Sooooooo, I saw this cupcake in a cupcake issue of Better Homes and Garden, and knew that I had to make it. It’s picture taunted me from the glossy pages. I had to answer the call, or it would have haunted me, even in my sleep. I’m sure of it. Chocolate Peanut Butter Twist Cupcake. It perfectly describes it. Part chocolate, part peanut butter, part twist.
There is a recipe for the cake part, but again I cheated. Sorry I couldn’t help it. That baby is still on my hips. I used a box mix for the cake part, and again I proclaim that there is no shame in it. The frosting I will say was made from pure scratch. I was so excited making this cupcake that I forgot to snap pictures of the process. Again, sorry. I will do my best to explain it until I make it again, which may or may not be tomorrow.
After making the cupcakes, let them cool completely while you make your awesome chocolate peanut butter twist frosting. Start off with room temperature softened cream cheese. Add some peanut butter and vanilla and mix until combined and fluffy. Next you’re going to want to grab your powdered sugar. Add the powdered sugar one cup at a time, followed with a teeny bit of milk to make sure it’s a good consistency for piping onto your cupcakes. Once that’s mixed, take half the mixture and add melted milk chocolate to that half. Now here’s where the twist part comes. It’s a little tricky. Take your peanut butter frosting and put it into the piping bag. Next add the milk chocolate frosting to the same bag, trying as best you can putting along side the peanut butter frosting in the piping bag. Once they are both in, go to town.
To top off my cupcakes, I took the Reeses’ Peanut Butter Cups and gave them a little shave, then topped it with the peanut butter cup to complete it. I think I had a few tablespoons of this frosting before lunch and I don’t regret it.
CHOCOLATE PEANUT BUTTER TWIST FROSTING
*Makes enough for about 24 cupcakes
1 (8 oz) package of cream cheese 1/2 cup of creamy peanut butter
2 tsps vanilla 6 cups of powdered sugar
4 oz baking milk chocolate 1 bag of mini Reeses’ Peanut Butter Cups (frozen)
milk added in 1 tsp at a time until frosting has reached piping consistency
Soften your cream cheese to room temperature. Once that’s done, throw in your peanut butter and vanilla, and mix until it’s combined well. Now for the powdered sugar. Add the powdered sugar 1 cup at a time. After you add in 1 cup, mix it in, then check the consistency each time. If at any point it seems too thick, add in a teaspoon of milk and combine. It should look just like the can stuff when you’re done. When that part is done, set the frosting aside. Melt your milk chocolate and cool. I just melted mine in the microwave, 10 seconds at a time. After it’s cooled, add half the frosting that you’ve made to the chocolate and combine. Now you’re ready for the fun part. Take you peanut butter frosting and put it in your piping bag, leaving room for the chocolate frosting. When you put in the chocolate frosting, your going to put it into the same piping bag, along side the peanut butter frosting. Once this is done, snip a hole at the end of your bag to whatever size you want and start swirling. When your done piping on your frosting, stand back for a minute and admire your handy work. Take a Reeses’ Peanut Buttercup from your freezer and grate a little of the chocolate on top of a cupcake, then top your cupcake with that Reeses’ Peanut Buttercup. Do that to each cupcake. When that is complete, stand back again and admire your cupcakes, because they’ll look picture perfect.