0 CARAMEL CAKE WITH CARAMEL FROSTING

Once again, it is that very special time of the month when we, The Daring Bakers, proudly blog about our latest baking challenge and it's outcome. It is always a very exciting moment as we all get to see the marvelous creations of the other members and also, because the nature of the next challenge will soon be revealed...

To tell you the truth, when I first had a glimpse at the November recipe, I thought that it was not going to be my most unforgettable and memorable cake ever baked as a DB. I stupidly believed it would just be a good cake, nothing more... Well, I'm glad to inform you that fortunately, I was awfully wrong (only idiots don't change their mind)!

The apparent simplicity of the recipe can be quite misleading even if there is one major difficulty (not for me, though) residing in the making of the "Caramel Sauce". This cake is far from being uninteresting; it is unique and terribly good...

Shuna Fish Lydon's (see her site) "Caramel Cake With Caramel Frosting" is heavenly! Although, it is made only with humble ingredients (flour, butter, milk, sugar, vanilla), it's taste is, on the contrary, very subtle, complex and refined.

Just like spice cake, the "Caramel Cake" is somewhat dense, yet moist and smooth as well as slightly "rubbery" (in a very pleasant way) and has a wonderful caramelly fragrance. The "Caramelized Butter Frosting" is just drop-dead gorgeous. The nutty flavor of the caramelized butter adds much spiffiness and scrumptiousness to the whole and that little pinch of salt gives the frosting even more character/body (it also cuts the sweetness). As if it was already not decadent enough, the leftover "Caramel Syrup" can be drizzled over the cake, thus making it ever more irresistible.

I really want to thank Dolores at "Culinary Curiosity" (USA), Alex at "The Blondie And The Brownie" (USA) and Jenny at "Foray into Food" (USA) for having chosen that fantastic recipe!

~ Caramel Cake With Caramel Frosting ~
Recipe courtesy of Shuna Fish Lydon.

Ingredients for the cake:
10 Tbs (150g) Unsalted butter, at room temperature
1 1/4 (262.5g) Cups Granulated sugar
1/2 Tsp Kosher salt
1/3 Cup (~110g/ml) Caramel Syrup (see recipe below)
2 Eggs (~63g), at room temperature
1 Tsp Pure vanilla extract or paste
2 Cups (255g) All-purpose flour
1/2 Tsp Baking powder
1 Cup (240ml) Milk, at room temperature
Ingredients for the "Caramel Syrup":
2 Cups (420g) Granulated sugar
1/2 Cup (120ml) Water
1 Cup (240ml) ater (for "stopping" the caramelization process)

Ingredients for the "Caramelized Butter Frosting":
12 Tbs (180g) Unsalted butter
1 Pound (500g) Confectioner’s sugar, sifted
4-6 Tbs heavy cream
2 Tsps Pure vanilla extract
2-4 Tsps Caramel syrup
Kosher or sea salt (I used Himalaya salt), to taste

Method for the "Caramel Cake":
1. Preheat oven to 180° C (350° F).
2. Butter one tall (5-6.5cm/2–2.5 inch deep) 23cm (9-inch) cake pan.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.
4. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
5. Sift flour and baking powder.

6. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients (This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.).
7. Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.
8. Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Method for the "Caramel Syrup":
9. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame (Cook until smoking slightly/dark amber.).
10. When color is achieved, very carefully pour in one cup of water (Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.).
Whisk over medium heat until it has reduced slightly and feels sticky between two fingers (Obviously wait for it to cool on a spoon before touching it.).

Method for the "Caramelized Butter Frosting":
11. Cook butter until brown. Pour through a fine meshed metallic sieve into a heatproof bowl, set aside to cool.
12. Pour cooled brown butter into mixer bowl.
13. In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time.
14. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated.
15. Add salt to taste.

Assembling the "Cake":
16. Divide the cake into 2 equal parts.
17. Using a pastry brush, moisten the bottom part/layer with 6-7 Tbs of "Caramel Syrup".
18. Spread the bottom layer with a 1/4-inch/6mm thickness "Caramel Frosting".
19. Close the cake.
20. With a metal spatula in hand, spread the remaining "Caramel Frosting", making sure to cover both the top and sides of the cake.

