Thanks A Latte: Pumpkin Spice Peanut Butter Cupcakes

I've really done it this time, you guys. PUMPKIN SPICE PEANUT BUTTER CUPCAKES THAT LOOK LIKE LITTLE LATTES.

Thanks a latte! That’s the response you’ll get when you unveil these pretty-as-a-picture cupcakes to your family and friends. But they’re not just good looking: I made them with Peanut Butter and Co.’s seasonal Pumpkin Spice peanut butter, so they have a truly unique flavor. I then topped the spicy-sweet cupcakes with a decadent cream cheese frosting which adds a pleasing tang to the earthy cake flavor.

Topped with an optional drizzle of caramel and outfitted with mini straws so that they look like a coffee shop beverage, these cupcakes reach stratospheric levels of both adorableness and deliciousness.

READ MORE HERE

Chocolate Greek Yogurt Banana Bread

I have so many things to tell you. Maybe you're too cool for school and you won't be excited about them, but I am more than excited enough to be sharing.

First: I figured out a new way to turbo-ripen bananas for baking. It goes like this: preheat your oven to 250 degrees F. Put the bananas (in the peels) right on the oven rack. Heat until they turn really brown. Remove, unpeel (careful, they are hot!) and mash 'em up. They work great for baking. 

Second: chocolate greek yogurt is a thing, and it's actually good.

I'm typically wary of yogurt (it's not ice cream!), especially when it has flavorings added. But Greek Gods sent me some chocolate greek yogurt for baking purposes, and I have to tell you, it's actually really tasty.

So that is a victory. A chocolate yogurt that actually tastes good! It's still not ice cream, of course, but it is very good.

Now, let's bring together these things in one delicious form while I share with you my latest oeuvre: Chocolate Greek Yogurt Banana Bread.

In spite of coming off as vaguely healthy, that is not my intent. My intent was to make something tasty, and I believe I have met my goal here.

Not too sweet, this is an ideal breakfast bread. It feels enough like a treat that you feel rewarded for waking up, but not so sweet that it gives you a sugar crash. I think it tastes great with butter and toasted nuts on top, but I urge you to choose your own adventure when it comes to how to eat it.

It's a nice, moist bread, so it's not too dry, owing to the yogurt and banana.

Overall, I am going to call this one a victory, as a recipe, and as an experience wherein I discovered things about myself (I can eat some flavored yogurt without wanting to die) and about bananas. 

If you'd like to join my life experience, here's the recipe.

Chocolate Greek Yogurt Banana Bread 

Recipe developed for Greek Gods - printable version here

  • 2 medium bananas, mashed (about 1 cup)
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Greek Gods Chocolate Mocha Greek Yogurt
  • 1/4 cup maple syrup
  • 2 large eggs 
  • 1/2 cup chopped nuts, or chocolate chips, or whatever add-ins you want 

Preheat the oven to 350 degrees (unless you're turbo-ripening the bananas, in which case set it a little lower, like 250 to 300, then set to 350 once they're done). Generously grease a loaf pan (9x5 inches or so). 

In a large bowl, combine the flour, baking soda, and salt. Give it a stir to combine, then set to the side.

In the bowl of a stand mixer (or another big bowl if you feel like doing it by hand) really mash the bananas. I beat them with the paddle attachment until they were like a puree. 

Add the Greek yogurt, maple syrup and eggs. Mix until everything is creamy and smooth. 

Add the flour mixture, and mix ONLY until moistened (a few little lumps and bumps are OK). Fold in the nuts, if using. Pour/spread the mixture into the prepared baking pan. It won't come all the way up, but that is a good thing. 

Bake for 35 to 40 minutes, rotating at the 20 minute mark or so. The loaf should look set, and a toothpick inserted in the center should come out mostly clean. 

Remove from the oven and transfer the loaf pan to a cooling rack. Let cool completely. I serve this loaf right from the pan. 

What's your favorite type of breakfast bread?

September 27: National Drink Beer Day

Finally, it's National Drink Beer Day. So drink some beer, but put it in your cake (or cookies or bread), too, because baking with beer can yield delicious results.

I wrote what I think is a tremendous post on the basics of baking with beer: what types of recipes you can use, some different methods, and general tips. Hopefully it will inspire you to try your hand at baking with beer!

Full post here.

Chocolate Cream Filled Chocolate Bundt Cake

Admit it: you like big bundts.

I cannot lie: I do. And I'll bet that if you're human, you too have trouble resisting the sweet siren call of a big, beautiful bundt cake.

And who would want to resist a cake like this? The chocolate cake that acts as the base is made with olive oil, which gives it a rich flavor yet light texture. A layer of luxuriant chocolate buttercream comes next, made with bittersweet chocolate for a full, not too-sweet flavor. It’s finished off with a unique olive oil-chocolate ganache; the nutty-sweet-rich combination of flavors in this icing contribute to the robust chocolate flavor, yet also adds a level of sophistication and complexity to the dessert.  

