Ugh. Monday. At least it's almost over, right? So, tomorrow I get to go on a field trip to a local college! Really excited! I'll let you know what happens. Pics to be included in that post, also.

Nothing super interesting on the homestead this weekend. My cousin Ty came to help Gramp and Grammy put the new pig house in place. The pigs love it. Pics to come of Pork Chop & Bacon too.

My aunt spent the weekend teaching me to make FILLED CUPCAKES. OMG...mind.blown. Didn't think I could do it!! They came out AMAZING. WAY better than a peanut butter cup!!

So, here's the recipes we used for the cupcakes themselves, the whipped peanut butter filling, and the chocolate ganache we dipped them in. No pics, sorry, they didn't last long enough to be photogenic!

Devil's Food Cupcakes

• 1/2 cup butter
• 3 (1 ounce) squares unsweetened chocolate
• 2 cups white sugar
• 2 eggs
• 1 cup water
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 teaspoon distilled white vinegar 

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 12 cavity muffin pan or use cupcake liners.
2. In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
3. Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
4. Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
5. Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
6. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. 

Let cupcakes cool slightly, then fill them. There are two ways you can fill them, practically-pro or super simple. Practically pro you need a filling tip and a piping bag (I recommend a 12 or 16 inch bag). Put the filling tip in the piping bag, fill with the whipped peanut butter frosting, and stick the nozzle into the center of each cupcake. Gently squeeze the piping bag until a tiny bit of frosting squirts up around the tip. Let them sit while you make the ganache. Super simple? Cut a little hole in the top of the cupcake, but NOT all the way through bottom. Spoon frosting into the cavity. Let sit until its time to dip. 

Whipped Peanut Butter Frosting
 1/2 cup butter
 1 cup creamy peanut butter   4 cups confectioner's sugar
 1/3 cup milk


In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the milk. Beat in the remaining confectioners' sugar. If necessary, add a little more milk until the frosting reaches a good spreading consistency. 

Chocolate Ganache
3/4 cup heavy whipping cream
1 cup semisweet chocolate chips

1. Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth.
2. Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes.

Dip the filled cupcakes into the thickened ganache. No need to let sit, just enjoy!

Until the next post  ♥♥♥