Monday, July 12, 2010

Peanut Butter Cup Cupcakes

These were a huge hit with our families over vacation and were worth every decadent bite.

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  • 1 devil’s food cake mix
  • 3 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
  • 8 oz. dark chocolate, chopped
  • 1 cup heavy cream
  • 1/2 cup peanut butter

Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.

In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

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Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean. Cool cupcakes completely.

Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

Spread frosting on each cupcake evenly with a spatula. Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over each top. Place in refrigerator for about an hour to set. Remove and serve.

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Recipe courtesy of Family Circle Magazine

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