Monday, March 5, 2012

Chocolate Peanut Butter Cup Cupcakes




Did I have ya at the title? I mean really--chocolate and peanut butter? Who can touch that combo? It has to be one of the greatest. And just happens to be Mitch's fave. The other day I was thinking..."If I can put a pb cup inside a cookie, why can't I put one inside a cupcake?" And thus this recipe was born.


I was at Trader Joe's the other day with a friend and I picked up their cocoa powder and on the back was a recipe for The Greatest & Easiest Chocolate Cake. I've had a very positive experience making another TJ recipe for amazing pancakes that no convincing was needed and that container was soon in my cart. Fast forward a few days when I needed to make a treat for a friend. So I broke out the cocoa powder and a-baking I went.

The Greatest & Easiest Chocolate Cake

3 1/3 cups flour
1 1/3 cups cocoa
3 cups sugar
1 Tbsp baking soda
1 tsp salt
12 oz butter
3 cups buttermilk
1 tsp vanilla
5 eggs
24 frozen peanut butter cups (to prevent from disappearing into the batter)

Preheat oven to 350. Grease and flour two 9" round baking pans or line cupcake cups with paper liners. Place all ingredients in electric mixer bolw and beat on high speed for 3 minutes, scraping down sides of bowl once during mixing. Pour into prepared pans or cupcake cups. Press one peanut butter cup into each cupcake cup and cover with extra batter. Bake cakes for about 55 minutes or until toothpick comes out clean, or bake cupcakes for 20-25 minutes.

After the cupcakes were cooled, I used this icing recipe to frost them. I cut the original recipe in half. Here's the modified version.

1 cup butter (no substitutes), softened
4 1/2 cups confectioners' sugar
1 1/4 cups baking cocoa
1/2 tsp vanilla extract
1/2 cup milk (I used a combo of half-n-half and milk)

Directions:
In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency. 



The cake recipe was enough for 24 cupcakes as well as one 9" cake which I garnished with vanilla bean white chocolate shavings.



The chocolate-ness is so melt-in-your-mouth good...

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5 comments:

  1. I just pinned this recipe! Love chocolate and peanut butter!!

    ReplyDelete
  2. Just the title had me convinced I had to try these. Reading through the recipe and drooling over the delectable pictures makes me wonder why I haven't tried this before.

    chocolate + peanut butter = ♥

    Thanks for sharing & encouraging my gluttony ;)

    ReplyDelete
  3. love chocolate and peanut butter!!!!!!!!!!!

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  4. We were thinking the same thing this weekend except it looks like yours turned out way better than mine! I made a yellow gluten free cupcakes and added peanut butter to the batter and iced them with chocolate icing. They were just "okay". My expectations were too high. Wish I had yours instead:)

    xo
    Amy R.

    ReplyDelete

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