Peanut Butter Chocolate Cupcakes
Ingredients:
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup creamy peanut butter
- 2 tablespoons sugar
- 1 tablespoon milk
- BATTER:
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1 cup water
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- FROSTING:
- 1/3 cup butter, softened
- 2 cups confectioners' sugar
- 6 tablespoons baking cocoa
- 3 to 4 tablespoons milk
Directions:
In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).
Fill paper-lined jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each; cover with remaining batter.
Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 1 dozen jumbo cupcakes.
Raspberry Peach Cupcakes
Ingredients:
- 1 cup vanilla or white chips
- 6 tablespoons butter, cubed
- 1 package (18-1/4 ounces) white cake mix
- 1 cup milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup chopped peeled fresh peaches or frozen unsweetened peach slices, thawed and chopped
- LEMON FROSTING:
- 1/2 cup butter, softened
- 3 cups confectioners' sugar
- 2 tablespoons lemon juice
- Fresh raspberries and peach pieces, optional
Directions:
In a microwave-safe bowl, combine the chips and butter. Microwave at 70% power until melted; stir until smooth. In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted chips; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in raspberries and peaches.Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat the butter, confectioners' sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired. Yield: 2 dozen. Editor's Note: This recipe was tested with Betty Crocker cake mix.
