcakes, a recipe I found on Annie's Eats.  I didn't eat any because I was too stuffed to even think about trying one, but the roughnecks seem to like them.

They involve a lot of Oreos. I used nearly a full package, and I just used the wafers for garnish. Annie prefers using a sandwich.


One of the company men just stopped in to comment on them.

Co Man: Hi

Me: Hi

Co Man: I just wanted to say thank you for the cupcakes. I really like the Oreo things, they’re really good.

*Well, I’m glad you like the “Oreo things”, kid.

Here’s my modified recipe:

Oreo Cupcakes

Cupcakes
24 Oreo halves, with cream filling attached
2¼ c Flour
1 t Baking Powder
½ t Salt
½ c Butter, room temperature
1 2/3 c Sugar
3 Egg Whites, at room temperature
2 t Almond Extract
1 c milk
20 Oreo cookies, coarsely chopped

Frosting
8 oz. Cream Cheese, at room temperature

4 c Powdered Sugar, sifted
2 T Heavy Cream

In a small bowl mix the flour, baking powder and salt.

In another bowl, mix the butter and sugar until fluffy. Add the egg whites and mix well. Next add the almond extract. Alternate adding, and mixing, the flour mixture and the milk. When well combined add the cookie pieces.

Place a cookie half in the bottom of each lined well of a cupcake pan. Add batter over the cookies, filling the wells nearly to the top. Bake at 350 degF for 18-20 minutes, or until a toothpick comes out clean.

While the cupcakes cool, combine the cream cheese, powdered sugar and cream. Beat until smooth. Pipe over cupcakes and garnish with a cookie half and/or crumbs.