Thursday, July 25, 2013
Chocolate Cream Cheese Peanut Butter Cupcakes
Hershey's "Perfectly Chocolate" Chocolate Cake Recipe (or cupcakes ;-)
Mix dry ingredients together in a large bowl:
2 C sugar
1 3/4 C flour
3/4 C cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
stir with whisk to mix together and get rid of any lumps.
Add wet ingredients to flour mixture:
1 C milk
1/2 vegetable oil
2 tsp vanilla
Mix with electric mixer on medium for 2 minutes. Then gradually mix in 1 C boiling water. Batter will be thin. Fill paper lined muffin tins 2/3 full and bake 22-25 minutes (mine only took about 18 min). Done when toothpick comes out clean.
Makes 30 cupcakes.
Cream Cheese Peanut Butter Frosting from MakeBakeCelebrate
1 C (2 sticks) unsalted butter, softened
1 8oz pkg cream cheese, softened
1 tsp vanilla
1 1/4 C peanut butter (I used Jif smooth)
4 - 6 C powdered sugar
2 - 3 TBSP milk
Cream butter and cream cheese together until well mixed, then add peanut butter and vanilla and mix well. Add powdered sugar one cup at a time, original recipe called for 4 C but I needed about 6 to get the consistency and flavor I wanted. If needed add milk one tablespoon at a time to get desired consistency. Use to frost completely cooled cupcakes.