Chocolate Peanut Butter Cupcakes

May I introduce to you....

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Chocolate Peanut Butter Cupcakes

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These babies deserve a standing ovation!  I have to be honest.  The chocolate/peanut butter combination has never been one that makes me weak in the knees.  I mean, don't get me wrong... I like it and all.  It's just never been my favorite.  Well, my dears... that opinion is no longer!  Especially if the combination of chocolate and peanut butter comes in the form of THESE cupcakes!  The cake is good and moist and oh so chocolatey and the frosting.... O! M! G!  It is to.die.for!  Am I coming across loud and clear here?  Well, if that isn't enough to take your breath away, how about the wonderful peanut butter ball baked into the cupcake? Huh?  Now, what are you thinkin'?  Yeah!  That's right! Go make them NOW!  They're calling your name aren't they?  Well, I have a dozen in the fridge... and they're calling mine!   I won't lie:)

I sure hope you enjoy these! 
Chocolate Peanut Butter Cupcakes
adapted by From Cupboard to Cupboard
original recipe by Annie's Eats
printable recipe

For the Filling:
1 cup powdered sugar
3/4 cup creamy peanut butter
4 Tbsp butter, at room temperature
1 tsp vanilla

For the Cake:
1 2/3 cups all-purpose flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 tbsp milk
1 tsp vanilla
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs

For the frosting:
8 oz cream cheese, at room temperature
4 tbsp butter, softened
1/2 cup creamy peanut butter
3 1/4 cups powdered sugar
1 cup frozen whipped topping, thawed

Directions:

Preheat the over to 350 degrees.  Line two cupcake pans with paper liners. 

To make the filling, combine the powdered sugar, peanut butter and vanilla in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1 inch balls (at least 24)... I used a small cookie scoop to make them all even:)  and set aside on a baking sheet.  I put mine in the refrigerator until I needed them.

To make the cake batter, combine flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aide.  In a liquid measuring cup, stir together the sour cream, milk and vanilla.  In the bowl of an electric mixer, combine the butter and sugar and beat on medium-high speed untl light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the powdered sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired!  (I use the Wilton 2D tip)



Happy Cooking!
Teauna

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Chocolate Peanut Butter Cupcakes

I'm over HERE today, sharing the recipe for these YUMMY cupcakes!  Come over, drop by, and say HI!  Would love to see you @ the Giant Blog of Cooking, Crafting, and other fun activities!

Happy Cooking!

Teauna

Soft & Chewy Oatmeal & Peanut Butter Cup Cookies

I have this problem...

I CRAVE, like seriously CRAVE oatmeal cookie dough! I know, I know... weird right? Well, weird or not... it's true! When my brother and I were both still living at home {like forever ago!} we always kept a batch of oatmeal chocolate chip cookie dough in the freezer.  When we'd get home from school, we'd take it out of the freezer, cut off a big ole' chunk and eat it! It was so yummy, but the part I found funny is that we never made the cookies... just ate the dough!  I never cared for the cookies much because they seemed to go hard fast and just weren't as good as the dough itself! But I have found THE... I mean T.H.E. recipe for Oatmeal Chocolate Chip Cookies! Oh boy... they are to die for! They are so moist and chewy and they stay that way for quite some time as long as they're kept in an airtight container! I think they'd freeze real well too!  

Let me warn you, this is not a small batch of cookies, however... the dough is so good! I kept a chunk {hee hee} and threw it in a freezer bag and tossed it in the freezer.  Oh what a delightful treat! So, everyone else enjoyed their cookies and milk as I sat in my corner with my bag of frozen cookie dough. 

Alright, so you get the drift. My craving shall be calmed for awhile. But I'll be making these cookies soon because everyone in this house loved them! They are our new favorite oatmeal cookies!

And because I must give credit where the credit is due... Kris Stena!... THANK YOU! For any of you that love to sew, stop by my besties blog HERE and tell her I said HI! She's amazing and so talented! And has an AMAZING cookie recipe too!  

Instead of using chocolate chips, I used chopped P.B. Cups!  But feel free to "embellish" your cookies as you please:)

Soft & Chewy Oatmeal & Peanut Butter Cup Cookies

Adapted from Kris Stena's recipe

printable recipe

1 cup butter

1 cup shortening

2 cups brown sugar

2 cups sugar

4 eggs

2 tsp salt

2 tsp baking soda

2 tsp baking powder

1 cup water

2 tsp vanilla

6 cups flour

6 1/2 - 7 cups oatmeal (I used quick oats)

2 1/2 cups chopped Peanut Butter Cups

Cream shortening, butter, & sugar... add eggs. Beat well. Add salt, soda, powder and vanilla. Beat until combined.  Add water and mix thoroughly. Add flour, oatmeal, and chopped pb cups.  You can add nuts, chocolate chips, raisins etc.... Bake in a preheated 350 degree oven.  I used a small cookie scoop and baked them for 12 minutes.  The larger cookie scoop I baked for 14 minutes.  Bake until browned around the edges.  ENJOY!!

