Sunday, October 16, 2011

Devil Peanut Butter Cupcakes with Speckled Peanut Butter Frosting


I stated on a previous post that I really need to start baking more often, and I have... Here are my Devil Peanut Butter Cupcakes! I am proud to say I made this recipe up myself; the reason I am so proud is that there is a huge margin for error in baking – so when there is a success, I do a happy dance. :)

The combination of Chocolate and Peanut Butter is my all-time favorite pairing in the dessert world. I am one of those people who always get the same flavor of ice cream at Baskin Robbins, Peanut Butter ‘n Chocolate. Favorite candy? Reese’s Peanut Butter Cups and Reese’s Pieces. I can’t remember when the love started, for I know it was not always there; I used to be a HUGE fan of Blue Bubblegum Ice Cream and Guppies candies. :P

The coolest thing about this batch of cupcakes; it was made with Planter’s new Peanut Butter. Yes, Planter’s is now making peanut butter! I spent A LOT of time with my grandparents when I was growing up and something that I will always remember is my Papa’s jar of Planter’s peanuts that sat on the table next to his recliner. My Grandma made sure he ALWAYS had a jar of peanuts and they were ALWAYS Planter’s. So when I was asked through the Foodbuzz Tastemaker program if I wanted to try Planter’s Peanut Butter, I jumped at the chance. I am being completely honest when I tell you it is awesome. It has more of a real peanut taste than other peanut butters I have tried. If you love peanuts I would recommend trying it, just once. :)

I mixed the batter with my blender then put it in a pastry bag to fill the cupcake liners. To mix the frosting I used my food processor attached with a dough blade, stopping occasionally to scrape down the sides with a spatula. Pretty unconventional, but it worked wonderfully. I would love a stand mixer, but until I get one – I will be MacGyver in the kitchen. ;)

Devil Peanut Butter Cupcakes
Ingredients
1 box Devil’s Food Cake Mix
3 eggs
1 1/3 cup water
½ cup oil
2/3 cup Peanut Butter, smooth

Directions
1. Heat oven to 350, place cupcake liners in muffin pan
2. Prepare cake as instructed on box, adding the peanut butter – mix well
3. Fill cups up 2/3 of the way
4. Bake for 13 minutes or until inserted toothpick comes out

Speckled Peanut Butter Frosting
Ingredients
1 cup smooth peanut butter
½ cup butter – 1 stick
¼ teaspoon vanilla extract
5 tablespoons Heavy Cream for Whipping
2 ½ cups powdered sugar
3 tablespoons semi-sweet chocolate chips, chopped

Directions
1. Cream together butter and peanut butter
2. Add vanilla, heavy cream and powdered sugar
3. Mix well until smooth – this is where my food processor came in handy
4. Stir in chocolate chips
5. To pipe frosting onto cupcakes I put frosting in a pastry bag and used a Wilton 1M tip

3 comments:

Baker Street said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Delicious! I love how rich and creamy these cupcakes are! :)

Sandra said... Best Blogger Tips[Reply to comment]Best Blogger Templates

You're very creative with the ingredients and your kitchen appliances. Love that speckled frosting.

hungryaustralian.com said... Best Blogger Tips[Reply to comment]Best Blogger Templates

These look delicious! I also love Reece's Peanut Butter cups so these would be right up my street. Actually I often eat peanut butter straight out of the jar on a spoon - yum! We don't have Planters in Australia as far as I know - our local equivalent would be Kraft peanut butter.

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