Peanut Butter Cup Cupcakes
In celebration of my mom’s birthday tomorrow, I decided to make her favorite, chocolate cake with peanut butter icing. Chocolate and peanut butter, what’s not to love? These turned out beautifully, and I can’t wait to deliver them to her tomorrow night. Maybe I should give her a carton of milk with a bow on it as well, because these go so perfectly together!
I found these cute birthday cupcake liners at a local store, but unfortunately the chocolate cake made the birthday pattern hard to see.
The cakes were made using a slightly modified recipe from the Cake Mix Doctor’s Cupcake book. I chose the Chocolate Almond cupcake recipe and swapped the almond extract for vanilla extract. I wanted a good chocolate base recipe, and this seemed to fit the plan for a mid-week bake when time is at a premium.
To make the icing, I used a recipe from Allrecipes.com for Fluffy Peanut Butter Icing. It got a large number of high reviews, so I figured I’d give it a try. I was delightfully pleased with the icing. It had a creamy texture and I didn't think they were too sweet or rich. Although my husband and father-in-law always think any icing is too sweet. I, however, thought it worked well with the chocolate cake. I topped the them with chopped Reese's peanut butter cups. Yum.
Fluffy Peanut Butter Icing
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 3 tablespoons milk, or as needed
- 2 cups confectioners' sugar
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Comments