Chocolate-Peanut Butter Funsicle

With the summer coming, I wanted to make something that would cool me off fast. These delicious pops are easy to make. I used pop forms, but you can also make these in Dixie cups.

You can put some toasted chopped peanuts on the bottom of the mold before filling with pudding for some crunch.

Chocolate-Peanut Butter Funsicle

Chocolate Pudding
4 tablespoons sugar
6 tablespoons cocoa powder, Dutch processed or natural
1/4 teaspoon sea salt
6 tablespoons water
2 cups whole milk
2 ounces chocolate, chopped
3 tablespoons cornstarch
1 tablespoon vanilla extract

Combine sugar, cocoa, salt and water in a saucepan and bring to boil over medium heat. Lower the heat and stir in almost all the milk. Combine the rest of the milk and cornstarch and pour into the saucepan. Boil for 30 seconds. Add the chocolate and vanilla off heat. Stir until smooth. Pour into a bowl and press a piece of plastic wrap on the surface of the pudding to prevent skin from forming. Chill for at least two hours.


Peanut Butter Pudding
1/3 cup sugar
1/4 teaspoon sea salt
1/4 cup heavy cream
1 3/4 cups whole milk
2 tablespoons cornstarch
1/2 cup creamy peanut butter, natural
1 tablespoon vanilla extract

Combine sugar, salt, heavy cream and almost all the milk in a saucepan. Combine the rest of the milk and cornstarch and pour into the saucepan. Bring to a boil and simmer for 30 seconds. Add the peanut butter and stir until combined. Off the heat add the vanilla. Pour into a second bowl and press a piece of plastic wrap on the surface of the pudding to prevent skin from forming. Chill for at least two hours.

To assemble, place cooled pudding in two separate Ziploc bags and cut a small corner. Pipe alternating layers of chocolate and peanut butter pudding into the molds. Fill the molds to the top. Place in the freezer until frozen.

If using Dixie cups, place a popsicle stick in the middle when the pudding gets semi-firm. Continue to freeze until hard. Remove and store in a bag.

Fake Nilla Wafers

These taste kind of like Nilla Wafers. They are very easy to make and last for a long time.

Fake Nilla Wafers
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup non-hydrogenated shortening
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water

Beat both sugars, shortening and egg until combined. Add the rest of the ingredients and mix until well combined. Use a 2 teaspoon scoop or 1 teaspoon scoop to divide the dough. Put on a baking sheet lined with parchment paper. Bake at 325 F for 20 minutes (less for 1 teaspoon size cookies) or until golden around the edges.

Cool to room temperature and store in airtight container.

Chocolate Cupcakes

I adapted this recipe from America's Test Kitchen Ultimate Chocolate Cupcakes with Ganache Filling.

I made these for my sister's 23rd birthday. I frosted them the day before and put them, covered, in the refrigerator. They will stay good for the next couple of days. Just be sure to give them about 30 minutes at room temperature to warm up.

Ganache Filling
2 ounces bittersweet chocolate , chopped fine
1/4 cup heavy cream

Chocolate Cupcakes
3 ounces bittersweet chocolate , chopped fine
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup (4 ounces) bread flour
3/4 cup sugar
1/2 teaspoon sea salt
1/2 teaspoon baking soda
6 tablespoons olive oil
2 large eggs
2 teaspoons white vinegar 

FOR GANACHE FILLING:

Heat the heavy cream in the microwave until hot. Add the chocolate and stir until smooth and shiny. Refrigerate for 30 minutes (no longer than that).

FOR CUPCAKES:

Line standard-size muffin pan (cups have ½-cup capacity) with liners.

Place chocolate and cocoa in a large bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes.

Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside. To the chocolate-cocoa mixture, add oil, eggs and vinegar. Add flour mixture and whisk until smooth.

Transfer the batter to a 4 cup measuring cup (or larger) and fill the muffin liners about 3/4 way full. Divide the ganache between the cupcakes (place a blob right in the middle).

Bake at 350 F (middle of the oven) until cupcakes are set and just firm to touch, about 20 minutes. When cupcakes are cool enough to remove, lift each cupcake and set on wire rack. Cool to room temperature before frosting.

TO FROST:

Place a blob of frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving mound in center.

Chocolate Frosting
1/3 cup sugar
2 large egg whites
Pinch sea salt
12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate , melted and cooled

For malted chocolate frosting: use 1/4 cup sugar and add 1/4 cup malted milk powder along with the melted chocolate in step 5.

1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water.

2. Whisking constantly until the mixture is 160 F on instant-read thermometer, 2 to 3 minutes.

3. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes.

4. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.)

5. Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Scrape the sides of the bowl and beaters. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined.