And more cupcake craziness!

Friday, January 25, 2013

Yes, and once again another cupcake recipe.  Can you tell I'm enjoying them!?!?  First I tried Pumpkin Snickerdoodle Latte cupcakes (see recipe here).  Next, I decided to do Chocolate cupcakes with creamy peanut butter frosting.
YUM YUM YUM.  Let's just say they were a big hit:)

They were soooooo good.  And if you should ever be in need of some new recipe, just check out this girl's blog.  She has everything on here!  OH YUM.  (Krissys Creations)
Chocolate Peanut Butter Cupcakes
2 cups Sugar
1 ¾ cups All Purpose Flour
¾ cup Cocoa Powder
1 ½ teaspoon Baking Powder
1 ½ teaspoon Baking Soda
1 teaspoon Salt
2 Eggs
1 cup Milk
½ cup Olive Oil
2 teaspoons Pure Vanilla Extract
1 cup Boiling Water
Peanut Butter Buttercream

2 cups (4 Sticks) Unsalted Butter, At Room Temperature
4 cups Confectioners Sugar

1 cup Creamy Peanut Butter
Pinch Salt
2 teaspoon Pure Vanilla Extract

To make the cupcakes, start by preheating the oven the 350 degrees F. Line 2 cupcake pans with baking liners. Set aside.
In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, combine the eggs, milk, olive oil, and vanilla. With the mixer running on low, gradually add the dry ingredients until fully incorporated. Scrape down the sides of the bowl and add the boiling water; mix until the batter is smooth. The batter is supposed to be thin. Divide the batter between the prepared cupcake liners. Bake the cupcakes until a toothpick inserted into a couple cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for a couple minutes and then transfer to a cooling rack to cool completely.
While the cupcakes are cooling, make the buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes.

Add the confectioners sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times.  
Add the peanut butter, salt, and vanilla and whisk until the mixture is light and fluffy, about 3 minutes. Once the buttercream is creamy and airy, it’s done.

To frost the cupcakes, place the buttercream in a piping bag fitted with a large, open-star tip. Pipe in a circular motion, starting at end up and working up. Top the cupcakes with chocolate cupcakes, if desired.

These cupcakes last up to 5 days in a sealed container.
Before I close, I have to show ya'll what I got yesterday from Best Buy.

!!!!!!!!!!!!!!!!!!!!!!!!!!!  :) :)  Isn't is awesome?!  I love it.  Now I have an alarm clock that actually works, music that I can hear while cleaning my room, and well, you have to admit, it just looks cool! 

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  1. You finally got it! If I were to get one I would have to wait awhile because I have the newest iPod and I don't think they have new iHomes yet. How much was it? Weren't you going to save up for a laptop instead???? ;)

    1. I know!! You should've seen how excited I was:) I haven't bought anything big like that in a while.... And it was $90.00, which for me was a little bigger buy then normal, but it had SO many benefits.

  2. COOL!! I didn't now you would get it so soon!! Super cool. To Jerica, I don't think you would have to wait, it should play the same because I'm pretty sure they haven't changed the port that you charge through!

    1. Yes I think Avery's right in that the little thing you plug your ipod into is same size for all Ipods/Iphones/Ipads, so you could get it any time!

  3. That's cool, Chloe! And the cupcakes look good, too.:)

    1. Thank you, girlfriend! I have to say, my family is loving this "cupcake craze", because they're all seriously benefitting from it!!!


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