flour bakery’s sticky buns

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Sticky buns are like cinnamon roll’s edgier, fancier cousin. Brioche dough filled with cinnamon sugar, rolled tightly, then baked with a caramel glaze and toasted pecans.

Divine.

It’s really hard to justify consuming all of those calories for breakfast, which is why it’s OK that they take forever to make. Mine were done just in time for a post-lunch snack (or in-place-of-lunch snack… same thing). No worries, there are a number of shortcuts you can take to ensure yours are ready in time for breakfast.

I wasn’t particularly worried about spending my whole Saturday baking, though, so being in no rush I made my brioche dough the night before, left it in the fridge overnight, and proceeded to make my sticky buns the following morning. The dough makes enough for 2 sets of sticky buns or, in my case, a set of sticky buns and a loaf of brioche. A magical loaf of brioche.

I hope you were all very good in January, because diet time is over.

Over.

(PS – Thank you BF for my wonderful Christmas gift – my Flour Bakery cookbook) <3

Learn from my mistakes -

  • Don’t skimp on the pecans. You don’t want to see what the rolls look like under there
  • Make sure your “goo” thickens appropriately, but still be careful not to burn it. I was overly paranoid about burning it, which left my goo a little on the “runny” side. Still delicious, but thinner than it should have been.

Flour Bakery’s Sticky Buns

[ Printable Recipe ]

Goo:

  • 3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter
  • 1 1/2 cups (345 grams) firmly packed light brown sugar
  • 1/3 cup (110 grams) honey
  • 1/3 cup (80 grams) heavy cream
  • 1/3 cup (80 grams) water
  • 1/4 teaspoon kosher salt

Rolls:

  • Basic Brioche Dough
  • 1/4 cup (55 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 1 cup (100 grams) pecan halves, toasted and chopped

First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that’s ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)

Make brioche dough and divide in half. Use half for this recipe and reserve the other half for another use. Can be made up to 1 week in advance.

On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.

In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.

Use a bench scraper or a chef’s knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. **(At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)

Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Don’t skimp on the pecans.

Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.

Position a rack in the center of the oven, and heat to 350 degrees F.

Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.

The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.

peanut butter truffle brownies

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“I bet this is what heaven tastes like.”

Well, that’s what one of my official taste testers said at least. I’m bound to be biased where chocolate and peanut butter are involved, but I received nothing but praise over these babies, so I’m pretty sure they’re a solid bet.

I was initially worried that the peanut butter layer was too sweet and not peanut buttery enough, but was reassured that it was the perfect amount of peanut butter flavor. I’m a huge fan of peanut butter though, like, left unattended I will work my way to the bottom of a jar huge. So yeah, I’m always going to think something needs more peanut butter. It’s just my nature.

I did alter the filling a bit from the original recipe, and resorted to a box mix (gasp!) since I was short on time and had a work potluck to make these for. So if you’re short on time and need to cheat, who am I to judge? Otherwise, given how good these were with boxed brownies, I’m sure using your favorite go-to brownie recipe as a base will only make them more spectacular.

I cut mine into 1-inch squares (and then promptly consumed three of them), but these babies are RICH. I’m sure a regular person would be content with just one square. Enjoy :) Another win for Pinterest (and another loss for my waistline). Oops.

Thank goodness it’s Mardi Gras and calories don’t count today. :)

Peanut Butter Truffle Brownies

[ Printable Recipe ]

Brownie Layer:

1 batch of your favorite brownies (13×9-in pan)

Peanut Butter Layer:

1/2 Cup of butter, softened
3/4 Cup of creamy peanut butter
2 Cups of powdered sugar
2-3 Teaspoons of milk (if needed, I didn’t need it)

Ganache Layer:

1/4 Cup of creamy peanut butter
2 Cups of semisweet chocolate chips
1/4 Cup of butter
2 Tbsp of heavy whipping cream

1. Preheat oven to 350 degrees. Butter the bottom and sides of a 9×13 metal baking pan. Put a long piece of parchment or foil in the bottom, letting the ends extend slightly over the sides. Butter the parchment paper.

2. Make your brownies according to recipe directions. Remove pan and let cool completely on a rack.

3. While the brownies cool, make the peanut butter filling; fix a stand mixer with paddle attachment or use an electric mixer. Combine the peanut butter and remaining filling ingredients in a bowl and beat until smooth and creamy and spreadable (add a few teaspoons of milk, one at a time, If it’s not spreadable).

4. Take the cooled brownies and spread an even layer of peanut butter. Place in the refrigerator until filling is set, about 30 minutes.