Chocolate Cream Filled Chocolate Bundt Cake

PRINTABLE VERSION HERE

Chocolate filled chocolate bundt cake assembly 

Prep time: 1 hour  

Total time: 3 hours, 50 minutes 

  • 1 chocolate olive oil bundt cake (recipe follows) 
  • 1 batch chocolate buttercream filling (recipe follows) 
  • 1 batch chocolate olive oil ganache topping (recipe follows) 
  • Optional garnish: sprinkles or candy-coated chocolates 
  1. Line the inside of the same bundt pan you used to bake the cake with plastic wrap, taking care to cover every portion of the inside of the pan with a slight bit of overhang. 
  2. Spoon the buttercream into the lined bundt pan, taking care not to upset the plastic wrap. Spread the buttercream so that it is as smooth and even as possible. Place the pan in the freezer for 30 minutes, or until the buttercream is very firm.  
  3. Meanwhile, using a serrated knife, gently slice off the top third of the bundt cake. You will not need this portion of the cake, so you can put to the side (see ideas for using this cake in the recipe notes).  
  4. Once the buttercream has become quite firm, gently invert the buttercream on top of the cake (let the plastic stay on top for the moment). Gently press the buttercream into the cake to seal them together. Gently Peel off the plastic. The buttercream should rest fairly flush on top of the cake. Place the entire cake back in the freezer for about 20 minutes, so that it will be completely firm when you ice it.  
  5. Ice the cake with your prepared ganache topping, spreading smoothly and confidently as the ganache will begin to firm quickly as it makes contact with the cold buttercream. Place special emphasis on covering up the “seam” between the buttercream and cake on the sides, so that the cake.  
  6. Garnish as desired. Keep this cake chilled, but serve at cool room temperature.  

Chocolate olive oil bundt cake  

Prep time: 15 minutes 

Total Time: 1 hour, plus cooling time  

  • 2 cups granulated sugar 
  • 1-3/4 cups all-purpose flour 
  • 3/4 cup unsweetened cocoa powder, plus more for dusting the cake pan 
  • 2 teaspoons baking soda 
  • 1 teaspoon baking powder 
  • 1 teaspoon salt 
  • 2 eggs 
  • 6 ounces plain yogurt (or sour cream) 
  • 1 cup milk 
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract  
  1. Preheat the oven to 350 degrees F. Generously grease and dust with cocoa powder a 10-inch bundt pan, and place it on top of a baking sheet.  
  2. In the bowl of a stand mixer, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. 
  3. Add the eggs, yogurt, milk, olive oil, and vanilla extract. Using the paddle attachment, beat the mixture on low for a few moments to moisten the ingredients, then increase the speed to medium-high. Beat for 2 minutes, pausing to scrape the sides of the bowl as needed, until the mixture is smooth and lump-free. It will be a fairly liquid batter.  
  4. Pour the batter in your prepared cake pan, and place the bundt pan (still on the baking sheet) in the oven.  
  5. Bake for 45-50 minutes, or until a cake tester inserted in the center comes out clean.  

Chocolate buttercream filling 

Prep time: 10 minutes 

Total time: 10 minutes 

  • 2 sticks unsalted butter, softened  
  • 1 bar (3.5 ounces) good quality bittersweet chocolate, melted and slightly cooled  
  • pinch salt 
  • 3 cups confectioners’ sugar, sifted 
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and chocolate until smooth and creamy, about 3 minutes on medium speed.  
  2. Stir in the salt, and add the sugar, 1 cup at a time, mixing each addition on low so as to avoid a sugar snowstorm in your kitchen, then increasing the speed to high as the sugar is moistened. This will be a rather stiff buttercream.  

Chocolate olive oil ganache topping  

Prep time: 10 minutes  

Total time: 10 minutes, plus 2 hours cooling time  

  • 2 bars (3.5 ounces each) good quality bittersweet chocolate, coarsely chopped 
  • ⅔ cup olive oil
  1. In the top of a double boiler set atop simmering water, or in the microwave, melt the chocolate. Once melted, remove from heat and whisk in the olive oil until the mixture is smooth and cohesive.  
  2. Let the mixture sit at room temperature, whisking or stirring every 20 minutes or so, until it has set enough to ice your cake. This can take between 1 and 2 hours, depending on how warm your kitchen is. If the mixture becomes too firm, beat it with a hand or stand mixer to smooth it out again.  

Recipe notes: 

  • Both the cake and the buttercream filling can be made ahead. The cake can be baked the day before, or it can be made up to two weeks in advance and frozen; if freezing, let the cake come to room temperature before assembling the cake. The buttercream can be made up to 2 days in advance and stored in the refrigerator. Let come to cool room temperature, and vigorously mix, before preparing the recipe.  
  • In Step 3 of the cake assembly, you’ll notice that a portion of the cake is cut off. This portion of the cake is not used in the recipe, but it doesn’t mean you have to throw it out. This cake can be cut into small pieces and used as an ice cream topping, transformed into cake pops, or cut into slivers and dipped in chocolate olive oil for a sophisticated snack.