I recently declared war on my office. A war on cupcakes to be exact. Ever since my first day at this company, I have been begging to have a cupcake competition to see who could make the best cupcake. Why? Because I know that I make a mean dessert.
Over a year and a half later, the first ever annual cupcake wars competition occurred. Originally, there were seven competitors, but in the end, only three participated.
I knew that I had to bring my A-Game, so I made a pound cake cupcake with a chocolate ganache filling and a peanut butter cream cheese butter cream frosting. I baked the cupcake in a pink cupcake wrapper that looked like a flower and named the cupcake A Pound of Peanut Butter Peonies. Here’s the recipe:
Pound Cake Cupcake – Mix all ingredients together and bake at 350-degrees for 20 minutes.
- 3 cups flour
- 2 cups sugar
- 3 tsp. baking powder
- 6 large eggs
- 2 cups softened unsalted butter
- 1/2 4% (whole) milk
- 2 tsp. vanilla extract
Chocolate Ganache – Bring the heavy cream and butter to a simmer then pour on top of the bittersweet chocolate. Mix then let stand/refrigerator until thick and creamy.
- 1 cup heavy cream
- 3.5 ounces of bittersweet chocolate
- 1 tbsp unsalted butter
Peanut Butter Cream Cheese Butter Cream Frosting – Use a hand mixer to blend all ingredients together until rich and smooth.
- 1 cup of softened unsalted butter
- 1 cup cup of peanut butter
- 16 oz. cream cheese
- 4 cups of confectionery sugar
To prepare the cupcake, I cut the center out of the pound cake cupcake and filled it with the chocolate ganache. Then added the frosting and additional decorations. I added gold and white sprinkles and a peanut butter cup to tie together the flavors.
In the end I brought home the victory but even if I hadn’t won I would have been completely happy with my outcome. The cupcakes were delicious and the event brought the office together. We also raised over $350 for a NYC based charity.