The Perfect Marriage

What could possibly go better together than peanut butter and jelly?  I say it’s peanut butter and chocolate.  For me this is the best combination; peanut butter and chocolate are a match made in heaven.  Hence my journey into a PB cup cupcake.

I used my go to one bowl chocolate cupcake recipe for the base  (I told you I use this recipe all the time) and then went from there.  Since I was trying to get as close to a PB cup as I could, I decide to put a mini cup inside the cupcake for a nice little surprise.  And it’s a pretty good surprise if I do say so myself.  This proved to be a little trouble for me though because those little suckers sunk to the bottom of the cupcake and got a little stuck to the wrapper.  I know, I know, you’re probably going to tell me that I should have put flour on the PB cups so they wouldn’t sink but I did!  Yup, still didn’t work.  I’m going to assume that the issue here is that this is a very runny batter.  The first time I made these cupcakes I thought I must have messed the recipe up but I trusted Martha and they came out perfectly (someday I’ll do a post with pictures of the baking of these gems).  I digress.  Back to the prefect combo cupcake.  Next time I think I’d go with a thicker batter so the PB cups don’t sink and you get a perfect bite right in the middle.

Now part that really makes the PB/chocolate combo; the peanut butter frosting.  Once again I went one of Martha’s recipes because most of them are good things, and lets face it, Martha can almost do no wrong (not counting insider trading here).

INGREDIENTS

Makes about 3 cups.

  • 6 ounces cream cheese
  • 1/3 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter (not natural)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup heavy cream

DIRECTIONS

  1. Beat cream cheese and confectioners’ sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, and then fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)

I’m going to admit it here that I wasn’t really into this frosting.  I think this was one of the first times Martha led me wrong, but don’t worry there will more to come.  For me the frosting was a little too salty and I prefer just a plain buttercream with peanut butter mixed in.  I don’t think it was all that bad though because one of my roommates (who will be known as Lenny through my cupcake adventures) was really into it and will still tell me almost a year later that she liked that frosting.  I’m going to have to trust her on this one.  It is a good combo for if your looking for that salty sweet thing but that wasn’t quite what I was going for here.  Anyway to finish it off I just had to put another PB cup on top.  Those things are so addictive I could have eaten them all before they even made it into the cupcakes.

Even though I wasn’t thrilled with the frosting, these cupcakes were still pretty good.  I’m telling you, you really can’t go wrong with any chocolate/peanut butter combination.  People are going to love it no matter what unless they are crazy or have no taste buds.

Next adventure…chocolate covered hi hats.  These are pretty amazing so stay tuned.

xoxo,

~CurlyCupcake

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