Peanut Butter Cream Filled Devil's Food Cupcakes

Note about coffee and espresso powder in chocolate cakes.  Coffee enhances the flavor of chocolate. I would suggest to use it.  Sometimes, if may be a strong taste. You can cut down the amount you use.  If it is powder you can use less, if it is coffee like in this recipe you can use 1/2 coffee and 1/2 water, but you do need the liquid for the recipe. I would suggest to try the recipe as is and if you find the coffee flavor is too strong write notes and use less next time.  

1 1/4 Cups cake flour

1/2 Cup Dutch processed unsweetened cocoa powder

1 Teaspoon baking soda

1/4 Teaspoon baking powder

1/2 Teaspoon salt

1/2 Cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature

1 1/2 Cups granulated sugar

3 Large eggs

1/2 Cup buttermilk

1 Teaspoon vanilla extract

1/2 Cup strong, hot coffee

Peanut Butter Buttercream Filling:

1/2 Cup unsalted butter, at room temperature

1 Cup creamy peanut butter

1 1/4 Cups sifted confectioners' sugar

Ganache Frosting:

4 Ounces semisweet chocolate, coarsely chopped

1/2 Cup heavy cream

1 Cup roasted peanuts, chopped (optional)

Directions

• Set rack in the middle of oven and preheat to 325 degrees F. 

• Line a 12 slot muffin pan with large paper or foil cupcake liners.

• Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. 

• In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. 

• Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. 

• With the mixer at its lowest speed, beat in 1/3 the flour mixture. 

• Beat in the buttermilk and vanilla, then another third of the flour. 

• Beat in the coffee and then the remaining flour. 

• Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.

Peanut Butter Buttercream Filling: 

• Beat the butter and peanut butter at medium speed in a mixing bowl until blended.

• Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy. 

• Fill a pastry bag fitted with a medium, plain tip with filling. 

• Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.

Ganache Frosting: 

• Place chocolate in a medium bowl. 

• Bring the cream to a scald in a small saucepan. 

• Pour cream over chocolate and let sit 1 minute, then whisk until smooth. 

• Let sit for 10 minutes until thick, but still pourable. 

• Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts (optional). 

• Transfer to the refrigerator for 20 minutes to set.

Banana Cream Pie

For Custard Filling

5 Large  egg yolks

3/4 Cup  cornstarch

3 1/2 Cups  heavy cream

1 Vanilla bean, split and scraped

For Pie Crust

3 Cups  graham cracker crumbs

1/2 Cup  sugar

1/2 Ripe  banana, mashed

1/4 Pound  unsalted butter, melted

3 Pounds  bananas, cut crosswise into 1/2 inch slices

For drizzled toppings

3/4 Cup  caramel sauce

1 Cup  chocolate sauce

For whipped cream topping

2 Cups  heavy cream, whipped to stiff peaks

1/2 Teaspoon  vanilla extract

2 Teaspoons  sugar

• Preheat oven to 350 degrees.

To prepare custard filling 

• In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.

• Whisk to blend well.

• Set aside.

• Combine the remaining 2 cups cream, sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat.

• Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.

• Slowly add the egg yolk mixture, Whisking constantly until it thickens, about 5 minutes.

• Be forewarned: the mixture will break.  Don't be alarmed.

• Pour it into a glass bowl.

• Press a Piece of Plastic wrap down over the surface of the mixture to prevent a skin from forming.

• Let cool completely at room temperature.

• When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip.

• Beat at medium speed to combine the mixture.

• If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.

• Whip until you have a thick and creamy custard.

To Prepare pie crust

• In a mixing bowl, combine the graham cracker crumbs, sugar, and mashed banana.

• Mix Thoroughly.

• Add the butter and mix well.

• Press the mixture into a 9-inch pie pan.

• Bake until browned, about 25 minutes.

• Remove the pan from the oven and cool, for about 10 minutes.

• To assemble

• Spread about 1/2 cup of the custard on the bottom of the crust.

• Arrange about a third of the banana slices, crowding them close together, over the custard.

• Next, spread 1 cup of the custard over the bananas.

