cupcake nemesis, meet yer maker.

There is one thing in all the world of baking that makes me shudder and tremble and cower in a corner at the thought of having to make them….cupcakes. Terrible, flat, falling cupcakes of doom. Every time I have tried to make cupcakes, they FALL FLAT.  No pretty mountain tops, no perfect domes…just flat frakkin’ failures. Hockey pucks. Pancakes. Rocks. Lame.


As of this afternoon, I have overcome my nemesis.


Cupcakes, D’yer…i mean, Meet Yer Maker:

AND????  And!!!!  With the exception of the eggs, um, and the ganache frosting, these could be vegan cupcakes, yo.

I pretty much rock.


I give you:

Peanut Butter Cupcakes with Chocolate Chips

topped with Chocolate Ganache Frosting and Peanuts
(taken from Moosewood Restaurant Book of Desserts and modified as always to my liking.)


1 cup unbleached all purpose flour

1 teaspoon baking powder

pinch kosher salt

2/3 cup creamy organic peanut butter

1/3 cup margarine (I used smart balance)

1/3 cup granulated sugar

1/2 cup packed light brown sugar

2 eggs

1 teaspoon vanilla

1/3 cup soy milk

1 cup semi-sweet chocolate chips


preheat oven to 350 degrees F.  Line a standard muffin tin with paper liners.


Sift flour, baking powder and salt and set aside.

In the bowl of an electric mixer, cream peanut butter, margarine and sugars.  Add eggs one at a time until the batter is “thick and glossy”  (that’s what it says in the book, and I could not think of a better way to put it).  Add vanilla.

Alternate adding the flour mixture with the milk by thirds just until blended and fold in the chocolate chips.

Fill the paper liners 3/4 full and bake for 25 minutes, or until tester comes out clean.

Cool in the tin for a few minutes, then remove to a rack to cool completely.  

Once cooled, frost and serve!


I made a Simple Chocolate Ganache for my frosting:

8 ounces bittersweet chocolate

1/2 cup heavy whipping cream

1 teaspoon instant espresso powder

Heat all ingredients in a bowl over a pan of gently simmering water until smooth and glossy.

Dip each cupcake upside down into the ganache and then top with chopped peanuts.


9 thoughts on “cupcake nemesis, meet yer maker.

  1. Ohmygosh, those look sooooo good!!! If you want to get rid of the eggs, you can mix together 3 T. water, 3 T. oil and 2 tsp. baking powder. It’s the same as 2 eggs, and you honestly can’t tell the difference. Ya know, in case you were lookin’ to save the planet :~)

  2. You TOTALLY rock! Those are so beautiful and I’m assuming they taste as good as they look. Frankly just give me a bowl of ganache and a spoon and I’m pretty happy.

  3. ok, those look good enough to eat. seriously.

    i know! i haven’t been to church in 2 weeks – i was sick 2 weeks ago, and then i was out of town visiting my sister in WA. i don’t think i’m going to make it to church tomorrow either, because jed & i are sick *again,* and this time it’s a nastier cold. =(

    hopefully we’ll be well enough to venture out of the house by next wednesday. =)

  4. Pingback: World Premiere! « Making Food. Eating Food.

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