Friday, March 23, 2012

Chubby Hubby Cupcakes

     Christie and I share a love of all things mini, so it's no surprise that we love to make cupcakes. I have honestly tried decorating normal sized cakes, and it just doesn't cut it for me! I took a cake decorating class, which started my love affair with frosting, but big cakes are a lot of work. Take this bad boy, for example...

     This was the first multi-tiered/fondant cake I had ever done. I made it for a sweet girl I know who was turning 16. I used to be her leader in our church group, so I couldn't say no when she asked me to make one! It literally took me 8 hours to bake, frost, and decorate the cake. I had even made all the fondant before hand, and it still took me that long! Needless to say, cupcakes are what I prefer to make.
     I love to experiment with different kinds of cupcakes, and I always make cupcakes that have some sort of filling. My love affair with filling came when I first made these cupcakes.  A cupcake without filling is like.... PB&J without the PB. Know what I'm sayin'? When I saw these Chubby Hubby cupcakes, I just knew that I had to make them... after all, I am a huge fan of  Ben and Jerry's ice cream, and I used to eat Chubby Hubby ice cream when I was having boy troubles... but since I haven't had boy troubles in a loooooooooooong time (I've been married for almost 6 years!), I haven't had Chubby Hubby ice cream for a loooooooooooong time. :) But I just couldn't resist wanting to make them!

      These cupcakes will always have a special place in my heart since they were the first thing I made with my brand new KitchenAid.Yes, I realize that practically every human on the planet Earth has a KitchenAid, but I just got one as an early birthday present, and boy, am I one happy little lady!
     These cupcakes were labor intensive, but they were definitely worth it! Here's what you'll need to make these cupcakes:

For the cupcakes:
3 cups cake flour (I found it was cheaper to buy cake flour in the Winco bulk bins that it was to buy cake flour in a box)
1 TBSP. baking powder
2 sticks (1 cup) butter, at room temperature
1 1/2 cups sugar
1 cup malted milk powder
5 large eggs, at room temperature
1 TBSP. vanilla extract
1 1/4 cups buttermilk, at room temperature

*Preheat your oven to 350 and line your cupcake pan with liners. In a medium bowl, combine the cake flour and baking powder. Whisk to blend it and then set it aside. In another bowl, beat together the butter on medium-high speed until smooth. Gradually add the sugar, about 1/4 cup at a time and mixing for about 1 minute after every addition. **It's important to thoroughly mix the butter and sugar so that you can incorporate the maximum amount of air, held in by the fat, so that your cupcakes will properly rise when baked in the oven. It will also allow you to have a light texture to your cupcakes... Blend in the malted milk powder. Beat the eggs, adding one egg at a time. **Adding the eggs one at a time is essential so that you can retain all those little air bubbles you created when creaming the butter and sugar together... Next, add in the vanilla. Mix in the buttermilk, alternating it with your dry mixture (the cake flour and the baking powder), but be sure to start and end with your dry ingredients! Why? Because when you bake, you want to avoid the formation of gluten. Any gluten formed will inhibit the rising of your cupcakes and can also make them tough. The first batch of dry ingredients gets coated from the fat of the butter and the eggs. This fat interferes with the gluten formation. Overmixing will also cause gluten to form. So be sure to mix each ingredient until just barely incorporated. It drives me nuts when I see "Mix for 2 minutes" on cake mix boxes!!! Argh! Okay... moving on...

Divide your batter among your liners. I like to use an ice cream scoop, it makes life much easier! Bake for about 18-20 minutes. I always bake mine at 18 minutes.

Allow them to cool in the pan for 10-15 minutes, and then transfer to a wire rack to cool completely. While your cupcakes are baking, you can make your chocolate ganache filling! By the way, what exactly is ganache? It's a melted mixture of chocolate and cream. It can be used as a glaze, or as a filling. The basic ratio for ganache is 2 parts chocolate to 1 part cream. It tends to thicken as it cools. 

For the ganache filling:
8 oz. semi-sweet chocolate, finely chopped
1 cup heavy cream
4 TBSP. butter, at room temperature
1-2 cups powdered sugar
1 1/2 cup of coarsely chopped pretzels

*Place your finely chopped chocolate in a heat-proof bowl. Add the cream to a saucepan, and bring to a simmer. Remove it from the heat and pour it onto the chopped chocolate. Let it stand for a couple of minutes, and then whisk it together until a smooth ganache forms. Whisk the butter in, 1 TBSP. at at time, until completely incorporated. I didn't like how runny the ganache was, so I added powdered sugar to thicken it up a bit. To fill your cupcakes, core your cupcakes and insert your ganache. This was a little tricky for me. At first, I tried to just spoon the ganache in... and things got a little messy...
     The ganache was dripping everywhere, and I didn't want it all over the cupcakes, so I had to do some quick thinking and come up with a solution... why not "inject" the ganache into the little holes? So, I pulled out a trusty medicine syringe (high tech, I know), filled it with the warm ganache, and squirt it into the middle of the cupcakes.
     Muuuuuuuuccccchhhhh easier. After all the cupcakes are filled, sprinkle some of those crushed pretzels into the ganache. That way, you get a little "crunch" when you bite into your cupcake! (If you don't want to crush the pretzels, you can also use pretzel M&M's which is probably what I'll end up doing the next time I make these cupcakes. Just stick an M&M in the center of the ganache!) Now, it's time to frost the cupcakes with a basic peanut butter frosting.  I love peanut butter with all of my heart, and peanut butter mixed with sugar is an instant winner in my book!

Peanut Butter Frosting:
3 sticks (1 1/2 cups) butter, at room temperature
1 cup creamy peanut butter
4 1/2 cups powdered sugar (aka confectioner's sugar)
2 tsp. vanilla extract
3 TBSP. heavy cream

*Combine the butter and peanut butter and beat until smooth with a mixer. Mix in the powdered sugar. On low speed, add the vanilla and heavy cream until just incorporated. Increase your speed to medium-high and whip until a light and fluffy frosting forms. It should take about 3-4 minutes.

     After your cupcakes are frosted, you can garnish them with pretzels drizzled in chocolate, or you can by chocolate covered pretzels and garnish with those!

Happy Baking,

Linking up to:

Chic on a Shoestring Decorating


  1. I love them! They look so yummy! New Follower. You can visit me at

    1. Shay! Thanks for stopping by. You have the most darling blog. I love your style. It's so crisp and clean!!!

  2. Found your blog via the Blog Hop. I’m your newest GFC follower!

    1. Thank you for visiting! You have an awesome blog, and I simply love it!!!

  3. I just love your blog - I'm giving you the Liebster Award - yall are awesome!

    1. Why thank you, Michelle! I don't think we've ever won an award before! Woohoo!!!

  4. Hey can you send some of those to Alabama?hehe . I received The Liebster Award to from Under the Craft Zone and I just wanted to come by and visit. I also became a new follower and e-mail subscriber. Come by and visit me. Have a great week. Congrats!!

    1. Marisa, thanks for visiting! That's awesome that you received the Liebster Award too!! Thanks for following! Too bad I can't ship some of these cupcakes off to Alabama, but hopefully you'll make some. :)



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