Remarks:
Cake:
It will keep for three days outside of the refrigerator.
Caramelized butter frosting:
It will keep in fridge for up to a month.
To smooth out from cold, leave at room temperature until "warm", then mix with paddle attachment until smooth and light.
Caramel Sauce:
For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.
Stop cooking any caramel recipe or variation when it reaches 107° C (225°F) or, for a sauce that thickens like hot fudge over ice cream, 108° C (228°F). Pour it into a sauceboat to serve or into a heatproof jar for storage. The sauce can be stored in the refrigerator for ages and reheated gently in the microwave or a saucepan just until hot and flowing before use. You can stir in rum or brandy to taste. If the sauce is too thick or stiff to serve over ice cream, it can always be thinned with a little water or cream. Or, if you like a sauce that thickens more over ice cream, simmer it for a few minutes longer.

Serving suggestions:
Drizzle some "Caramel Syrup" over a slice of the cake and serve.
Depending on your audience you can serve it for any occasion with just about anything from milk to sweet or bubbly wine.

Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française.

Chez Vibi de "La Casserole Carée" (Canada)
Chez Marion de "Il En faut Peu Pour..." (France)

0 LAUSANNE - ARCHITECTURE

A week ago, in my last post about Lausanne, (pronounced "loo-ZANN") you might remember that we were still aound the lakeside in Ouchy (see post 1 & post 2). Well, this time, we are going to take the brand new automatic m2 metro for a short ride (from the Ouchy station to the Grancy one) and then, we are going to climb the steep hills of this great city, in the direction of the upper part of town...

Leaving the lakeside and going in the direction of the Ouchy metro station.
The metro has just arrived.
The Grancy station, close to the train station.Still climbing: Pont Bessière, in town.Bridge & metro line, superposed.
Old house opposite the Cathédrale Notre-Dame, at the top of Lausanne.

0 THANKSGIVING 2008 - FOOD IDEAS

As most of you must already know, our fellow Americans will be celebrating Thanksgiving on Thursday the 27nd of November 2008.

It is a good occasion for all the non-American people around the world to discover a different tradition as well as for all of us food addicts to rejoice at the prospect of collecting many scrumptious recipes which might be very useful for our Christmas and New Year meals (or any time of the year)!

In order to help you choose a dish or find a menu idea, I have compiled a few interesting links and recipes specially for you. I'm pretty sure that during those festivities, you surely don't want to be haunted by nightmares or depressed and stressed while anticipating all the cooking or baking you'll have to do! Well, here's what might calm you down and make it all a little smoother...

My recipes for Thanksgiving:
Almond And Curry Bread (see recipe)
American Pancakes (see recipe)
Apple And Cheddar Quiche (see recipe)
Apple Latkes (see recipe)
Bagels (see recipe)
Banana Bread Pudding (see recipe)
Banana Walnut Bread (see recipe)
Bostoni Cream Pie (see recipe)
Cantuccini (see recipe)
Caribbean Banana Soup (see recipe)

Challah Bread (see recipe)
Chestnut Jam Bites (see recipe)
Chocolate Mousse (see recipe)
Chocolate Walnut Fudge (see recipe)
Chopped Liver (see recipe)
Cinnamon, Chestnut & Persimmon Muffins (see recipe)
Cinnamon Granola (see recipe)
Corned Beef Scrapple Or Ponhaws (see recipe)
Deadly Blondies (see recipe)
Dream Bars (see recipe)
Festive Challah (see recipe)
Fragrant Swedish Rye Bread (see recipe)
Greek Lemon Roasted Potatoes (see recipe)
Greek Pork Stew With Quinces (see recipe)
Hazelnut Cake (see recipe)
Hazelnut Nougatine (see recipe)
Honey Cinnamon Graham Crackers (see recipe)
Italianesque Meatloaf (see recipe)
Kriegskuchen - "War Cake" (see recipe)
Lump Egg Pasta With Saffron Sauce (see recipe)
Luscious Pumpkin Jam (see recipe)
Maluns (see recipe)
Maple Glazed Brussel Sprouts And Potatoes (see recipe)
Moroccan Dry Fruit Truffles (see recipe)
Orange Cornmeal Cake (see recipe)
Panettone (see recipe)
Parsnip Puree (see recipe)
Party Bread (see recipe)

