2011R #16: Magnolia Bakery Chocolate Cupcake with Peanut Butter Filling

Description:
Suka nonton acara TV, DC Cupcake? Saya suka.. Acaranya tiap hari minggu setelah Masterchef, di Starworld.

Di acara itu, dekor kue terlihat biasa aja klo dibandingin sama cupcake-cupcake lucu yang dibuat teman-teman saya. Tapi toko kuenya selalu ramai, antrian mengular bahkan sejak toko belum dibuka tiap harinya.

Rupanya kakak beradik Katherine dan Sophie membuat cupcake aneka rasa, tidak hanya rasa standar seperti vanilla, coklat... Icing-nya kebanyakan buttercream, ada juga cream cheese frosting, atau chocolate ganache. Fondan hanya dipakai untuk topper, sedangkan dekor full fondan umumnya dibuat kalau ada permintaan khusus.

Minggu lalu saya ke KL. Di sana saya beli buku The Magnolia Bakery Cookbook: Old-Fashioned Recipes from New York's Sweetest Bakery.

Magnolia Bakery itu bakery terkenal di New York, beberapa kali muncul di film "Sex & the City" Kayaknya, udah jadi icon kota New York.. Mampir ah, klo nanti ada rejeki ke US lagi.. *Amiiin*

Kali ini saya bikin cupcake pakai resep di buku itu, tambah isi peanut butter yang beli di Negrobrand, Bandung. Giling.. lekkeeer, enak bgt!!

Kayaknya saya bakal ketagihan bikin kue-kue simpel aneka rasa spt ini :) Bikinnya cepat, rasanya nikmat. Rahasianya? Apalagi kalau bukan pemakaian bahan yang berkualitas!

Source: The Magnolia Bakery Cookbook: Old-Fashioned Recipes from New York's Sweetest Bakery.



Ingredients:
Magnolia Chocolate Cup Cake:

2 cup all-purpose flour
1 tsp baking soda
1 cup unsalted butter, softened (225 gram) --> saya pakai 1 batang orchid
1 cup granulated sugar
1 cup firmly packed light brown sugar --> saya pakai palm sugar
4 large eggs, at room temperature
170 gram (6oz) unsweetened chocolate, melted --> pakai Collata compound
1 cup buttermilk --> 1 cup susu UHT + 1 sdt cuka masak
1 teaspoon vanilla extract

Tambahan saya: 2 sdm peanut butter --> bukan selai kacang yah, ini murni tanpa gula... saya beli bikinan Negrobrand, Bandung..


Magnolia Bakery Butter Cream Frosting:

1 cup unsalted butter, very soft (225 gram)
8 cup confectioner's sugar (icing sugar) ---> saya cuma pakai 1 cup!
1/2 cup milk
2 tsp Vanilla

Directions:
- Preheat oven to 350 degrees fahrenheit (or 180 Celsius).
- To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (stir occasionally until completely smooth and no pieces remain, remove from heat and cool for 5-15 minutes or until lukewarm).
- Line two 12-cup muffin tins with cupcake papers.
- In a bowl, sift the flour and baking soda together and set aside.
- In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
- Add the sugars and beat for about 3 minutes or until fluffy.
- Add the eggs one at a time, beating well after each addition
- Add the chocolate, mixing until well incorporated.
- Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
- With each addition, beat until ingredients are incorporated but do not over mix.
- Scrape down the batter from the sides of the bowl using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
- Carefully spoon batter in cupcake liners; fill 1/2 full then fill in 1/4 sdt peanut butter, and top with chocolate batter until 3/4 full
- Bake in 350F or 180C degree oven for 20-25 minutes or until pick/skewer comes out clean.
- Cool in tins for 15 minutes before removing, then cool completely on a wire rack.
- Ice when COMPLETELY cool otherwise frosting will melt.

BUTTER CREAM ICING:
- Place the butter (very soft) in a large mixing bowl
- Add 4 cups of the sugar and then the milk and vanilla
- Beat until smooth and creamy
- Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may not need all of the sugar)