Giant Reese's Peanut Butter Cup Cake

It's been a busy birthday month in the office in March and more coming up in April.  I made this for Kim who loves chocolate and peanut butter so I decided to make a giant reese's peanut butter cup cake. It's a chocolate sponge with a peanut butter frosting encased in a chocolate shell. I was really pleased at how it turned out particularly the cross section as it really does look like a giant reese's cup!

This is my first time creating a shell with melted chocolate using the giant cupcake case and I am impressed at how easy it is. I will definitely keep this in mind for decorating giant cupcakes as I always find it difficult to decorate the bottom half - I have been using chocolate fingers but this gives it a more refined finish. A tip that I read online was to heat up a frying pan and to place the chocolate shell upside down for a few seconds to get a smooth, even finish to the shell. My inspiration for this cake came from My Cupcake Addiction and you can watch the video to get more helpful tips.

 Giant cupcake case (bottom half only) & melted chocolate 

 pour chocolate into the case and tip the case at an angle, turning as you go to get a smooth covering 

 it should look like this. Place it to set in the fridge to set (at least 20 minutes) then coat with a second layer 

 You can just about see that the edges at the top are uneven 

 heat a pan then place the chocolate shell upside down and twist it slightly to get smooth, even edges 

 looks much better now! 

 I used toothpicks to mark out the cake sections. You want to discard the top bit (the uneven top) and the middle bit (this is where the peanut butter filling goes) 

 Place bottom 1/3 of the cake into the chocolate shell 

 Cover with a thick layer of peanut butter frosting. Use a palette knife to smooth the top 

 place the flat top 1/3 of the cake on top 

 cover with chocolate ganache - try not to spill over the edges 

 after it has set 

 Normal sized Reese's cup for size comparison 

 cross section of the cake 

For the cake

185g plain flour
200g caster sugar (I'd suggest 250g for a sweeter bake)
185mls buttermilk
3 tablespoons vegetable oil
2 teaspoon vanilla extract
2 eggs
1.5 teaspoon bicarbonate of soda
3/4 teaspoon baking powder
185mls warm water
95g cocoa powder

For the peanut butter filling

110g icing sugar
200g smooth peanut butter
70g butter, at room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon salt
80ml double cream

For the chocolate ganache

200g dark chocolate

150g double cream

15g butter (optional) 

For the chocolate shell

200g chocolate, melted 

• Preheat the oven to 180C.
• Mix all the dry ingredients in a large bowl. 
• Add in eggs, oil, vanilla extract, buttermilk and warm water.
• Mix thoroughly.
• Divide into the cupcake cases and bake for approximately 35-45 minutes or until a skewer inserted into the centre comes out clean. (the bottom half my need more baking time than the top half) 
• Allow to cool completely before decorating. 
• To make the filling,  place the icing sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment.
• Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
• Add the cream and beat on high speed until the mixture is light and smooth. 
• To make the chocolate ganache, heat the cream in a small saucepan until almost boiling. 
• Remove from the heat and stir in the chopped chocolates until smooth. Add in the butter if using. 
• To assemble the cake, follow the instructions that accompany the photos above or watch the video from My Cupcake Addiction. 

Ferrero Rocher Cupcakes with Nutella Frosting

This was a special request from a colleague at work. She saw a recipe online and wanted to know if I could make a Ferrero Rocher cupcake for her. I used a different recipe in the end and am really pleased with the final result. She said the cupcake was absolutely heavenly and tasted just like a ferrero rocher in cake form. It has a dark chocolate sponge with a hidden ferrero rocher inside. It is then topped with a nutella buttercream, chopped, roasted hazelnuts and a drizzle of Nutella on top. I also added an additional Ferrero Rocher to the top of some of the cupcakes. I saw this recipe on you tube and the video is well worth watching. The cakes are slightly on the bland side as I reduced the sugar amount from 300g to 200g but it tastes fine especially when eaten with the frosting and chocolate. If you prefer a sweeter cake then do add more sugar to the mix. 

