Wow, it certainly has been far too long since my last post! I just want to apologize for my lack of updates! Exactly 5 days from today I will officially be done with nursing school! After that you can expect many more posts, since I will have lots more free time. Let me make up for my absence with a phenomenal cupcake. Cupcakes, peanut butter, and Oreos??? Trust me this can't go wrong.
Cake:
1/4 cup water
1/2 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup sour cream
3 eggs
1 box french vanilla cake mix
Peanut Butter Filling:
3/4 cup creamy peanut butter
6 oz cream cheese, softened
1/4 cup sugar
1 tsp vanilla
2 T half & half
Frosting:
1 cup butter
Oreo creams from separated cookies (entire package)
1 tsp vanilla extract
2 cups powdered sugar
4 T half & half
1 cup Oreo cookie crumbs sifted
1. Preheat oven to 350 degrees and line muffin tins with cupcake liners.
2. In a large bowl, whisk together water, buttermilk, oil, sour cream, and vanilla extract.
3. Add eggs, one at a time, whisking to combine after each addition.
4. Slowly add the french vanilla cake mix while stirring.
5. Fill cupcake liners 3/4 full, and bake for 13-17 minutes or until a toothpick inserted into the center comes out clean.
7. Place cupcakes on wire rack to cool completely.
8. While cupcakes cool, cream all filling ingredients together until well combined and set aside.
9. After cupcakes are cooled, using an apple corer, remove center of cupcake and fill with peanut butter filling.
10. To make frosting: beat together butter and Oreo cream centers; add vanilla, powdered sugar, and half and half; add sifted Oreo cookie crumbs and beat just until combined.
11. Pipe frosting onto cooled, filled cupcakes.
This flavor combination has been a long time coming. Peanut butter is one of my absolute favorite things. When I was a child, I remember eating peanut butter sandwiches for lunch everyday at school on my Papa's homemade bread. Sometimes I ate jelly sandwiches, but never peanut butter and jelly together. I know, I'm some kind of freak of nature that doesn't like peanut butter and jelly sandwiches, but it just never made much sense to me. Plus peanut butter is completely delicious on its own, so why add jelly? Chocolate and peanut butter . . . now that's a different story. Those are two that belong together - a match made in heavy! These cupcakes have a delicious fudgy center that add something special to its overall texture. And the frosting, don't even get me started on that. I'm lucky I had enough to frost the cupcakes. Enjoy!
Chocolate Peanut Butter Cupcakes with Fudgy Centers
Cake:
1/2 cup oil
2/3 cup buttermilk
1 cup sour cream
1 tsp vanilla extract
3 eggs
1 box devil's food cake mix
Filling:
2/3 cup semisweet chocolate chips
1/3 cup peanut butter
1 T heavy whipping cream
Frosting:
1 1/2 cup butter, softened
2/3 cup peanut butter
4-5 cups powdered sugar
2 tsp vanilla extract
2 T half and half
1. Preheat oven to 350 degrees and line muffin tins with cupcake liners.
2. Combine filling ingredients in medium bowl, over a double boiler. Let ingredients melt, stirring occasionally. It will be very thick. Refrigerate until later use.
3. In a large bowl, whisk together buttermilk, oil, sour cream, and vanilla extract.
4. Add eggs, one at a time, whisking to combine after each addition.
5. Slowly add the Devil's Food Cake Mix while stirring.
6. Fill cupcake liners 3/4 full, and bake for 18-24 minutes or until a toothpick inserted into the center comes out clean.
7. Place cupcakes on wire rack to cool completely.
8. Place refrigerated filling into bowl of stand mixer and beat until light and fluffy.
9. After cupcakes are cooled, using an apple corer, remove center of cupcake and fill with chocolate peanut butter filling.
10. To make frosting: beat butter until light and fluffy; add peanut butter, powdered sugar, and vanilla and beat until combined; add half and half 1 T at a time until desired consistency is reached.
11. Pipe onto cooled and filled cupcakes.
Source: Adapted from Your Cup of Cake's Chocolate Peanut Butter Cupcakes
