Chocolate Cupcakes with Peanut Butter Cookie Frosting

I’ve been sick here for the past week.  Which, you know, pretty much sucks.  I miss being in grade school when being sick was the BEST thing ever.  I would stay home from school and spend the day watching all those terrible mid-day-talk-shows.  My mom would make me cinnamon-and-sugar toast and make sure my tea had just the right amount of honey.  Being sick was a call for rest.  For slowing down.  For Maury Povich.

Law school doesn’t allow sick days, though.  Alright…it probably does, but if you don’t want to get behind and be the pariah in your study group, you really better buck up and get yourself to class.  This means your purse becomes a moving trashbin for used kleenexes.  You become that person in the library who blows their nose and everyone hates.  And then you sort of hate yourself, too, because you’re sitting in the library feeling like death and all you want to do is sleep, but you just need to finish this last case and it’s going on forever because the Judge wants to turn this opinion into the next (not) great American novel.

And, basically, being sick when you’re a pseudo-adult sucks.  A lot.

Due to my walking around as a human germ ball, I haven’t done a lot of cooking.  I’ve basically had no appetite and when I do all I want to do is eat things like BBQ chips and these cupcakes.  It’s a rich chocolate base with a thin layer of ganache and a frosting peanut butter cookie nestled on top.  I made them over the summer for my birthday, and have been itching to make them again.

So…anyone want to make me these cupcakes??

Chocolate Cupcakes with Peanut Butter Cookie Frosting

Ingredients:

For the cupcakes:
1 1/2 cups hot brewed coffee
3/4 cups unsweetened cocoa powder
2 1/4 cups flour
1 1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
12 tbsp unsalted butter, at room temperature
1 1/2 cup packed brown sugar
3/4 cup sugar
3 eggs
1 tbsp. vanilla extract
1 cup peanut butter chips

For the ganache:
6 oz semi-sweet chocolate
1/2 cup heavy cream

For the peanut butter cookie frosting:
9 tbsp unsalted butter
1 1/2 cup creamy peanut butter
3 cups powdered sugar

Directions:

For the cupcakes:

Preheat oven to 350 degrees.  In a bowl combine the flour, baking powder, baking soda and salt.  Mix together the cocoa powder and coffee in a bowl and set aside.  In a mixing bowl, cream together the butter and two sugars.  Add the eggs on at a time.  Mix in the vanilla extract.  


Add the flour mixture in three additions, alternating with the coffee-cocoa mixture, beginning and ending with the flour mixture.  Fold in the peanut butter chips.   Fill the cupcake tins 2/3 of the way.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

For the ganache:

Bring the heavy cream to a boil.  Pour over the chocolate and let stand for two minutes.  Stir until the chocolate is melted.  

For the peanut butter cookie frosting:

Mix together the peanut butter and butter.  Add the powdered sugar, mixing until a thick frosting forms.  With clean and dry hands form round disks and press the tines of a fork on the top to make it look like a peanut butter cookie.  Place on a piece of parchment paper.

To assemble the cupcakes, use an offset spatula to smear a layer of the ganache on the cupcake.  Press a “peanut butter cookie” on top.

Source:  Annie’s Eats

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Oreo Pudding Cookies

I typically don’t like to make cookies that have too many ingredients.  I’d like to say I’m a purist and appreciate cookies in their simplest form, but it’s really just because I’m a money-challenged-grad-student who doesn’t like shelling out money for random ingredients.  With that said, these cookies have a lot of random ingredients.

I made them last week for the previously mentioned Football Party – also known as that night we schemed to meet up with our crushes and ended up with a house-full of people that didn’t include them. I spent a lot of time trying to pick the perfect cookie for the night but pretty much knew my search was over when I saw this recipe on Cookies & Cups.  There’s a lot to love in these cookies, but they had at me at the chopped up cookies n’ cream candy bars.

I was OBSESSED with those candy bars during high school.  I used to get them whenever I went to the movie theater and it would pretty much be the greatest thing ever.  Well, it was the greatest thing ever until someone had the genius idea to put them in cookies.  Now, THAT is the greatest thing ever.  For realzies.

These cookies are pretty easy to make and come together quickly.  From what I saw at my party, they disappear quickly, as well!

Oreo Pudding Cookies

Ingredients:

1 cup butter, room temperature

3/4 cup granulated sugar

3/4 cup light brown sugar

1 package Oreo pudding

1 tbsp vanilla

2 eggs

2 1/4 cup flour

3/4 old fashioned oats

1 tsp baking soda

1 tsp sat

2 cups chopped Cookies n’ Cream bars

Directions:

Preheat oven to 375 degrees.  

In a bowl, mix together the flour, oats, baking soda and salt.  In a separate bowl, cream together the two sugars and  butter.  Add the eggs and vanilla.  Next, add the flour mixture, making sure to scrape down the sides.  Fold in the chopped candy bars.  

Drop tablespoons of the dough onto a prepared baking sheet.  Bake for 8-10 minutes, until brown around the edges. Let cool 3-4 minutes on the baking sheet before transferring to a wire rack to cool completely.

Source:  Cookies & Cups

Brown Butter Chocolate-Stuffed Toffee Cookies

One of the things I looked forward to most about law school was joining the softball team.  When I was choosing between this school and Loyola, I literally made a pro-con list with soft ball on the U of I side.

Tonight was the first set of games and it was everything I thought it would be and more.  I have to admit I was a little nervous at first, especially when you realize there’s this relatively hard ball flying at your face.  Once you realize that the hulking-forty-three-dollar-glove protects your face from the ball, though, it gets better.  And then you find out there’s a keg and things get EVEN better.

We played my roommate Sarah’s team, and we totally won.  I’d like to say I contributed to the win, but all I did was yell out kitschy phrases and making “in the hole” jokes.

In retrospect, I totally contributed to the win.

In the upcoming weeks, I want to start bringing cookies to the field.  Basically so that I can become a Team Mom and force my baked goods on people.  Because really, what is better than forcing people to ingest large amounts of sugar?

Speaking of large amounts of sugar, these cookies are ridiculous.  RIDICULOUS.  I think eating just half could rot most of your teeth, but they’re so delicious you don’t even care.  Not even a bit.  I’m sure these will be made again some time in the future for a softball game.  Hope my teammates don’t like their teeth too much.

Brown Butter Chocolate-Stuffed Toffee Cookies

Ingredients:

1 1/2 sticks butter

1 cup brown sugar

1/2 cup white sugar

1 egg + 1 egg yolk, at room temperature

2 tsp vanilla extract

2 cups + 2 tbsp flour 

1/2 tsp baking soda

1/4 tsp salt

1 cup toffee chips

chocolate chunks

Directions:

Preheat oven to 325 degrees.

In a bowl mix together the flour, baking soda and salt.

Heat a saucepan over medium heat and melt the butter.  Stir constantly, until brown bits form on the bottom of the pan.  It will smell nice and nutty.  Remove from heat immediately.  Let the butter come to room temperature and then  stir in the sugars.  Stir in the flour mixture.

Fold in the toffee chips.  Take the dough and form two tablespoon size mounds.  Wedge chocolate between the two tablespoons and press together.

Bake for 12-14 minutes.  Let rest on baking sheet for 5 minutes and then remove gently to a cooling rack.

Source:  How Sweet Eats