Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Saturday, October 27, 2012

Chocolate & Peanut Butter Cupcakes


    By Kerrie

Hi!    I have to confess….. I ate one of the cakes warm from the oven.   Well, I had to know if everything worked out the way I planned, right….?   Good news!   It did.   So here is an easy, from a mix method of getting the chocolate and peanut butter goodness you crave – especially this time of year (a week before Halloween – seriously, chocolate candy everywhere).   So anyway, the cupcakes .... little chocolate cakes with a couple of Reese’s mini peanut butter cups in the middle and a swirl of fluffy chocolate and peanut butter frosting with a Reese’s peanut butter cup on top !!!!!!   Okay, if you haven’t fainted yet from the mere vision of all that sugar, let’s start baking……


Note:   There are three recipes to plan for -  the cakes, chocolate frosting and the peanut butter frosting.   To avoid confusion, they are offered in order of use.   Read from top to bottom before you start your project so you have on hand all the ingredients  needed.  Also,  the frosting will be swirled.   To do this you will make each frosting and fill them in small separate bags. Then, you will place the small bags together in a larger bag with a large tip.    There are photos below to illustrate the process.   Okay, this is fun kids!    Let’s get at it!



Chocolate Cupcakes w/mini Reese’s Peanut Butter Cup Centers
1 box Devil’s Food cake mix ( I used Pillsbury )
1 small box Chocolate Jell-o instant pudding mix (3.9 oz size)
1 ¼ cup milk  ( I use 1% )
1 Tablespoon sour cream
½ cup oil ( I use canola)
4 eggs
1 Bag of mini Reese’s peanut butter cups and/or Regular size Peanut Butter Cups

Frist, pre-heat oven to 350 degrees F.  and either grease or line cupcake tins.   Depending on the cup size you will yield 20 to 24 cupcakes.

Then, to a large mixing bowl add the dry cake and pudding mix.   Dry whisk together to combine.   Then, add the milk, sour cream, oil and eggs.   Mix on high for about a minute to combine.   Then, using a scraper or spoon scrape the sides and bottom.


Now, using a medium scooper, fill each cup two-thirds full.   


Then, press two mini Reese’s peanut butter cups into the center of each filled cup.


Place tins in the oven and bake for 17 – 20 minutes, or until cake springs back if pressed on top.   Do not over bake.

Place tins on a wire rack to cool for 5 minutes, then remove the cakes and continue to cool them on the wire rack.

 
While the cakes are cooling make your frostings ….


Peanut Butter Frosting
½ cup unsalted butter (1 stick) at room temp (do not microwave to soften)
½ cup smooth peanut butter
1 tsp vanilla
2 cups powdered sugar
1 cup dark brown sugar
2 to 3 Tablespoons milk – depending on the frosting density you desire

In a mixing bowl, using an electric mixer on medium, combine butter, peanut butter, vanilla and brown sugar until smooth.   Then add in the powdered sugar one cup at a time.  Next, starting with 1 Tablespoon of milk, switch to a high speed to beat until fluffy – adding more or less milk as needed.  


Chocolate Buttercream Frosting               
½ cup unsalted butter (1 stick) at room temp (do not microwave to soften)
½ cup Crisco shortening – also at room temp
3 cups confectioners (powdered) sugar
½ cup unsweetened cocoa powder
½ teaspoon table salt
2 teaspoons vanilla extract
4 tablespoons milk  (I use 1 %)

To a medium size mixing bowl add the butter and shortening and cream for a few minutes on medium speed.  Then add the cocoa powder, salt and vanilla, mixing until well combined.   Then, add the powdered sugar one cup at a time.  Now, starting with 1 Tablespoon of milk, switch to a high speed to beat until fluffy – adding more or less milk as needed.  



Okay, if the cakes are thoroughly cooled, using the recipes above, fill a small piping bag with each frosting.   


Then flatten each bag, and cut the tips off. 


Now push the bags (one on top of the other) into a larger bag.   


Attach a tip if you desire.   I found it easier to push the frosting out without a tip.   It did not affect the appearance of the swirl.   


When all the cakes are frosted, decorate the tops with a couple of mini peanut butter cups or ½ of a large peanut butter cup. 

Enjoy!



2 comments:

  1. Kerrie shared these at a User's Group luncheon and they disappeared in minutes! All the guys loved them and talked about them for the next week.

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  2. Thanks! I am glad they were enjoyed! Kerrie

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