5. While the filling sets, make the ganache; take a small saucepan and a glass or heatproof bowl. Simmer water and place the bowl over the saucepan. Melt the ganache ingredients together and stir to combine.

6. Take the chilled brownies and pour the ganache over the top. Spread gently. Chill until set.

7. When ready to serve, lift the brownies out of the pan using the ends of the parchment paper. Slice into 1-inch squares with a sharp knife, wiping with a warm damp towel between cuts.

[ Adapted from somekitchenstories ]

brioche

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beautiful brioche

you make my belly happy

buttery and sweet

Is that the first haiku you’ve read about brioche? It’s definitely the first I’ve written.

This was my first time making brioche. It was actually a byproduct of making sticky buns. The recipe said to “reserve half of the dough for another use”, since I was already making the dough, and had already resigned myself to spending the day baking, (and I have a jar of jam in my refrigerator from Bouchon)  my “other use” was a loaf of bread. A loaf of rich, buttery, brioche to be exact.

rich and slightly sweet

 with a moist and tender crumb

my new love, brioche

Even though I got tired while I was making it, and I thought my Kitchen Aid was going to start smoking from how hot it was getting, I will admit part of that may be do to my inability to read directions clearly. As I was making the dough, I remember thinking that it couldn’t possibly be worth the effort… that I would never make it again. Screw this bread.

As I was eating the bread, however, I was in pure bread bliss. Bread Heaven, if you will. It’s so good. I sliced it and, even though I could’ve easily taken down the whole loaf by myself, I wrapped it tightly and stuck it in the freezer to use for weekend breakfasts.

After making my own loaf, I can’t imagine making french toast or bread pudding out of it. All that hard work to make such a delicious loaf of bread, just to soak it in egg and fry it in a pan? Sacrilege. Blasphemy even. I don’t know how people do it. I assume when you make it a lot, you probably get used to it and get into a rhythm, but for now I can’t imagine eating it any way but plain, or perhaps lightly toasted with a slight smear of heavenly Bouchon jam. I don’t want any flavors overpowering my buttery, rich, slightly sweet new love, brioche.

Brioche – makes 2 loaves

[ Printable Recipe ]

Brioche Dough:

  • 2 1/2 cups (350 grams) unbleached all-purpose flour, plus more if needed
  • 2 1/4 cups (340 grams) bread flour
  • 1 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28 grams) fresh cake yeast
  • 1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces
  • 1/3 cup plus 1 tablespoon (82 grams) sugar
  • 1 tablespoon kosher salt
  • 1/2 cup cold water
  • 6 eggs

1. Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.

2. With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.

3. Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky.

4. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.

5. Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.

TO MAKE THE LOAVES

  1. To make two brioche loaves, line the bottom and sides of two 9 by 5 inch loaf pans with parchment, or butter the pans liberally.  Divide the dough in half and press each piece into about a 9-inch square.  The dough will feel like cold, clammy Play-Doh.  Facing the square, fold down the top one-third toward you, and then fold up the bottom one-third, as if folding a letter.  Press to join these layers.  Turn the folded dough over and place it, seam-side down in one of the prepared pans.   Repeat with the second piece of dough, placing it in the second prepared pan. (Pardon the poor lighting, the sun was not out yet)
  1. Cover the loaves lightly with plastic wrap and place in a warm spot to proof for about 4 to 5 hours, or until the loaves have nearly doubled in size.  They should have risen to the rim of the pan and be rounded on top.  When you poke at the dough, it should feel soft, pillowy and light, as if it’s filled with air – because it is! At this point, the texture of the loaves always reminds me a bit of touching a water balloon.
  1. Position a rack in the center of the oven, and heat the oven to 350 degrees F.
  1. In a small bowl, whisk the remaining egg until blended.  Gently brush the tops of the loaves with the beaten egg.
  1. Bake for 35 to 45 minutes, or until the tops and sides of the loaves are completely golden brown.  Let cool in the pans on wire racks for 30 minutes, then turn the loaves out of the pans and continue to cool on the racks.

The bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days or in the freezer for up to 1 month.

chocolate covered strawberry cupcakes

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I’m generally really bad about posting timely recipes. I make my Christmas cookies at Christmas, not before, so I don’t have anything to post about them until afterward. Apply that same thing to pretty much every holiday themed treat and there you have it.

Well, luckily for you, I was determined to get something up in time for Valentine’s Day. I hope to make this a tradition for all the holidays this year, but realistically speaking I’m guessing one, maybe two, will make it. But that won’t stop me from trying!

