» » CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

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Moist chocolate cupcakes with peanut butter frosting, chocolate ganache, and peanut butter cups.  These cupcakes are the ultimate chocolate and peanut butter dessert!


I originally planned to stuff these cupcakes with a peanut butter cup in the middle.  But, since the cupcake batter is so thin they sunk straight to the bottom and stuck to the liners.  It was not pretty.  So I decided to just top them with the peanut butter cups and I think they actually look better that way.

The cupcakes always turn out super chocolatey, soft, and they stay moist for days !

Chocolate Cupcakes with Peanut Butter Frosting Recipe
Moist chocolate cupcakes with peanut butter frosting, chocolate ganache, and peanut butter cups. These cupcakes are the ultimate chocolate and peanut butter dessert!



Ingredients
For the chocolate cupcakes:

  • 1 cup (125 grams) all-purpose flour (spooned & leveled)
  • ¼ cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (100 grams) brown sugar
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (80 ml) oil
  • ½ cup (120 ml) buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) boiling water
  • 1 teaspoon instant espresso powder optional
  • For the peanut butter frosting:
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 cup (250 grams) creamy peanut butter
  • 2 cups (240 grams) powdered sugar
  • 3 tablespoons (45 ml) heavy whipping cream
  • 1 teaspoon vanilla extract

Optional toppings:

  • Chocolate ganache
  • 8 miniature peanut butter cups unwrapped and cut in half

Instructions
To make the chocolate cupcakes:

  • Preheat oven to 350°F. Line two 12-count muffin pans with 16 cupcake liners and set aside.
  • In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add in the oil, buttermilk, egg, and vanilla extract and mix until just combined.
  • Add the instant espresso powder to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is okay.
  • Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
  • Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.

To make the peanut butter frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth. Add in the peanut butter and continue mixing until well combined with the butter.
  • Add in the powdered sugar, heavy whipping cream, and vanilla extract and mix on medium-high speed for about 1 more minute until the mixture is thick and creamy. Pipe on the cooled cupcakes, top each one with chocolate ganache, and half of a miniature peanut butter cup.

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