Chocolate Peanut Butter Cupcakes

May I introduce to you....

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Chocolate Peanut Butter Cupcakes

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These babies deserve a standing ovation!  I have to be honest.  The chocolate/peanut butter combination has never been one that makes me weak in the knees.  I mean, don't get me wrong... I like it and all.  It's just never been my favorite.  Well, my dears... that opinion is no longer!  Especially if the combination of chocolate and peanut butter comes in the form of THESE cupcakes!  The cake is good and moist and oh so chocolatey and the frosting.... O! M! G!  It is to.die.for!  Am I coming across loud and clear here?  Well, if that isn't enough to take your breath away, how about the wonderful peanut butter ball baked into the cupcake? Huh?  Now, what are you thinkin'?  Yeah!  That's right! Go make them NOW!  They're calling your name aren't they?  Well, I have a dozen in the fridge... and they're calling mine!   I won't lie:)

I sure hope you enjoy these! 
Chocolate Peanut Butter Cupcakes
adapted by From Cupboard to Cupboard
original recipe by Annie's Eats
printable recipe

For the Filling:
1 cup powdered sugar
3/4 cup creamy peanut butter
4 Tbsp butter, at room temperature
1 tsp vanilla

For the Cake:
1 2/3 cups all-purpose flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 tbsp milk
1 tsp vanilla
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs

For the frosting:
8 oz cream cheese, at room temperature
4 tbsp butter, softened
1/2 cup creamy peanut butter
3 1/4 cups powdered sugar
1 cup frozen whipped topping, thawed

Directions:

Preheat the over to 350 degrees.  Line two cupcake pans with paper liners. 

To make the filling, combine the powdered sugar, peanut butter and vanilla in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1 inch balls (at least 24)... I used a small cookie scoop to make them all even:)  and set aside on a baking sheet.  I put mine in the refrigerator until I needed them.

To make the cake batter, combine flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aide.  In a liquid measuring cup, stir together the sour cream, milk and vanilla.  In the bowl of an electric mixer, combine the butter and sugar and beat on medium-high speed untl light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the powdered sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired!  (I use the Wilton 2D tip)



Happy Cooking!
Teauna

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A trip down Memory Lane... Spaghetti Salad

When I was a little girl I used to love to watch everyone cook.  I would absorb every little detail of what they were doing into my brain.  When we would go to family parties, my Grandma Kay always made the wonderful salads... potato salad, macaroni salad, & this spaghetti salad were always my favorites.  I sat and watched Grandma make this salad many times.  It always amazed me how easy it was and and it tasted soooo good. Before she added the vegetables,  I always got a little bowl to eat to "make sure it tasted okay".  Of course, it was always perfect! It's especially yummy in the summer when you can add fresh produce from your garden.  Anything you like, really... I think this salad is the perfect compliment to a yummy grilled steak...

Spaghetti Salad
recipe from Grandma Kay
adapted by From Cupboard to Cupboard

Spaghetti Noodles, cooked & drained
Italian dressing
Salad Supreme seasoning
Vegetables of choice, prepared

Cook and drain spaghetti noodles.  Let cool.  Add Italian dressing until all noodles are coated well.  Add Salad Supreme.  It takes quite a bit.  Stir up and combine really well.  Add your prepared veggies.  I like to slice olives and cucumbers(peeled). I also seed and chop tomatoes.  But zucchini works real well too :) Chill, serve and enjoy!

Happy Cooking!

Teauna

Yet another photo album.....

Hey there!   I was taking some pictures off my camera and thought I'd share with you what I was working on this past week.  I am having so much fun doing all these fun and oh-so-different cakes...

I made this cake for my bestie's birthday... We have this little tradition of going to the reservoir and playing in the water and sharing a fun picnic... this year, I added a cake!  A Neopolitan layer cake with Strawberry Swiss Meringue Buttercream filling and Fudge Frosting.  Oh! Boy!! This one was yummy!

 And this one was a single tier topsy turvy cake for a 6 year old little girl's birthday!  It was chocolate cake with strawberry buttercream icing and fondant.  I thought it turned out pretty cute and I hear she really liked it :)

 I have been working on the gum paste flowers for this cake for quite some time.  Shereen's colors were pale pink and bright purple.  She had pink roses and stephanotis flowers.  I was able to make both flowers from gum paste to match her real flowers and I really enjoyed it!  Talk about my kind of therapy!  They served their entire cake. So it was HUGE!  The bottom tier 16", the middle 12", and the top 8". It was a white almond sour cream cake with strawberry swiss meringue buttercream filling and covered in fondant. The one word to heed was "Elegant" and I think that look was accomplished!

This is a close-up of the bottom 2 tiers.  I added some piping to the middle tier to set it apart from the others.  

 The top tier was so fun!  I loved seeing all of the gum-paste flowers come together in a beautiful bouquet.  And to think they weren't going to wilt during their delivery eased my mind.  And to top it all off... they looked just like the flowers there at the wedding!  *sigh of relief*

 One of my great friends was baptised last weekend and it was such a special day.  I took over A BUNCH of cupcakes, some sugar cookie bars, and this double tier carrot cake with cream cheese frosting!  Very neat day for a very special person! :)

So there you have it!  Another photo album.  Wish I would've remembered to take a picture of the cupcakes.  But I'm sure I'll be making more soon! 

Happy Cooking!

Teauna

Tea's BEST Brownies

I am so sorry that I've been missing.  I have certainly not been missing from my kitchen... yet, have had no time to get any recipes on here.  I've been very busy with special orders and have loved every minute, but I have missed my blog dearly. 
This week, we lost a very dear member of our family.  My Grandma Kay passed away.  I have been so fortunate to be able to have learned so many valuable lessons in the kitchen from my Grandma.  Grandma was the head cook at the local Senior Citizen's Center and I always enjoyed watching her cook there.  If she had time, she would let me stand on the chair next to her as she was throwing things into the pot.  I do believe I inherited the "throw it in the pot" method from Grandma Kay.  Throw it in... taste it.... add something.... add something else... simmer...eat!  And you guys wonder why it's so hard for me to share recipes for dinner... I don't use recipes :)  I have spent alot of time talking with my Grandma about canning and I now carry on her traditions of bottling hot vegetables, salsa, & dill pickles.  I loved sharing them with her and Grandpa and seeing her smile and tell me they looked just like hers.... And she loved dill pickles!  :)
When I knew I was making a trip to Malad, I liked to take treats out to Grandma and Grandpa, as she wasn't baking much anymore and they enjoyed their occasional treats... these brownies are one of those treats I've made since I was a little girl and have shared them many times with my Grandma and Grandpa.  I will certainly miss Grandma Kay, our phone conversations and her cooking expertise.  I am grateful to have had her in my life...


My Grandma with her youngest great-grandchild, my brother's baby... Dane in January 2011



I am a fan of cake brownies... these are cakey yet chewy and fudgy too... they're just plain good and soooo easy!  Try them... you'll like 'em! :)


Tea's BEST Brownies
From Cupboard to Cupboard

2 cubes soft butter
2 cups sugar
4 eggs
2 tsp vanilla
1 tsp salt
1 1/2 cups flour
1/2 c cocoa
1 cup semi-sweet chocolate chips

Cream butter and sugar together.  Add eggs and vanilla.  Mix well.  Add dry ingredients and mix until combined.  Add chocolate chips.  Pour into a greased 9x13 pan.  Bake in a preheated 350 degree oven for 30-35 minutes.  Let cool completely before cutting!

Enjoy!

Happy Cooking!

Teauna



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