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For the cupcakes: Combine flour, cocoa, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, cream sugar, margarine, vanilla, water and coffee. Add the flour mixture a little at a time until well incorporated and smooth. Fill lined muffin tins about 2/3 full of batter. Bake at 350 degrees F for 25 minutes. Let the cupcakes cool completely before frosting. For the frosting: In a food processor, combine peanut butter, margarine, and vanilla extract. When the mixture is blended, add the powdered sugar and blend until smooth.
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Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
Cascading chocolate fountain — strawberries, marshmallows, party