I know how much I’ve talked about loving desserts on here (and I know you are wondering if I am seriously huge by now, and the answer is actually no…..thanks to weight watchers J), but I think one of my favorite sweet treats is peanut butter & chocolate ice cream from Baskin Robbins. Second to that would be peanut butter cups. This duo is simply the best, so combining them in cupcake form sounded heavenly!
Somehow I thought this recipe would act differently than all of Ina’s other cake recipes at altitude…..even though it is still a cake recipe, something about it being in tiny, individual portions might make it work? Mmmm, no such luck.
The cupcakes were a cinch to make, but unfortunately, they didn’t rise (see pic below). I was expecting them to be an eggy mess like the other cakes I’ve made, but they weren’t! The cake itself still tasted good, so I decided to make the frosting anyway and treat the sunken cake centers as a of tasty trough for extra frosting :) I think you have to eat them with a fork because the batter somehow is stuck to the cupcake liners. Oh well!
A note to all of my fellow contessas: A small carton of buttermilk or whipping cream is the EXACT equivalent of 1 cup. Just a tip so that you don’t buy a larger carton and end up having it go to waste like I’ve done a dozen times.
I am excited that our Denver farmer’s markets opened for the season this past weekend! Berry contessa recipes, here I come!!!
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