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

Pumpkin Cupcakes with Cream Cheese Frosting

I think I'm safe in saying that FALL has arrived!  What comes to mind when you think of fall?  Is it the gorgeous changing colors of the trees on the mountains?  Or perhaps the feel of the cool crisp air at night and the frosty windows in the mornings?  Of course, there's always the fall flavors like apple, pumpkin, peaches, cinnamon and spices!  Mmmmmm.... the warm comfort foods.  Well, this recipe is WONDERFUL!  It is the ideal recipe to share with others for fall.  Or better yet, just keep them to yourself! :)

Pumpkin Cupcakes with Cream Cheese Frosting
original recipe from Joy of Baking
adapted by From Cupboard to Cupboard
printable recipe

1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground ginger
2 lg eggs
1 cup sugar
1/2 cup butter, melted and cooled
1 cup pumpkin puree
1/4 cup water
1/2 tsp vanilla

frosting:
4 oz cream cheese, softened
2 T butter, softened
1/2 tsp vanilla
1 1/2 cup powdered sugar
1/4 tsp cinnamon (optional)

Preheat oven to 350 degrees.  Line a 12 cup muffin pan with liners.  In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and ginger.  In another large bowl, whisk eggs until lightly beaten.  Add sugar and melted. Blend well. Stir in pumpkin, water and vanilla.  Add flour mixture to pumpkin mixture and stir just until ingredients combine.  Divide batter among prepared cups.  Bake 20-25 minutes or until toothpick inserted in center comes out clean.  Immediately place on wire rack to cool completely before frosting.
For frosting... beat cream cheese and butter until light and creamy.  Add vanilla and powdered sugar.  I added cinnamon for that extra bit of spice.  It was just the right touch...:)

Happy Cooking!

Teauna

**BANANA CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING**

Well, I had some extremely ripe bananas that I needed to get used up! I like to try new things so this is the recipe I found! These cupcakes are very moist and the frosting is just the perfect touch!

1 box plain yellow cake mix

1 1/2 cups mashed bananas, from 3 medium or 4 small bananas

1/2 cup water

1/2 vegetable oil

3 large eggs

1 teaspoon ground cinnamon

Preheat oven to 350. Place 24 paper liners in cupcake pan. If you don't have liners, lightly mist the pan with PAM and dust with flour, removing all excess flour.

Place the cake mix, mashed bananas, water, oil, eggs and cinnamon in a large mixing bowl. Blend 2 minutes until batter looks thick and well combined. Fill cups 3/4 of the way full.

Bake cupcakes until they are golden brown and spring back when lightly pressed with your finger, about 20-24 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove cupcakes from pan and place on wire racks to cool for 15 minutes before frosting...

For the frosting:

8 oz pkg cream cheese at room temperature

4 T butter at room temperature

3 cups powdered sugar

1 teaspoon ground cinnamon

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer until combined. Add powedered sugar a little at a time, blending with the mixer on low speed until the sugar is well incorporated. Add the cinnamon, the beat at medium speed until fluffy.

These cupcakes can be sotred in a cake saver or under a glass dome at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

Happy Cooking

*Teauna*