I absolutely LOVE peanut butter and chocolate. While I have never been that great at resisting any kind of dessert, there is a special place in my heart (and preferably my stomach) for anything peanut butter and chocolate.
You can often find me curbing my PB cravings by negotiating with my youngest daughter to let me have one tiny taste as she eats peanut butter with a spoon right out of the container or by smothering a chocolate chip cookie in peanut butter goodness.
But my most recent favourite way to get my fill of peanut butter and chocolate is by baking these cupcakes—it's like a soft peanut butter cookie baked right into a chocolate cupcake—so YUM!
I love this recipe because the kids can help by rolling the peanut butter balls.
And placing them in the cupcake tins.
When baking anything in muffin tins I use my favourite scoop to make for easy measuring.
But the frosting for this recipe is my favourite part and because there are no raw ingredients feel free to let your kids lick the bowl clean.
You can also let them help ice the cupcakes using a sandwich bag with the corner cut off—because this Canned Soup Mom certainly doesn’t want to spend her time cleaning cake decorating tips and bags.
Ingredients:
1 cup icing sugar
1 ¼ cups whipped peanut butter (or smooth/creamy peanut butter), divided
4 tbsp butter, softened
½ tsp vanilla extract
1 box chocolate cake mix (+ all ingredients required on back of box)
1 container milk chocolate icing (or vanilla)
Combine icing sugar, ¾ cup peanut butter, butter and vanilla in a bowl. Mix with mixer until combined.
Using your hands mix into 24 1-inch balls and place on plate in refrigerator.
Meanwhile, line 2 cupcake pans with liners (24 cupcakes in total).
Mix chocolate cake according to directions on the box.
Fill each cupcake liner with 2-3 tablespoons of batter (or use a scoop like mine pictured above).
Place one peanut butter ball in each cupcake and top with equal amounts of remaining batter.
Bake in pre-heated oven according to directions on the box.
Remove from oven and let cool in pans for 2 minutes, remove cupcakes and allow to cool on baking rack. When cupcakes are completely cool, beat together chocolate icing and remaining peanut butter until combined.
Frost each cupcake using desired method (like my sandwich baggie method above!).
Yield: 24 cupcakes
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