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Decadent Chocolate Peanut Butter Cupcakes

Cherie Capostagno Recipe shared by:
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Chocolate cake mix enhanced with dark chocolate cocoa powder, white and semi sweet chocolate chips and topped with frosting made from cream cheese, butter, and peanut butter, swirled over a cone out and frosting filled cupcake center. Decoration? A honey roasted sugared peanut. I had never made this combination of flavors before a co-worker suggested it for her birthday. It's fabulous!

  • Hands-On Time:1 Hour 30 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 24- 36 cupcakes
  • Rating:

Ingredients

  • Box of Duncan Hines chocolate Cake Mix
  • Oil,3 Eggs,Water as directed on box
  • 1/4 Cup dark chocolate powder
  • 1/4 Cup White chocolate bits
  • 1/4 Cup Semisweet chocolate bits
  • 1 Tablespoon of Expresso
  • FROSTING:
  • 16 oz. cream cheese, softened (not whipped style)
  • 1 stick (4 oz) butter, softened
  • 3/4 Cup peanut butter (natural,creamy style works well)
  • 1 Box of powdered sugar
  • 1 Tsp. vanilla flavoring
  • honey roasted peanuts for decoration

Baking Instructions

  1. Put the bag of dry ingredients in your mixer along with the chocolate cocoa powder.
  2. Add the eggs, oil, water, and expresso- and mix on high.
  3. Fold in the white/dark chocolate bits.
  4. Line a cupcake tin with paper cups and spray with nonstick spray.
  5. Fill each 3/4 full and bake according to directions on box, or until a toothpick inserted comes out clean.
  6. Cool cupcakes on a wire rack.
  7. Cream together the cream cheese, butter, peanut butter and vanilla.
  8. Gradually add the powdered sugar and mix until smooth enough to frost with.
  9. Core out centers of cupcakes carefully with an apple corer and pipe with frosting to fill.
  10. Pipe frosting over the tops from the center, out and around the perimeter, back to the center and up, to make a pint at the top.
  11. Top with a honey roasted peanut.

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Tips

Cake Decorating Tip: Star Tip Differences

Cake Decorating Tip: Star Tip Differences

Here’s a handy look at how open star and closed star frosting tips differ. We used Wilton Cake Decorating tip #21 on the left and #131 on the right.


LOWFAT

LOWFAT

I AM WATCHING MY FAT INTAKE SO I PURCHASE MY FAVORITE FLAVORS OF DH CAKE MIXES AND I SUBSTITUTE THE OIL FOR "PARKAY" OR "I CANT BELIEVE ITS NOT BUTTER" LIQUID SPRAY (NONFAT), THE EGGS WITH LIQUID EGG SUBSTITUTE AND THE WATER WITH MILK OR FRUIT JUICE THAT MATCHES THE CAKE FLAVOR IE., PINEAPPLE OR STRAWBERRY. I THIN FROST WITH A LINE LAYER OF DH FROSTING OR MIX FAT FREE COOL WHIP W/ DRY INSTANT PUDDING AND CRUSHED PINEAPPLE OR STRAWBERRIES. SUCH A GUILT-FREE TREAT!!





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