Creamy Peanut Butter Mousse and a video!
So I did my Studio 5 segment today. Â Wow. Â It was fast. Â I’ve done this quite a few times now and I usually have around 5-6 minutes. Â I can’t believe how fast this 2 minutes went by. Â And I was totally looking at an imaginary camera. Â But its all good. Â It’s always a blast to be there with all that awesome energy in the room. Â All the cameras and sound guys around you. Â Its a lot of fun. Â Never thought this would be something in my life that I would get to do, and I feel really blessed. Â So they finally posted a video, so here is the link. Â There were 2 other bakers and recipes in the same segment, I am #2. Â Just don’t laugh that I’m looking everywhere but the camera. Â :)
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.
Another Segment
Hey all you Utah locals out there, I will be on Studio 5 (ksl)Â again this Monday, March 1st at 11:00 a.m. Â I’m so sorry to the non-locals, they never seem to post a video on my segments. Â Not sure why. Â I will ask them about that tomorrow. Â But this is what I am making. Â The star is the Peanut Butter Mousse, and I sandwich it between a delicious chocolate cupcake. Â Yum yum!! So if you want the recipe, I will put the link up tomorrow. Have a fabulous week everybody!
xoxo
Steph
Monday Maven
I had a blast on Studio 5 once again! This was my 4th time doing a segment and I love it more and more each time I do it. It is such an amazing feeling when you are in that room with all the lights and cameras, and then before you know it they say its your turn and the camera is on you and they start counting down until its action time. Wow, what a rush! I honestly thought the first time I went on that I would be that person that freezes in fear when the camera started rolling, and everyone around me would be yelling my name trying to get me out of my zone. But I have surprised myself by how much I love it and how comfortable I feel there. Love it! Thanks for tuning in and now I can’t wait for March 1st!
And now on to something really great! Vanessa from I never grew up (amazing blog by the way) contacted me not long ago and asked if she could feature me on as one of her Monday Mavens. I felt so honored and said of course! So if you want to know more about me, check it out here! Thanks so much Vanessa!
I hope you guys have a great week and hopefully I’ll be back soon with some awesome recipes to share!
xoxo,
Steph
Baked on February 15, 2010 | Recipe Card: Uncategorized | 5 Bites | 
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Studio 5
Just a heads up for all of you Utah locals, I will be on Studio 5 again tomorrow (Monday the 15th of February) at 11:00 a.m on KSL. Â I will be making these little cuties so you don’t want to miss it! I will also be there on March 1st for Peanut Butter Lovers Day, so mark your calendars!!! I’m so excited! Â I’ll see you tomorrow!!!!
Baked on February 14, 2010 | Recipe Card: Uncategorized | 6 Bites | Print
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Chocolate Cupcakes
I know it’s been a while since I posted. Â I have missed you all. Â I certainly hope that in my 3 month brake I didn’t lose all my loyal readers, but if so, I totally understand. Â I really enjoyed the time off, but all of a sudden I felt the need to start baking again and re-connecting with my long lost readers. Â Thanks to all who have supported me and continue to support me! It means the world! Now onto the food:
I don’t know if I’ve posted this recipe before, I can’t seem to find this particular one. Â But this is definitely my go-to recipe for Chocolate Cupcakes. Â I got this recipe from my Mom and it is so versatile. You can add whatever you like or leave it as it is, either way it is delicious! Â It works out perfectly every time and it is the perfect combination of texture and moistness. Â I love to add some mini chocolate chips to the batter and you get that extra richness that I happen to like.
I hope you enjoy it as much as I do!!!
Chocolate Cupcakes
makes 2 dozen
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
6 tablespoons unsweetened cocoa
2 eggs
1 teaspoon vanilla
3/4 cups vegetable oil
1 cup cold water
In a medium bowl, sift together the flour, baking soda, salt, sugar and cocoa. Set aside. Using a mixer, beat the eggs, vanilla, oil and water until well blended. Slowly add the dry ingredients until well incorporated. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Frost with your favorite frosting. Here is my favorite:
Vanilla Frosting
2 oz. cream cheese, at room temperature
2 tablespoons butter, at room temperature
4 1/2 cups confectioner’s sugar
1/4 cup milk
1 teaspoon vanilla extract
Using a mixer, beat the cream cheese and butter until creamy. Add 2 cups of the sugar and mix until well combined. Add the remaining sugar, milk and vanilla extract. beat until fluffy.
xoxo,
Steph
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