So, inspired by a super cute picture from Pinterest, I was determined to make these cupcakes BEFORE Valentine’s Day. The flavors are chocolate + strawberry, so I was all “aw, chocolate-covered strawberries!” I think that, technically, the chocolate would have to be on top for it to be “chocolate-covered”, but whatever.

I played with the idea of making a chocolate ganache for the top, or even placing a little chocolate-covered strawberry on top of them… all great ideas, but since I’m not getting around to posting this until the DAY BEFORE Valentine’s Day, I decided to opt for the fastest, most stress-free way possible.

So, something relatively unheard of around here – BOX mix (GASP!) – to make all of your lives easier. You can definitely whip these up in time for your Valentine sweety or to take to work (or, as I like to do, send them to work with your other half so that you’re not tempted to eat any), or if you’ve got a Little whose got no Valentine, send them off to school with a bunch of these bad boys and they’ll be sure to win over their classmates.

Some reviews I read complained about the brownie portion of these not baking all the way through. Mine baked just fine (maybe they weren’t realizing that the brownie portion would be fudgy and brownie-like?), I’m sure it could be remedied by following the “cake-like brownie” directions, or just using a chocolate cake mix instead of a brownie. I used milk chocolate brownies, because Boyfriend loves the milk chocolate, but dark chocolate or whatever your favorite is will do just fine.

I did not follow the recipe that was posted online, but instead followed the recipes on the back of my box mixes. So if you decide to use a different type of cake or brownie mix than I did, just follow the instructions on the back of the box. If you’re not a particularly big fan of strawberry cake, just use white and dye it red or pink :) If you’re super anti box mix, just use your favorite cake and brownie recipes.

Happy Valentine’s Day <3

Chocolate-Covered Strawberry Cupcakes

[ Printable Recipe ]

  •           1 (19.5 ounce) “family size” package brownie mix
  •           2 eggs
  •           1/2 cup canola oil
  •           1/4 cup water
  •           1 (18.25 ounce) package strawberry cake mix
  •           1 1/3 Cups Water
  •           1/3 Cup Vegetable Oil
  •           3 Large Eggs
  •           1 container fluffy white frosting (or frosting of your choice)

1. Preheat an oven to 350 degrees F (175 degrees C). Line 36 muffin cups with paper liners.

2. Prepare brownie mix according to package directions, set aside.

3. Prepare cake mix according to package directions, set aside.

4. Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.

(I did this one pan at a time, so that one pan was baking as I was filling the 2nd pan)

5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, and a toothpick comes out clean – about 20 minutes.

6. Cool completely, then frost and decorate as desired. Let your other half try one for “quality control” because he (or she) just can’t wait for them to cool.

* If you decide to use a different type of cake or brownie mix than I did, just follow the instructions on the back of the box. If you’re super anti box mix, just use your favorite cake and brownie recipes.

chipotle steak salad

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Three words:

Chipotle.

Steak.

Salad.

Yum.

(OK I guess that’s four words)

Doesn’t matter, only one word really matters: “chipotle”….

I don’t know if it was feeling bad about holiday binges, maybe that mixed with low iron or something…. I have been really into two things lately: steak and salad. I know, they seem kinda like opposites, right? Either I’m ruining a perfectly healthy salad with a giant chunk of steak, or ruining a giant chunk of juicy steak with a rabbit salad.

Guess what? Don’t care. It’s delicious. Besides, flank steak is actually one of the leaner cuts of meat, and what good is having the ability to grill all year long if I don’t actually use the grill all year?

This salad was muy excelente.

We even used the leftover steak for tacos later in the week. Flippin delicious.

The “dressing” is just my usual chipotle spread that I thinned out a little bit to make it salad-worthy. You can make extra and keep it on hand to dip your fries in, put on sandwiches, etc etc… it’s basically like chipotle gold. Yes, we all know my deep love for chipotle, but that doesn’t mean I’m completely biased (BF loves it too).

Chipotle Steak Salad

[ Printable Recipe ]

For the steak:

  • 1 whole Flank Steak
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Worcestershire Sauce
  • 2 cloves garlic, crushed
  • 1/2 teaspoon Ground Cumin
  • 1 teaspoon Oregano
  • 1 Tablespoon Honey
  • 1 Tablespoon adobo (from can)
  • Salt & Pepper

For the dressing and salad:

  • ¼ cup mayo
  • 2 Tablespoons oil
  • 1-2 chipotle peppers (in adobo)
  • 1 clove garlic, minced
  • Milk (if necessary to thin – this will shorten the shelf life, though)
  • Salt and pepper (bit of each)
  • Salad greens & veggies

1. Mix the oil, Worcestershire, garlic, adobo, cumin, oregano, and honey. Marinate in mixture for 1 hour (or up to overnight).  Remove from fridge 30 minutes before grilling. Right before grilling, pat dry and sprinkle with salt and pepper.

