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After a short break and a bunch of baking, I am back and ready to share some new recipes with you all! As I continue to explore different ways of making things and flavor combinations that taste delicious together, I learn more and more that a lot of it is intuitive and sometimes a risk that results in a lesson learned is still a reward, even if it may not taste like it.
I did a cookie set for a birthday party about 2 months ago and haven’t made many cookies since. I guess I am on a cookie break, but I do have some ideas written down that I will try soon.
Cupcakes and cakes have been my jam lately. I’ve been really trying to fine tune and develop what I am hoping will be my go-to, easy to make recipe for cakes and cupcakes. I have found that once you master a good basic recipe that you can snow ball from there, just like with my sugar cookie recipe. I have found that the perfect cupcake size is to fill the cupcake liner about 3/4 the way full. If you want ones with more top, fill a bit higher.
This week’s recipe is one I made a while back when I needed all the chocolate and peanut butter. I love the combo of chocolate and peanut butter. So this chocolate cupcake with a peanut butter buttercream was really satisfying the craving. I placed some Reese’s pieces on top and voila! I even added some extra chocolate flavor by putting chocolate chips into the cupcake batter. These are simply a treat.
I hope you make and enjoy this cupcake recipe as much as I do and share it with friends and family. Be sure to share some photos with me on instagram of your creations @emilygetstobaking.
Some of my Favorite Products used:
Peanut Butter Chocolate Cupcakes
Ingredients
Cupcakes
- 1 box Cake mix, I used Duncan Hines
- 3 Eggs
- 1 cup Water
- ½ cup Vegetable oil or Canola oil
- 1/2 cup Sour cream
- 1 tsp Vanilla extract
Peanut Butter Buttercream
- 1 cup Butter, softened
- 1 cup Peanut butter
- 4 cups Powdered sugar
- 1 tsp Vanilla extract
- 4 tsp Water
- 8 oz Reese's Pieces to top with
Instructions
To make the cupcakes:
- Preheat oven to 350℉. Line your cupcake tray with cupcake liners of your choice.
- In a large mixing bowl add your eggs, water, vegetable oil, sour cream and vanilla extract together. Stir by hand until slightly incorporated.
- Add in your cake mix and mix on low until smooth.
- Divide into your cupcake liners. I recommend filling each liner between ½ and ¾ of the way full. If you want bigger cupcakes filler closer to ¾.
- Bake for 20-25 minutes or until your cake tester comes out clean.
- Once done, set aside to cool.
To make the buttercream:
- In a large mixing bowl, add the butter. Beat on medium speed until smooth.
- Add in your peanut butter and beat on low until combined.
- Turn off your mixer and add in about 2 cups of the powdered sugar, beat on the lowest setting.
- Add in the vanilla and water and mix a little bit more until combined.
- Add the remaining powdered sugar and mix well on medium speed until it starts to get a little fluffy.
- Put your frosting into a piping bag and pipe your frosting on to your completely cooled cupcakes.
- Add your Reese's Pieces or any candy of your choice.