Sunday, March 28, 2010

Chocolate Peanut Butter Cupcakes

Recipe #2.

These would be so much more enticing with pictures. They however, didn't last long enough for a photo shoot. Maybe next time :)

1 chocolate cake mix
Reeses miniatures*

* I recommend keeping Reeses miniatures in your home at all times. They are best in the freezer. If you don't already keep them in your home, don't send your husband out to pick them up. He may stop at Sam's club and get an industrial size box of King Sized Reeses Peanut Butter Cups and Kit Kats. Or maybe that's just my husband :)

1 stick unsalted butter (room temp)
1c peanut butter
2c powdered sugar
5tbs heavy whipping cream
1tbs vanilla

To Make

Mix cake batter according to box and pour into cupcake liner 3/4 of the way full. Unwrap a miniature for each cupcake and place in the batter. Push down a bit so that they are almost under the batter, but not so much that it is touching the liner.

Bake according to box directions. Let cool.


Cream butter. Mix in Peanut Butter and vanilla. Add powdered sugar in a little at a time. Once all the powdered sugar is incorporated, add whipped topping a tablespoon at a time until the mixture becomes creamy again. Once it looks creamy, whip on a medium speed for approximately 5 minutes or so.

Frost cupcakes. Sprinkle chocolate sprinkles or miniature chocolate chips on top for a little crunch. Serve with an ice cold glass of chocolate milk!