Calling All Peanut Butter Lovers

Chocolate and Peanut Butter, has there ever been a better marriage of flavors? I think not! While I am not feeling up to the task of googling it right now, I would bet money that Reese's PB Cups are among the top 5 selling candy bars on the market, and for good reason. These two flavors are like a party for your tastebuds, and this cupcake version of a Reese's will leave your tastebuds hung over from the crazy ass party they attended after you polish of not one but at least six of these in one sitting...not that I know of anyone who did that.............awkard silence.......anyway, moving right along. These are truly incredible. The cake is moist, the frosting tastes like a fluffernutter sandwich sans the bread, and then like a stripper popping out of a cake, the surprise inside will get your adrenaline pumping! Are you ready for this??? I think you should sit down for this! Inside this cute little cupcake is essentially a buckeye candy without the chocolate coating. It truly makes the cupcake, and I know these will make all you PB and Chocolate fans go crazy and gain about 40 extra pounds this year as these will be your go to dessert for any and all functions you attend this year. With that said, here is the awesome recipe for these little gems!
Chocolate Peanut Butter Cupcakes:
Ingredients:
For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed
Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.
To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.
Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired.
Recipe from Annie's Eats

Pumpkin Pie Cupcakes

Hello Fall, well sort of fall. This fall has been unseasonably warm, leaving me sad. I crave the fall. I love to see the leaves change colors, I love wearing light sweaters in the cool crisp air, I love curling up on the couch with a cup of hot cocoa, and I love making chili to warm my bones after being out on a cool, fall afternoon. Everything I love about fall has been delayed! It was 80 degrees last week, and the light sweater I packed to wear today made me sweat balls all afternoon! Grrrr! If fall had a facebook page I would "dislike" it and leave a nasty comment on their page! But, regardless of fall's not so fashionably late arrival, I have decided to carry on with all the fall things I like to do, and decided it was time for some pumpkin! So I got my pumpkin on and made this delightful creation!
Ok, this is like no cake you have ever had before, and here's why...it's moist, it's sweet, it's spicy, it's savory...it's more than your taste buds can handle yet they keep coming back for more and more and more. Sort of like that girl who doesn't get it when "he's just not that into you." You know this is cake is bad for you but it feels so good you just can't stop at one. You'll tell yourself it's ok because it has a vegetable in it's name, but while I am not a nutritionist, I am pretty sure the calories in this are off the charts! Worth every bite?? You bet your ass they are! So here's the break down:
Pumpkin Cake, with Maple Cream Filling, and Brown Sugar Cream Cheese Frosting. Topped with Homemade Pie Crust!!! EVERYTHING FROM SCRATCH!!!!
So yummy! A must have for your holiday season...I will not be posting the recipe for these however, because these will be my signature cupcake when I open my shop some day! I will however share my recipe with those of you who purchase a cake for your holiday party if you would like it. I also make a cake version and here is a pic of it. To order your holiday cake shoot me an email at gaga4gordon@gmail.com
Cupcakes: $2 Each
Cakes: $30 for a double 8" layer cake

It's Been Far Too Long

Hello friends...it's me...Amelia, ya know that girl that bakes and blogs....yes, yes, yes, I know, I know...since it's been forever you have found some other bakin and bloggin chick to pay attention to, but that is all about to change! I am back! Auditions for Masterchef are December 3rd, and I have a lot of work to do! I still need to get in the kitchen and become friends with things like chicken, pork, and oh I don't know, veal maybe? My point is I am pretty awesome at the baking thing, but when it comes to holding any type of raw meat I crumble to my knees and break out into hives the size of golf balls. It creeps me out! But, once I pop a xanax or have a glass of the oh so delectable vino, I am a decent home cook and so I am going to apply for MC. So that's a brief update on that!
Now as for other news...I HAD THE BABY!!! Woot Woot!! On September 15th, Grey Patrick was born. I was all gung ho to have him au naturale, but that didn't work out so well. I was doing good until hour 7 hit, and then shit hit the fan and I caved and begged for the epidural. Ok, so I didn't beg in fact I just said I wanted it, and next thing I knew the guy with the needle was there. I kinda wish the nurse had tried to help me stick to my plan but she did not, and my husband was being a dear trying to give it the ol' "you said you wanted to do this, and no, you're not getting an epi" etc in that firm football coach voice, but it wasn't working for me. But regardless of how, our healthy little guy arrived and has been such a joy in our lives...well a joy to me, the hubs is still adjusting to being up all night! Alright enough of this, time to blog about deliciousness!!