Alright, so I promised ya’ll a couple recipes this weekend, didn’t I?
Well let’s start with what quite possibly is a new favorite frosting of mine…
Milk Chocolate & Peanut Butter Swirl Frosting.
Trust me. It tastes just as amazing as it sounds. I wouldn’t lie to you.
I used it in conjunction with my usual Chocolate PB Cup cupcakes, but actually baked the cupcakes from scratch. Woah nelly!
Let’s just say there’s no turnin’ back now. Hubby even says it may be his favorite cupcake of mine to date.
Milk Chocolate & Peanut Butter Swirl Frosting
(Makes approx. 3 cups)
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 2 tsp vanilla extract
- 6 cups powdered sugar
- 2-3 tbsp milk (or more, depending on desired consistency)
- 4 oz milk chocolate, melted & cooled
Beat cream cheese, peanut butter, and vanilla with electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. Add milk, 1-2 tsp at a time, until frosting reaches your desired consistency.
Divide frosting into two bowls. Set one portion aside and combine your melted and cooled milk chocolate to the other. Beat with electric mixer on medium speed until combined. If needed, add more powdered sugar and/or milk to reach your desired consistency.
Fit a pastry bag with a round or star tip*. Spoon peanut butter frosting along one side of the bag and spoon chocolate frosting along the other side of the bag (frostings will be side by side). Pipe frosting in swirls onto cupcakes. ENJOY!
*I used a large star tip for the cupcakes shown here.
I was a little nervous on how the decorating part would turn out, seeing as though I’d never tried swirling two frostings together. However, it was fairly easy once the frosting was actually in the bag.
And either way, it was totally worth the extra effort when I saw how cute they turned out.
Then again, maybe I’m just a little biased…