Double Chocolate Peanut Butter Cupcakes…*
…operation obsession
Ever since I bit into that heavenly Chocolate & Peanut Butter Cake I made for my daddy’s birthday, I’ve been dying to recreate it. But how the heck could I justify making a cake that feeds an army for umm, myself? I’ll show you how! You cut the recipe in half and make mini cakes--duh! For a trial-and-error run, this recipe turned out better than I could have ever expected—and I will be making it again…and again…and again! Hope you like it :)
…operation obsession
Ever since I bit into that heavenly Chocolate & Peanut Butter Cake I made for my daddy’s birthday, I’ve been dying to recreate it. But how the heck could I justify making a cake that feeds an army for umm, myself? I’ll show you how! You cut the recipe in half and make mini cakes--duh! For a trial-and-error run, this recipe turned out better than I could have ever expected—and I will be making it again…and again…and again! Hope you like it :)
The Ingredients…*
The Cake…
1 box Betty Crocker Chocolate Fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 small box instant chocolate pudding mix
The Filling…
1 1/2 sticks unsalted butter, softened
1/2 cup creamy peanut butter
1 ounce cream cheese, softened
1/4 teaspoon salt
3/4 cup confectioners’ sugar
1/2 cup mini chocolate chips
The Frosting…
2 cups confectioners’ sugar, sifted
1/2 cup unsweetened cocoa powder, sifted
2 sticks unsalted butter, softened
2 ounces cream cheese
1/8 teaspoon salt
1/2 tablespoon pure vanilla extract
The Cake…
1 box Betty Crocker Chocolate Fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 small box instant chocolate pudding mix
The Filling…
1 1/2 sticks unsalted butter, softened
1/2 cup creamy peanut butter
1 ounce cream cheese, softened
1/4 teaspoon salt
3/4 cup confectioners’ sugar
1/2 cup mini chocolate chips
The Frosting…
2 cups confectioners’ sugar, sifted
1/2 cup unsweetened cocoa powder, sifted
2 sticks unsalted butter, softened
2 ounces cream cheese
1/8 teaspoon salt
1/2 tablespoon pure vanilla extract
The Directions…*
First make the cupcakes…
(1) Heat oven to 350°
(2) Line muffin pans with paper liners
(3) Beat cake mix, water, oil and eggs with electric mixer for 30 seconds on slow
(4) Add chocolate pudding mix and beat for an additional 2 minutes at medium speed
(5) Pour batter evenly among liners, making sure not to fill more than 3/4 of each cup
(6) Bake cupcakes for 16-20 minutes—taking them out when toothpick comes out clean
(7) Cool completely
Then make the filling…
(1) Using an electric mixer, beat the butter, peanut butter, cream cheese and salt at medium speed until smooth
(2) Mix in the confectioners’ sugar at low speed until fluffy
(3) Mix in the chocolate chips
(4) Fill pastry bag or Ziploc bag with filling; Set aside
And the frosting…
(1) In a large bowl, whisk together the confectioners’ sugar and cocoa powder
(2) Using an electric mixer, cream the butter, cream cheese and salt at high speed until fluffy; Mix in the cocoa-sugar mixture 1 cup at a time at low speed
(3) Beat in the vanilla at high speed until fluffy
(4) Fill pastry bag or Ziploc bag with frosting; Set aside
Finally, assemble and enjoy!
(1) Using tip of wooden spoon, poke a hole in each cupcake and swirl around until you have created a cavity for the filling
(2) Snip off corner of filling bag large enough for chocolate chips to fit through; fill each cupcake with a generous squeeze of mixture
(3) Snip off small corner of frosting bag and frost each cupcake (To get the PB and C effect as shown in the pictures, make sure to touch the tip of the frosting bag to the filling cavity and swirl the cupcake. The PB mixture will stick to the frosting, creating a swirling effect)
(4) Top with halved Reece’s Cups if desired and enjoy :)
First make the cupcakes…
(1) Heat oven to 350°
(2) Line muffin pans with paper liners
(3) Beat cake mix, water, oil and eggs with electric mixer for 30 seconds on slow
(4) Add chocolate pudding mix and beat for an additional 2 minutes at medium speed
(5) Pour batter evenly among liners, making sure not to fill more than 3/4 of each cup
(6) Bake cupcakes for 16-20 minutes—taking them out when toothpick comes out clean
(7) Cool completely
Then make the filling…
(1) Using an electric mixer, beat the butter, peanut butter, cream cheese and salt at medium speed until smooth
(2) Mix in the confectioners’ sugar at low speed until fluffy
(3) Mix in the chocolate chips
(4) Fill pastry bag or Ziploc bag with filling; Set aside
And the frosting…
(1) In a large bowl, whisk together the confectioners’ sugar and cocoa powder
(2) Using an electric mixer, cream the butter, cream cheese and salt at high speed until fluffy; Mix in the cocoa-sugar mixture 1 cup at a time at low speed
(3) Beat in the vanilla at high speed until fluffy
(4) Fill pastry bag or Ziploc bag with frosting; Set aside
Finally, assemble and enjoy!
(1) Using tip of wooden spoon, poke a hole in each cupcake and swirl around until you have created a cavity for the filling
(2) Snip off corner of filling bag large enough for chocolate chips to fit through; fill each cupcake with a generous squeeze of mixture
(3) Snip off small corner of frosting bag and frost each cupcake (To get the PB and C effect as shown in the pictures, make sure to touch the tip of the frosting bag to the filling cavity and swirl the cupcake. The PB mixture will stick to the frosting, creating a swirling effect)
(4) Top with halved Reece’s Cups if desired and enjoy :)