Chocolate Cupcakes with Peanut Butter Icing

This recipe combines 3 of the major food groups: coffee, chocolate, and peanut butter.  The cupcakes are very light and moist.

Chocolate Cupcakes

Cupcake Ingredients:
1 box Duncan Hines Devil's Food cake mix
1 4oz box instant chocolate pudding
3/4 cup fresh brewed coffee, cooled*
3/4 oil*
4 eggs*

* These measurement quantities are specific to a Duncan Hines mix.  If you choose to use another brand, just double the oil on the package directions and add an extra egg.  If you don't have coffee on hand, you can use water or milk.

Cupcake Directions:
1.  Pre-heat oven according to package directions
2.  In bowl of electric mixer, combine all ingredients on medium-low speed until well mixed
3.  Place cupcake liners in muffin tin and fill each one with batter 2/3's of the way up.
4.  Bake according to package directions

Peanut Butter Icing
Courtesy of Barefoot Contessa

Frosting Ingredients:
1 cup powdered sugar
1 cup peanut butter
5 Tbsp butter, softened
3/4 tsp vanilla
1/4 tsp
1/3 cup heavy cream

Directions:
1.  Place powdered sugar, peanut butter, vanilla, and salt in bowl of electric mixer.  Mix on medium low speed until creamy.  If necessary, use a rubber spatula to scrap down bowl as you work.
2.  Add the cream and beat on high speed until mixture is light and smooth

Peanut Butter Cookies: Two Ways

 

 

There is nothing that goes better with a peanut butter cookie than a peanut butter cup.  These little cookies can be dangerous because you can eat them in one or two bites.  The idea has made it's way around recipe blogs and websites, but, my mother has been making these forever and that is how I first heard about them.  So for credit purposes, I think she deserves it.

 

This peanut butter cookie dough recipe can be made as regular cookies, or in a miniature muffin pan with a Reese cup pushed into them.  I've never met a cookie I didn't like, so you won't be disappointed either direction you go with this.

 

 

Peanut Butter Cookies: Two Ways

 

Ingredients:

1/2 cup butter, softened

1/2 cup white sugar

3/4 cup brown sugar, packed

3/4 cup creamy peanut butter

1 tsp. vanilla

1 egg

1 tsp baking soda

2 cups flour

1 pkg miniature Reese's cups

 

Directions:

1.  Pre-heat oven to 350 degrees

 

2.  In electric mixing bowl, cream butter, white and brown sugars until well incorporated.  Add Peanut butter, vanilla, egg, and mix again on low speed for about a minute or until well mixed.  Last, Add baking soda and flour, mix on low speed until all ingredients are thoroughly mixed together.

 

If making regular cookies, follow these steps:

3.  Roll dough into 1 inch balls using the palm of your hands and place on cookie sheet about two inches apart.  Using a fork, press slightly into dough with the back flat side of the fork making two slight indentations in criss cross pattern.  Bake for 9-10 minutes. 

 

If making miniature Reese cup cookies, Follow these steps:

3.  Roll dough into 3/4 inch balls using the palm of your hands and place into greased mini muffin tin.  Bake for 9-10 minutes.  As soon as you remove them from the oven, push an unwrapped mini Reese cup into the middle of the cooked dough. 

 

 



Malibu Rum and Pineapple Cupcakes with Butterscotch Schnapps Icing

One of my favorite mixed drinks to order is Malibu Coconut Rum mixed with pineapple juice.  If you have never tried it, well then you are missing out, big time.  I would consider it to be a somewhat girlie drink, so if you are looking for a more masculine version, or a more potent version try Malibu Black with pineapple juice.  The difference in the two is the regular Malibu rum is 50 proof and the Malibu Black is 70 proof. For the cupcakes, either will work, but if you want to taste the rum flavor, use Malibu Black.

Cupcake Recipe:

1 box Duncan Hines yellow cake mix

3 eggs

1/3 cup Canola oil

1/2 cup Malibu rum Black

2/3 cup Pineapple juice

1 8oz. can Crushed pineapple, drained

Add yellow cake mix, eggs and oil. Instead of adding water as the cake mix box suggests, replace it with rum and pineapple juice.  Mix well on medium speed.  Add crushed pineapple and mix until just incorporated.  Line muffin pan with liners or spray with non-stick cooking spray.  Fill each liner 2/3 of the way with batter and bake in a 350 degree oven for 18-20 minutes.  Let cool completely before frosting.

Butterscotch Schnapps Icing:

1 cup butter, softened

4-6 cups Powdered Sugar

1/4 cup Butterscotch schnapps

1 Tbsp Vanilla

Cream butter until smooth, add schnapps and vanilla.  Gradually add powdered sugar until desired consistency is reached.

Garnish with a maraschino cherry or even some toasted coconut would work nicely.  I hope you enjoy these as much as we did!  I will definatly make these again, SOON!

Cheers,

Jessica