Chocolate Fudge Peanut Butter Cup Cupcakes

-
 
mm mm, so yummy!
 

 
These things will not win a spot in the "Health Food Hall Of Fame" but they are super yummy and... we had help to eat them. ha ha ☺ The church youth group was here and were more than happy to help us out.
They're also quick and easy to whip up, which is a plus these days.
 
1 Betty Crocker Chocolate Fudge
 Cake Mix
1 small box instant chocolate pudding
3 eggs
½ cup unsalted butter, softened
1¼ cups water
23 small Reese's Peanut Butter Cups
 
In a mixer bowl combine cake mix, instant pudding, eggs, butter, and water. Beat for 30 seconds, scrape sides, beat again on medium for a minute or until well mixed and smooth. Batter will be thick. Line a cupcake pan with papers. Scoop batter into papers using a size 20 cookie scoop. Press an unwrapped peanut butter cup down into the center of each.
 
 
Bake at 350° for 20 minutes or until done. Cool completely. Ice with a swirl of Peanut Butter Butter Cream (from www.wilton.com)  and Chocolate Fudge Butter Cream (from http://allrecipes.com)
 
These amounts of icing are enough for 2 batches of cupcakes unless it is really piled on.
 
Peanut Butter Butter Cream
1/3 cup Crisco
1/3cup soft unsalted butter
¾ cup peanut butter
1 teaspoon vanilla extract
4-6 Tablespoons milk
3-4cups powdered sugar
(may not need it all)
Cream Crisco and butters and vanilla and beat. Add powdered sugar and milk alternately until it is the right consistency.
 
 
 
Chocolate Fudge Butter Cream
½ cup soft unsalted butter
¼ cup Crisco
1/3 cup unsweetened cocoa powder
2 cups powdered sugar
2 Tablespoons milk
¼ cup hot fudge topping
1 teaspoon vanilla extract
Cream butter and Crisco. Sift together powdered sugar and cocoa and add to the creamed mixture. Mix together and add milk until smooth. Add the hot fudge topping and the vanilla and blend together until smooth and creamy.
 
 
 
To get the swirl effect, place even amounts of each icing in the center of  2 large (separate by flavor) pieces of Saran wrap. Fold each long side in towards the center and twist and knot both ends. When ready to use cut one knotted end of each flavor even distances from the ends for each and place them side by side into a large cake decorating bag fitted with a large tip of your choice. Squeeze evenly and swirl.
 
 
We are enjoying cooler temps and the feeling of Fall in the air here in southeastern Pa. I love that things slow down a bit and there's more time to be at home evenings together. ☺ Hope you are all enjoying life where you're at. Thanks so much for stopping by!
 
♥Blessings!
 
Linking to:
Inspiration Friday, Home Sweet Home, Simply Sweet Home, My Romantic Home, Just Winging It 
 


Comments

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more