Happy Cooking!

Teauna

 

** Peanut Butter Cookies**

My kids LOVE Peanut Butter Cookies! I like making them because they are simple and I love the look of a cookie with sugar on it! So, the other day as all the kids were playing I decided to try a recipe I hadn't tried before! This recipe comes from the Lion House Cookbook. The recipe says to drop by Tablespoonfuls, but I used my small cookie scoop because they're a much better size for the daycare kids!!! I ended up with TONS of cookies! I didn't count them because I was sending plates of them out with daycare kids and families but I'm thinking I got between 10-12 dozen! So, if you need to make some cookies to send to the school with your kids or take to a pot-luck... this is your recipe!

5 1/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
3/4 cup shortening
1 3/4 cups sugar
1 3/4 cups brown sugar
4 eggs
1 teaspoon vanilla
3/4 cup peanut butter

Line cookie sheet with waxed paper; set aside. In medium bowl, mix flour, baking soda, and salt; set aside. In large mixing bowl, cream butter, shortening, sugar, brown sugar, eggs, and vanilla. Stir in peanut butter. Add flour mixture and stir until well blended. Drop dough by tablespoonfuls onto cookie sheet. Using fork dipped in flour, flatten each cookie slightly in a criss-cross pattern. (I used sugar instead of flour.) Bake at 350 degrees for 8-10 minutes or until slightly golden around the edges. Do not overbake! Makes 5 dozen 3-inch cookies....

Enjoy!

Happy Cooking

Teauna

**Peanut Butter Bars for a Crowd**

How many times have you had to take treats to school for your kids? Or maybe even a pot luck meal? Well here is your recipe. This recipe is good for 2 FULL cookies sheets of peanut butter bars... and the fudge frosting is to die for!

There is quite a bit of time in preparing these because you have to bake each sheet separately and then the fudge frosting is cooked also. But I will guarantee you it'll be so so so worth it when you are able to take a bite!

For the bars:

Cream together:
2 1/4 c butter
2 1/4 c sugar
2 1/4 c brown sugar
5 eggs
2 tsp vanilla
2 1/4 c peanut butter

Add:
4 1/2 c flour
3/4 tsp salt
4 1/2 c oatmeal
2 1/4 tsp baking soda

FYI: I mixed this in my 5 qt kitchenaid and it was doing it's best to overflow, so just as a warning... you will need a large bowl to mix this.

Divide the dough between the 2 lightly greased cookie sheets and spread evenly. Bake at 325 degrees approximately 20-25 minutes or until lightly browned. Bake only one pan at a time. Take out of oven and cook on wire rack.

For Frosting:
In a large saucepan, add:
3 c brown sugar
1/2 c cocoa
1/2 c butter
1 can evaporated milk

Mix this well and bring to a boil stirring constantly. Boil for 2 minutes.

Stir in:
2 Tablespoons vanilla
2 lbs powdered sugar

Whisk until smooth with a wire whisk. Pour equally over 2 pans and quickly spread and cool. This sets up quickly so the faster you get it spread, the better it will look....

Enjoy!

Happy Cooking!

Teauna

*Chocolate Peanut Butter No-Bake Cookies*

At least once a week I like to give my kids the opportunity to pick out a kid-friendly recipe and I simply supervise as they make it. While I was baking pumpkin sheetcakes, they were wanting to help in the kitchen and there was really nothing for them do, so I asked them what they wanted to make. To my surprise, they both answered "NO-BAKE COOKIES MOM!" They must have been talking about it before they made their way into the kitchen to bug me :-). So I looked thru my recipes and found one with peanut butter. Might as well try and add the goodness into the goodies as much as possible, huh?! Here it is!

In a large pot, add:

4 cups sugar

1/2 cup cocoa

1 cup milk

1 cup butter

bring this mixture to a boil, stirring constantly so it won't scorch. Once it is boiling, boil for 1 minute. Take off heat and add:

2 tsp vanilla

2 pinches of salt

1 cup peanut butter

6 cups quick oats ( I used old fashioned oats because that's what I had! They work fine)

Stir well to combine all ingredients. Drop on waxed paper by teaspoonfulls. I have a small cookie scoop and the kids take turns dropping them on the waxed paper. Cool completely. Store in an airtight container.

We got about 4 dozen cookies! I know that some never made it to the waxed paper! :-) This is a great project for the kids. So, go......make some memories in your kitchen!

Happy Cooking!

*Teauna*