Fear, Disgust, Anger, Sadness and Joy…
Did anyone else see the new Disney-Pixar movie Inside Out this weekend? I did…and can we talk for just one second about the short film Lava that played before the movie? I think my heart is still breaking for those two volcanoes. :'(
The movie Inside Out was amazing…cute, witty, funny, sad and some nice life lessons for the kiddies. The movie is about a young girl named Riley who moves to San Francisco with her family. The adventure begins when her emotions – Fear, Disgust, Anger, Sadness and Joy – try and cope with a new city, house, school and friends. In a nutshell…go see it.
Out of coincidence – fear, disgust, anger, sadness and joy – are all the exact same emotions I experienced in this one seemingly simple recipe. Chocolate cupcakes with peanut butter buttercream – fairly low on the complexity scale right? I mean, they seem like child’s play compared to the dobos torte!
This peanut butter buttercream became my nemesis! It took three failed attempts before I reached my fourth successful batch. Has anyone else experienced such distress with peanut butter buttercream? I have whipped up so many batches and flavors of buttercream with no peril but this left me perplexed. I hesitate to even post this recipe not wishing any of you to experience what I did. From cottage cheese texture, to solid heavy balls of peanut butter and sugar to a moment when I thought my mixer was going to pack his bags and quit…it happened here.
Despite moments of fear, disgust, anger and sadness, I finally achieved JOY! Just goes to show what a bit of patience, some extra care and precise and observant steps will get you. And in the end, what we have is a classic favourite – chocolate and peanut butter in a cupcake.
PS – These cupcakes were made for one of my BFF’s – happy birthday Lisa! xo
- 1 box Betty Crocker Chocolate Fudge Cake Mix (+ ingredients on box)
- 1 tbsp espresso powder (optional)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup of peanut butter
- 1 1/2 cups powdered sugar
- 3 tbsp milk
- a dash of cinnamon
- Reese's Pieces
- cupcake liners
- Preheat oven to 350F.
- Line two muffin/cupcake tins with liner.
- Mix boxed cake mix according to directions, adding espresso to mix (if using). Do not bake yet.
- Fill the cupcake liners only halfway with the cake mix.
- Bake for 15 minutes, or until an inserted toothpick comes out clean.
- Using a stand mixer, cream together butter and peanut butter. About 6-8 minutes, until smooth and creamy.
- Add powdered sugar - slowly - until blended well.
- Add a dash of cinnamon.
- Add milk 1 tbsp at a time until desired consistency is reached.
- Beat icing for 8-10 minutes on medium-high speed.
- Once cupcakes have cooled, frost and decorate with a few Reese's Pieces on top of each cupcake.