Friday, February 29, 2008
Bake Off Cupcake: Chocolate Fudge Jelly Filled Cupcake with Peanut Butter Frosting
Hi friends! I was asked to enter a cupcake recipe into a Bake Off Contest, which happens to have landed on Leap Year! I wanted to do something cute and fun with a Lily Pad and a Frog, but when I think of college (since I live on a University Campus) I kept coming back to the good ol' trusty PB&J!
Eventhough peanut butter and jelly is not a very sophisticated flavor combination, it sure is comforting! There was a real challenge for me in this cupcake to narrow down exactly which cupcake I would make. Lately, I cannot stop thinking about cupcakes! Everything is cucpakes! Cupcakes! Cupcakes! But I think this recipe is a very delicious combination. The frosting is FAB-UUUU-LOUS!!!!! Seriously, I was pleasantly surprised by just how light and flavorful it is. The peanut butter does not dominate the other flavors. It is truly a light, airy and just maybe the best part of this cupcake.
Hmmmmm.... as I think about my last statement, I must say the cupcake is delicious in its own right. I was thinking the frosting could even double as a filling. But this time around I piped Smuckers Red Raspberry, Strawberry and Grape Jelly into the center of these luscious chocolate fudge cupcakes. I am telling you, this is comfort food with a grown up twist! I hope you enjoy them.
Chocolate Fudge Cupcakes
2 cups sugar, divided
1 1/2 cups cake flour
2/3 cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
7 eggs, separated and at room temperature
3/4 cup cold water
2 tsp. pure vanilla extract
1/2 tsp. cream of tartar
1 pkg. Nestle mini morsel semi-sweet chocolate chips
1. Heat oven to 350°F degrees. Line baking pan with liners and set aside.
2. Combine 1-3/4 cups sugar, flour, cocoa, baking powder and salt in large bowl.
3. Add oil, egg yolks, water and vanilla; beat until smooth.
4. Beat egg whites and cream of tartar in extra-large bowl until soft peaks form.
5. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
6. Pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended.
7. Spoon into prepared cupcake liners. Bake for about 20 minutes or until top springs back when touched lightly.
8. VERY IMPORTANT to allow cupcakes to cool completely before removing from cupcake pan.
9. Once cupcakes have cooled pipe in your favorite flavor jams & jellies*, then frost with Peanut Butter Frosting (below).
*I used Smuckers Strawberry, Grape and Raspberry
Peanut Butter Frosting
1/2 cup (1 stick) unsalted butter, softened
1/8 tsp. salt
1 cup smooth peanut butter
1 (8-ounce) package cream cheese, softened
4 cups confectioners' sugar
1 Tbsp. milk
2 tsp. pure vanilla extract
1. Beat the butter, peanut butter, salt and cream cheese on medium speed with an electric mixer, until light and fluffy.
2. Slowly add the confectioner's sugar and continue to mix until the frosting is smooth.
3. Mix in the milk and vanilla, continue to mix until frosting reaches a good spreading consistency.
4. Pipe onto completely cooled cupckaes with large star tip.