I shouldn't ever blog about junk. It makes me feel...evil. However, this chocolate buttermilk cupcake-fest I had needs to be documented. Like a torture session with a terrorist psycho foodie, it needs to be shared with the world at large. Be impressed I didn't even eat one. I gave them away to a bunch of ladies who came to my house for a church women's Relief Society committee meeting. "I've had a lot of churchie-opportunities lately". (Name that movie) Church ladies...isn't that speeeecial?
I've previously shared the recipe for the Chocolate Toffee Buttermilk Cake Mix. I used one mix and divided the prepared batter into 20 cupcakes. Bake 18-21 minutes at 350 degrees.
Now, while the cupcakes were baking, I decided they needed something over the top. Some kind of peanut-butter confection prepared in the classic technique...but faster, since I was looking at making dinner for the family as well as scrumptious little nibblets for the ladies. I decided on using equal portions (by weight) of 8 oz peanut butter and 8 oz Peter's caramel.
Put the peanut butter in a double boiler, or stainless steel bowl over a pan of boiling water.
Melt it until smooth. Add the caramel and stir until the caramel is incorporated. I also added 1 tsp vanilla and 1 tsp salt. I really wanted to accentuate that salty-sweet combination.
Remove from the heat. Stir in 1-2T of warm water.
Remove cupcakes from the oven and allow to cool. Once peanut butter nougat has cooled a little, spread it on the cupcakes.
I had some Guitard French Vanilla Semi Sweet chocolate, so I cut off several shards off the Devil's handy-work (2010 Space Odyssey monolith size brick)...and arranged it on top.
Little Man heated his slightly when the ladies left. If it it didn't look like this...would you be surprised?
There you go. Some delightfully evil nibbles to add to your hips. I mean your lips. I mean your patootie. I mean your party. Oh dang. You know what I mean.
Always My Very Best,
Your friend Chef Tess
Melt it until smooth. Add the caramel and stir until the caramel is incorporated. I also added 1 tsp vanilla and 1 tsp salt. I really wanted to accentuate that salty-sweet combination.
Remove from the heat. Stir in 1-2T of warm water.
Remove cupcakes from the oven and allow to cool. Once peanut butter nougat has cooled a little, spread it on the cupcakes.
I had some Guitard French Vanilla Semi Sweet chocolate, so I cut off several shards off the Devil's handy-work (2010 Space Odyssey monolith size brick)...and arranged it on top.
Little Man heated his slightly when the ladies left. If it it didn't look like this...would you be surprised?
There you go. Some delightfully evil nibbles to add to your hips. I mean your lips. I mean your patootie. I mean your party. Oh dang. You know what I mean.Always My Very Best,
Your friend Chef Tess
Oh. My. Word. I need one right now.
ReplyDeleteThat sounds so good!
ReplyDeletemmmmm... I'm salivating. How did the women you baked these for react?
ReplyDelete