this series know that my husband is just a tiny bit picky when it comes to food. I, on the other hand, will eat just about anything that falls under the heading “dessert.” I wanted to be crafty and make something unique for him this year, but I couldn’t stray too far from his staple favorite: chocolate cake with chocolate frosting. I started thinking about different flavor combinations, and how I could make something he’d actually eat that wasn’t the usual chocolate on chocolate. Then I remembered how we’d broken into a wrestling match over the last piece of a peanut butter pie purchased from a neighbor girl in support of a school organization. Hmmmm… How could I mix a peanut butter pie with a chocolate cake? YES! Dark chocolate cupcakes with creamy peanut butter frosting! Hallelujah!
I am normally a big fan of cooking and baking everything from scratch, but there’s only so much time in a day, so I had to cheat just a little. I tweaked regular old box cake mix and used instant pudding, and made the frosting myself. (This will be good for those of you who are as busy as I am right now!) For this recipe, I also decided to add a little extra bling and got gold foil liners and edible gold stars to sprinkle on top. This is a great recipe for the holidays, especially when you add pretty decorations to them. My husband and I both loved then, and I hope you do too!
Total time required: 1 hour
Makes about 30 cupcakes.
1 box of your favorite chocolate cake mix. (I used Duncan Hines brand 'Moist Deluxe Dark Chocolate Fudge Cake Mix.')
1 cup water
1/2 cup vegetable oil
1 small box instant chocolate pudding (I used Jell-o brand)
4 oz sour cream
8 oz. tub of cream cheese, softened
1 stick of salted butter, softened
1 cup of creamy peanut butter
1-3 cups powdered sugar (amount depends on humidity conditions and how soft or firm you like your frosting)
1 tsp. vanilla extract (real only! :) )
2. In a large bowl, combine the powder cake mix with the water, oil, eggs, instant pudding and sour cream. Use a hand mixer set to medium for a couple of minutes to blend well.
3. Pour batter into lined cupcake pans, place in oven, and bake for the amount of time indicated on the box.
While cupcakes are baking, make your frosting.
4. Using a stand or hand mixer, cream together cream cheese, butter, peanut butter, and vanilla extract.
5. Slowly add powdered sugar to desired consistency.
I'll be back again soon with another edition of Sweet and Sour. Be sure to let us know if you try this recipe, and HAPPY HOLIDAYS!