Hi my friends! I really don’t mean to rub it in, but I am currently on a white sandy beach enjoying the warm sun SOOOO…..I have a guest post for you to enjoy and it’s sure to leave you wanting a cupcake. Thanks to Becky for a delicious guest post! NUM!
I’m hoping to check in with you at some point soon! I hope everyone is well. xoxo. Melanie
Hi! I’m Becky from over at Olives ‘n’ Wine – a blog where I share my passion for keeping a balanced life through eating well, tasting great wine, staying active, and traveling to new places – and I’m excited to be doing a guest post for Melanie today 🙂
Back in December, Melanie hosted a giveaway of Parkers Farm peanut butter and I was selected as the winner! It is a good thing that Kyle (my husband) and I looooove peanut butter! We’ve been consuming our fair share of peanut butter and jelly, peanut butter toast, grilled peanut butter sandwiches and peanut butter with bananas and apples – YUM! Mitchell (our black lab) has also benefited from Melanie’s giveaway. He’s been spoiled with extra peanut butter Kong treats and he loves licking the empty Parkers Farm peanut butter containers 🙂
As you can imagine, I have been busy finding ways to use an entire case of peanut butter the past few months and I’m excited to share one of my favorite peanut butter recipes with you today!
Today, my friends, I present you with: Chocolate Truffle Cupcakes with Peanut Butter Frosting! This recipe is, to say the least, delectably perfect.
Creamy, rich and chocolate-y cupcakes topped with a salty yet sweet peanut butter frosting. The combination is as delightful as it sounds.
Chocolate cupcake dough stuffed with a chocolate truffle and baked until perfectly gooey. Then coated with a luscious peanut butter frosting and a dusting of peanuts and chocolate chips.
Chocolate Truffle Cupcakes with Peanut Butter Frosting (Slightly adapted from Martha Stewart)
Makes 12 cupcakes
- 3/4 cup unsweetened cocoa powder
- 3/4 cup flour, plus 1/4 cup extra for truffles
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup butter, at room temperature
- 1 cup white sugar
- 3 large eggs
- 1 tsp vanilla
- 2/3 cup sour cream
- 12 chocolate truffles (I used Lindt Dark Chocolate)
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2 TBSP milk
- 1/2 cup chocolate chips and/or peanuts, optional toppings
Preheat oven to 350 degrees and line muffin tin with liners. Combine cocoa, 3/4 cup flour, baking powder and salt in a medium bowl and set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, individually, beating well after each addition, then mix in vanilla. On low speed, mix in flour mixture in two batches, alternating with sour cream. Pour batter into cups, filling approximately 3/4 full. Next, roll truffles in 1/4 cup extra flour (this keeps the truffles from sinking to the bottom of the cupcake) and push one flour-coated truffled halfway into each cupcake. Bake approximately 20 minutes. Remove cupcakes to a wire rack to cool completely.
While cupcakes are baking/cooling, prepare the peanut butter frosting. Beat together butter and peanut butter until smooth, slowly add in powdered sugar and milk until creamy. Once cupcakes are fully cooled, spread frosting onto cupcakes and top with chocolate chips and/or peanuts. Enjoy!
Yes, this really happened in my kitchen and it was A-MAZ-ING! And, in case you’re like me and hate extra candy and treats around the house, this recipe is a fabulous way to use up some of those leftover, tempting Valentine’s Day truffles. 😉
Other peanut butter recipes that I love include:
A HUGE thanks to Melanie for allowing me to post on her blog today. 🙂 I hope you’ll stop by Olives ‘n’ Wine and see what I’m all about!