Browsing Tag

Devil’s Food


Peace, Love & Peanut Butter Cupcakes

August 12, 2011


The blog world is a wonderful incredible thing. It brings hundreds of thousands of people together from all over the world. Different backgrounds, religions, views, nationalities, and stories. As my mom would say there are people from “all walks of life” surrounding us. Everyone has a story to tell.

I started this blog in the fall of 2008. After some time of looking online at many other blogging baking and cooking websites I decided I wanted a piece of the internet real estate. At the time I was obsessed with the Shopaholic book series, and thus Bakeaholic was born.

I had been interested in baking and cooking from a young age. My mom and dad would let me help in the kitchen, and I’m pretty sure I was putting roasts in the oven when I was 14 years old, so dinner could be ready by the time my full-time working parents were home and we could all enjoy dinner together.

That was one thing my dad insisted on. Every night we ate dinner as a family. Sometimes dad would cook, he was Italian and an amazing cook (having worked in and owned restaurants in the past), and sometimes mom would cook (with dad watching over her shoulder to make sure she was ‘doing it right’ haha) You could say he was a perfectionist when it came to food, much like myself. Most nights my mom would be home after my dad, so he would be the one in the kitchen. It was always a joke that my brother, two years older than I, would be served first. This goes back to an Italian tradition where the boy is the ‘king of the family.’ I guess since he was the first grandson born on that side of the family, and a boy, he was treated like a little prince, and my Nonna made sure of it haha. Even if I were sitting at the table first, his plate would be put at his spot, and then mine. It was a running joke for us. How I miss family dinners.

I can remember every smell of the dishes he would make, pastas (an Italian staple, often 3 times a week), homemade french fries, Pork chops in mushroom soup, french toast, steak with crab and shrimp. Don’t forget the bearnaise sauce. Then there were the nights my mom would work late, maybe once a week. We had the same meals almost every time. A mini pizza with a big salad, a large salad with Tuna fish, or grilled cheese and tomato soup. And a fruit salad for dessert. I knew if mom was working a late shift, we were sure to have one of those meals.

My dad would always make enough dinner to “feed an army” as my mom put it. It’s true, we could have invited another family over at a moments notice and still have leftovers for the next day. And we often did. My dad was ‘giving to a fault,’ again, as my mom says. He would give up anything and everything for anyone if they were in need. He loved his family first and foremost, and held his friends dear. He would always want to host a dinner, BBQ or family function. He was the anchor to our family. I wish he were here to see my blog, to read it and see how far I’ve come from making cookies. He always wanted ‘something sweet,’ and he would ask my mom to pick up a treat at the store while getting groceries.

This past week another blogger, Jennifer Perillo, lost her husband to a sudden heart attack. Just like my father (pictured above). Like us, in an instant he was gone, without being able to say goodbye. It was my sixteenth birthday when he passed away seven years ago, at the age of just 45. Unfortunately I know what she and her daughters must be going through. I would never wish that feeling upon anyone, it is a heartbreaking and horrible experience. On her blog this week, she posted a recipe for Creamy Peanut Butter Pie. She urged the bloggers out there to make it in memory of her husband, his favourite, and share it with those you love. Because we never know what tomorrow will bring.

I thought this was a perfect oppourtunity to make these cupcakes. I had been wanting to make peanut butter cupcakes for a while, and tomorrow we are attending a family reunion (on my mother’s side) with over 70 family members attending. Some we have not seen in many years. I am very much looking forward to re-connecting with everyone, and remembering onceagain how important family is to all of us.

I hope everyone has a great weekend, and hopefully you are able to share it with those you love. Maybe over a slice of pie, or a cupcake. I think my dad would have definitely like these cupcakes.

Creamy Peanut Butter ‘pie’ Cupcakes

Devil’s Food Cupcakes 
Recipe from Martha Stewarts CUPCAKES 


  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 cup sour cream, room temperature


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  3. Divide batter evenly among lined cups, filling each three-
    quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Creamy Peanut Butter Frosting
Recipe by Bakeaholic
  • 1 cup butter, slightly softened
  • 3-4 cups icing sugar (more/less depending on consistency)
  • 1 cup natural creamy peanut butter
  • 1 tbs. pure vanilla
  • splash of milk (I used almond milk due to allergy, can use soy, rice, coconut etc.)
  1. In stand mixer, using paddle attachment, cream buter until light and fluffy. Add Vanilla and mix once more.
  2. Add peanut butter, and mix again until combined.
  3. Add Icing sugar one cup at a time, alternating with a splash of milk until desired consistency reached. You want it stiff, but still creamy and soft so you can run a knife through it.
  4. Continue mixing until you have a frosting consistency.
  5. You can pipe it with an icing bag onto the cupcakes, or use the back of a spoon or a knife/spatula to frost cupcakes.
Everyone said the frosting was absolutely delicious! It is so creamy, fluffy and light~
Optional: Pour 1/2 cup of chocolate cookie crumbs into a bowl, and dip tops of cupcakes into it for a ‘pie’ like taste.

Update: The Food Network has compiled a list of Bloggers around the world taking part in this event ‘A Pie For Mikey.’ I am happy to be included on the list.’

Also seen on Better Recipes, and Tastespotting has also dedicated the front page to pies.

Cupcakes, Halloween, Holidays

Halloween Devil’s Food Cupcakes

October 31, 2008

In keeping with the festive spirit I thought I’d bake some Halloween Cupcakes!..more specifically Devil’s Food Cupcakes. I thought it was fitting with the occasion of goblins, and witches and devils. Oh my! These little cakes were quite delicious.. some didn’t live to see another day.  Such a shame. MmMm. Thanks Jordan for the great photo’s once again =)

It’s funny I searched and searched for these cupcake cups, or snack cups, because I thought they looked so cute and would be great for cupcakes. Now that i’ve used them I think i’ll stick to regular cupcake liners. These were too small, even thought I bought the large. And the batter just doesn’t rise enough for me. I like the tops to be a little more round. But either way, they were fun to decorate.


1 box Devils Food Cake mix ( Ok, i was a little lazy and I was at school all day. PLuS! I’m going to see Madonna Tonight!! So the mix had to do )

Wilton Icing:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup butter or margarine softened
  • 1 tsp. vanilla
  • 4 cups confectioner’s sugar (approximately 1 lb.) sifted
  • 2 Tablespoons milk

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer.Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use.
Refrigerated in an airtight container, this icing can be stored 2 weeks. Re whip before using

Decorate as desired!

Happy Halloween!