sigh......
I have spent a lot of time in life attempting to be Zen about things. Trying to relax and let things fall where they may by lighting lavender candles, reading inspiring proverbs about nature and inner peace and doing yoga. But I've discovered time and time again that I am the very opposite of relaxed. I abore sitting still, to the point of where I know I'm making people nervous by hovering, and in turn become anxiously self-concious.
I think non-stop as well. On my days off work I still awaken at 5 a.m. and toy with the idea of learning to weave, then spinning a globe and moving wherever our fingers land on the orb. I then consider hobby farming, large-scale organic farming, adopting children, building a brick-oven in our future back yard, starting a food truck, eloping at Stonehenge, getting another degree, etc. etc.
My constant interest in everything is a blessing and a curse. And it has always been this way.
On a short but fulfilling vacation this past week I realized the root of my nagging existential dilemma. The fact of the matter is I'm a very ambitious person, and life is short. I want to do a lot of things, be really great at some and have a little know-how about many others. I want to make a difference in this world, be kind and happy, and ignore those who try to make me not that way. And to make a lot of cupcakes. That's really all I want. Things will be ok. And if they don't work out as planned, simply screw it. That's pretty Zen, I'd say.
And at least I'm succeeding at the cupcakes part.
Peanut Butter Devil's Food Cupcakes
- -3/4 cup Dutch-process cocoa powder
- -3/4 cup hot water
- -1/2 cup chopped peanuts
- -1/2 cup chocolate chips
- -3 cups all-purpose flour
- -1 teaspoon baking soda
- -1 teaspoon baking powder
- -1 1/4 teaspoons coarse salt
- -1 1/2 cups (3 sticks) unsalted butter
- -2 1/4 cups sugar
- -4 large eggs, room temperature
- -1 tablespoon plus 1 teaspoon pure vanilla extract
- -1 cup sour cream, room temperature
Directions:
Preheat oven to 350 degrees. Line muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. .Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each Fold in peanuts and chocolate chips. Divide batter evenly among lined cups, filling each three-
quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Peanut Butter Frosting
-1 cup smooth peanut butter
-1 stick room temp butter
-1/4 cup sifted powdered sugar
-1/8 t. salt
-1 t. vanilla
Directions: Beat ingredients with electric mixer 3-5 minutes until combined. Frost cooled cupcakes and store in fridge. Remove 30 minutes before serving.
A moist, decadent Devil's Food cupcake topped with buttery peanut butter frosting. Can I get a hell yeah?
A play on a classic combo, these cupcakes are the answer to many a life's frustration. And a great birthday present for a deserving friend too. Enjoy!
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