Some people adore peanut butter, others are not too enthusiastic about it and another category of people dislike it totally. If you know me well it is no mystery to you that I am one of those foodies who is gaga about this devilishly luscious, creamy, slightly sweet and rich condiment. As a matter of fact I am bananas about peanuts in general... One can make so many yummy things and be very creative with peanut butter. From desserts, pastries, sauces to savory dishes you have the choice. There are no limits when it comes to baking or cooking with it. Just have a look on the net and you'll see that there is an incredible quantity of peanut butter-based recipes on offer. It is impossible not to find one that suits you.
As a child I did my first experiments with peanut butter in England while on holidays at my grandparents. They always had a jar of that gloppy stuff in their pantry. We ate it generally in the morning with "plastic bread" toasts. My grandmother who loves overripe bananas (eeewww, nasty and so sickly!) made sandwiches with peanut butter and slices of that disgustingly blackened fruit. Apart from salted butter it was the only spread I liked to use as ultra-bitter store bought marmalade (no matter it's quality) was never my thing - the homemade version is much better and more refined as well as flavorful.
At home peanut butter was something we bought very seldom and once again it was solely used to accompany bread or crackers. We never ate baked goods made with it, what a pity! Anyway, in opposition to the vast majority of American kids who are fed on PB & Jam sandwiches and adore this snack I have to say that this combination was never my favorite. As a matter of fact I find it really icky. It repulses me quite violently and gives me the shivers, brrrr! On the contrary, I personally find that the association between peanut butter and honey (especially white honey) or peanut butter and Nutella is heavenly and so harmonious as if they were meant to mingle together (that implies only me, of course)! Peanut butter far from being a contemporary staple. Although we might think that Americans are at the origin of it considering the fact that they consume tons of this goody and since it is impossible to imagine this nation without it, they are just the ones who started commercialising this precious ingredient before anybody else.
Already in 950 B.C. the ancient Incas used peanuts (which originate from South America) to make a paste-like mixture. Early explorers brought plants to Africa, peanuts to Spain (trade) and finally imported them into the American Colonies where they were exchanged against other merchandise. As you can see the USA was not the first country to benefit from that fabulous legume (yes, it's not a nut!). The first commercial peanut crop was grown in North carolina around 1818 and in the early 1840's in Virginia.
It is only in 1890 that an unknown doctor "invented" peanut butter for health benefits and in 1903 that Dr. Ambrose Staub of Saint-Louis (Missouri) patented a peanut butter making machine. By 1914, many companies were producing that speciality, but it became a far more refined produce when in 1928, Joseph L. Rosenfield (the father of Skippy PB) created a churning process that made peanut butter even smoother.
The only time I am thankful for the "discovery" (very debatable though) of the Americas is in a foodie-oriented way. Had the "white bearded men" not set their foot on North or South American soil we might never have been able to develop so many wonderful desserts or dishes made with chocolate (xocolātl), peanuts (cacahuatl) in our treats, potatoes, beans, tomatoes, pumpkins, corn, passionfruits, avocados, pecans, cashews, mango, etc. I can't imagine a life without all these glorious and healthy fruits and vegetables.
Coming back to our much venerated peanut butter I have to admit that I am so obssessed by it and addicted to it's smoothiness as well as gorgeously nutty flavor that I had to eradicate it from my cupboards in order to come clean with my dependence. I ate far too much peanut butter and even gobbled it out of the pot. Now, although my passion for it has not died I can have an open jar next to me and not even reach for it or be tempted by it's contents...
So when I bought my first pot of this delightful substance after a few months of abstinence I knew that I was going to celebrate this event by baking something decadent with it. After flipping through my newly received "The King Arthur Flour's Cookie Companion" cookbook I found what I was looking for: "Peanut Butter Smoothies". As the original recipe was not immoral enough for me I decided to top each slice with additional coffee frosting.
Needless to point out that those infamous blondie-like cookie bars were incredibly soft, visciously gooey and dangerously calorific (the sweetness alone could kill a horse or make an elephant sleep/weak). My "Peanut Butter Chocolate Chips Cookie BarsWith Coffee Frosting" are down-right delectable and guaranteed to send you to the heaven's above with a sugar coma and an overdose of pleasure!
