Peanut Butter Buttercream Frosting Tops Off a Surprise Filled Cupcake

 

Last week I had a chocolate craving.  Nothing new really.  That’s a daily occurrence in my life.

But this one was a little different.  I had a chocolate AND peanut butter craving AT THE SAME TIME.

I love peanut butter cups but I rarely crave them.  I rarely crave anything mixed with my chocolate even though I love it mixed with lots of stuff.  Like caramel, toffee, graham crackers, pretzels, marshmallows, sugar cookies, popcorn, etc., etc., etc.

When I crave my chocolate, I normally just want a piece of chocolate all by itself and the craving subsides for the next hour or two.  Can you relate?

So here I was, craving chocolate AND peanut butter.  And I just happened to have a few peanut butter cups left in the freezer from Halloween.  No silly, I don’t freeze my kids’ candy.  I buy MORE (on clearance) after Halloween and put it in the freezer for emergencies just like this.  Thankfully Easter is just around the corner – my frozen stash is now gone.

 

I took a box mix of chocolate cake, made it up according to the package directions and poured it into muffin tins so that I could have 24 perfect chocolate cupcakes waiting for me – and my family.  I do share my chocolate – some of the time.

And then I unwrapped my peanut butter cups and put them smack dab in the middle of the chocolate cake batter in each muffin tin. 

They baked for the normal amount of time according to the package directions, cooled and then I topped them with some peanut butter buttercream frosting.  Oh baby – they were good!  They were so good, I shared, not only with my family but with some neighbors as well.  See, I do share my chocolate some of the time.

What do you crave with your chocolate?

Peanut Butter Buttercream Frosting

You can make this frosting from scratch or you can just add some peanut butter to a can of store bought frosting or some regular butter cream icing. Add about ¼ to ½ cup of peanut butter at a time to see if you like the taste. Be careful not to add too much though. If you do, it will get too thick and become more of a filling rather than a frosting. If it does get too thick, just beat some milk into the mixture until you get the desired consistency.

Yield: About 4 cups of frosting – enough to ice a 9” layer cake or more than 24 cupcakes

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 3/4 cup vegetable shortening
• 3/4 cup salted butter - softened
• 1 cup creamy peanut butter (more if you want a stronger peanut butter flavor)
• 2 teaspoons of vanilla
• 6 - 8 cups (approx. 1 ½ - 2 lb.) powdered sugar
• 6 - 8 tablespoons milk

Directions:

1. Cream shortening and butter together with an electric mixer.
2. Add peanut butter and mix well.
3. Add vanilla.
4. Gradually add powdered sugar, one cup at a time, beating well after each cup.
5. When all sugar is added, stir in milk, 1 tablespoon at a time until you get the desired consistency you are looking for.

Store left over icing in an airtight container. Rewhip before you use it next.