Creamy Peanut Butter-Filled Devil’s Food Cupcakes with Milk Chocolate Ganache

Makes 12 cupcakes

FOR THE CUPCAKES:

½ cup (1½oz/40g) unsweetened natural cocoa powder, sifted if lumpy

¾ cup (180ml) boiling water

1 cup (4½oz./130g) unbleached all-purpose flour

¾ tsp baking soda

½ tsp table salt

6 tbsp (3oz/85g) unsalted butter, softened

¾ cup (5¼oz/150g) firmly packed light brown sugar

1 whole large egg, at room temperature

1 yolk from a large egg, at room temperature

1 tsp pure vanilla extract

FOR THE FILLING:

1/3 cup (3oz/85g) creamy peanut butter

4 tbsp (2oz/60g) unsalted butter, softened

½ cup (2oz/60g) confectioners’ sugar, sifted if lumpy

FOR THE MILK CHOCOLATE GANACHE:

6oz (170g) milk chocolate, finely chopped

4 tbsp (2oz/60g) unsalted butter, cut into 2 pieces

Pinch of table salt

½ cup (120ml) heavy cream

1/3 cup (15/8 oz/46g) salted peanuts,

coarsely chopped, for garnish

1. Make the cupcakes: Position a rack in the center of the oven and heat the oven to 350°F/180°C/Gas 4). Line 12 regular-sized muffin cups with paper or foil liners. Put the cocoa powder in a small bowl. Pour in the boiling water and whisk until well blended and smooth.

2. Whisk the flour, baking soda, and salt in a small bowl until well blended. Put the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters) and beat on medium speed until smooth, about 1 minute. Add the brown sugar and beat on medium-high speed until fluffy and lighter in color, about 2 minutes. Add the egg, yolk, and vanilla and beat until blended. Stop to scrape down the bowl and beater as needed. Add the cocoa mixture and mix until just blended. Using a silicone spatula, fold in the flour mixture.

3. Portion the batter evenly among the prepared muffin cups (a scant ¼ cup/60ml batter per cup will fill them about two-thirds full). Bake until a pick inserted in the center comes out clean, 13 to 15 minutes. Move to a rack and let cool for 15 minutes. Carefully remove the cupcakes from the pan, set them on a rack, and let cool completely.

4. While the cupcakes are cooling, make the filling. Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a medium bowl using an electric handheld mixer fitted with wire beaters) and beat on medium speed until well blended and smooth, about 1 minute. Add the confectioners’ sugar and beat on medium speed until well blended and smooth.

5. Make the milk chocolate ganache: Put the chocolate, butter, and salt in a small bowl. Put the cream in a small saucepan, set over medium heat, and bring to a boil (this can also be done in the microwave). Pour over the chocolate mixture and whisk until well blended and smooth. Set aside, stirring occasionally, until thick enough to spread. For faster cooling, set the bowl over a larger bowl filled with ice and a little water, stirring and scraping the sides frequently until chilled and thick enough to spread.

6. To fill the cupcakes, use either the pastry bag method or hulling method. For filling with a pastry bag, fit a bag with a small (¼ inch/ 6 mm) round tip and fill the bag with the filling. Working with one cupcake at a time, insert the tip down into the center of the cupcake and squeeze the bag to insert the filling until the cupcake begins to expand and the filling reaches the top of the cake. If you don’t have a pastry bag, use a small sharp knife to cut a 1-inch (2.5cm) circle in the top center of each cupcake. Continue cutting, on an angle, into the cake until you reach the middle. Carefully pull out the cake center (it will be shaped a bit like a cone), cut off and reserve the top, and snack on the inside. Spoon about 1 tbsp of the filling into each cupcake and replace the tops.

7. Top the filled cupcakes with 1 to 2 tbsp of the ganache. (Any leftover ganache can be warmed and served over ice cream.) Using a small offset spatula, spread the ganache on top of the cupcakes, leaving a border of cake around each one, then sprinkle with the chopped peanuts. Serve immediately; the cupcakes are best served at room temperature.

Make Ahead: The cupcakes can be baked, cooled completely, covered, and stowed at room temperature for up to 1 day before filling and frosting. The filled and frosted cupcakes can be covered and refrigerated for up to 2 days. Bring to room temperature before topping with the peanuts and serving.

Peach Studded Muffins Recipes

Makes 8 muffins

Non-stick cooking spray or softened butter, for preparing the pan

1¾ cups (7 5/8 oz/215g) unbleached allpurpose flour

½ cup (3½oz/100g) granulated sugar

2 tsp baking powder

¼ tsp baking soda

¼ tsp table salt

¾ cup (180ml) buttermilk, at room temperature

1 large egg, at room temperature

1 tsp pure vanilla extract

¾ cup (4oz/115g) diced ripe peaches, lightly mashed

6 tbsp (3oz/85g) unsalted butter, melted Coarse sanding sugar (optional)

1. Position a rack in the center of the oven and heat the oven to 375°F/190°C/Gas 5). Lightly grease the top of a standard 12-cup muffin tin (this will keep the muffin tops from sticking to the pan’s surface). Line 8 cups with paper or foil baking cups, leaving one empty in between (this gives the muffin tops a nice round shape).

2. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended. Put the buttermilk, egg, and vanilla in a small bowl (or measure the buttermilk in a 2-cup/480ml glass measure and add the egg and vanilla) and whisk until well blended. Pour the liquid over the dry ingredients along with the peaches and melted butter and, using a silicone spatula, gently fold until just blended. Portion the batter evenly and sprinkle the tops with coarse sanding sugar (if using). The muffin liners will be very full. Bake until a pick inserted in the center comes out clean, 18 to 21 minutes.

3. Move the pan to a rack and let cool for 10 minutes. Use a table knife to separate the tops (if necessary), then invert the pan to release the muffins.

How to make Mini Mocha Cakes

These delightful chocolate cakes are filled and topped with coffee-flavoured meringue buttercream and are a lovely way of serving cake at afternoon tea parties. It’s good to serve big cakes, too, of course, but sometimes it’s extra special to have a mini individual cake all to yourself!

150g (1½ cups) plain flour

125g (3/5 cup) caster sugar

100g (½ cup) soft light brown sugar

40g cocoa powder, plus extra for dusting

1 tsp baking powder

½ tsp bicarbonate of soda

Pinch of salt, plus extra to taste

100g whole milk

75ml (1/3 cup) sunflower oil

1 egg, lightly beaten

1 tsp vanilla extract

100ml hot coffee

MERINGUE BUTTERCREAM:

175g (2/3 cup) golden caster sugar

3 egg whites

200g (1 cup) butter, softened

3 tsp instant coffee granules

2 x 12-hole mini muffin pans base-lined with baking parchment and greased

Sugar thermometer Large piping bag fitted with a star nozzle

1. Preheat the oven to 180°C/350°F/Gas 4.

2. Sift the flour, cocoa powder, baking powder, bicarbonate of soda into the bowl of a stand mixer fitted with a whisk attachment or into a large mixing bowl with a handheld electric whisk. Add the caster and soft light brown sugars and a pinch of salt. Make a well in the middle and add the milk, sunflower oil, beaten egg and vanilla extract. Add the hot coffee and beat well for about 2 minutes until smooth. As the batter is wet you will find it easier to pour it into a jug to divide it between the paper cases rather than using a spoon or ladle. Fill each hole in the pan to within 2mm/1⁄16 inch from the top.

3. Bake on the middle shelf of the preheated oven for about 20 minutes or until well risen and a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the pans for 2 minutes, then transfer to a wire rack until completely cold.

4. To make the meringue frosting, combine 25g of the golden caster sugar with the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Tip the remaining sugar into a small pan, add 75ml of water and set over a low–medium heat to dissolve the sugar. Bring to the boil and continue to cook until the syrup reaches 118°C (244°F) on a sugar thermometer.

5. Remove the pan from the heat and working quickly whisk the egg whites at fast speed until they will hold a just firm peak. Slowly and steadily, with the motor running on a low speed, pour the hot syrup into the mixer. Increase the speed and continue whisking until the mixture has become cold and is whipped into glossy peaks. Dissolve the coffee in 3 teaspoons of boiling water and add to the meringue. Gradually add the butter beating well between each addition. Spoon the meringue buttercream into the large piping bag.

6. Remove the cakes from the pans and discard the baking parchment if it sticks to the bottom. Slice the cakes in half, pipe a small amount of meringue buttercream on the base, top with the other half and pipe a swirl on top of each cake. Dust with cocoa powder to serve.

Caramelised Pineapple Upside Down Cakes

I have very fond memories of school dinners and pineapple upside down cake was on the menu nearly every week, with canned pineapple and glacé cherries on top. I’ve ditched the canned pineapple and caramelised some fresh pineapple with bourbon and pink peppercorns, and drizzled boozy spiced caramel on top with a grating of fresh lime zest to give these cakes a more grown-up appeal.

