Chocolate + Peanut Butter
The rich, silky, sweetness of chocolate combined with the smooth, creamy, subtly sweet & nutty peanut butter: well, it’s simply, a match made in heaven. Try to tell me any other combination that is more delicious and I’ll call you crazy (unless, that is, you say chocolate + caramel – then you’ll have a good argument.)
I’ve been thinking about this delicious combo for days now, but today was the day to make things happen.
There really are no words to describe just how decadently delicious these cupcakes are. The richness of the chocolate cake makes for a perfect balance with the sweetness of the peanut butter frosting. Oh yeah, and the surprise filling isn’t too shabby either.
Chocolate PB Cup Cupcakes with Peanut Butter Frosting
(Makes 24 cupcakes or 12 jumbo cupcakes)
-1 box Devil’s Food cake mix
-1-1/4 cup water
-1/2 cup applesauce (or oil)
-3 eggs (*I used 1 egg + 1/2 cup egg substitute)
-1 small bag Reese’s peanut butter cups, unwrapped
-Peanut Butter Frosting (see recipe below)
Mix cake mix, water, applesauce (or oil) and eggs according to directions on box (2 minutes on medium speed with electric mixer). If you’re feelin’ crazy, toss in some chocolate chips like I did. Because really, when has extra chocolate ever been a problem?
Fill muffin pan with liners, and fill liners 2/3 full with batter. Bake according to directions on package (350 degrees for 18-20 minutes). Allow cupcakes to cool for about 10 minutes, then gently press one peanut butter cup into each cupcake. Don’t worry about what they look like, since you’ll be frosting them anyways.
It’s important to put the PB cups in while the cupcakes are still somewhat warm; that way, they’ll get slightly soft and melted. You’re going to want to dig right in once you see things getting all melted and delicious, but I promise, it’s worth the wait for the frosting.
Once cupcakes are cooled completely, it’s time to get them “dressed” with some PB frosting:
Peanut Butter Frosting
(Enough to frost 24 cupcakes or 12 jumbo cupcakes)
-1/3 cup smooth natural peanut butter
-3 cups powdered sugar
-1-1/2 tsp. vanilla extract
-1/4 cup milk (plus more to achieve desired consistency)
Blend peanut butter, vanilla, and powdered sugar until combined. Add milk and mix on medium speed until smooth and creamy. Continue to add milk until you get the desired consistency.
After frosting the cupcakes, top each cupcake with some extra peanut butter cups chunks & a dusting of cocoa powder, if desired.
Rather than making 24 regular-sized cupcakes, I made 14 regular sized + 6 jumbo cupcakes.
Surprise PB Cup filling!
I’m telling you: If you’re as much in love with peanut butter + chocolate as I am, then you need to try these cupcakes. Your friends will thank you.