Chocolate Mini-cakes with Peanut Butter Frosting

Recently, my mom purchased a brownie pan from Pampered Chef:

 I’m not a huge fan of brownies, and I couldn’t understand having a pan for only one recipe. So my brain started thinking of everything that I could possibly make in this darling little pan. Cheesecake, quiche, breakfast casserole! The possibilities are endless. Tonight, I decided to use my chocolate cake recipe. 
This is the ultimate chocolate cake recipe. It’s quick, easy, and delicious! Anytime I need to bake a desert, I immediately reach for this recipe. I’m obsessed with Ree Drummond, this is originally her recipe, but I’ve used it so much that I’ve made a few changes to it. The peanut butter frosting recipe is mine. 
Have patience with me, dear reader. This is my first recipe tutorial, and my first time cooking with my camera around my neck. I promise, picture quality will get better. Just hang in here with me while I figure this out. Here we go: 
Here’s all the ingredients you’ll need: 
                     
Mostly, you’ll just need your basic baking supplies. The only thing that might trip you up is the buttermilk. 
First, you’ll want to add your flour, sugar, and salt 

Combine them together in a sieve. This is really important. If you don’t sift your wet ingredients together you will end up with lumps in your cake.
                     
Next, combine buttermilk, eggs, baking soda, and vanilla in a separate bowl.

 Your buttermilk measurement doesn’t have to exact, but try and keep as close to half a cup as you possibly can.

 This is the first time in years that I’ve had to bake with store bought eggs. It makes me sad! We’re getting ready for the new chickens; hopefully, it’ll only be store bought eggs for a little while.

 Because I’m using organic eggs, it’s important to crack the eggs into a separate container before adding them to the buttermilk. You wouldn’t want to accidentally crack a bad egg into your buttermilk and ruin it.

Heaven.

Scramble it up with a fork. The smell is heavenly. Set both these bowls aside and move towards your stove. 
Melt two sticks of butter over medium heat. While that’s melting, put a kettle of water on to boil. 
Add four heaping, and I mean HEAPING, tablespoons of coco powder. Give it a stir, and then add one cup of boiling water. Let the mixture bubble on low heat for a minute or so. Turn it off and drizzle the chocolate into the dry ingredients. 

Give it a mix to cool the chocolate mixture off. 
Yummy! Add the wet ingredients.
Mix well. It should look like this:
Grease your pan. Life is too short to butter and flour.
 I used the brownie pan from Pampered Chef, but you can use anything you want. This recipe will fill two regular sized round cake pans, and make about a dozen cupcakes. 
Bake at 375 degrees until the centers are completely done and the tops are spongy. They’ll look a little like this:

For the Frosting:
In a mixer, cream together butter and creamy peanut butter. It’s really important that you use creamy peanut butter here. 

Add the powdered sugar

 Mix on the highest speed until light and fluffy.

If your frosting turns out like this, worry not! Add a few tablespoons of water and then mix. The peanut butter is really thick, so it’s hard to thin it out enough to make it fluffy. It should eventually look like this:

Yum! Good luck not eating that with a spoon. I may or may not have failed at that.

Here’s your finished product!

Enjoy!

Chocolate Cake with Peanut Butter Frosting

Ingredients:
For the Cake:
2 Cups All-Purpose Flour
2 Cups Granulated Sugar
1/4 teaspoon Salt
1/2 Cup Buttermilk
2 Large Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
2 sticks o’ Butter
4 to 5 Heaping tablespoons of Coco Powder
1 Cup Boiling Water
For the Frosting:
1/2 Cup Butter, softened
1 Cup Creamy Peanut Butter
2 Cups Powder Sugar

Directions:

Preheat the oven to 375 degrees.

Sift together flour, sugar, and salt. Set aside.

In a separate bowl, combine buttermilk, eggs, baking soda, and vanilla.

In a saucepan, melt the butter. Add coca powder. Mix. Add boiling water, and allow to bubble for a moment.

Drizzle chocolate mixture into the dry ingredients. Stir to cool the chocolate. Add the wet ingredients, and stir until well combined.

Add batter to a greased baking tin. Bake until the center is done, and the tops are spongy.

In a mixer, cream together butter and peanut butter. Add powder sugar. Whip at highest speed. Add water to frosting until it is light and fluffy.

Once cakes have cooled, frost them and enjoy.

Pampered Chef Brownie Pan: https://www.pamperedchef.com/shop/Bakeware/Metal/Brownie+Pan/1544

Pioneer Woman Chocolate Cake Recipe: http://thepioneerwoman.com/cooking/2013/05/chocolate-strawberry-nutella-cake/

Love and Happy Reading!

Gayle

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