Makes 12

50g (1/3 cup) hazelnuts, lightly toasted

75g (¾ cup) plain flour

1 tsp baking powder

Pinch of salt

150g (2/3 cup) butter, softened

100g (½ cup) caster sugar

3 eggs, lightly beaten

40g (½ cup) desiccated coconut

2 tbsp buttermilk or sour cream

TOPPING:

350g (1¾ cups) diced fresh pineapple (about 1 pineapple)

4 tbsp light brown sugar

4 tbsp dark brown sugar

100g (½ cup) butter

4 tbsp bourbon or dark rum

Good pinch of smoked sea salt flakes

Good pinch of lightly crushed pink

peppercorns

½ tsp vanilla bean paste

Zest of 1 lime, to decorate

12-hole muffin pan greased with butter

1. Preheat the oven to 180°C/350°F/Gas 4.

2. Prepare the topping first. Cut the pineapple into 1cm dice. Put both the light and dark brown sugars and the butter into a large frying pan. Set over a low heat to melt the butter and dissolve the sugars. Simmer for 30 seconds and remove half of the buttery caramel from the pan and set aside. Add the diced pineapple to the pan and cook over a medium heat until the pineapple is tender and just starting to caramelise. Add half of the bourbon or rum, the sea salt flakes, pink peppercorns and vanilla bean paste, and cook for a further 30 seconds. Divide the pineapple and pan juices between the buttered muffin holes and set aside to cool while you prepare the cake mixture.

3. Add the remaining bourbon or rum to the reserved caramel and set aside until the cakes are cooked and cooled.

4. Whizz the toasted hazelnuts in a food processor until very finely chopped. Add the flour, baking powder and salt, and whizz again until combined.

5. Cream the butter with the caster sugar until pale and light, scraping down the sides of the bowl with a rubber spatula from time to time. Gradually add the beaten eggs, mixing well between each addition.

6. Add the flour and hazelnut mixture along with the desiccated coconut and buttermilk or sour cream, and mix again until thoroughly combined.

7. Divide the cake batter between the muffin holes and bake on the middle shelf of the preheated oven for about 20 minutes until well-risen, golden brown and a skewer inserted into the middle of the cakes comes out with a moist crumb attached.

8. Run a palette knife around the inside edge of each cake to release it from the pan and turn the pan upside down onto a baking sheet to release the cakes. Leave the cakes to cool to room temperature

9. Heat the reserved rum caramel in a small pan over a low heat and spoon over the top of the cakes. Sprinkle with lime zest to serve

Hotel Cafe Royal

There are not enough ‘awesome’s and exclamation points in the world to properly describe the dessert restaurant at London’s The Café at Hotel Café Royal. This is definitely on my #YouGottaEatHere recommendation list, and I’ve already been raving to friends and work colleagues about this amazing experience.

Firstly, the cafe is in the Hotel Café Royal, which is super stunning and gold-gilded, right on Regent Street - the street views are spectacular! Looking into the cafe from the street, you’ll see the gorgeous displays of the fabulous treats that await inside.

Kudos to Executive Pastry Chef, Sarah Barber, for her amazing dessert restaurant concept and exquisite tasting experiences at The Café. The team there, especially the lovely Ziyana, really make the experience so wonderful and memorable! Ziyana - as well as the other servers I could see - really took the time to explain the tasting menu beforehand, and upon serving each glorious dish!

I was lucky enough to indulge in the ‘Sarah in Wonderland’ (Imagination*Fantasy*Frabjous) tasting experience, which includes five courses Travel - Taste - Try paired with wines. My menu included:

- MILKY WAY: goat’s cheese, wild honey, beetroot snow

- CHICKEN FOIE: with quince & toasted brioche

- QUEEN OF HEARTS: raspberries, Champagne, roses

- MAD HATTER - BFG, kirsch, cherries

- EAT ME, DRINK ME: Snickers, chocolate malt shake

Each of the wines that accompanied these spectacular courses were very well considered, and worked to enhance the robust flavours of both the savoury and sweet dishes. I thoroughly enjoyed each course, each so beautifully presented - total edible art, and just so flavourful. My absolute favourite was the EAT ME, DRINK ME course... You know, peanut butter, chocolate, malt shake - OMG, I died! And if you know me, you know I am not a lover of the chocolate/orange combo, but I swear, the Jaffa Cake here may have just converted me. (And yes, those totally cute mushrooms are edible - made of white chocolate!!!)

My date tried the ‘Pick N Mix’ (Candies*Magical*Enchantment), which allows you to create your own four courses, with wine pairings, from a selection of savoury and sweet courses. She loved it and couldn’t stop raving about it. There is also the ‘Memories of a Child’ (Nostalgia*Dreams*Childhood) experience, which offers your choice of three courses; perfect perhaps for those with a smaller appetite. Whichever tasting experience you opt for, you will not be disappointed. (And don’t you just love the whimsical titles?!)

The Café at Hotel Café Royal offers these extraordinary dessert tasting experiences from 6:00-10:30pm daily, and with prices starting from £26.00, it is an experience worth having, worth sharing, worth a do-over! (And totally worth the excessive number of photographs I snapped during my visit, because how gorgeous is each and every single dish?! Total #foodporn!)