• Arrange another third of the banana slices close together over the custard.

• Top with 1 cup of the custard and the banana slices.

• Top with the remaining custard, covering the bananas completely to prevent them from turing brown.

• Cover with plastic wrap and chill for at least 4 hours.

• Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce.

• Top with the whipped cream and shaved chocolate.

• Sprinkle with powdered sugar.

Chocolate Mousse

6 Ounces semisweet baking chocolate, chopped

3 Tablespoons unsalted butter, at room temperature

3 Large eggs, separated

½ Teaspoon cream of tartar

¼ Cup plus 2 tablespoons sugar

½ Cup heavy cream, cold

½ Teaspoon vanilla extract

Whipped cream and chocolate shavings, for garnish

• Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler).  Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.  Remove the bowl from the heat and let cool slightly.  Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition.  Set aside.

• In another bowl, beat the egg whites until foamy.  Add the cream of tartar and beat until soft peaks form.  Gradually beat in ¼ cup of sugar and continue beating until stiff peaks form.

• In a chilled bowl, beat the heavy cream until it begins to thicken up.  Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.

• Now that you’ve got the elements prepared, put it all together.  Gently fold the egg whites into the chocolate mixture to lighten it.   Then, fold in the whipped cream.  Take care not to over work the mousse or it will be heavy.  Divide the mousse between 4 individual glasses.  Cover and chill for several hours.  Garnish with whipped cream and chocolate shavings before serving.

Brownies

2/3 Cup all-purpose flour

1/4 Teaspoon salt

1/2 Teaspoon baking powder

2 Ounces unsweetened chocolate

4 Ounces bittersweet or semisweet chocolate

1 Stick butter 

1 Cup sugar

2 Teaspoons vanilla

3 Large eggs

• Adjust oven rack to lower-middle position, and preheat oven to 325 degrees.

• Whisk flour, salt, and baking powder in a small bowl, set aside.

• Line an 8-inch-square baking pan with a sheet of aluminum foil in the bottom of pan.  The foil overhangs both sides of the pan; use as handles to removed baked brownies from pan. Coat foil with cooking spray.

• In a medium heat-proof bowl set over a pan of almost simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth. (Alternatively, melt chocolate and butter in microwave oven. Microwave chocolate alone at 50% power for 2 minutes. Stir chocolate; add butter; and continue microwaving at 50% for another 2 minutes, stopping to stir the mixture after 1 minute.  If chocolate is not entirely melted, microwave an additional 30 seconds at 50% power.)

• Remove melted chocolate mixture from heat; whisk in sugar and vanilla.

• Whisk in eggs, one at a time, fully incorporating each before adding the next. 

• Continue whisking until mixture is completely smooth.  

• Add dry ingredients; whisk until just incorporated.

• Pour batter into prepared pan.

• Bake until edges of brownies have puffed slightly, center feels not quite firm when touched, and a toothpick inserted into center comes out with several moist, fudgy crumbs. 50 minutes probably less start at 40 and check them49.

• Cool for 5 minutes. Using foil handles, lift brownies out of the pan, allow to cool to room temperature prior to cutting.

Triple Chocolate Cookies

1 3/4 Cups all-purpose flour

1/2 Cup Natural Cocoa

1 Teaspoon baking soda

2 Cups (12-ounce package) Semi-Sweet Chocolate Chips, divided

1/3 Cup butter, cut into pieces

1 1/4 (14-once can) Sweetened Condensed Milk

1 Large egg

1 Teaspoon vanilla extract

• Combine flour, coca and baking soda in medium bowl.

• Melt 1 cup morsels and butter in large, heavy-duty saucepan over lowest possible heat, stirring until smooth.

• Remove from heat.  Stir in sweetened condensed milk, egg and vanilla extract; mix well.

• Stir in flour mixture.

• Stir in remaining morsels (dough will be soft)

• Refrigerate dough for 1 hour

• Drop dough by rounded tablespoons into lightly greased baking sheet.

• Bake in preheated 350 degree oven for 8 to 10 minutes or until edges are set but centers are still slightly soft.

• Let stand for 2 minutes: remove to wire racks to cool.