Dessert

Ingredients (12 cupcakes)

For the Cupcakes

• 3 tablespoons melted butter
• 3 tablespoons oil
• 2/3 cup milk, room temperature
• 2 eggs, room temperature
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 1/4 teaspoon baking powder
• 1 1/2 cups + 1/8 cups flour

For the Custard

• 1 cup milk
• 1/3 cup sugar
• 3 egg yolks
• 2 tablespoons cornstarch
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1/2 cup whipping cream
• 1 tablespoon powdered sugar

For the Chocolate Topping

• 3 ounces bittersweet chocolate
• 3 tablespoons water
• 2 tablespoons butter
• 1 1/2 tablespoons corn syrup
• 1/4 teaspoons salt

Instructions

For the Cupcakes

Heat the oven to 350 degrees.

In a large bowl, combine the milk, butter, oil, eggs, and vanilla. Add sugar, salt, and baking powder. Mix until combined. Add cake flour and mix until the batter is no longer lumpy.

Pour the batter into prepared muffin tins and bake for 18-24 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool on a cooling rack. Cut out the inside of the cupcake, retaining the top.

For the Custard

In a small saucepan, combine the milk and sugar. Bring to a simmer.

In a small bowl, whisk together the egg yolks and cornstarch. Temper the eggs by whisking the eggs and pouring in 2-3 ladles of simmering milk. Return the egg mixture to the pan. Bring to a boil and whisk until thick.

Remove from the heat. Add the butter and vanilla. Pour into a glass bowl and put plastic wrap on the surface of the custard. Store in the refrigerator until cool.

In a separate bowl, whip the cream. When nearly whipped, add a small amount of vanilla and powdered sugar. Continue to whip until thick.

Fold the whipped cream into the custard. There is enough custard for 24 cupcakes. Fill the cupcakes with custard. Place the top back on the cupcake.

For the Chocolate Topping

Heat all ingredients in a double boiler. Stir until smooth. Remove from the heat. Use a knife to spread over the cupcakes.

Ingredients (filling for 1 pie)

• 1/3 cup sugar
• 1/4 cup corn starch
• 4 tablespoons cocoa powder
• 2 3/4 cups milk
• 1 teaspoon vanilla
• 3/4 cup creamy peanut butter
• 75 grams 65% cocoa chocolate (about 2.5 ounces), chopped
• pinch salt

Instructions

Combine sugar, cocoa powder, and corn starch in a small pan. Add milk.

Cook over medium heat, whisking constantly until the mixture becomes thick enough to coat the back of a spoon.

Remove from heat and add vanilla and salt. Stir to combine. Add the peanut butter and chocolate and allow to sit for 1 minute. Stir until the chocolate melts and the peanut butter is combined.

Allow to cool and pour into your precooked pie shell.

Ingredients (1 pie crust)

• 1 cup and 2 tablespoons flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 stick cold butter, cut into small pieces
• 1 teaspoon vanilla extract
• 3 tablespoons ice water

Instructions

In a food processor, combine flour, salt and sugar to combine (about 3 seconds). Add butter and vanilla. Pulse until it becomes a sand consistency. Pulse in ice water 1/2 tablespoon at a time until the dough forms a ball. Remove from the food processor, wrap in plastic wrap, and refrigerate for 30-60 minutes.

Heat the oven to 425 degrees.

Flour your surface and roll until the dough is about 2 inches larger than the pie plate. Gently place the dough in the pie plate, patching any holes with extra dough and moist fingers. Cut off any dough that is hanging over the edge. Fold over remaining dough and crimp.

Put fork holes in the pie crust, line with parchment and fill with beans, pie weights, or rice (you will keep these for future pies). Bake for 15 minutes at 425. Remove the parchment and weights and bake an additional 10 minutes at 350 degrees. Fill with your favorite pie filling

Ingredients (for 1 pie)

• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 cup powdered sugar
• 1 teaspoon vanilla

Instructions

Heat the oven to 350 degrees.

In a large bowl with a hand mixer or the stand mixer, beat the egg whites until soft peaks form. Add cream of tartar and vanilla. Continue beating, adding the sugar a little at a time until hard peaks form.

Top the pie with the meringue. Bake at 350 for 12-15 minutes or until the meringue is browned.

Allow to cool and serve.

Ingredients (24 cupcakes)

• 2 1/2 cups cake flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups sugar
• 5 tablespoons melted butter
• 1 cup buttermilk
• 8 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 2 teaspoons coconut extract
• 6 large egg yolks , room temperature
• 3 large egg whites , room temperature

Instructions

Heat the oven to 350 degrees. Line cupcake tins with paper liners. Set aside.

In a medium-sized bowl, beat the egg whites until it forms soft peaks. Add 1/4 cup of sugar. Continue beating until stiff peaks are formed. Set aside.

In a large bowl, combine melted butter, buttermilk, vegetable oil, vanilla, coconut, and egg yolks until mixed well.

Add the baking powder, baking soda, salt, and the remaining sugar (1 1/4 cup) to the butter mixture. Slowly beat in the cake flour until all ingredients are incorporated.

Fold in the egg whites. Fill the cupcake pans about 2/3 of the way full.

Bake at 350 until a toothpick inserted in the center comes out clean, about 18-24 minutes. Allow to cool completely before frosting.

Ingredients (enough for 12 cupcakes)

• 6 tablespoons butter, room temperature
• 3/4 cup cocoa powder
• 2 3/4 cups powdered sugar
• 1/3 cup milk
• pinch salt
• 1 teaspoon vanilla

Instructions

In a large bowl, add butter and beat with an electric mixer until smooth and fluffy.

Add cocoa powder, powdered sugar, salt, and vanilla. With the electric mixer on low, add the milk a little at a time until the frosting is the desired consistency.

Mix on high 2-3 minutes.