Chocolate is probably the messiest thing to have around on a hot summer day, but I love chocolate and I love chocolate and peanut butter even more. Remember my earlier post about spreading peanut butter on my chocolate brownie? Yes, I have it bad and I'm craving peanut butter and chocolate right now. So, to help take care of that craving, I thought I would share my recipe for Chocolate Peanut Butter Cupcakes.Looks a little like a Hostess Cupcake doesn't it? Oh, but it is so much better. I usually use chocolate frosting on top, but lately I have been thinking about trying a peanut butter icing. I've never made peanut butter icing, but I think if I mix together powdered sugar, peanut butter, and a little milk, it would be perfect.
Chocolate Peanut Butter Cupcakes
Filling:
2 T. whipping cream
2 squares of semi-sweet chocolate, finely chopped
2 t. granulated sugar
1/4 C. peanut butter
In a small saucepan, heat the cream until just boiling. Add in the chocolate and sugar and stir until all is melted. Refrigerate the mixture for about 40 minutes. It needs to be firm, but not hard.
Mix together a chocolate cake mix according to the directions on the box. Line a muffin pan with 12 paper baking cups. Fill each cup almost 1/3 full of the cake batter. Using the palms of your hands, roll the firm peanut butter filling into a ball and put one into each cup in the muffin pan. Cover each ball with the rest of the cake batter. Bake for 15-20 minutes at 350° f. or until the center springs back when touched lightly. Cool the cupcakes completely before frosting and serve. They taste the best after they have cooled.
Enjoy,
Carol
2 T. whipping cream
2 squares of semi-sweet chocolate, finely chopped
2 t. granulated sugar
1/4 C. peanut butter
In a small saucepan, heat the cream until just boiling. Add in the chocolate and sugar and stir until all is melted. Refrigerate the mixture for about 40 minutes. It needs to be firm, but not hard.
Mix together a chocolate cake mix according to the directions on the box. Line a muffin pan with 12 paper baking cups. Fill each cup almost 1/3 full of the cake batter. Using the palms of your hands, roll the firm peanut butter filling into a ball and put one into each cup in the muffin pan. Cover each ball with the rest of the cake batter. Bake for 15-20 minutes at 350° f. or until the center springs back when touched lightly. Cool the cupcakes completely before frosting and serve. They taste the best after they have cooled.
Enjoy,
Carol
3 comments:
Fabulous blog and great ideas and recipes. Carol~ congrats on your success!! I'll be sending friends your way :)
Mindy Wilson
Thank you so much, Mindy. Good words are always appreciated.
Yum. The cupecake looks and sounds good! :) I would love to make them but sadly my brother is allergic to peanut butter :(
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