2. Either use a food processor (or just finely mince ingredients, if you can) to mix the mayo, oil, chipotles, and garlic. Add a few grinds of salt and pepper. If you’re doing this by hand, your mixture will look clotted when you first add the oil, just keep mixing until smooth.

If it’s still thicker than you want it, you can thin it out with more oil or with milk (or buttermilk) and keep mixing. Mine was still a little thick, but I just used a Ziploc with the corner cut off to drizzle it over my salad. Once you have the consistency you want, refrigerate until it’s time to use (best to do it at least an hour ahead of time to give the flavors time to mingle).

3. Set steak out to come to room temp about 30 minutes before grilling. 15 minutes before grilling, preheat your grill. You will want to cook over high heat for just a few minutes each side. Grills and steaks vary, I grill mine for about 3 to 6 minutes per side, depending on if I want it more rare or well-done.

chicken and dumplings

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TGIM

Wait, that’s not how it goes, is it?

I think I just need a redo of my weekend, so thank goodness it’s Monday (and I’m one day closer to next weekend).  I learned a lot of valuable lessons this weekend…

  • I learned that my dutch oven will not retain moisture as well as my crockpot, so I should definitely use more liquid (or check the liquid) when I’m using it.
  • I learned to always check that my wallet is actually in my purse before I leave the house.
  • I learned to make sure that I turn the stovetop off before setting a tray full of treats down on top of the stove to cool and walking away.
  • I learned that not all hair places are created equal, and that there is a reason ladies spend so much to get their hair done. And that it’s not always worth it to save a few pennies by going somewhere cheaper.
  • I learned just how little sleep I can get and still be relatively functional. Or how unfunctional I am without sleep (hence #1 and 2 above)
  • I also learned that ricotta gnocchi is amazing.  Lighter, tastier, and much less fussy than its potato-y cousin.

I’d never had ricotta gnocchi, but I know how badly potato gnocchi can go horribly wrong. It can be tasteless, pasty, and heavy. Chicken and “dumplings” has a pretty big error ratio as well. Those “dumplings” can end up being dry biscuits, gooey balls of dough, or even just thick noodles, but this was different. The ricotta gnocchi came out light and fluffy – like little cloud-like pillows floating in rich, hearty chicken broth… amazing.

So if you’re looking for something warm and comforting, look no further. This new take on chicken and dumplings is just what you need. It’s like a big, warm hug … in food form.

I found the original recipe in Bon Appetit, but modified it so that I could use chicken breast instead of thigh and (more importantly) so that I didn’t have to go the store… so leeks became onions, parsnips became, well, nonexistent, and the rest is more or less the same. The recipe makes a ton of gnocchi. A ton. And trust me, you’ll want to use this stuff later on… I have a bag full in my freezer right now. Maybe I’ll cook some for dinner tonight…

Chicken and Dumplings

[ Printable Recipe ]

Gnocchi

  • 1 pound ricotta
  • 1/2 cup plus 2 tablespoons all-purpose flour plus more
  • 1 large egg, beaten to blend
  • 1 1/4 cups finely grated Parmesan
  • 3/4 teaspoons freshly grated nutmeg
  • 1/2 tablespoon kosher salt

Chicken and Gravy

  • 10 cups low-salt chicken broth
  • 2 pounds skinless, boneless chicken breasts
  • 5 Tablespoons unsalted butter
  • 5 Tablespoons all-purpose flour
  • 2 celery stalks, diced
  • 1 large carrot, peeled and diced
  • 1 medium onion, diced
  • 1/4 cup chopped flat-leaf parsley
  • Kosher salt, freshly ground pepper
  • Shaved Parmesan (I didn’t use it, but no biggie)

Gnocchi

  1. Gently mix ricotta, 1/2 cup plus 2 Tbsp. flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend (do not overwork). Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.
  2. Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll 1 portion into a 1/2″-diameter rope; cut crosswise into 1/2″-thick pieces. Lightly dust gnocchi with flour and transfer to pre-pared baking sheet. Repeat with remaining portions of dough. Cover gnocchi with a kitchen towel and chill until ready to cook. DO AHEAD: Can be made 2 months ahead. Freeze on sheets, then store, frozen, in an airtight container.

