Peanut Butter Cupcakes W/ Chocolate Frosting
To tell you the truth, I’m not into peanut butter that much. A peanut butter sandwich hits the spot when I’m really starving and I need to get something quick. Reese’s Pieces is good once in a while too. But like I said, I’m not that fond of it.
On the occasional days that I get a craving for peanut butter, sometimes eating a spoon of it would suffice but sometimes I’ll make it all grand by making peanut butter cupcakes. My family sure appreciates it coz they are definitely peanut butte lovers.
| Peanut Butter Cupcakes W/ Chocolate Frosting |
- 4 tbsp of butter, softened
- 1 1/8 cups of light brown sugar
- 1/3 (or more) cup of peanut butter (creamy or crunchy)
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 1/4 cup of flour
- 2 tsp baking powder
- 1/3 cup of milk
- 1 stick of butter
- 3 cups confectionery sugar
- 1 tsp vanilla
- 3/4 cup cocoa powder
FROSTING:
- Preheat over the to 350°, Line the muffin pans with the paper cases.
- Put butter, sugar and peanut butter into a mixer bowl and beat together for about 2 minutes. Gradually add the eggs, beating well after addition. Add the vanilla extract.
- Combine flour and baking soda in a separate bowl. Using a metal spoon, fold the flour into the mixture, alternating with the milk.
- Spoon batter into the paper cases. Bake the cupcakes for 25 minutes or until golden brown.
- Let the cupcakes cool completely on a wire rack before frosting.
- To make the frosting: Beat together the butter, confectionery sugar, vanilla, and unsweetened cocoa powder. If the frosting is slightly runny just add more confectionery sugar.
- Frost the cupcakes and enjoy.
Chocolate Banana Cupcakes W/ Cream Cheese Frosting
Before the bananas in my freezer go bad, I decided to make cupcakes out of ‘em. I wanted something chocolate too so I made chocolate banana cupcakes with cream cheese frosting and for an added cuteness, my daughter decorated the cupcakes with chocolate sprinkles on top. The cupcakes turned out moist and delicious.
| Chocolate Banana Cupcakes W/ Cream Cheese Frosting |
- 4 ripe bananas, mashed
- 1 egg
- 1/2 cup warm water
- 1/4 cup milk
- 1/4 cup oil
- 1 tsp vanilla
- 1 cup flour
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 brick cream cheese
- 1 stick of butter
- 2 1/2 cups confectionery sugar
- 1 tsp vanilla
- chocolate sprinkles
- 15 cupcake/muffin paper cups
- Preheat oven to 350°.
- In a bowl, stir sugar, flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a mixing bowl, beat egg, mashed bananas, water, milk, oil and vanilla until well-blended. Gradually add the dry mixture into the wet mixture while continuing to mix.
- Lined muffin pans with the paper cups. Pour in the batter into the cups, 3/4 full. Bake it the oven for 20 minutes or until a toothpick comes out clean when you stick it in the middle of the cupcake. Let the cupcakes cool completely before frosting.
- Beat together the butter, cream cheese, powdered sugar and vanilla. Frost the cooled cupcakes then decorate with chocolate sprinkles.
Peach Cupcakes W/ Cream Cheese Frosting
My daughter kept asking me yesterday to “make something.” She even brought out the cookie cutters. I didn’t feel like making sugar cookies, or any other kind of cookies. Not this week anyway. I was craving for a cupcake though. Something with a fruity base cake. I remembered the jar of peach preserves that I bought this weekend so I decided to go with that. And my cupcakes craving was resolved, deliciously!!
Purple Cupcakes With Coconut Flakes
Don’t let the gorgeous purple coloring of this cupcake fool you coz there’s really nothing special about it. It’s just a regular white cupcake that I tinkered with after reading Connie’s coconut and pandan cake. I was so enamored with the green color of her cake so I thought I’d apply the coloring trick into cupcakes.
I saw the bag of coconut flakes in the pantry while prepping the ingredients so I decided to add 3/4 cup into the cupcake mixture itself. Frosting? well, I’m out of powdered sugar so I couldn’t make any. It’s not a big deal coz the cupcakes were good as is. They would have been much better with buttercream frosting for sure but if you can’t make frosting, the cupcakes would be ok too. The flavor from the coconut flakes helped a lot.
INGREDIENTS:
* 1 stick of butter
* 1/2 cup of sugar
* 1 tsp of vanilla
* 2 eggs
* 1 cup of flour
* 1 tsp of baking powder
* 10 drops of purple food coloring (or more/less depending how deep the colors you want the cupcakes to be)
* 3/4 cup coconut flakes
* 12 paper cups
Preheat the over to 350°
In a mixer, beat together the butter, sugar and vanilla until creamy. Add the eggs one at a time. Beat together until creamy.
Combine flour, and baking powder in a bowl. Gradually add it into the mixer. Add the food coloring and continue to mix until well incorporated. But try not to over mix.
With a spatula, gently fold in the coconut flakes. Don’t over fold either.
Put the paper cups in a muffin/cupcakes baking pan. Spoon the cake batter into the cupcake pan. 2 spoonfuls for each cups.
Bake the cupcakes for 15 minutes or until the cupcakes are well-risen. Test doneness by sticking a toothpick in a cupcake and if it comes out clean than the cupcakes are done.
Let the cupcakes cool for a few minutes. Or not 
.
My children loved ‘em. Yup, loved. I just made them yesterday. They’re gone now. I had to sneak one for my husband so he could have his share. I think I had a couple, hehe.
My son kept saying they’re the best cupcakes he’s ever had. He loves exaggerating, really. I wonder what he’ll say once I make more in another color with cream cheese frosting? He’ll probably build me a statue, with lego pieces.. 
Chocolate Cupcakes W/ Coconut Buttercream Frosting
I actually bought the bag of coconut flakes for macaroons after I saw Ina Garten’s recipe on Food Network. I love macaroons and when I first made some years ago, it didn’t look like macaroons at all. That means they were an EPIC Fail. But I learned what I did wrong while watching Ina make her macaroons so I was definitely ready to redeem myself. Too bad that when I started to assemble the stuff in my counter to make them, I realize that I forgot to buy 1 major ingredient. The condense milk. Like Duhhhhh. However, I did not let that deter me from making something sweet that day, heh. If all else fails, MAKE CUPCAKES. If there’s a coconut cake, I’m sure cupcakes with coconut frosting wouldn’t be so bad. And VOILA, behold the chocolate cupcakes with coconut buttercream frosting.
SELF-FROSTING NUTELLA CUPCAKES
When I bought the jar of Nutella last weekend I made a vow (yes I did) that part of the Nutella will be made into cupcakes. I’ve always planned to do that whenever I buy one but it never gets that far. Darn those nutella sandwiches and occasional spoon licking. Well, I finally made self-frosting nutella cupcakes and golly they were so beautiful and delicious.
Fast & Easy Halloween Cupcakes
At the last minute, I remembered to make something for Halloween. Not that I forgot that Halloween is on Saturday. It’s just I haven’t actually made any effort to make anything besides buy pumpkins and nagged the Hubby to carve them . But I remember yesterday that maybe I should make cupcakes for the kids. Good thing I have a well-stocked pantry to save the day.
