#51 PB & J Cupcakes

MORE is always better when it comes to peanut butter. Let me tell you a little secret about these cupcakes... Use a whole 16oz  jar of peanut butter in the batter. Yup the WHOLE thing. These cupcakes were exactly like the sandwich hands down! They seriously remind me of childhood :) The cake had the perfect texture. The jam- I almost went with grape but strawberry is definitely the winner here! I did my favorite peanut butter frosting recipe and over all they were a hit. I did have a small disastrous moment when I was trying to figure out where exactly I wanted to put the jam. I tried polka dots and lines but jam isn't anything like frosting and it ended up oozing all over the place so a dab on top is the best way to go I found. So grab a couple jars of peanut butter and try these out you wont be disappointed!!!

PB & J Cupcakes (courtesy of Martha Stewart)

The Goods

1 3/4 cups all-purpose flour

3/4 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 sticks unsalted butter, softened

1 1/3 cups sugar

2/3 cup creamy peanut butter (or you can use the a whole 16oz jar like me)

3 large eggs room temp

1/2 cup sour cream room temp

1/2 teaspoon pure vanilla extract

The How To

Preheat the oven to 375degrees. Whisk together flour, baking soda, baking powder, and salt then set aside. Measure out your peanuts and either chop or run them through the food processor. In the bowl of a stand mixer cream the butter and sugar on med-high speed until pale and fluffy.

Reduce speed to low and add peanut butter.

Of course this was taken AFTER I added the peanut butter to the batter ;)

Add the eggs one at a time, beating until each is incorporated. Add vanilla. Gradually add the flour mixture; beating until just combined.

Mix in sour cream and peanuts.

Divide batter evenly among liners filling each about three-quarters full. Bake for 20-22mins rotating tins halfway through the bake time.

Transfer to wire racks to cool completely before removing cupcakes.

While those are cooling whip up some Fluffy Peanut Butter Frosting. Once you try this you will never use another recipe again!!!

Once the cupcakes are cool fill the centers of the cuppys with jam.

Top with frosting and a dollop of jam.

These poor guys were my first attempt and it kinda looks lke the cupcake got into a fight with the jam and lost!! LOL

 Dont forget the 4th of July is right around the corner!

Here's a collection of a few of my favorites that I've found on etsy and of course if you need a few cupcake accessories I've got you covered!!



Up Next...

Raspberry Cheesecake Cupcakes

#39 Chocolate Peanut Butter Brownie Cupcakes

So the other day I had a MAJOR craving for brownies and maybe I wanted an excuse to use up the bag of peanut butter cups that have been whispering my name since Halloween so of course I started the search for the perfect brownie cupcake. I wasn't feeling Martha's so I went with one I came across on food.com. Which it's a great basic recipe you can totally add too. The frosting is of course the best peanut butter frosting you will EVER taste, which I've used in a couple recipes in the past. And what's better than one brownie? Two of course! I topped all the cupcakes with more brownie pieces. Is you're mouth watering yet? Well just scroll down to the end real quick and I'm sure it will be then!!!!!

Poor little pumpkins they don't know what's going to hit them!

Chocolate Brownie Cupcakes (courtesy of food.com)
The tops of these cupcakes looked just like brownies not your average cupcake here!

The Goods
1 1/2 cups sifted flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups sugar
1 1/3 cups packed brown sugar
1 1/2 cups melted and slightly cooled unsalted butter
1 teaspoon vanilla
1 teaspoon peanut butter extract
6 eggs room temp
1 bag of peanut butter cups chopped up
1 cup semi-sweet chocolate chips

The How To
Preheat oven to 350degrees. Chop up your candy using a food processor or a knife. Set aside.

They even had little faces....

Melt your butter in the microwave and set aside to cool.

In a small bowl combine the flour, cocoa powder, baking powder, and salt then set aside.
 With the bowl of the stand up mixer combine the sugars and cooled butter and whisk together on low-medium speed until smooth.

Whisk in the vanilla and peanut butter extract. Switch to the paddle attachment and on medium speed add the eggs one at a time beating well after each addition.

Turn the mixer to low speed and slowly add the flour mixture, beating until combined.

Looking good but not done yet!!!

Stir in the candy and chocolate chips.

 Fill cupcake liners about two thirds full. Bake for 18-20mins rotating the pan half way through the bake time. Check the center of the cupcake with a toothpick-if it comes out mostly clean then they are done. Let cool in pan for 10mins then move to a wire rack to cool completely.

The tops look just like brownies!! Make sure to taste test these bad boys while they are still warm!

Frosting time!!!! Check out this link from my peanut butter delight cupcakes for the recipe.

