Reese Peanut Butter Cupcakes

I made these cupcakes for a benefit dinner and I didn't get to sample one.  They look delicious so I'm going to go ahead and say they are!

I started with a yellow cake mix, follow the directions on the box.  Fill your cupcake papers half way full, add a Reese cup and top with more batter, the paper should be 3/4 full now.

Bake at 350* for 20 min.  Let your cupcakes cool completely and ice.

I used a can of chocolate frosting for 12 of them and made peanut butter frosting for the other 12.  I put the remaining frosting in the microwave for 30 seconds and drizzled chocolate on the cupcakes with peanut butter frosting and drizzled peanut butter over the cupcakes with chocolate frosting.

Enjoy!

Two Ingredient Pumpkin Cupcakes

I've been seeing this recipe a lot on the web this year, and it is absolutely genius!  It's incredibly simple and delicious.  To make these pumpkin cupcakes all you need is a cake mix and can of pumpkin!

That's it!  Put them in a bowl and mix 'em up!

Bake at 350* for 20 minutes.  These are delicious without anything else but I did give in to the power of cream cheese frosting and topped them off.

Enjoy!


In other news I took my nephew to see the Lion King in 3D on Saturday.  I remember going to see the Lion King at the theater when it came out the first time!  Where has time gone?  Although the 3D glasses didn't last very long I think he had a good time.

Two for One Desserts!

Saturday evening my husband wasn't feeling well, so since I was pretty bored I did some baking.  I had a dozen left-over frozen cookie dough balls so I made a dozen Chocolate Chip Cookie Dough Cupcakes.  I just got my Pampered Chef Medium Scoop and it was the perfect size for the cupcakes!

Note:  The above photo is from Pampered Chef

I still had some batter left over so I drained a can of pineapple (saving the juice) and added it to the mixture.  I beat it with my standing mixer to puree the pineapple.  Then I placed the batter into tiny loaf pans.

I baked them at 350* for 20 minutes and got four of these...

I used the pineapple juice I saved to make a glaze...1/4 cup of powdered sugar and 2 TBS of juice.

They were really moist and yummy...It's been requested by my sampling committee to make full size loafs.

Enjoy!

Cocoa Cupcakes

In November my nephew turned 3, when plans first came up I offered to make him a cupcake cake that went along with his Thomas the Train theme.  I  wanted to make sure on his big day the cake was perfect so I had lots of practice rounds and when I was finished I never wanted to look at another cupcake again!  Well, it's been nearly four months now so I guess I got over it.

This recipe originally came from an All You magazine but I tweaked it here and there.

Here is the original recipe.

My ingredients are basically the same except I used Maxwell House International Cafe Vanilla Caramel Latte Mix instead of Vanilla Extract, I had previously made a batch of cookies with this and really liked the flavor so I tossed it in here too.  And I used white chocolate chips instead of chocolate.

1 cup flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/8  teaspoon  salt
2  large eggs, separated
4  tablespoons  unsalted butter, at room temperature
1/2  cup  sugar
1 TBS. Maxwell House International Cafe Vanilla Caramel Latte Mix
1/2  cup  low-fat buttermilk
1/4  cup  white chocolate chips
2  TBS. confectioners' sugar, optional

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, sift flour, cocoa, baking soda and salt.

2. Using an electric mixer on high speed, beat egg whites in a clean, dry bowl until stiff peaks form. Rinse and dry beaters.  (This was really neat and something I have never done before.  When it was finished I had my husband come out and I asked if he knew what it was, he didn't believe me when I told him that all that it was was egg whites!)

3. In a separate bowl, beat butter and sugar until light. Add yolks, one at a time, beating well after each. Beat in vanilla. With mixer on medium-low speed, beat in one-third of flour mixture, then half of buttermilk. Repeat, ending with flour.

4. Fold in one-third of egg whites. Fold in remaining whites and chocolate chips.

5. Divide batter among muffin cups; bake until a toothpick inserted into center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 5 minutes, then remove cupcakes to rack to cool completely.

 
6. Sift confectioners' sugar over cupcakes, if desired.

Enjoy!