Ingredients For The "Bars": 6 Tbs (90g) Unsalted butter, at room temperature 1/2 Cup (143g) Natural smooth peanut butter 1 Cup (210g) Crystallized sugar 1/4 Cup (60g) Light brown sugar, packed 2 Big eggs 1 Tsp Natural vanilla extract 1 Cup (128g) Unbleached white flour 1/3 Tsp Sea salt 1 Tsp Baking powder 1 Cup (180g) Chocolate chips (bittersweet) Ingredients For The "Coffee Frosting": 1 Tbs Instant coffee powder 1 Tbs Hot water 3/4 Cup (90g) Powder sugar, sieved 2-4 Tbs Double cream (35% fat)
Method For The "Bars": 1. Preheat the oven to 180° C (350° F). 2. Butter a 20 x 20cm (8 x 8 inches) brownie pan. 3. Mix together the flour, salt and baking powder. Set aside. 4. In a medium bowl, cream the butter and peanut butter together until smooth and homogenous.
5. Whisk in the sugars until the mixture is light and smooth. 6. Add the eggs, one at a time, whisk well and scrape down the bowl after each addition. 7. Stir in the vanilla. 8. Add the the flour mixture and stir well until combined. 9. Incorporate the chocolate chips. 10. Spread the batter into the prepared pan. 11. Bake for about 30-32 minutes until the edges pull away slightly from the pan. 12. Cool completely before cutting and frosting. Method For The "Coffee Frosting": 13. Meanwhile, in a small bowl dissolve the coffee in the hot water. 14. Add the powder sugar and enough cream (in order to get a spreadable mixture). Mix well.
Remarks: You can replace the bitterwseet chocolate chips by dark, semi-sweet chocolate chips or peanut butter chips. You can ommit the frosting if you find that those bars are rich enough without it.
Serving suggestions: Serve for afternoon tea or as an in-between sweet treat with some whipped cream or a scoop of vanilla ice cream and a cup of tea or coffee.
Ingrédients Pour Les "Barres": 90g de Beurre non-salé, à température ambiante 143g de Beurre de cacahuète (sans morceaux) 210g de Sucre cristallisé 60g de Sucre brun clair 2 Gros Oeufs 1 CC d'Extrait de vanille pure 128g de Farine blanche 1/3 CC de Sel de mer fin 1 CC de Poudre à lever 180g de Pépites de chocolat (à 60% de cacao) Ingrédients Pour le "Glaçage Au Café": 1 CS de Café instantané 1 CS d'Eau chaude 90g de Sucre en poudre, tamisé 2-4 CS de Crème double (35% de mat. grasses)
Méthode Pour Les "Barres": 1. Préchauffer le four à 180° C. 2. Beurrer un moule à brownie de 20 x 20cm. 3. Mélanger ensemble la farine, le sel et la poudre à lever. Mettre de côté.
4. Dans un bol moyen, battre le beurre et le beurre de cacahuète en pommade (le mélange doit être homogène). 5. Ajouter les sucres et battre jusqu'à ce que le mélange soit léger. 6. Ajouter les oeufs, un à un et bien mélanger (nettoyer les bords à l'aide d'une langue de chat après chaque ajout). 7. Incorporer la vanille. 8. Puis incorporer le mélange farine/sel/poudre afin d'obtenir une pâte homogène. 9. Ajouter les pépites de chocolat et bien mélanger. 10. Etaler la pâte dans le moule. 11. Cuire pendant 30-32 minutes, jusqu'à ce que les bords se détachent légèrement du moule. 12. Laisser refroidir complètement avant d'étaler le glaçage. Méthode Pour le "Glaçage Au Café": 13. Pendant ce temps, dans un petit bol, dissoudre le café instantané dans l'eau chaude. 14. Ajouter le sucre, assez de crème (afin d'obtenir un glaçage étalable) et mélanger.
Remarques: Vous pouvez remplacer les pépites de chocolat à 60% par des pépites au chocolat au lait ou des pépites de beurre de cacahuète. Si vous pensez que ces barres sont assez assez riches comme ça, alors il vous est possible d'omettre le glaçage.
Idées de présentation: Servir pour votre quatre heures ou comme snack et accompagner avec de la crème fouettée, une boule de glace vanille ainsi qu'avec du thé ou du café.
Apart from being a total and hopeless peanut addict (or should I say freak?!), I am very fond of South American food and of anything exotic that'll spice up my daily life. That's why I decided to broaden my horizon to the amazing joys of latino cooking and test a new recipe which I had been drooling over since a few months...
I'm a big fan of Brazil's tantilizing cuisine and Mexico's mouthwatering cuisine, but I have never ventured into the realm of Ecuadorian cusine before, although, many times, I have been tempted to do so while surfing on Laylita's (USA) wonderful foodblog (see link).