Perfect Party Cake (see recipe)
Pfeffernüsse Cookies (see recipe)
Plain White Bread (see recipe)
Potatoes Baked With Parmiggiano (see recipe)
Potato Crisps (see recipe)
Potato Kugel (see recipe)
Pumpkin Apple Bread (see recipe)
Pumpkin Bread Pudding With Caramel Sauce (see recipe)
Pumpkin Challah (see recipe)
Pumpkin Latkes (see recipe)
Pumpkin Muffins (see recipe)
Pumpkin Pasta Bake With Speck (see recipe)
Pumpkin Pie (see recipe)
Roasted Onion Gravy (see recipe)
Rosemary And Vinefruit Bloomer (see recipe)
Raisin Scones (see recipe)
Roasted Onion Gravy (see recipe)
Roasted Pumpkin & Bell pepper Salad (see recipe)
Smoked Salmon & Cream Cheese Bagels (see recipe)
Spätzlis (see recipe)
Spicy Roasted Chickpeas (see link)
Stir-Fried Matzah Balls With Bell Peppers (see recipe)
Super Tasty Caramelized Onions (see recipe)
Sweet And savory Meatball (see link)
Sweet Plantains (see recipe)
Swiss Quark Cheese Tart (see recipe)
Tex Mex Cornmeal Bread (see recipe)
Toad In The Hole (see recipe)
Tiny Curry Scones (see recipe)
Warm Beetroot With Sour Cream (see recipe)
Zimtsterne Cookies (see recipe)

Interesting links:
All Recipes (see link)
Bon Appétit (see link)
Epicurious (see link)
Foodnetwork (see link)
Food & Wine (see link)
Holidays.net (see link)
Recipezaar (see link)

HAVE A GREAT TIME WITH YOUR FAMILY & FRIENDS!

0 PUMPKIN BREAD PUDDING - CARAMEL SAUCE

Around the beginning of October, I was contacted by an American foodie from Maryland who had stumbled upon my blog while she was doing a Google search in order to find the site of a certain organic food store (Le Marché De Vie) in Eaux-Vives, Geneva. We exchange a few e-mails and agreed to meet up at my place so as to spend a fun afternoon together, baking something autumnal and delicious...

That's how I got to know this very friendly Graduate Institute student named Jessica who has just moved here from Washington, DC in September and with whom I share a passionate interest in food and cooking/baking.

As we wanted to make a pumpkiny fall/Thanksgiving treat that would be scrumptious, yet not too time-consuming, we opted for a Bon Appétit (you can't go wrong with them) recipe that we found on Epicurious. It sounded so highly promising and droolworthy that we had to make it!

So, a few days later, she came to my place. We got along straight away and chatted like crazy all afternoon while we were preparing what was going to be the most luscious and dirty bread pudding I have ever come across!

This luxurious "Pumpkin Bread Pudding With Caramel Sauce" is incredibly good and lip-smackingly delicious. It is a terribly delightful dessert which will blow you off your feet. The only sound you'll be able to get out is "Mmmmmmmhhhhhhhh"!

We are not talking about just any mainstream pudding here, but about a deadly treat which is undeniably irresistible thanks to it's sheer richness and incomparable taste. The wicked combination of spongy, gooey, sticky and spicy elements contribute to this homey pudding's oomph factor...

~ Pumpkin Bread Pudding With Caramel Sauce ~
Recipe from "Bon Appétit", November 2000 and adapted by Rosa @ Rosa's Yummy Yums.

Serves 6 to 8, depending on how big you slice it.

Ingredients for the "Bread Pudding":
2 Cups (480ml) Half and half (see remarks)
1 3/4 Cups (525g) Pumpkin puree (see remarks)
1 Cup (240g) + 2 Tbs Packed Light brown sugar
2 Large eggs (~70g each)
4-5 Tsps Pumpkin Pie spice (see remarks)
2 Tsps Ground cinnamon
1 1/2 Tsp Pure vanilla extract or paste
10 Cups (about 10-ounces) 1.3cm (1/2-inch) Cubes egg bread ("Challah" type or even normal white bread)
1/2 Cup (90g) Golden raisins (see remarks)
Ingredients for the "Caramel Sauce":
1 1/4 Cups (300g) Packed light brown sugar
1/2 Cup (1 stick/120g) Unsalted butter
1/2 Cup (120ml) Double cream (35 % fat)

Method for the "Bread Pudding":
1. Preheat oven to 180° C (350°F).
2. Whisk the half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.
3. Fold in the bread cubes and stir in the golden raisins.
4. Transfer mixture to 28x18cm (11x7-inch) Pyrex/glass greased baking dish.
5. Let stand 15 minutes.
6. Bake the pumpkin bread pudding until a tester inserted into the center comes out clean, about 40 minutes.


Method for the "Caramel Sauce":
7. Whisk the brown sugar and butter in heavy medium saucepan over medium heat until butter melts.
8. Whisk in the cream and stir until the sugar dissolves and sauce is smooth, about 3 minutes.
9. Serve warm with caramel sauce.

