joyeux cuisine

a blog about good food, family, friends, and life.

peanut butter cupcakes

Woah guys! This is my 50th blog post!! That is crazy to me. A lot of things have happened in the last 50 posts. I (in no particular order) started my senior year of college, made some new friends, turned 22, got discouraged, was encouraged, watched a lot of movies, got a boyfriend, did a lot of homework,signed a lease on an apartment, and had a senior recital. I mean, that’s only a few things of the hundreds of things that have happened. I’m really thankful for everything that’s happened this year because it’s been a really great learning experience.

In honor of this 50th post I’m going back to the beginning; peanut butter and chocolate. The first recipe I shared with you guys so many months ago was Batter Up Brownies. Peanut butter brownies with chocolate chips. Still one of my favorite recipes in the world. But really anything with peanut butter and chocolate is good. Therefore: cupcakes!


I have more cupcake liners than any one person should have. But that’s okay. I’m always ready to make cupcakes. These cupcakes have been in the making for a long time. Plus, I haven’t really baked a lot recently and I think it’s affecting my homework. I don’t know for sure if there’s a correlation there, but I’m just gonna go with it.

These cupcakes are really delicious. The inside is really moist but the cake is really dense. That pairs really well with the chocolate buttercream frosting. I could have done with a little stronger peanut butter flavor, but it was still pretty freaking good. And I won’t judge you if you throw some chocolate chips into some of the batter. In fact, I would encourage it. It obviously can’t hurt them!

Make some cupcakes, share cupcakes with someone you really like, watch some Doctor Who, enjoy the weather (no matter what it may be).

Peanut Butter Cupcakes
makes 18 cupcakes
adapted slightly from Taste of Home

1/3 cup butter, softened
1/2 cup creamy peanut butter
1 and 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup milk

Preheat the oven to 350 degrees. Line one cupcake pan plus half of another pan with paper liners and set aside. In the bowl of a stand mixer fitted with the paddle attachment cream together butter, peanut butter, and sugar until fluffy (about 2 minutes). Add the egg and vanilla and beat well. In a separate bowl combine the dry ingredients and whisk together. Add half of the dry mixture to the butter mixture. Beat well. Add half of the milk to the butter mixture and beat. Add the rest of the dry mixture and beat until combined. Add the rest of the milk and beat until the batter is smooth. Fill cupcake liners 2/3 of the way full and bake for 18-20 minutes or until a cake tester inserted into the center comes out mostly clean.
Frost with desired frosting and eat.
Store in an airtight container for up to a week.

Chocolate Buttercream Frosting
frosts 24 cupcakes

3/4 cup butter, room temperature
2 Tablespoons cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract
2 Tablespoons milk

In the bowl of a stand mixer fitted with the paddle attachment beat butter until smooth. In a separate bowl sift together the powdered sugar and cocoa powder. Add to the butter and mix on low until combined. Add vanilla and milk and beat on medium speed until the frosting is light and fluffy.
Store any leftovers in the fridge.


vegan chocolate cupcakes.

This post should also be called the “I’m sorry we skipped orchestra 2 weeks before the concert to go see the CSO in Millennium Park” Cupcakes. That seemed a little to much though.

I’ve been looking for a dairy and egg free cupcake recipe all summer and haven’t been able to find one that doesn’t use really weird ingredients. I finally found one and it is amazing!! Seriously. So stinking good. Thanks to Google, Pinterest, and a lot of time I found this recipe on Oh She Glows! and let me tell you. It’s the best. It doesn’t even taste like the dairy and egg are missing. I made these a couple weeks ago for the orchestra bake-off we had (and I totally won).

This chocolate cake is amazing. It’s really rich and moist which is the best kind of chocolate cake. It’s a pretty foolproof mix. Just dump and combine. Love it. I made 2 batches of these in about an hour. It’s super simple and super delicious. Two of my favorite things.

These bake up really nicely. Make sure you let them cool and then you get to top them with an amazingly delicious, fluffy almond “butter cream” frosting. Seriously guys, it’s amazing. And it gives such a great flavor to the chocolate. There’s a nice balance between them. (And if you just want to eat the frosting with a spoon I will not judge you…I might have had some for breakfast this morning. Normal.)

Look at how amazing those look. I will warn you, because these are dairy and egg free you need to get a few special ingredients; non-dairy milk (I used Vanilla Almond Milk) and dairy and lactose free butter (I got a tub of spreadable and it worked out). But you can also make these with normal dairy milk and butter and I’m sure it will be just as delicious.

