I have a ton of homework this weekend.
But I also have baking supplies.
Which do you think won?
Anyway, this week I've been on a 'forget the diet, I want chocolate' kick.
It ended up carrying over into my cupcakes for the week.
I had so much fun making filled cupcakes for Easter that I'm at it again.
This week, I made a chocolate cupcake with a peanut butter filling, and chocolate frosting.
Here's what you need:
Reese's Cupcakes with Peanut Butter Filling and Chocolate Frosting
Oven Temp: 350°
Prep Time: 30 minutes
Bake Time: 15-17 minutes
Total Time: ~ 1-1.5 hours
Ingredients:
Cupcake:
- Betty Crocker Milk Chocolate Cake Mix
- 1/3 c. oil
- 1 1/4 c. Water
- 3 Eggs
- Cupcake Corer (or a knife)
- Cupcake liners
Filling:
- 1 Jar Creamy Peanut Butter
- 13 oz Jar of Marshmallow Fluff
- Pastry Bag
Garnish/Frosting
- Sea Salt
- Chopped Peanuts
- 1 can Betty Crocker Whipped Milk Chocolate Frosting
Prepare the cake mix per the directions on the box. Bake until a toothpick comes out clean.
Wait until they are completely cooled to core them.
While you are waiting, make your filling by taking equal parts (no specific measurements here... I made it up as I went along) of peanut butter and marshmallow fluff and mixing them in a bowl. There's no wrong way to do this part. Just make sure that the peanut butter flavor doesn't get masked by the marshmallow.
*** a while later***
Core your cupcakes, or cut out a hole with a knife.
Put your filling into a pastry bag, (no tip needed) and fill the cores of the cupcakes. Smooth the top a little bit so that the frosting will sit nicely.
 |
| The Cupcakes all ready for delivery! |
Now frost the cupcakes. (I used a pastry bag) Sprinkle A LITTLE
sea salt on top of the frosting, and finish with the chopped peanuts.
There you go!!!
Bonus Story:
I can't take these into work, because of allergies. So I decided I'm going to deliver them to friends and family around town... I can't wait!! :D
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