Remarks:
See info on "half and half" here. I used 1 cup milk and 1 cup thick cream (35% fat) instead.
I recommend you to use the following pumpkin:
Potimarron (French) = Hokkaido Pumpkin = Chestnut Pumpkin = Baby Red Hubbard = Uchiki Kuri = Chinese Pumpkin = Japanese Pumpkin. You can also make this pudding with Butternut squash, but it will be less tasty.
To obtain fresh puree, take your pumpkin, cut it in half, deseed it and peel it, then cut it in cubes and steam. Once it is cooked, mash the pumpkin flesh. It has to be a very smooth and thick (not to wet) puree.
Here's how to make homemade "Pumpkin Pie Spice":
Mix together 3 1/2 Tsps ground cinnamon, 2 Tsps Ground ginger, 1/2 Tsp ground allspice, 1/4 Tsp ground cloves and 1/2 Tsp ground nutmeg.
You can replace the golden raisins by dried cranberries, dried cherries, roasted pecans, etc...
This pudding freezes very well.

Serving suggestions:
If you want to be real dirty, you can also serve this pudding with some sweetened whipped cream and/or a ball of your favorite ice cream...

***************

~ Pudding Au Potimarron Et Sa sauce Au Caramel ~
Recette tirée du magazine "Bon Appétit" (USA), Novembre 2000 et adaptée par Rosa @ Rosa's Yummy Yums.

Pour environ 6 à 8 personnes.

Ingrédients pour le "Pouding":
1 Tasse (240ml) de Crème double (35% de matières grasses)
1 Tasse (240ml) de Lait
1 3/4 Tasses (525g) de Purée de potimarron non-sucrée (voir remarques)
1 Tasse (240g) + 2 CS de Sucre brun clair, tassé
2 Oeufs larges (~70g chacun)
4-5 CC d'Epices à Pumpkin Pie (voir remarques)
2 CC de Cannelle moulue
1 1/2 CC d'Extrait de vanille pure
10 Tasses (~300g) de Brioche (type "Challah" ou de pain blanc) rassie, coupée en cubes (1.3cm)
1/2 Tasse (90g) de Raisins clairs (voir remarques)
Ingrédients pour la "Sauce Caramel":
1 1/4 Tasses (300g) de Sucre brun clair
1/2 Tasse (120g) de Beurre non-salé
1/2 Tasse (120ml) de Crème double (35 % de matières grasses)

Méthode Pour le "Pouding":
1. Préchauffer le four à 180° C (350°F).
2. Battre ensemble la crème, le lait, la purée de courge, le sucre brun clair, les oeufs, les épices à Pumpkin Pie, la cannelle et l'extrait de vanille.
3. Incorporer les cubes de pain rassi au mélange liquide et ajouter les raisins. Bien mélanger.
4. Transférer le tout dans un plat en Pyrex (beurré) de 28x28cm.
5. Laisser reposer pendant 15 minutes.
6. Cuire le pouding pendant environ 40 minutes, jusqu'à ce que le pointe d'un couteau en ressorte propre.
Méthode pour la "Sauce Caramel":
7. Dans une petite casserole, à feu moyen, faire fondre le beurre avec le sucre.
8. Incorporer le crème, puis fouetter le mélange pendant environ 3 minutes, jusqu'à ce que le sucre ait fondu et que la sauce soit homogène/lisse.
9. Servir chaud avec la sauce au caramel.

Remarques:
Je vous recommande d'utiliser les courges suivantes:
Potimarron (potiron doux d'Hokkaido/courge de Chine) ou la courge Butternut (bien moins goûteuse que le potimarron).
Pour obtenir de la purée fraîche, prenez votre potimarron, coupez-le en deux, enlevez les graines et pelez-le, coupez-le en cubes grossiers et faites-les cuire à la vapeur. Une fois cuits, écrasez-les (ou passez-les au mixer) afin d'obtenir une purée fine et épaisse (pas trop liquide).
Voilà comment faire son "Pumpkin Pie Spice" maison:
Mélanger ensemble 3 1/2 CC de cannelle en poudre, 2 CC de gingembre en poudre, 1/2 CC de tout-épice en poudre, 1/4 CCde clous de girofle en poudre et 1/2 CC de noix de muscade en poudre.
Vous pouvez remplacer les raisins par des cranberries séchées, des cerises séchées, des noix de pécan torréfiées, etc...
On peut tout à fait congeler ce pouding.

