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Friday, November 1, 2013

Peanut Butter Chocolate Cupcakes

Tomorrow is our Pot Luck at work and of course I'm bringing cupcakes. I found these mini Reese's Mini's while shopping for Halloween candy. Thought they would be great as cupcake toppers. This turns into making peanut butter frosting cupcakes. 

For the chocolate cake, I used the Hershey's Perfectly Chocolate cake for the cake part and decided on a peanut butter whipped frosting. The only difference with the cake is that I substituted the hot water with coffee. 

Peanut Butter Whipped Frosting
24-28 cupcakes
  • 1/2 cup of room temperature unsalted butter
  • 1/2 cup peanut butter
  • 1/marshmallow fluff
  • 5 cups of powdered sugar
  • 3-5 tbs milk
  • 1 tsp vanilla extract
Beat the peanut butter, butter and marshmallow fluff in a large bowl until smooth. Add the vanilla in the mixture. Slowly add the powdered sugar and mix on low until well incorporated. Add in the milk one tbs at a time until you get your desired consistency. Beat the whole mixture on medium high until it's light a fluffy, about 5-7 minutes.