Remember me? I used to blog here.Then I got distracted. That happens sometimes. Okay… it happens a lot. I wrote that first line more than a month ago.
Since my last post I took my family on a three week trip to New York City, came back and made bridal shower invitations, threw a bridal shower, planned and executed two different, budget-friendly weddings and receptions, had five family birthdays, (three in my own house) thrown an 8th grade graduation open house, celebrated at least four major holidays and started (and stuck to!) a new
diet way of eating. You’ve missed a LOT.
It’s always so difficult for someone like me, (afflicted with a touch of OCD) to just pick up blogging where I am now, especially when I feel like I’ve got such great stuff to share – stuff that I think could possibly even be beneficial to you. Especially if you like to throw a nice soiree on a tiny budget. So I’ll try to jump back in gently and share some of my favorites.
To celebrate my return, and attempt to win back your affection, I will share with you my new favorite cupcake recipe – Chocolate Peanut Butter Chip Cupcakes with Peanut Butter Frosting. Oh yeah… they’re awesome!
Just try to ignore those other chocolaty chocolate, delightfully delectable cupcakes in the photo…we’ll address those another day.
This recipe has a nice shortcut for you – it uses a box cake mix, but we’re going to dress it up so that nobody will ever guess you started with a mix.
Chocolate Peanut Butter Chip Cupcakes
- 1 Devil’s Food Cake Mix (I prefer Duncan Hines)
- 1 small (4 serving) Instant Chocolate Pudding Mix
- 4 large Eggs
- 1 C Sour Cream
- 1/2 C Milk
- 1/2 C Melted Butter
- 1 C Reece's Peanut Butter Baking Chips
Heat oven to 350° F.
Beat all ingredients except for the Peanut Butter Chips at medium speed for 30 seconds and then high for 2 minutes with an electric mixer. Fold in the Peanut Butter Chips. Batter will be very stiff.
Fill a gallon size zip-top back with your cake batter, snip off a corner so you can easily fill your paper cupcake liners and squeeze to fill each liner 3/4 full. Place in center of the oven oven (1 pan at a time). Reduce heat to 325° F and bake for 20 minutes or until toothpick comes out clean.
Cool the cupcakes for about 10 minutes then cut the centers out to hold filling. You can use something like a steak knife, small and serrated, to cut out a cone shape – like you’d cut the stem out of a tomato, only deeper. OR… take the easy road! I started using the fat handle on a meat tenderizer (kitchen hammer) and just press it into the center of the warm cupcake.
I’ll admit, there’s an advantage to using the knife method…then you have all those centers you can taste test…(But the kitchen hammer takes less time).
Now, we need to fill and frost the cupcakes and this icing is sooo good! I got this recipe from the book Simply Sweet Best Cupcakes Ever! And it’s easy enough that a husband with kitchen skills can whip it up for you when you’re running late. Honest.
Be jealous ladies, be very jealous. My man has mad kitchen skills.
Peanut Butter Frosting
(makes 3 cups)
- 1/2 C Butter, softened
- 1 C Creamy Peanut Butter
- 4 C Powdered Sugar
- 1/4 – 1/2 C Whipping Cream
- Beat butter and peanut butter at medium speed with an electric mixer until creamy.
- Gradually add half of the powdered sugar, beating at low speed until blended.
- Add 1/4 cup whipping cream, beating until creamy. Add remaining powdered sugar, beating until blended.
- If necessary, add more cream, beating at high speed 2 minutes or until creamy.
I used a large disposable decorating bag and a Wilton 2A tip to fill and ice these cupcakes in one smooth, but generous, motion. (The bags and tip can both be found at a craft store or even your local super center.)
Each cupcake is topped with a mini Reece’s Peanut Butter Cup. These are the unwrapped ones you find on the baking aisle near the chocolate chips.
These cupcakes were a big hit. You need to refrigerate any leftovers you might (inconceivably) have, but then bring them to room temp before eating them – the icing softens up nicely that way. Don’t worry, it doesn’t take too long.
It feels good to be back after a very long break. I’m excited to share more with you again soon. We’re coming into my favorite time of the year and I just won’t be able to hold back! OCD be darned!
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