Tuesday, June 14, 2011

Recipe Round-Up: Peanut Butter Cup Cupcakes

You might want to sit down for this one.

Seriously, these cupcakes may cause you do something drastic, like sing in public or crimp your hair. And I'll be honest, I want nothing more than to stick my ENTIRE HEAD into peanut butter cream cheese frosting right now.

Take that, muscle confusion of death!

Photo courtesy MyBakingAddiction.com

And for the record, I did not take that picture above. I was covered in peanut butter and chocolate and that does not mix well with my camera. But I promise my cupcakes looked just like this, minus the barn-like table and maybe an added finger swipe to the frosting.

On that note, am seriously considering starting my own dessert catering business. So if you want to hire me, just let me know. I need a week's notice, a large paycheck and I may or may not eat half of your order before it arrives.

No biggie.

This chocolate cake recipe is DY-NO-MITE. You throw everything into a bowl and mix. You can't mess it up. Just try, I dare you.

Easy Chocolate Cake
Adapted from Country Living
Makes 24-28 cupcakes

2 cup(s) all-purpose flour
1 1/2 cup(s) whole milk
2/3 cup(s) granulated sugar
2/3 cup(s) dark brown sugar
1/2 cup(s) unsweetened cocoa
3/4 cup(s) butter
3 large eggs
2 teaspoon(s) vanilla extract1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt

Make the batter: Preheat oven to 350 degrees F. Spray cupcake pans with non-stick cooking spray or use cupcake liners. Set aside. In a large bowl, using a mixer set at low speed, combine the flour and remaining 10 ingredients. Increase mixer speed to medium and continue to beat for 3 more minutes.

That's it! So simple! Just fill your cupcake tins and bake until tops spring back when lightly touched, about 15-20 minutes.  This is also excellent for cakes as well.

Peanut Butter Cream Cheese Frosting:

1 stick butter, softened
1 8 oz. box of cream cheese, softened
1 cup creamy peanut butter
2 lbs powdered sugar
2 tablespoons vanilla
4-6 tablespoons of milk or whipping cream
Reece's Peanut Butter Cups for garnish.

1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter, cream cheese and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.

2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy

3. Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups. You will probably have frosting left over but you can freeze it for your next batch or just stand over the sink and eat it with a spoon.

Inhale and enjoy!


  1. AnonymousJune 15, 2011

    Seriously SO GOOD!!!!!!

  2. AnonymousJune 16, 2011

    They look delicious!! I might have to hire you to make some for me :) I'll even let you eat half the batch!

    Mandy <><

  3. AnonymousJune 16, 2011

    Mandy, I would love to bring you some!! Let's set up a play/cupcake date soon. :)

    The FC