Make some cupcakes, give them all away, download the new Mumford and Sons album, enjoy your day.

Vegan Chocolate Cupcakes

from Oh She Glows!

makes 12 cupcakes

1 cup non-dairy milk

1 cup sugar

1/3 cup canola oil

1 Tablespoon apple cider vinegar

1 Tablespoon vanilla extract

1/2 teaspoon almond extract

1 and 1/2 cups flour

1/3 cup cocoa powder

1 teaspoon baking soda

3/4 teaspoons salt

Preheat the oven to 350 degrees. Line a cupcake tin with paper liners and set aside. In a medium sized bowl beat milk, sugar, oil, vinegar, and extracts until well mixed. Sift in the flour, cocoa powder, baking soda, and salt and mix until combined, about 2-3 minutes. Spoon into the cupcake liners filling about 2/3 of the way full. Bake for 20-23 minutes until the tops of the cupcakes bounce back if you touch them. Cool in the pan for 3-5 minutes and then remove and cool completely on a wire rack. When cool frost the cupcakes.

Almond “Butter Cream” Frosting

1/2 cup dairy and lactose free butter, softened (I used Earth Balance spreadable, but if you can find sticks I’d recommend that)

1 teaspoon almond extract

2 Tablespoons non-dairy milk

3 cups powdered sugar

In a bowl with an electric mixer beat the butter until creamy. Add in the almond extract and non-dairy milk and mix until combined. Add the powdered sugar 1 cup at a time and mix well in between additions, scraping down the sides of the bowl as necessary. When all the powdered sugar has been added mix for about 3-4 minutes to make sure that everything is well combined. Pipe onto cooled cupcakes. Eat extra with a spoon…I mean, if you want.

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vanilla buttermilk cupcakes with cream cheese frosting.

Some people are stress eaters. I am a stress baker. When I get stressed out I bake. Like right now. I started freaking about the fact that it’s pretty much August and I only have about 11 days before my life gets taken over by marching band and school. This terrified me. So I went to Hobby Lobby and walked around to calm down and then went to Kroger to buy sugar. It’s all okay now. My roommate, her sister, and myself jammed out to fun. (they’re an awesome band) and baked. I’m less stressed and now have delicious cupcakes. Win-win.

I still have buttermilk in my fridge and I need to use it. So far we’ve had cinnamon rolls and pancakes. Cupcakes seem to be a nice fit. And because Annie, the sister of my roommate, just got back from a year in Israel and they don’t have cupcakes there. Appalling. Also because she made us delicious curry chicken and this was a perfect dessert.

The cupcakes are light and sweet while the frosting is creamy and a little bit tangy. This is the perfect combination. You do need to know a secret about cream cheese frosting though. The cream cheese and the butter need to be at room temperature when you beat them. This is a necessity. Otherwise your frosting will be grainy and not smooth. Not a good combination.

These are good ‘I need to stop freaking out’ cupcakes. Sometimes you just need that. Sometimes you need it multiple times a week. I’ll keep you updated. Speaking of updates; the cookie count in my freezer is up to 15 and 1/5 dozen, and miraculously they’re all still there! I guess my will-power is greater than I thought. At least there’s cupcakes to keep my sweet teeth occupied. Make these cupcakes, stop freaking out, and dance around the kitchen like a crazy person. Or maybe just make cupcakes.

Vanilla Buttermilk Cupcakes

recipe from Fabtastic Eats

makes 12 cupcakes

for the cupcakes:

1 1/3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/4 cup butter, softened

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup buttermilk

Preheat the oven to 350 degrees. Line a muffin pan with paper or foil liners. In a small bowl whisk together the flour, baking soda, baking powder, and salt. In a large bowl beat the butter and sugar together with an electric mixer until creamy. Add the egg, vanilla, and almond. Mix until creamy. Add half of the flour mixture and beat on low until combined. Beat in all of the buttermilk and finally the rest of the flour mixture. Mix until everything is combined. Fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes or until the tops of the cupcakes are golden brown and a knife inserted into the top comes out clean. Cool for a few minutes in the pan and then remove to cool on a cooling rack. Cool completely before frosting or the frosting could melt on the cupcakes.

