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Chocolate
Peanut Butter Cupcakes
Yummy nummy chocolate peanut
butter cupcakes.
Items Needed:
24 Chocolate cupcakes
Peanut
butter frosting
Dark
chocolate frosting
1 Decorator bag & tip #132
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Directions:
- When cupcakes are cool, squeeze peanut butter
frosting into the
cupcakes. Put a coupler on the decorator bag, but do not put a tip
on it. Push the coupler into the cupcake and squeeze to push frosting
into the cupcake. Reserve about half a cup of frosting to make
stars.
- Spread some dark chocolate frosting
over the cupcakes.
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- Put the tip on the bag with the peanut butter
frosting and apply a star on the top of each.
- Serve and watch the smiles appear
Tips:
- To make full cupcakes, instead of flat ones,
either use a
Duncan Hines cake mix or fill the cups more full and make 18-22
cupcakes
instead of 24.
- Put enough peanut butter frosting into the
center of the cupcake so that the top bulges or possibly even slightly
cracks.
| Dark Chocolate
Frosting |
1 cup powdered sugar
1 cup cocoa powder |
2
Tbsp. butter
1 ½ cup heavy cream or half and half |
Combine sugar
and cocoa powder. Then add butter and cream and mix until well blended.
May use milk. Try adding 1 cup and then slowly add more.
Because milk is thinner you won’t need as much.
Dutch cocoa has been treated so
it won’t have the bitter taste. A natural cocoa will have a more bitter
taste
if you prefer that.
Keep frosting refrigerated when not using.
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| Peanut Butter
Frosting |
1 cup peanut butter
¼ cup butter
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2 cups powdered sugar
½ cup heavy cream or half and half |
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Cream peanut butter
and butter. Add milk and powdered sugar. Mix until
well blended. Scrape sides of bowl as needed.
Keep frosting refrigerated when not using.
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Return
to
Gourmet Cupcakes from Chocolate Peanut Butter Cupcakes
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