 Half fill the cupcake case with batter then place a ferrero rocher in the middle 

 cover with more cake batter 

 fresh from the oven 

 use a round tip to pipe one circle on top of the cupcake as shown 

 

 roll in chopped, roasted hazelnuts 

 add a further blob of icing on top 

 drizzle with nutella 

 add another Ferrero Rocher on top 

 cross section 

Recipe adapted from cookies cupcakes and cardio

For the cupcakes

Makes 18

185g plain flour

200g caster sugar (I'd suggest 250-300g for a sweeter bake)

185mls buttermilk  

3 tablespoons vegetable oil

2 teaspoon vanilla extract

2 eggs

1.5 teaspoon bicarbonate of soda

3/4 teaspoon baking powder

185mls warm water

95g cocoa powder

For the Nutella Buttercream 

245g Nutella

225g butter

2 teaspoon vanilla extract

250g icing sugar, sifted

4 -6 teaspoons whipping cream 

For the decoration and filling

36 Ferrero Rocher chocolate (or 18 if you only want to put one in the middle)

50g roasted, chopped hazelnuts

Nutella for drizzling

• Preheat the oven to 180C.
• Mix all the dry ingredients in a large bowl. 
• Add in eggs, oil, vanilla extract, buttermilk and warm water.
• Mix thoroughly.
• Place a spoonful of batter into each cupcake case.
• Place a Ferrero Rocher in the centre and cover completely with cake batter.
• Bake for approximately 20 minutes or until a skewer inserted into the centre comes out clean.
• Allow to cool completely before decorating.
• To make the nutella buttercream, beat the butter and icing sugar together for a few minutes in an electric mixer.
• Add in the nutella and vanilla extract and continue beating until smooth.
• Finally add in the whipping cream a teaspoon at a time until you reach the desired consistency.
• Decorate the cupcakes as shown above. 

SRC: Moist Chocolate Cake

Welcome to another Secret Recipe Club Group D reveal day. Each month we are assigned a blog in secret and we then choose 1 recipe to make and blog about on the same reveal day which is today. I try and get my assignment done earlier in the month and it often feels like forever waiting to share it with everyone especially when it's a really good recipe like this. 

This month, I was assigned to Troyer's Loving Life written by Kirstin. She was born in England, lived in Florida and Ohio before finally settling in Washington. She has 2 daughters that she home schools and spends a lot of time with soccer, golf, church and working around their house and property.  Her blog is a journal of their everyday lives and has everything from recipes to life stories to pictures of their gorgeous dog, Benelli. Do visit her site and I promise you won't be disappointed. 

As usual it was difficult to pick just one recipe and initially I planned to make this sour cream coffee cake but when I spotted this recipe for moist chocolate cake, I just couldn't resist.  It's a simple mix all in one recipe and it was incredibly moist as the name suggests and absolutely delicious. There wasn't a crumb left by the end of the day! This is a great recipe for when you have unexpected guests as it's mostly store cupboard ingredients (you can make your own buttermilk with milk and lemon juice) or for when you are really pushed for time and need something quick and delicious. I also bookmarked her best butter cookie cut out, blueberry zucchini bread and banana chiffon cake. 

 ready to go in the oven 

dust with lots of icing sugar 

 moist crumb 

Recipe adapted slightly from Troyer' Loving Life - I reduced the sugar amount and omitted the brewed coffee 

350g sugar

220g all purpose flour

95g cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs 

250mls  buttermilk

125mls  vegetable oil

1 tsp vanilla extract

Icing sugar to dust 

• In a large mixing bowl, combine all the dry ingredients. 
• Add eggs, buttermilk, oil and vanilla. 
• Beat on medium speed for 2 minutes (batter will be thin). 
• Pour into greased and floured bundt tin.  
• Bake at 175C for 45-50 minutes or until a toothpick inserted near the center comes out clean. 
• Cool for 10 minutes before removing from pan to a wire rack to cool completely. 
• Dust with icing sugar.

