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Sunday, September 26, 2010

Peanut Butter Cup Cupcakes

  • 3/4 cup cocoa powder
  • 3/4 cup flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream
  • 4 large Peanut Butter Cups, cut into small pieces (I used 16 mini)
Preheat oven to 350 degrees. Line muffin cups with paper cupcake liners. In large bowl, combine cocoa, flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in the vanilla and then add the dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Gently fold in the peanut butter cup pieces. Spoon batter into cupcake liners, a little over 3/4 full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool about 5 minutes; remove from pan and let cool completely. Then add the frosting:
  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 2 to 2 1/2 cups powdered sugar (I used 2 1/2 cups)
  • If you want a creamier frosting, add 2-3 Tbsp. milk to get the consistency you want. (I did)
  • Mini Peanut Butter Cups, for garnish
Cream butter and peanut butter until well blended, then gradually add in the powdered sugar and blend well. (If creamier consistency is desired, add in some milk.)
Place a scoop of frosting on each cupcake–the scoop can be however large or small you want; you will have plenty of frosting to work with. Place a mini Peanut Butter Cup in the center of each scoop and press down slightly. Yum!

Found HERE!

***Today is hubby's birthday! He really enjoyed these, as did his family! We only had crunchy PB, hence the specks in the frosting. Definitely need to get some creamy, although they were still great! Mine cooked about 16 minutes and made 15 cupcakes. Plenty of leftover frosting!***

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