Take 5 Cupcakes

After 6 solid years, my hubby is leaving his job to go to attend school full-time and pursue a career in his dream field (physical therapy for the record).  I'm particularly sad about this because he's been my bus buddy and lunch date (he works across the street) for all these years and also got my lazy butt out of bed in the morning, assuring I did not get fired from my own job (yet...could be a rough transition ahead.  Sorry, boss).  His co-workers made today a "food day" (aka big office potluck) and gave Jeff their well-wishes.  Obviously our contribution was cupcakes.

In honor of the wonderful Jeff Duncan, I decided to recreate a Take 5 candy bar in cupcake form.  If you have never had one of these, you are seriously missing out on life.  I love chocolate--but I love chocolate more when it's paired with its best partners: peanut butter, caramel, and pretzels.  Some genius over at Hershey's decided to put all these things together and pretty much blew my mind.  Jeff and I like to pick one up whenever we're going through the grocery check-out (awesome habit).

I tried to feature all of the wonderful ingredients in these cupcakes.  I went with a nice, fluffy Devil's Food Cake from my main bitch Martha Stewart.  I use Dolce de Leche for many, many cupcakes as a filling because of it's thickness...it won't totally absorb and disappear into your cake.  If you are nuts about making stuff homemade, there are methods available online.  I do not have the time nor patience personally.  As for the frosting...oh my goodness.  Bad things happen every time I make this stuff.  I got the recipe from a student of mine, Samantha Bertocchi, after having bad luck with many other PB frosting recipes.  They always came out gritty, greasy, and flat.  This stuff is smooth, perfectly pipeable, and oh so delicious.  I always have extra which ends up getting eaten by the fingerful.  So, Sam, thanks and I hate you for that.  Top these guys off with some chocolate, peanuts, and a chocolate covered pretzel and voila--you've got a deconstructed Take 5 bar.  Nomnomnom.  I think this is a flavor combo you could do in lots of different ways, so get creative!

Take 5 Cupcakes (Devil's Food Cake from the OG Martha Stewart)

Makes about 14 cupcakes

Ingredients

1/4 c + 2 tbls. unsweetened Dutch-process cocoa powder

1/4 c + 2 tbls. cup hot water

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Generous 1/2 teaspoons coarse salt

3/4 c. unsalted butter

1 c  + 2 tbls. cups sugar

2 large eggs, room temperature

1 1/4  tsp. pure vanilla extract (I use single strength)

1/2 cup sour cream, room temperature

10 oz. can Dolce de Leche

Peanut Butter Frosting (below)

Crushed Peanuts

Chocolate Covered Pretzels

Chocolate Pouring Sauce (below)

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2. Whisk together cocoa and hot water until smooth. Set aside
3. In another bowl, whisk together flour, baking soda, baking powder, and salt.
4. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into the mixing bowl of your stand mixer. Beat on medium-low speed until mixture is cooled, at least 5 minutes.
5. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
6. Add vanilla, then cocoa mixture, and beat until combined.
7. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
8. Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 17-20 minutes.
9. Allow cupcakes to cool completely before using the cone method to hollow a hole in each.
10. Fill each cupcake with about 2 tsp of dolce de leche, replacing the cone top over the filling.
11. Frost with the peanut butter frosting (Caution: this stuff is rich.  Considering the multitude of other ingredients, you might want to take it easy on the frosting).
12. Stick the frosted cupcakes in the fridge (freezer if you have space) to let the frosting get cold.
13. DO THE NEXT FOLLOWING STEPS ONE CUPCAKE AT A TIME
14. Pour chocolate sauce on each cupcake
15. Sprinkle with crushed peanuts
16. Top with a chocolate covered pretzel.
17. Serve with a nice glass of cold milk and ignore all thoughts of your waistline.

Peanut Butter Frosting (Courtesy of the amazing Samantha Bertocchi)

Ingredients

• 1/2 cup butter, room temperature
• 1 cup creamy peanut butter (choosy chefs choose Jiff)
• 1-3 tablespoons heavy cream, or as needed
• 2 cups confectioners' sugar

Directions

1. Place the butter and peanut butter into the bowl of your stand mixer and beat with an electric mixer on medium-low speed until combined.
2. Gradually mix in the sugar.  When it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
3. Beat for at least 3 minutes for it to get good and fluffy.

Chocolate Pouring Sauce (courtesy of Baker's Royale)

Ingredients

• 2/3 cups semi-sweet chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar
• 4-5 tablespoons water, warm

Directions

1. Place chocolate and heavy cream in a bowl over simmering water.
2. Let chocolate and cream sit for 2-3 minutes to melt without stirring.
3. Slowly stir mixture to combine. Add powdered sugar and mix to combine.
4. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.
5. Set aside and let sauce cool to warm.

Confession: These were truly a pain to make.  I made the cakes one night and did all the filling/topping the next.  I'm glad I split up the work.  However, the hard work is totally worth it, especially if your husband is a stud like Jeff Duncan.  Love you, babe...excited for your/our next adventure!