Tuesday, 26 August 2014

Chocolate? Peanut Butter? Pretzels?

No one is going to believe me anymore that I don't like sweets. Especially if they just saw me make sweet eating love to this cupcake. 

This all started when I saw waffle shaped pretzels on sale at the grocery store. The only thing I love more than salt is a good bargain. Salt on sale? SOLD!

I've been doing lots of chocolate lately so I guess you could say it's been on my mind. Then it happened. Chocolate dipped pretzels. Before I knew it I was melting away over a double boiler and dipping away. To be clear, I'm not sorry. I'd do it again. LOOK AT THESE BEAUTIES! 

So in the fridge they went and back to life I went. The idea of un-hinging my jaw and dropping the whole tray in crossed my mind, but I thought that they were too pretty to devour in such haste. 

So naturally, I thought of cupcakes. Vanilla? Caramel? Chocolate? YES! Chocolate! But what about icing? I thought about the same old; chocolate, vanilla, caramel.  And then I remembered my old friend Reese's. Peanut butter! 

Once I have my mind set, I just DO. So when I came home from work today I whipped up a quick batch of chocolate cupcakes so that they could cool while I was a hollering soccer mom and be ready to ice and decorate. 

While it did take some prep work and planning these are SO worth it. Without further adieu, the recipe to the best of my recollection! 

For the pretzels: 
1-1 1/2 cups vegan chocolate chips
1/2-1 tsp coconut oil 

Melt over double boiler (or microwave in 30 second increments in a microwave safe bowl), dip and lay on a parchment lined cookie sheet. Move to fridge to set and voila.

Chocolate cupcakes:

1 & 1/4 cup unbleached flour 
1 cup organic sugar
1/4 cup unsweetened cacao powder
1 tsp baking soda 
1/2 tsp salt
1 cup warm water 
1 tsp vanilla 
1/3 cup vegetable oil 
1 tsp apple cider vinegar

Mix your dry ingredients, add your wet and combine. You can do this in two bowls if you insist, but one is just fine so long as you whisk the dry ingredients first and create a divot in the middle. 

Bake at 350 for 17-20 minutes or until a test stick comes out clean. Then set aside to cool and start your icing!

Whipped peanut butter icing:

Ok, sorry to my measuring friends but this is LITERALLY a 2:1 recipe. I used approximately...

1/2 cup earth balance
1/2 cup peanut butter 
1 cup powdered sugar 
Splash of almond milk

It is ridiculously hot today. 40+ Celsius with the humidex. It's gross, but it did make icing prep easy! Combine the earth balance and peanut butter until smooth. Add the powdered sugar and mix well. Add a splash of milk until the icing is thinned out but not watery. Then using your electric mixer go to town. 

When you're ready, pipe the icing onto the cupcake and then angle the chocolate pretzel on top. 

Make sure you have friends to share with or you may eat them all. Enjoy!


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