Peanut Butter Cup Cupcakes

Make these. Right now.
I've already posted this recipe "Snicker style". I like peanut butter even more than caramel and...dang. These are amazing. I made these for L's baby blessing. They were a huge hit!
Sinful, my friends...sinful.

Photo Credit to mybakingaddiction.com. Isn't her photography gorgeous?!

Peanut Butter Cup Cupcakes

Makes about 24

Cupcakes

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water {I didn't use these-still insanely delicious}
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)

Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.

Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.

Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay - you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.

Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

Frosting

3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.

Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy

Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups {and make them pretty}

{Note: I would halve the frosting recipe next time because we had SO much leftover, although...I'm not sure if a half recipe would be enough. Your call!}

Recipe Source: My Baking Addiction

Snickers Cupcakes

I went on a cupcake "spree" about a year ago and found a few really great cupcake recipes! One site I found through all of the searching was My Baking Addiction...holy cow, what a find! She's amazing. I love Snickers bars, so of course, these were a must try and were such a hit, everyone loved them! I hope you do too...

Snickers Cupcakes
Makes 24-30 Cupcakes

Photo Credit to mybakingaddiction.com

Cake:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

Frosting:
2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt



Preheat oven to 350 degrees F. Line (2) 12 cup muffin tins with paper liners.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water. Evenly divide the batter amongst the prepared pans.
Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes thoroughly on wire rack.
Meanwhile: Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.

Recipe Source: My Baking Addiction

*Note: This recipe uses Jamie's Doctored up Cake Mix recipe which she uses for every cupcake she makes. And it is heaven. I've even used it in place of other chocolate cake recipes! {Although I always leave the espresso granules out and it turns out great}

White Chocolate Raspberry Cream Cheese Frosting with Chocolate Cupcakes

Photo Credit to mrshardingcooks.blogspot.com

I made these for a Christmas party for the Schwartz family a few years ago...and every party since then, I have gotten the request for them. They are delicious, creamy, and chocolatey (if that's a word). I would definitely recommend making these at least once to try. Holy. Cow. Delicious.

White Chocolate Raspberry Cream Cheese Frosting and Chocolate Cupcakes 
Makes about 24 cupcakes
Chocolate Cupcakes:
2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil (I use canola)
2 cups hot water
2 eggs
2 teaspoons vanilla

Preheat oven to 350 degrees. Mix everything in a bowl until you get a thin batter. Pour the batter into muffin tins with cupcake liners. Bake until a toothpick inserted in the center comes out clean. Baked for about 19 minutes.

White Chocolate Raspberry Cream Cheese Frosting:
1 stick of unsalted butter, softened
1 8 ounce package of cream cheese, softened
6 ounces melted white chocolate (I used white chocolate chips)
1/2 teaspoon vanilla
2 teaspoons raspberry extract
4 1/2 to 5 cups powdered sugar (I used about 4 cups, or less)
a tiny bit of red food coloring

Melt the white chocolate in a double boiler over simmering water, or in microwave on low setting, stirring frequently and being careful not to overheat. Once the chocolate is melted, set aside to cool slightly. Beat cream cheese in a mixing bowl until smooth and creamy, gradually add in melted white chocolate and beat until smooth. Beat in butter, vanilla and raspberry extracts. Gradually beat in the powdered sugar until it is all incorporated and smooth. Beat in as much food coloring as you need for desired color.

Frost the cupcakes and if desired, garnish with white and semi sweet chocolate chips! So cute!

Recipe Source: Mrs Harding Cooks

Cream Cheese Frosting

A simple cream cheese frosting recipe that goes with banana bars that my mother makes (recipe to come later).

Cream Cheese Frosting
1 cube butter
8 ounce cream cheese
2 teaspoons vanilla
6 cups powdered sugar (I used less)

Mix butter and cream cheese well, add vanilla. Add powdered sugar until desired consistency.

Recipe Source: Susan Warren (Mom!)

Red Velvet Cupcakes

From McCormick! For Amelia's birthday, I wanted to make a red velvet cake, well, red velvet cake balls. So, I went searching on the internet cause I had no recipe, and I actually came across this awesome recipe from McCormick. No offense to them, but I was really surprised at how awesome it was...so enjoy!

Photo Credit to McCormick

Red Velvet Cupcakes
About 30 cupcakes.
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) red food color
2 teaspoons vanilla extract

Preheat oven to 350. Mix flour, cocoa, baking soda and salt in medium bowl. Set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. {I made two round pans, so I cooked them somewhere between 35-45 minutes...I don't quite remember}

Recipe Source: McCormick