Saturday, February 19, 2011
Chocolate PB Cup Cupcakes
Hi everyone! Craving something with peanut butter and chocolate? Make these! They are so simple and so yummy. Pick up a Devil's Food Cake mix and a bag of mini Reese's Peanut Butter Cups next time you're at the store and you'll be ready to whip these up! The recipe said to frost these with Peanut Butter frosting, which I did... at first. After I took one my bite my taste buds were telling me that the frosting needed to have some chocolate in it, so I added some cocoa. :) To be honest, I'm not sure how much cocoa I even added. I just kept shaking some in, mixing it up, and then tasting it until I was pleased with the flavor. Anyways, it's totally up to you! You can do what I did and frost one cupcake with the peanut butter frosting, try it, and then add cocoa if you want to! Either way you will NOT be disappointed. There's a peanut butter cup in the middle for heaven's sake! You can't go wrong with that, right?! I made these for an ambassador party and they were a hit! Enjoy!!
Chocolate PB Cup Cupcakes with Peanut Butter or Peanut Butter/Chocolate Frosting :)
(Makes 24 cupcakes or 12 jumbo cupcakes)
-1 box Devil’s Food cake mix
-1-1/4 cup water
-1/2 cup applesauce (or oil)
-3 eggs (*I used 1 egg + 1/2 cup egg substitute)
-1 small bag Reese’s peanut butter cups, unwrapped
-Peanut Butter Frosting (see recipe below)
Mix cake mix, water, applesauce (or oil) and eggs according to directions on box (2 minutes on medium speed with electric mixer).
Fill muffin pan with liners, and fill liners 2/3 full with batter. Bake according to directions on package (350 degrees for 18-20 minutes). Allow cupcakes to cool for about 10 minutes, then gently press one peanut butter cup into each cupcake. Don’t worry about what they look like, since you’ll be frosting them anyways.
It’s important to put the PB cups in while the cupcakes are still somewhat warm; that way, they’ll get slightly soft and melted.
Once cupcakes are cooled completely, it’s time to frost them!
Peanut Butter Frosting
(Enough to frost 24 cupcakes or 12 jumbo cupcakes)
-1/3 cup smooth natural peanut butter (I used regular)
-3 cups powdered sugar
-1-1/2 tsp. vanilla extract
-1/4 cup milk (plus more to achieve desired consistency)
Blend peanut butter, vanilla, and powdered sugar until combined. Add milk and mix on medium speed until smooth and creamy. Continue to add milk until you get the desired consistency.
After frosting the cupcakes, top each cupcake with some extra peanut butter cups chunks & a dusting of cocoa powder, if desired.
Recipe from Sweet Tooth Sweet Life