Idées de présentation:
Si vous voulez vraiment être "cochons", pourquoi ne pas accompagner ce pouding d'un peu de crème fouettée sucrée et/ou d'une boule de votre glace préférée?...

0 WEEKEND CAT BLOGGING #181

This week, Niko & Cloud at "Cats in Maryland" (USA) are happy to announce that they are hosting Weekend Cat Blogging #181...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

I love cats because I enjoy my home;
and little by little, they become it's visible soul.
~ Jean Cocteau ~

0 LAUSANNE - OUCHY

Today, I'm posting a few more shots that I took during our day trip in Lausanne. It is such an interesting place with many photogenic buildings that it is impossible not to go crazy and take gazillions of pictures!

Once again, those photos were taken around the lakeside in Ouchy, but instead of portraying the Lake Geneva (Lac Léman), I decided to show you what amazing architecture is to be found in that area (Ouchy Castle especially)...

0 DARK CHOCOLATE & PB CUPCAKES

Last september, I blogged about the two different batches of cupcakes (around 50 all in all) that I made for my friend Corinne's daughter's birthday party. Well, after having posted the recipe for those exquisite "Vanilla And Lemon Cupcakes" a few months ago, today, I am posting about that second batch...

When I was doing some research on the net in order to find ideas for Samira's special event, it was clear for me that the cupcakes I was going to bake had to be rich, scrumptious, teen compatible, unforgettable and had to come in two variations and two different colors.

As most people, grownups and youngsters alike, love Snickers Bars, I thought that it would be an awesome idea to combine at least two of the ingredients (in that case, peanuts and chocolate) contained in that treat in order to create cupcakes which would be as regressive as possible!

Saying that these "Dark Chocolate & Peanut Butter Cupcakes" are terrific is nearly an euphemism as they are just simply drop-dead gorgeous! Magolia Bakery's recipe gives very moist, terribly fluffy, pleasantly smooth and feather-like cupcakes, thanks to the use of buttermilk and baking soda (no baking powder here). Taste-wise, they are just orgasmically ambrosial. The deep, intense and vibrant chocolate aroma blends tremendously well with the addictively nutty, creamy, ample as well as slightly salty flavor of Alisa Huntsman's incredibly luscious as well as silky "Peanut Butter & Cream Cheese Frosting" (one of the best frostings I have ever tasted/made so far!).

Those divine little "babies" will drive your tastebuds crazy and you'll come back asking for more, licking your fingers greedily after each bite!

~ Dark Chocolate & Peanut Butter Cupcakes ~
"Dark Chocolate Cupcakes" recipe by Magnolia Bakery "The Magnolia Cookbook", "Peanut Butter Frosting" by Alisa Huntsman "Sky High: Irresistable Triple-Layer Cakes" & adapted by Rosa @ Rosa's Yummy Yums.

Makes about 24 cupcakes.

Ingredients for the "Dark Chocolate Cupcakes":
2 Cups (255g) All-purpose flour
1 Tsp Baking soda
1 Cup (240g/2 sticks) Unsalted butter, softened
1 Cup (210g) Granulated sugar
1 Cup (240g) Firmly-packed light brown sugar
4 Large eggs (~63g), room temp
6 Oz (180g) Unsweetened chocolate, melted (see remarks)
1 Cup (240ml) Buttermilk (see remarks) 1 Tsp Pure vanilla extract
Ingredients for the "Peanut Butter Frosting":
6.6 Oz (200g) Cream cheese, at room temperature
2.6 Oz (80g) Unsalted butter, at room temperature
3 1/3 Cups (400g) Confectioners’ sugar, sifted
1/2 Cup (128g) Smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Method for the "Dark Chocolate Cupcakes":
1. Preheat oven to 180° C (350° F).
2. Line the muffin tins with paper liners.
3. In a small bowl, sift together flour and baking soda. Set aside.
4. In a large bowl, (by hand or with the help of a handmixer/mixer) cream the butter until smooth.
4. Add the sugars and beat until fluffy, about 3 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the melted chocolate and the vanilla, mixing until well incorporated.
7. Add dry ingredients in 3 parts, alternating with the buttermilk. With each addition, beat until ingredients are incorporated (but do not overbeat), until they are well blended and the batter is smooth.
8. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
9. Bake for 20-25 minutes until the tester toothpick inserted in the center comes out clean.
10. Cool in the tins for 15 minutes before removing them from the tins and cool completely on cooling racks before frosting.