Now for the brownie topper.... You make these ahead of time using whatever recipe suites your fancy. I used one from food network but only used the brownie layer.

They tasted way better than they looked!!!

Now that you have everything prepared and cooled it's time to assemble and enjoy!

Aidan approved of course!!!

Here are a few pictures of my  lovely cupcakes accompanied by a few of my toppers and wraps from my awesome store Delectable Delights.

Ladybug Party Set

Green Damask Wraps

Mr. and Mrs. Wedding Ring Wraps

Up Next...
Pink Strawberry Champagne Cupcakes

#19 Peanut Butter Delight

Happy National Vanilla Cupcake Day!!!

In honor of such an amazing holiday I thought I would try out something a little different. I went with a Vanilla Buttermilk Cupcake (since were celebrating a holiday and all) filled the middle with chocolate ganashe topped it with fluffy peanut butter frosting and carmel drizzle. Oh and of course sprinkles which were artistically placed by the one and only Aidan (spiderman) Robbins.

Don't worry hands were washed thoroughly before sprinkle use!!

Vanilla Buttermilk Cupcakes (courtesy of Martha Stewart)

The smell of these coming out of the oven reminds me of birthday cake and the texture was perfectly light and fluffy, probably due to my double sifting.  Oh and FYI this recipe makes 36cupcakes!!!!

The Goods

3 cups cake flour

1 1/2 cups all-purpose flour

3/4teaspoon baking soda

2 1/4 teaspoons baking powder

1 1/2teaspoons salt

1cup plus 2 teaspoons unsalted butter at room temp

2 1/4 cups sugar

5lg eggs plus 3 yolks room temp

2 cups buttermilk room temp

2 teaspoons vanilla extract

The How To

Preheat oven to 350. Sift together both flours, baking soda, baking powder, and salt. I pre-sifted the flour before I sifted all the ingredients together.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.

Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated. Add yolks, and beat until thoroughly combined.

there's my eggs hanging out with the buttermilk

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

Divide batter evenly among liners, filling each three-quarters full.

Look at my super cool hole maker!!! Get a hold of your Avon reps now!!! It was only $16.99 and it makes perfect holes for fillings.

Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and cake tester inserted in centers come out clean, about 20mins. Transfer tins to wire racks to cool 10mins; turn out cupcakes onto racks and let cool completely.

Cant get better than that!!

Chocolate Ganache Filling

While the cupcakes are cooling or even night before, make the chocolate ganache.

The Goods

2cups heavy cream

16oz chocolate, finely chopped. (I used chips, but I think next time I will food process them and this will hopefully help it melt smoother)

The How To

Put cream in a microwave safe glass bowl and heat on high for 2-3mins, until just about boiling. Put chocolate in a med. sized glass bowl and pour hot cream over.

Let sit for a minute or two then stir with a wooden spoon until completely smooth. Chill the ganache to a thick spreading consistency. This will take several hours. When the ganashe is ready fill the centers of the cupcakes.

I used a cake decorating tool instead of a spoon to fill the centers and it made the process a lot less messy

Now for the frosting. I went with a buttercream instead of cream cheese. I just wasn't impressed with the last batch of cream cheese frosting. Hands down this frosting is one of my top favorites and it's really easy to make.

Fluffy PB Frosting (courtesy of allrecipes.com)

This makes about 4 cups.

The Goods

1 1/4 cups butter room temp

2 1/2cups creamy peanut butter

1/3 cup & 2tablespoons milk

5cups powdered sugar

The How To

Place butter and peanut butter in bowl. Mix until combined and smooth. Add sugar one cup at a time. Add milk a tablespoon at a time when the frosting starts to get thick. Beat for at least 3mins. Depending on how thick you want the frosting, I put the finished frosting in the fridge to firm up before piping.

Now for a little more topping I whipped up some Carmel Drizzle (courtesy of how to eat a cupcake).

The Goods
1 1/2 cups sugar
1 1/4cups heavy cream
Pinch of salt

The How To
Unfortunately I didn't take any pictures of this process, it went really quick and I thought I was going to either burn the house down or my fingers. So really follow the directions and get another person to help especially towards the end when your adding the cream.

In a heavy-bottomed, high-sided saucepan, cook the sugar over medium-high heat until it begins to melt around the edges, about 5mins. Stirring with a wooden spoon, continue to cook until the sugar is melted and has turned golden amber, about 3mins longer.

Carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble and spatter no exaggeration here!!!) stirring constantly until completely smooth. Stir in the salt. Pour the carmel into a small heatproof bowl and let cool completely before using.

yummy!

A center shot for you

Group shot!!!

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Marshmallow Turkey Cupcakes the MS Club November pick