This has been one crazy summer. We've traveled, done some home renos, had visitors and are trying to get ready for our little man's arrival. The heat has been killer too. Figures I'd be pregnant during the hottest summer we've had in a few years. All this has led me to be neglectful of my beloved blog! (and my sweet tooth) But being pregnant has it's advantages, like cravings stronger than the 30+˚C weather. Last night my hormones said "Heat wave be damned, we want cupcakes!" So cupcakes were made. I had a strong desire for chocolate and peanut butter so I went looking for a peanut butter frosting.
I found a cream cheese frosting recipe at allrecipes.com and threw some peanut butter and extra icing sugar in and it was yummy. The reason I call it cheesecake frosting is because of the strong cream cheese taste to the frosting, it's more like cheesecake than cream cheese icing. The heat made it a bit soft, but it was silky and smooth and made my boxed mix cupcakes taste like the I-spent-30-minutes-baking-from-scratch-even-though-I'm-sweating-like-a-pig-cause-I-love-my-family kind. Pair these up with some ICE cold milk and you've got one tasty little chocolate peanut butter treat!
Print this recipe
Double Chocolate Cupcakes with Peanut Butter Cheesecake Frosting adapted from allrecipes.com
1 box Devil's Food cake mix (I used Betty Crocker, I love Betty)
eggs, oil and water as per your brand's instructions
1/2 c. chocolate chips
1 8 oz. pkg cream cheese, softened
1/4 c. butter, softened
1/2 c. peanut butter
1 tsp. vanilla
2 1/2 c. icing sugar
1. Prepare your cake mix as per your brand's instructions adding chocolate chips into the batter and bake cupcakes until cooked through.
2. Remove from oven and cool completely.
3. Beat cream cheese, butter, vanilla and peanut butter until smooth.
4. Slowly mix is icing sugar until thoroughly combined.
5. Pipe or spread onto cupcakes and enjoy!
Print this recipe