While trying to find a different way of serving chicken legs and a dish that would contain achiote/annatto, I stumbled upon a recipe for "Salsa De Mani" (from Ecuador, but also Peru), a hearty peanut sauce that is quite versatile and can be served in various manners.
"Salsa de Mani" is easy to make and really delicious. The pungently fresh flavor of coriander, the roundness of peanut butter, the shrapness of onions as well as the warm spiciness of cumin blend perfectly well with the slightly bitter, earthy, musky and flowery taste of ground achiote/annatto seeds which also contributes to the sauce's flashy color.
"Salsa De Mani" is far from being bland and boring! It is a mellow and gorgeous vegetarian sauce that will delight you tastebuds without shocking them!
~ Salsa De Mani ~ Recipe Laylita at "Laylita's Blog" (USA) and adpated by Rosa @ Rosa's Yummy Yums 2009.
Ingredients: 3/4 Cup (214g) Peanut butter (unsweetened) 1/2 Cup White onion, finely diced 1 1/2 Tsps Ground cumin 1/2 Tsp Garlic powder (optional) 1 tsp Ground achiote (annatto) 1 Cup (240g/ml) Milk 2 Tbs Peanut oil, vegetable oil or butter 1 Hard-boiled egg, finely chopped 2 Tbs Cilantro, finely chopped 4 Tbs White onion, finely minced or sliced Salt, to taste
Method: 1. Mix the peanut butter with 1/2 cup of milk to help dissolve the peanut butter. 2. Heat the butter or oil to prepare a refrito, add the onion (1/2 cup), achiote (annatto), cumin, garlic powder and salt. Cook until the onions are soft. 3. Add the peanut butter and peanut butter/milk mixture, as well the remaining 1/2 cup of milk. 4. Stir well and let simmer for about 10 minutes, over low heat. 5. Add the chopped hard-boiled egg, cilantro, and onions. Salt to taste. 6. Serve warm.
Remarks: This sauce is traditionally made with fresh roasted peanuts instead of store-bought peanut butter, but this is a quick and easy way to prepare "Salse De Mani". However, if you wish to make your own peanut butter, then use salted roasted peanuts that you'll blend into a smooth paste.
Serving suggestion: This delicious peanut sauce is best served together with Ecuadorian llapingachos (potato cakes/patties), fried or boiled potatoes, boiled yucca, hard-boiled eggs, pasta (spaghetti, noodles, penne, etc...), vegetables of all kinds as well as with meats (pork, chicken, turkey, ostrich and beef).
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~ Sauce Au Cacahuètes ~ Recette par Laylita de "Laylita's Blog" (USA) et adaptée par Rosa @ Rosa's Yummy Yums 2009.
Ingrédients: 3/4 de Tasse (214g) Beurre d'arachide (non-sucré) 1/2 de Tasse d'Oignons blancs, finement hachés 1 1/2 CC de Cumin en poudre 1/2 CC d'Ail en poudre (en option) 1 CC de Roucou (annatto) moulu 1 Tasse (240g/ml) de Lait 2 CS d'Huile d'arachide, végétale ou de beurre 1 Oeuf cuit dur, finement haché 2 CS de Coriandre fraîche, finament hachée 4 CS d'oignons blancs, finement hachés ou coupés Sel, à volonté Méthode: 1. Bien incorporer 1/2 tasse de lait à la pâte d'arachide afin de détendre cette dernière. 2. Chauffer l'huile ou le beurre et ajouter l'onion (1/2 tasse), le roucou (annatto), le cumin, l'ail en poudre et le sel, puis cuire jusqu'à ce que les oignons soient translucides. 3. Ajouter le mélange lait/pâte d'arachide ainsi que le reste du lait. 4. Bien mélanger et laisser mijoter 10 minutes, à feu doux. 5. Ajouter l'oeuf cuit dur haché, la coriandre et les 4CS d'oignons hachés. 6. Servir chaud.
Remarques: Traditionnellement, cette sauce est faite avec des cacahuètes grillés et non avec du beurre d'arachide. Cette version est rapide est facile, mais si vous le désirez, vous pouvez faire vore propre purrée avec des cacahuètes grillées (salées) que vous passerez au mixer afin d'obtenir une pâte onctueuse.
Idées de présentation: Cette délicieuse sauce peut être servie avec des llapingachos écuadoriens (galettes de pommes de terre), des pommes de terres rôties ou cuites à l'eau, avec du manioc cuit à l'eau, des oeufs cuits durs, des pâtes (spaghetti, nouilles, penne, etc...), ainsi qu'avec toutes sortes de légumes et/ou avec de la viande (porc, poulet, dinde, autruche et boeuf).