Method for the "Peanut Butter Frosting":
11. In a large bowl with an electric (hand)mixer, beat the cream cheese and butter until light and fluffy.
12. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
13. Add the peanut butter and beat until thoroughly blended.
14. Frost the cupcakes and decorate them as you wish.

Remarks:
I had no unsweetened chocolate at home, so I used some Lindt 70% chocolate.
If you have no buttermilk and you are looking for substituations, follow this link.
You can keep your "Peanut Butter Frosting" in the fridge for up to a week or even freeze it for up to 2 months.

Serving suggestions:
Enjoy without moderation, at any time of the day and on any occasion, with a big glass of ice cold milk.

***************

~ Cupcakes Au Chocolat Noir Et Leur Glaçage Au Peanut Butter ~
Recette pour les cupcakes par Magnolia Bakery "The Magnolia Cookbook", recette pour le glaçage par Alisa Huntsman "Sky High: Irresistable Triple-Layer Cakes" toutes les deux adaptées par Rosa @ Rosa's Yummy Yums.

Donne environ 24 cupcakes.

Ingrédients pour les "Cupcakes au Chocolat Noir":
2 Tasses (255g) de Farine fleur/blanche
1 CC de Bicarbonate de soude
1/2 CC de sel
1 Tasse (240g) de Beurre non-salé, ramolli
1 Tasse (210g) de Sucre cristallisé
1 Tasse (240g) de Sucre brun clair
4 Larges oeufs (~ 63g), à température ambiante
180g de Chocolat non-sucré, fondu au bain-marie (voir remarques)
1 Tasse (240ml) de Babeurre (voir remarques) 1 CC d'Extrait de vanille pure
Ingrédients pour le "Glaçage Au Peanut Butter":
200g de Cream cheese, à température ambiante
80g de Beurre non-salé, à température ambiante
400g de Sucre en poudre, tamisé
128g de Peanut butter (sans morceau)

Méthode pour les "Cupcakes au Chocolat Noir":
1. Préchauffer le four à 180° C (350° F).
2. Placer des petits moules en papier sulfurisé dans les compartiments de la plaque à muffins.
3. Dans un petit bol, mélanger ensemble la farine, la bicarbonate de soude et le sel. Mettre de côté.
4. Dans un grand bol, (à la main ou à l'aide d'un mixer) battre le beurre en pommade.
4. Ajouter les deux sucres et battre (~3 minutes) jusqu'à ce le mélange devienne léger.
5. Ajouter les oeufs, un à la fois, tout en mélangeant bien après chaque ajout.
6. Ajouter le chocolat fondu, puis la vanille et mélanger jusqu'à ce qu'ils soient bien incorporés.
7. Ajouter les ingrédients secs en trois fois, tout en alternant avec le babeurre. Après chaque addition, bien mélanger afin que les ingrédients soient totalement incorporés (ne pas trop mélanger tout de même) et que la pâte soit homogène/lisse.
8. Remplir délicatement les moules avec la pâte, en remplissant jusqu'au 3/4.
9. Cuire pendant 20 à 25 minutes, jusqu'à ce que la lame d'un couteau en ressorte sèche/propre.
10. Laisser refroidir dans la plaque pendant 15 minutes avant de sortir les cupcakes de leur compartiment et de les faire refroidir complètement sur une grille.
Méthode pour le "Glaçage Au Peanut Butter":
11. Dans un grand bol, à l'aide d'un mixer, battre le cream cheese et le beurre ensemble, jusqu'à ce que le mélange soit léger et onctueux.
12. Ajouter graduellement le sucre en poudre (1 tasse à la fois), en mélanger bien après chaque addition et en nettoyant les bords du bol régulièrement. Continuer à battre à vitesse moyenne pendant 3 à 4 minutes, jusqu'à ce que le mélange soit léger et onctueux.
13. Ajouter le peanut butter et battre jusqu'à ce qu'il soit entièrement incorporé.
14. Couvrir le dessus les cupcakes avec le glaçage et décorer comme désiré.

Remarques:
Comme je n'avais pas de chocolat non-sucré, j'ai utilisé du chocolat Lindt 70%.
Si vous n'avez pas de babeurre, alors suivez ce lien pour plus d'infos concernant les possibles substitutions.
Vous pouvez garder votre "Glaçage Au Peanut Butter" au frigo pendant 1 semaine et même le garder au congélateur (2 mois).

Idées de présentation:
A déguster sans modération, à toute heure de la journée et en toute occasion, avec un grand verre de lait froid.