Thursday, September 20, 2012

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!
 
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7 comments:

  1. I love that swirled frosting. And, well, it's PB&C. It's delish!

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  2. Ooooh. I could eat a couple of those!

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  3. Oh my my! Too yummy for words!

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  4. Wow! Delicious. Do you deliver?

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  5. Had to pin these! just the frosting sounds amazing! Thank you for joining HSH!
    Sherry

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