Peanut Butter Dark Chocolate Cupcakes
I am pleased to be part of the Hormel Foods Extended Family Blogger program. The challenge put forth by the fine people of Hormel is to create a recipe using Hormel products in different and delicious ways. This Peanut Butter Dark Chocolate Cupcakes recipe was created using their Skippy Natural Peanut Butter with Dark Chocolate Spread ( creamy style) . This sweet treat made our grandchildren smile HUGE!
For The Cupcakes
1 Cup sweet cream butter (salted) room temperature
1 3/4 Cups white sugar
8 Egg yolks (reserve the whites for another recipe) room temperature
1 Cup half and half (half cream, half milk)
2 tsp. Vanilla extract
2 ½ Cups cake flour
2 tsp. Baking powder
1 Large mixing bowl
1 Medium missing bowl
Wire cooling rach
Nonstick cooking spray
Cupcake paper liners
Ice cream scoop (or melon baller)
Electric mixer (handheld or stand)
Before You Start: Let eggs sit in a bowl on the counter for about 20 minutes, so they reach room temperature. Preheat oven to 350 °. Line cupcake tin with paper liners and spritz with nonstick cooking spray.
Lets Make It! In a medium bowl sift together flour and baking powder, set aside. In a large bowl combine butter and sugar and beat on medium until fluffy. Add one egg yolk and continue beating, repeat one egg at a time until all egg yolks have been incorporated. Add vanilla and mix to combine. Slowly alternate adding a little flour and mix well to combine, add a little milk and mix well to combine, repeat alternating flour and milk until fully combined. Using an ice cream scoop or melon baller, scoop equal amounts of batter into each prepared cupcake liner, this will keep them all a similar size. Bake for 25 to 35 minutes, or until toothpick inserted in the center comes out clean. Let cool in tin for 5 minutes then place on wire cooling rack to cool for 20-30 minutes.
Serves-makes 2 dozen cupcakes
For The Frosting
1 Cup sweet cream butter, salted (room temperature)
1 Cup Skippy Natural Peanut Butter Spread with Dark Chocolate (creamy style)
2 Cups powdered sugar
½ Cup water
Medium mixing bowl
Electric mixer (hand held or stand)
Pastry bag and tip (optional)
Lets Make It! Add peanut butter chocolate spread and butter to mixing bowl, cream together on medium speed for about 3-5 minutes. It will look very creamy. Add powdered sugar a little at a time and continue mixing on medium, remember to scrape down the sides of the bowl as you mix. Add water and increase mixer speed to medium high. Beat until light creamy and smooth.
Serves- enough to top 2 dozen cupcakes.
Katies Tid Bits– no time to make the cupcakes from scratch? Make your favorite cupcake mix and top with this yummy frosting 🙂
I hope you will give my Peanut Butter Dark Chocolate Cupcakes a try.
Before I close, please join me in congratulating the winners of the Romantic Cash Giveaway Diva K, Shelley F and Stephanie P. The winner of the Go Contigo Giveaway is Melissa D! Congratulations everyone!
I hope to see you all back here tomorrow night for the Thursday Favorite Things blog hop. You can start linking up at 8PM Wednesday night ( MST) I hope you will invite your bloggy friends t join us.
I am pleased to welcome my newest sponsor and swap partner Lavender and Cream to Katherines Corner.
You can find out how to advertise your blog HERE I look forward to hearing from you.
In the spirit of full-disclosure, I’ve partnered with Hormel Foods as part of the Hormel Foods Extended Family Blogger Program. As member of the Hormel Foods Extended Blogger Program this post is part of my involvement in the Group. Throughout the year I will be receiving product, coupons, giveaways and promotions. However, no payment was given or expected for posting about their program. While Hormel Foods provides me with products, material and necessary resources to complete various activities, all statements and sentiment shared at Katherines Corner are, of course, my own. To read more of the “legal stuff ” please click HERE for full disclosure information and details.