Chicken and Gravy

  1. Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20–30 minutes. Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.
  2. Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).
  3. Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.
  4. Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen). Using a slotted spoon, transfer gnocchi to bowls, dividing equally. Ladle chicken and vegetables with gravy over. Season with pepper and top with Parmesan.

[ Adapted from Bon Appetit, February 2012 ]

chocolate peanut butter cupcakes

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These types of things are generally far too involved for me… all the steps required, they’re just too much. Even BF said he was “really impressed” with me… lol ~ I love that I can impress someone just by not being lazy. Amazing, right? So hard – make cupcakes, cool cupcakes. Make frosting, pipe frosting, chill frosting. Melt chocolate, dip cupcakes, and (worst of all) clean up melted chocolate mess.

Have you ever had to clean up melted chocolate? It’s absolutely exhausting. I might be being a little bit dramatic, but still. So hard.

The allure of chocolate and peanut butter though… I had to have these. I set aside the whole day to make these. And they were so worth it. If I could inject that peanut butter frosting straight into my veins, I’d be hooked. Light and fluffy with the perfect balance of peanut butter salty-sweetness. Amazing.

These are medium fancy and super cute… and who can resist peanut butter and chocolate? Plus the novelty of a “hand-dipped” cupcake? Irresistable. Luckily this recipe only makes 10 cupcakes – so right when I was reaching the point of being ready to give up, I was done! Now I know 10 cupcakes is my limit.

Chocolate Peanut Butter Cupcakes

[ Printable Recipe ]

makes 10 cupcakes, active time 1 hour, total time 3 hours

  • For the Chocolate Cupcakes:
  • 3/4 cup all purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • For the Peanut Butter Buttercream:
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1/8 teaspoon salt
  • 12 tablespoons softened unsalted butter, cut into 1/2-inch pieces
  • 1 cup peanut butter
  • 2 teaspoons pure vanilla extract
  • For the Chocolate Coating:
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 1/2 tablespoons vegetable oil

Procedures

  1. Adjust oven rack to middle position and heat oven to 350°F. Line muffin pan with 10 cupcake cups. In medium bowl, whisk flour, cocoa, baking powder, and salt until combined; set aside.

  2. In large bowl, whisk sugar, buttermilk, oil, egg, and vanilla until combined and smooth. Whisk in dry mixture until smooth. Spoon batter into cupcake cups, dividing evenly. Bake until center is just set, about 25 minutes. Let cool in pan 10 minutes, then transfer cupcakes to wire rack to cool completely.

  3. While cupcakes are cooling, prepare the buttercream. In bowl of standing mixer, whisk sugar, egg whites, and salt until combined. Set bowl over pan of simmering water and gently whisk until mixture registers 160 degrees F on instant read thermometer. Immediately transfer to mixer fitted with whisk attachment. Whip on medium-high speed until mixture resembles shaving cream and is just cool. On medium speed, whip in butter, one piece at a time, until combined and creamy. Add peanut butter and vanilla and beat until smooth. Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip.

  4. Pipe about 1/3 cup frosting onto each cupcake. Chill cupcakes in fridge until buttercream is completely firm, about 1 hour.

  5. When cupcakes have chilled, make the chocolate coating. Place chocolate and oil in a medium bowl and place over a pan of barely simmering water. Gently whisk until chocolate has just melted and mixture is smooth. Transfer to a large mug.

  6. Holding cupcake by the bottom, carefully dip in chocolate to submerge all of the frosting. Pull up and let excess chocolate drop off for a few seconds before turning cupcake right side up. Transfer to cooling rack and repeat with remaining cupcakes. Let cupcakes rest a few minutes to allow chocolate to set and buttercream to soften before serving.

Notes:

  • When preparing buttercream, make sure the butter is soft, or it won’t easily incorporate into the buttercream.
  • If you don’t have a pastry bag or tip, fill a zip-lock bag with buttercream and then snip 1/2 inch off corner.
  • Avoid letting the bowl touch the simmering water, or it will overheat the mixture.
  • You will have leftover chocolate coating. This is purposefully done so that there is enough to easily dip each cupcake. Freeze leftovers for the next time.
  • Store the cupcakes in a cool, dry place to enjoy a creamy, soft buttercream. For continued storage, refrigerate. Before serving, allow cupcakes to come to room temperature to re-soften the buttercream.

[ adapted from serious eats ]