Byron loves peanut butter cups, so this was my inspiration for his birthday cupcakes this year!! I find I like making cupcakes more than a whole birthday cake because it's easier to control the portions we eat and they seem to be a lot more fun to decorate.
I went online and searched through a bunch of recipes to find the perfect one to make for my wonderful husband ... only the best for him!!
I decided to go with the following recipe from Annie's Eats - Chocolate Peanut Butter Cupcakes with a couple minor revisions and they turned out GREAT!!
It is a very thick batter.
Since my time was limited to nap time, I did not make the peanut butter ball filling. Instead I used a Reese's peanut butter cup. Hugo doesn't nap for very long, so I knew I would only be able to make the cupcakes. I figured why push my luck. Perhaps these guys would have tasted even better with the filling listed in the recipe, but they still turned out great the way I made them ... maybe next time.
The other revision I made was to the frosting. Since my mother in-law can't have the frozen whipped topping {it gives her a tummy ache}, I used real whip cream instead. I had bought a carton of it when I was out grocery shopping, but when I got home I noticed it was leaking out the top ... arrrrrr... {what if it had gone bad} ... so I didn't want to use it and possibly make us all sick ... I had to find an alternative. As a result, I figured out how to make whip cream from scratch and it worked beautifully for this recipe, not sure if it would work all the time though. {Since my time is limited, I will do a post hopefully in the new year on how to make
real whipped cream}.
I have heard that Peanut Butter Cream Cheese frosting is the best, but in our house, we like regular cream cheese icing best!
If you feel like giving these guys a try here's the recipe from
Annie's Eats
Chocolate Peanut Butter Cupcakes
Ingredients:
For the filling: [I used Reese's Peanut Butter Cups to speed things up]
1 cup confectioners' sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter,
at room temperature
½ tsp. vanilla extract
For the cake:
1 2/3 cups all-purpose
flour
¾ cup unsweetened cocoa
powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter,
at room temperature
1½ cups sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at
room temperature
4 tbsp. unsalted butter,
softened
½ cup creamy peanut butter
3¼ cups confectioners'
sugar
1 cup frozen whipped
topping, thawed [I used real whipped cream]
Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper
liners.
To make the filling, combine the confectioners' sugar, peanut
butter, butter and vanilla extract in a bowl. Beat with an electric mixer on
medium speed until well combined. Roll the mixture into 1-inch balls (at least
24) and set aside on a baking sheet.
To make the cake batter, combine the flour, cocoa powder, baking
soda and salt in a medium bowl; whisk together and set aside. In a liquid
measuring cup, stir together the sour cream, milk and vanilla extract. In the
bowl of an electric mixer fitted with the paddle attachment, combine the butter
and sugar, and beat on medium-high speed until 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 centre 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 fitted with
the paddle attachment, combine the cream cheese, butter and peanut butter until
smooth. Slowly mix in the confectioners' sugar, beating until smooth and well
blended. Mix in the whipped topping until smooth and fluffy. Frost cooled
cupcakes as desired.
I topped the cupcakes off with little chocolate mustaches. (Byron had to shave his movember mustache off for our family pics we had taken at Zehrs. I thought I was ahead of the game when I called to book the appointment, but I wasn't and all they had available was 2nd week in November).
Overall cupcake result ...
Byron gave them a Thumbs Up!!
For Byron's Birthday lunch we had baked Brie (we sprinkle some brown sugar on top and then we pop it in the oven until the brie melts), we shared some with Hugo. It was his first time having Triscuits and Brie.
If you give this recipe a try, let us know how it turned out for you. Hope you have a good day!!