Banana Nut Bread

It's Random Recipe time again! Initially I thought there was no random recipes for Sep as Dom enticingly promised us a special one-off project but as it was delayed he decided to host a sweet round of random recipes. Hallelujah!! It's his birthday month (and mine) so he wanted to be showered with sweet treats. I randomly selected a book from my groaning bookcase and pulled up this lovely British Baking book by Peyton and Byrne. I've not used this in a long time so was pleased to make something from it. 

I randomly opened the book and got this recipe for banana nut bread. Initially I was disappointed as I wanted to make something really sweet or amazing but it's the random recipe card so can't complain. At least it's not macarons!! The recipe is simple and straightforward and what I like most about it is the simplicity of it. Don't be fooled by this unassuming looking loaf - it was absolutely delicious and smelt amazing in the oven.  The introduction in the book says "the banana flavour is particularly intense in this simple bread recipe and there are no added spices to complicate the taste". I completely agree. I forgot to add a sprinkling of caster sugar on top before baking to give it a crispy top but it was lovely all the same. 

So Happy Birthday Dom and thanks for hosting Random Recipes this month! 

 adding chopped nuts and flour 

 using my much loved banana bread mould 

I added a lot more nuts than the original recipe and it worked fine

100g pecans (original recipe 40g)
200g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g unsalted butter
200g light brown sugar
2 eggs
3-4 ripe bananas, mashed
60ml buttermilk
1 teaspoon vanilla extract
3 tablespoon caster sugar for sprinkling

• Preheat oven to 180C. 
• Toast the pecans in the oven then roughly chop them. 
• Turn the oven down to 170C.
• Melt the butter in a saucepan (or microwave) then pour into a separate bowl and whisk in the brown sugar. 
• Add the eggs one at at ime, mixing well after each addition. 
• Add the mashed bananas, then buttermilk, then vanilla.
• Finally stir in the flour and chopped, toasted pecans. 
• Pour into a baking tin and sprinkle with caster sugar if using. 
• Bake for 35-45 minutes or until a skewer inserted into the centre comes out clean. 
• Allow to cool for 10 minutes before turning out to a wire rack to cool completely. 

Reeses Peanut Butter Cup Baked Buttermilk Mini Donuts

I'm sure you all know how much I love American goodies and having made 2 trips to America this year, I've accumulated an impressive collection of American related baking ingredients and equipment. I really wanted to enter United Bakes of America hosted by Gem from Cupcake Crazy Gem and decided on a recipe that Gem herself suggested I might like back in July when I made my Olympic Mini Ring Donuts. Well it's been a few months but here it is! They were just like I imagined - a lovely (read healthier) baked peanut butter flavoured donut dipped in chocolate ganache and topped with peanut butter cups. Definitely one for the peanut butter lover :)

 I knew there was a reason I bought a packet of vanilla pudding the last time I was in America! 

 Mini donut pan 

 Fresh from the oven 

 ready to eat! 

Recipe adapted from Picky Palate

93g flour

1 tablespoon baking powder

1/4 teaspoon salt

56g sugar

1 egg

1 teaspoon vanilla

3 tablespoon instant vanilla pudding mix

8 mini Peanut Butter cups , roughly mashed with a fork + extra to decorate

3/4 cup buttermilk

100g chocolate, broken into pieces

2-3 tablespoon soured cream or double cream 

• Preheat oven to180C.
• Place flour, baking powder, salt, sugar, egg, vanilla and pudding mix into a large mixing bowl.
• Add mashed Reeses Peanut Butter Cups and pour in the buttermilk, stir to combine.
• Scoop batter into prepared donut pan (in batches if necessary). Bake for 8-10 minutes, until baked through.
• Remove and allow to cool for 10 minutes before removing from pan.
• To prepare the chocolate ganache, melt the chocolate in a microwave or ina bowl over a pan of simmering water.
• Stir in the cream and mix until smooth.
• Dip tops of donuts in chocolate and decorate with chopped up mini Reeses Peanut Butter Cups.