Peanut Butter Chocolate Cupcakes

Reese's Peanut Butter Cup in a cupcake? I am so there. Who can resist the mix of peanut butter and chocolate?? Not very many of us, that's for sure!

Ingredients

Filling

• 1 (3 oz) package cream cheese, softened
• 1/4 cup peanut butter
• 2 tbsp sugar
• 1 tsp milk

Batter

• 2 cups sugar
• 1 3/4 cup cake flour
• 1/2 cup baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 2 eggs
• 1 cup water
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract

1. For filling: in a small mixing bowl, beat cream cheese, peanut butter, sugar, and milk until smooth.
2. Preheat oven to 350°. Place paper baking cups into 24 muffin cups.
   
3. In a large bowl, combine sugar, flour, cocoa, baking powder, salt, and baking soda. In a medium bowl, whisk together eggs, water, milk, oil, and vanilla. Stir into dry ingredients until just moistened (batter will be runny)
4. Fill paper-lined muffin cups half full with batter. Drop 1 tsp of peanut butter filling into the center of each; cover with remaining batter.
5. Bake 18-22 minutes or until top springs back when lightly touched. Remove from pans. Cool completely.
6. Frost with Easy Chocolate Frosting.
   

Whipped Cream

We're going back to basics with this easy whipped cream recipe. You could always use a frozen whipped topping, but why? Making your own whipped cream is so easy and tastes soooo much better!

Ingredients

• 1 cup heavy whipping cream, chilled
• 1/4 cup powdered sugar
• 1/2 tsp pure vanilla extract

1. Place a large (preferably metal--but only if you have it) mixing bowl and electric mixer beaters in the freezer for 10 minutes.
   
2. Pour the cream into the chilled bowl and beat with an electric mixer on high speed until the cream is thickened, about 1 1/2 minutes.
   
3. Stop beating and add the sugar and vanilla. Beat on high speed until stiff peaks form, about 1 to 2 minutes.
   

Pina Colada Cupcakes

Don't you just love the tropics? I do! And I really enjoy just sitting on the beach enjoying a cool pina colada. Yum! Well, we can bring the tropics home with these great cupcakes! Filled with all the great flavors of the drink, this is one cupcake you won't want to miss!

Ingredients

• 1 (18.25 oz) box yellow cake mix
• 1/3 cup vegetable oil
• 1/4 cup water
• 1 tsp rum extract
• 1 (8 oz) can crushed pineapple in juice, undrained
• 3 eggs
• Whipped Cream
• 1 tsp coconut extract
• 1 tsp rum extract
• 3/4 cup shredded coconut

1. Heat oven to 375°. Place paper baking cup in 24 muffin cups.
   


2. In a large bowl, beat cake mix, oil, water, 1 tsp rum extract, pineapple, and eggs with an electric or stand mixer on low speed for 30 seconds. Beat an medium speed for 2 minutes, Divide batter equally between muffin cups.


3. Bake 15-22 minutes or until top springs back when lightly touched. Remove from pan; cool completely.


4. Stir coconut extract and 1 tsp run extract into whipped cream. Spread onto cupcakes. Dip tops of frosted cupcakes into coconut.
   

Chocolate Marshmallow Frosting

This is a great frosting that tastes great, transports well (yea!), and has a nice marshmallow-y flavor, which is awesome for adding a touch of sweetness to your "plain" cupcakes, and adds a nice marshmallow-y punch when paired with marshmallow cupcakes.

Ingredients

• 2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 3/4 cup marshmallow fluff
• 4 tbsp butter
• 1/4 cup (whole) milk
• 1 tsp pure vanilla extract

1. Sift the sugar and cocoa powder together into a large mixing bowl.
   


2. Place marshmallow fluff, butter, and milk in a medium saucepan over medium-low heat. Stir until the butter and marshmallow fluff have melted. Remove pan from heat and stir in the sugar cocoa mixture and vanilla. Stir until the frosting is smooth and satiny.


3. Frost your cupcakes.
   

~This frosting is courtesy of the Cake Mix Doctor.

Chocolate Marshmallow Cupcakes

This is a gourmet version of a Hostess cupcake. It has the creamy center and the chocolaty cake, but it's been taken up a notch with a bit of marshmallow-y goodness.

Ingredients

• 1 (18.25 oz) package devil's food cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
  
• 3/4 cup shortening
• 2/3 cup powdered sugar
• 1 cup marshmallow fluff
• 1 tsp pure vanilla extract
• Chocolate Marshmallow Frosting

1. Heat oven to 350°. Place paper cupcake liners in 24 muffin cups. Mix cake mix, oil, water, and eggs in a large mixing bowl until well blended. Divide evenly between muffin cups.


2. Bake for 15-20 minutes or until top springs back when lightly touched. Remove from pans and cool completely.


3. In a large mixing bowl, cream shortening and sugar together. Add marshmallow fluff and vanilla. Mix well.


4. Insert a small pastry tip into a pastry (or plastic) bag. Fill with creme filling. Insert tip halfway into the center of a cupcake and fill with a small amount of creme. Repeat with each cupcake. Frost with Chocolate Marshmallow Frosting.