I have often heard the following saying:
The way to a man’s heart is through his stomach.
When Mister & I started going out, I was a spoilt princess who didn’t cook very well – in other words, he wined and dined me most nights, and even when we stayed in we would order pizza or Chinese food. I never really had to cook dinners, it was more a novelty, like ‘I’m going to make dinner on Saturday!’ and it would be an elaborate affair that I would stress over all day, we would eat hours later than we should, but it always ended up as an amazing meal regardless.
As the years went on and with Princess making an appearance, it was duly noted that we should all start eating at home more, and of course, I would be the one to cook. Honestly, I never really enjoyed it. I would occasionally come out with something that was really good, but it was usually frozen foods or pre-made foods, and it wasn’t until I start cooking everything from scratch is where the actual enjoyment came in.
Having raw ingredients and turning them into something edible was a profound revelation to me. It was enjoyable and you could always customize it to your liking! Nowadays, I attempt to make everything from scratch, of course, there will always be frozen fish or chicken for a quick meal, some pre-made spaghetti sauce or pre-seasoned risotto, but for the most part, from baking to grilling to soups – it’s all from good old fashioned vegetables and meats and seasonings.
I also started baking a few years ago and even started catering my sweets to events and weddings. It was a small business, but it required tons of experimentation – recipes all had to be made many times before deemed perfect, and at the time I had many taste-testers, none more instructive and opinionated than the Mister.
He offers the hard truth – he will tell you what he means and he won’t sugarcoat it. He will announce that the cake is too dry, the frosting not sweet enough, the cupcake needs work, or that it just tastes bland. Merci mon amour, merci for the many frustrating tears that helped me make amazing recipes.
If you could ask me what my favourite cake or cupcake would be, I would hesitate. There are so many choices and flavours and options – I couldn’t have just one favourite. If you asked the Mister, he would give you two options. Either anything with ‘Triple Chocolate’ in the name (he’s a serious chocoholic) or the following recipe, Reese’s Peanut Butter Cup Brownie Cupcakes. In short, a brownie cupcake with a Reese’s peanut butter cup baked inside. Devilish, satisfying and rich beyond belief. Enjoy!
Warning: This might not be the key to every man’s heart, but according to many, it can easily persuade the majority of them.
Reese’s Peanut Butter Cup Brownie Cupcakes
Ingredients for 12 Cupcakes:
- 8 ounces semisweet or bittersweet chocolate, coarsely chopped
- 1/2 cup (1 stick) unsalted butter, cut into pieces at room temperature
- 1 cup sugar
- 3/4 tsp. salt
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder, sifted
- 12 Reese’s Peanut Butter Cups
1 Preheat oven to 175°C (350°F). Line a standard size muffin tin with cupcake liners. Melt the chocolate and butter by placing in a large heatproof bowl or a double boiler, and setting over a pan of simmering water. Stir occasionally just until melted, it takes about 5 minutes.
2 Remove bowl from heat. Whisk in sugar and salt until mixture is smooth; whisk in eggs to combine. Gently whisk in flour and cocoa, just until smooth (do not overmix).
3 Spoon 1 heaping tablespoon of batter into each cup. Place 1 peanut butter cup on top, gently pressing into the batter. Top with 2 more tablespoons of batter, covering the peanut butter cup completely.
4 Bake for about 35 minutes, rotating halfway through, and until a cake tester inserted halfway in centers (above peanut butter cup) comes out with a few moist crumbs attached. Cool on wire rack. Cupcakes can be stored up to 3 days in an airtight container at room temperature.
*This recipe is adapted from Martha Stewart’s Cupcakes recipe: Mint-Filled Brownie Cupcakes, pg 122*
I haven’t made this recipe in a while, and I won’t be able to enjoy one for at least a month or so while I’m on this diet, but be assured, the second the scale points me towards the goal weight, I will be baking a large batch of these! In the meantime, eat one for me and Mister!