The end of the month is getting close and, once again, all The Daring Bakers around the world are getting excited because the time has come to blog about their challenge and see what the other participants are presenting...
The February 2009 challenge is hosted by Wendy of "WMPE's" blog and Dharm of"Dad ~ Baker & Chef" who have chosen a "Chocolate ValentinoCake" by Chef Wan; a "Vanilla Ice Cream" recipe from Dharm and a "Vanilla Ice Cream" recipe from Wendy as the challenge.
At home we both are very fond of flourless chocolate cakes and ice creams, so I was really looking fowards to making this very promising dessert!
Both recipes offered much freedom of interpretation andeverybody had the choice to pick the kind of chocolate they wanted (be it giandujia, white, black, milk, etc...) and flavor the cake (or not) as they wished. We also could use the ice cream recip which we fancied. So, I decided to take a darker variety of chocolate (60% cocoa) and to adapt Dharm's "Vanilla Ice Cream". And, as I'm very keen on the irresistible association between chocolate, tonka and peanut, I chose to create my own "Peanut & Tonka Ice Cream" in order to accompany the "Chocolate Valentino Cake". To add a little touch of originality, tanginess and craziness, I decorated my plates with reduced dark balsamic vinegar...
Needless to say that I was extremely pleased by the great looks and awesome taste of this delectable dessert. The flavoring were just perfect and it presented really well too.
As no sugar nor flour are added to the batter, this subtle "Chocolate Valentino Cake" isn't too sweet or even sickly as it is the case with many rich chocolate cakes. It has a strong cocoa aroma and is fluffy, very moist and almost fudgy. The "Peanut & Tonka Ice Cream" adds a layer of scrumptiousness to this luscious treat as the delicate peanutty taste as well as the heady, haunting and unusual, yet lush and pleasant tonka flavor pairs wonderfully with that of the cake. Not to forget that the texture contrast between the creamy, crunchy ice cream and the smooth chocolate cake is just heavenly!
This challenge was highly enjoyable as it was straight-forward and not too messy, nevertheless the result was fantastic on the gustatory level as much as on the visual level. A recipe I will make again and adapt according to my cravings!
I really want to thank Wendy at "WMPE's" (USA) and Dharm at "Dad ~ Baker & Chef" (Malaysia) for having chosen that gorgeous recipe and for bringing the spirit of Valentine's Day into our plates!
~ Chocolate Valentino ~ Recipe from "Sweet Treats" by Chef Wan.
Makes one cake, using a 20x20cm (8x8 inches) brownie pan.
Ingredients: 16 Oz (1 pound/454g) Semisweet chocolate (60% cocoa), roughly chopped 1/2 Cup (1 stick) plus 2 Tbs (146 grams total) Unsalted butter 5 Large eggs (~63g), separated Method: 1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. 2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. 3. Separate the egg yolks from the egg whites and put into two medium/large bowls. 4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed. 5. With the same beater beat the egg yolks together. 6. Add the egg yolks to the cooled chocolate. 7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. 8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 190° C (375° F). 9. Bake for 25 minutes until an instant read thermometer reads 60°C (140° F). 10. Cool cake on a rack for 10 minutes then unmold.
Remarks: Do not over-whip the cake or it will be dry. If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
Serving suggestions: Serve this cake with whipped cream or ice cream (see recipe below).
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~ Peanut And Tonka Ice Cream ~ Recipe based on a recipe from the "Ice Cream Book" by Joanna Farrow and Sara Lewis, and freely adapted by Rosa @ Rosa's Yummy Yums 2009.
Method: 1. Pour the milk and the cream into a heavy based saucepan, add the vanilla paste and ground tonka, and bring to the boil. 2. Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk/cream mixture, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time 4. When the custard is thicke and smooth, pour it back into the bowl and let cool 10 minutes. 5. Mix together the peanut butter and the 3 tbs cream. Add the peanut butter mixture and the caramel sauce to the warm custard and whisk well. 6. Cool the peanut butter custard and, then chill. 7. Put into an ice cream machine and churn the mixture until thick, about 30 minutes (see instructions on your ice cream maker). 8. Mix in the chopped peanuts and freeze for 6 hours or until firm enough to scoop.
Remarks: Don't add the peanut butter mixture if the custard is too hot.
Serving suggestions: Top the "Chocolate Valentino Cake" with a generous scoop of "Peanut & Tonka Ice Cream".
To see my other Daring Bakers' challenges, please click here.
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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.
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.
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~ 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.
