So I did my Studio 5 segment today.  Wow.  It was fast.  I’ve done this quite a few times now and I usually have around 5-6 minutes.  I can’t believe how fast this 2 minutes went by. And I was totally looking at an imaginary camera.  But its all good.  It’s always a blast to be there with all that awesome energy in the room.  All the cameras and sound guys around you.  Its a lot of fun.  Never thought this would be something in my life that I would get to do, and I feel really blessed.  So they finally posted a video, so here is the link.  There were 2 other bakers and recipes in the same segment, I am #2.  Just don’t laugh that I’m looking everywhere but the camera.  :)

And here is the recipe for the Creamy Peanut Butter Mousse and the Chocolate Cupcakes that I use with it.

Creamy Peanut Butter Mousse

3 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1/4 cup milk
3/4 cups creamy peanut butter
2 cups heavy cream(cold)
1 tablespoons vanilla extract

Using a mixer whip the cream and vanilla until stiff peaks form. Put in the fridge. Cream together the cream cheese, sugar, milk and peanut butter. Fold in the cold whipped cream. It may take a while, but it will come all together and create a creamy smooth textured mousse.
Refrigerate until very cold.

Serve Peanut Butter Mousse as an elegant dessert on its own or use it to turn ordinary chocolate cupcakes into an extra-ordinary dessert. Here’s how:

Chocolate-Peanut Butter Cup Cupcakes

2 1/4 c. all purpose flour
1 t. baking soda
1/2 t. baking powder
1 t. salt
1/2 cup good quality cocoa
1 1/2 cups granulated sugar
2 eggs
1 t. vanilla extract
3/4 c. vegetable oil
1 c. cold water
1/2 c. sour cream
1 c. chopped peanut butter cups

Sift together the flour, baking soda, baking powder, salt, cocoa and sugar. Set aside. Cream together the eggs, vanilla, oil, water and sour cream. Slowly add the dry ingredients and mix until well combined. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 18-20 minutes. Cool slightly, remove from pans and set on cooling rack to cool completely. Make mousse.

To assemble:
Remove wrappers from cupcakes. Cut cupcakes in half. Pipe mousse onto the cupcake half. Place the top half of the cupcake over the mousse. Pipe more mousse on the top of the cupcake. Sprinkle with crushed peanut butter cups.