Store cupcakes in an airtight container for up to 5 days.

for the cream cheese frosting:

I used 10 Tablespoons of butter, 6 ounces of cream cheese, a capful of vanilla extract, and about 1 1/2 cups of powdered sugar. This is a recipe that you can change up to make however much you want. You can also make it suit your tastes. Just make sure the butter and cream cheese are at room temperature. Beat them together, add the vanilla, and then add enough powdered sugar to get the consistency and sweetness you desire.

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chocolate chip maple syrup pancake muffins

Right now I am obsessed with a few things. These things include: listening to The Civil Wars, watching How I Met Your Mother, knitting dinosaurs (more on that later), organizing, attempting to work out every other day, working, eating chocolate chips and French vanilla ice cream, reminiscing about Paris, and reading the blog and cookbook of Joy the Baker (she’s my favorite) and baking as many things as I can. That one’s normal though.

This book is the bomb. I got it for my birthday this year and promptly read the entire thing. I also got to meet Joy at her book signing in Chicago in April and it was awesome. You know when you meet someone you really admire (and happen to share a name with?!) and you don’t even know how to react? Yeah…that happened. (I would share the picture of the two of us together, but I look really awkward, so we’ll save that for another time.) Anyway, I highly recommend this book for bakers everywhere.

This recipe is from Joy’s blog. She has so many good recipes and it’s really fun to make her stuff. So. I found this recipe and decided to make it to take to work in the morning. Super user friendly. Recipes that don’t involve an electric mixer are awesome. This one’s just a couple bowls, a saucepan or two, and a whisk. Super awesome. Don’t be intimidated by the title. It sounds really complicated, but it really isn’t. I super promise (that’s better than a regular promise).

We’ll start with the browned butter. Browning butter adds a rich flavor to foods, especially cookies and muffins. For this you NEED to use real butter. No margarine, no “I Can’t Believe” stuff. Real butter. Just believe me. To begin, put butter in a small saucepan over medium heat (picture 1). Butter will melt (picture 2). After it melts, the butter will start to crackle and foam up. Then it will bubble a lot (picture 3). Don’t leave it alone at this point because it can brown really fast from here on out. After the crackling dies down, the fats in the butter will turn brown and it will smell really nutty. Remove from heat and place in a bowl to cool a little bit before using the butter in the recipe (picture 4). This process will take between 8-10 minutes, theoretically. Sometimes it takes longer, sometimes not. This sounds really scary and you may think you’re going to burn the butter, but don’t worry. It isn’t. And it adds tons of flavor.

These muffins are full of maple syrup flavor, making them really good for breakfast. But I just ate ice cream before I ate dinner so I’m pretty sure that’s not exclusive. This batter is really good and pretty simple. It’s the kind of thing that isn’t too dense but still allows for room for flavors to blend. I added chocolate chips to these because it seemed like a good idea. Why not?

These get baked up and the chocolate melts a little bit. There really isn’t anything better than that right now.

Now, these are good, but it gets even better. A maple syrup glaze. Guys. This is the best. It adds even more maple flavor to the explosion of deliciousness in these muffins. I really hope you make these. And then finish watching season seven of How I Met Your Mother. Well…that’s just what’s gonna happen in my life right now.

Chocolate Chip Maple Syrup Pancake Muffins


makes 12 muffins

For the muffins:

7 Tablespoons unsalted butter

1/3 cup milk (go 2% or whole)

1 large egg

1 large egg yolk

1 Tablespoon maple syrup

1 teaspoon vanilla extract

1 and 1/2 cups flour

3/4 cup sugar

1 and 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup mini semisweet chocolate chips

For the glaze:

3/4 cup pure maple syrup

1 Tablespoon lemon juice

Preheat the oven to 375 degrees. Line cupcake pan with cupcake liners. Brown the butter in a small saucepan. When brown, set aside to cool. Whisk together milk, egg, egg yolk, syrup, and vanilla. Stir in the browned butter. In another bowl whisk together flour, sugar, baking powder, and salt. Add the milk and butter mixture to the flour mixture all at once. Stir to combine. Once combined stir in chocolate chips. Divide between the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. While the muffins are baking make the glaze. Simmer syrup and lemon juice in a small saucepan over low to medium heat stirring occasionally. Syrup will reduce and become thicker. Remove the glaze from heat. When muffins are done baking, let them cool for 5-6 minutes, or until you can handle them. Poke some holes in the top with a toothpick and dip the tops in the glaze. Repeat for each muffin and when all have been dipped dip them a second time, starting with the first muffin dipped. Allow to cool completely on a wire rack.

These muffins will last in an airtight container at room temperature for 7-10 days.

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