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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!

Ultimate Chocolate Peanut Butter Cupcakes

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Rich chocolate cupcakes, creamy peanut butter cups, and silky smooth peanut butter frosting. This is THE ultimate chocolate peanut butter cupcake. 

Rich chocolate cupcakes, creamy peanut butter cups, and silky smooth peanut butter frosting. This is THE ultimate chocolate peanut butter cupcake.

Hello my friends, happy Halloween! I hope you have some major fun on the books for this weekend. Tell me. How are you celebrating? Are you dressing up? Carving pumpkins? Trick-or-treating? My family is coming up to visit and I’m pretty sure we’re going to spend the entire weekend binging on old horror flicks and gobbling down fun-sized candy bars. We Halloween hard.

Rich chocolate cupcakes, creamy peanut butter cups, and silky smooth peanut butter frosting. This is THE ultimate chocolate peanut butter cupcake.

Rich chocolate cupcakes, creamy peanut butter cups, and silky smooth peanut butter frosting. This is THE ultimate chocolate peanut butter cupcake.

Given the holiday at hand, it’s probably no surprise I have candy on the brain. I love all candy (have you seen this leftover Halloween candy cookie cake?!?) but one of my favorites is peanut butter cups. How can you not love creamy sweet peanut butter drenched in a chocolate shell? I mean… H-O-W?

And these gorgeous cupcakes? They’re all about the peanut butter cup!!! It’s peanut butter chocolate time. ← Cue the happy dance.

Rich chocolate cupcakes, creamy peanut butter cups, and silky smooth peanut butter frosting. This is THE ultimate chocolate peanut butter cupcake.

Have you tried my super decadent chocolate cupcake recipe yet? This recipe is almost identical to that, except I added a delicious peanut butter cup right into the batter. When it comes time to assemble you’re going to want to scoop a little batter into the cupcake mold, press the peanut butter in, then add more batter.
These cupcakes are rich, moist, and bursting with chocolate peanut butter flavor. I freaking love these cupcakes.
Rich chocolate cupcakes, creamy peanut butter cups, and silky smooth peanut butter frosting. This is THE ultimate chocolate peanut butter cupcake.
This easy homemade peanut butter frosting is a far cry from that dull, overly sweet, tooth-ache-in-a-jar frosting you’re used to finding at the store. The best part? It’s made with simple, easy to find ingredients. For this frosting you’ll need butter, peanut butter, vanilla extract, salt, and confectioners’ sugar. That’s it! No yucky or hard to pronounce ingredients here.
You’ll beat the butter and peanut butter smooth, add in the remaining ingredients, and whip to fluffy frosting perfection. It’ll be ready in 3 minutes!!! Not too shabby
Rich chocolate cupcakes, creamy peanut butter cups, and silky smooth peanut butter frosting. This is THE ultimate chocolate peanut butter cupcake.
These cupcakes are everything you could want and more! Bake, devour, and don’t apologize.
Rich chocolate cupcakes, creamy peanut butter cups, and silky smooth peanut butter frosting. This is THE ultimate chocolate peanut butter cupcake.


Ultimate Chocolate Peanut Butter Cupcakes








prep 
cook 
total 
yield 18 cupcakes
Super moist chocolate cupcakes have a peanut butter cup INSIDE and are topped with creamy peanut butter frosting.

Ingredients

  • For the Chocolate Cupcakes:
  • 3 tablespoons coconut OR canola oil
  • 1 stick unsalted butter, melted and slightly cooled
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup + 2 tablespoons all-purpose flour, not packed
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 large eggs + 1 large egg yolk, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 cup full fat sour cream
  • 1/2 cup hot coffee OR hot water
  • 18 peanut butter cups (I used the full-sized ones, but think the minis would work, too)
  • For the Peanut Butter Frosting:
  • 1 and 1/2 cups creamy peanut butter
  • 1 cup (2 stick) unsalted butter, very soft
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 3-4 tablespoons heavy cream
  • 9 peanut butter cups, cut in half (I used the full-sized ones, but again, minis could work)

Instructions

  1. For the Chocolate Cupcakes:
  2. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off). Set aside.
  3. Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between. *You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture completely smooth and set aside to cool.
  4. In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
  5. In a large bowl whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined. Quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
  6. Scoop 2 tablespoons of batter into the bottom of each cupcake tin, press a peanut butter cup into the batter, then top with another 3 tablespoons of batter; each cupcake mold should be 3/4 full. You will have leftover batter (enough to make another 6 cupcakes).
  7. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  8. For the Peanut Butter Frosting:
  9. Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Beat in vanilla. Reduce the speed to low and add in the remaining ingredients, beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes, or until light and fluffy.
  10. Once the cupcakes are cooled, spread or pipe the frosting on top then press half of a peanut butter cup on top.

More recipes @ bakerbynature.com

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