Sweet And Crumby

Baking, a Love Story

Counterfeit Peanut Butter Fudge Cupcakes

18 Comments

Anything counterfeit is by definition a phony, an imposter, not as good as the original.  So this post is not here to tell you that these decadent little cakes can even hold a candle to that Chocolate Peanut Butter Cake perfection on the Smitten Kitchen blog site.  But I can tell you this…it does pack a GOOD one-two punch on the peanut butter and chocolate front and it is easy, peasy for those days when you must have chocolate and peanut butter cake wonderfulness NOW as in AS FAST AS POSSIBLE!

If you have been following along this blog, you are fully aware of my obsession with chocolate.  Although, when looking at the posts, I have decided that chocolate has been sorely underrepresented so I have decided to devote more posts to chocolate.  This is item number one on the “Must add more chocolate to blog” checklist.  When you are done reading this, Please go to the checklist page and vote for the next chocolate post in the comments section!

In my opinion, peanut butter is almost on par with chocolate.  Notice I said ALMOST…there is nothing equal to chocolate in my book.   At our house, peanut butter is even considered a condiment.  It is served on the side of pancakes, waffles, bagels, sliced apples and anything else you can imagine (or can’t imagine). Peanut butter and jelly sandwiches are a joy not drudgery here.

That’s why when a coworker (elevated to star coworker…notice why) brought me a slice of the chocolate peanutbutter cake and introduced me to the Smitten Kitchen, it was love at first bite.  OH–MY–GOSH!  It was a total celebration in my mouth.  Chocolate ganache, peanutbutter cream cheese frosting, and a fudgy moist cake…it was almost too much for me.  I had to sit down and take a moment.

I have since made it several times, and it is ALL THAT AND A BOX OF CRACKERS CHOCOLATES, but I am not here to-repost on that since it has been done before and done perfectly I might add. Who can compete with those photos and articulate, detailed instructions from the Smitten Blog Queen herself?

Also, it is a fairly laborious cake, and sometimes I need peanutbutter and chocolate much faster than that cake allows so here is my easy, peasy  imposter version–cupcake style so that it’s easy to make, easy to serve and most of all delicious to eat!

Fudge Cake
1 stick unsalted butter softened
2 1/4 c. light brown sugar
3 eggs
1 1/2 t. vanilla extract
3 ounces unsweetened good quality chocolate, melted
2 t. baking soda
1/2 t. salt
2 1/4 c. sifted cake flour
2 T. cocoa powder
1 c. sour cream (I used low-fat plain yogurt)
1 c. boiling water
1 bag Reeses Miniature peanutbutter cups

Peanut Butter Frosting
Taken from Smitten Kitchen
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Cake:Preheat oven to 350 degrees and prepare muffin pan with muffin liners.

In a large mixing bowl, cream together butter and sugar.  Add the eggs, one at a time beating in between each addition. Then add vanilla and chocolate and mix together.  In a separate bowl, sift together flour, baking soda, salt and cocoa powder.  Add flour mixture to butter and sugar mixture alternately with sour cream.  Beat until smooth.  Add boiling water, stiring with a spoon until well blended (careful not to splatter boiled water on you).  Ladle batter into muffin cups so that they are 3/4 full.  Unwrap peanutbutter cups and push one peanut butter cup down into each cupcake, cover the peanutbutter cup with batter.  Bake for 20 minutes or until slightly firm to the touch, should spring back or until toothpick comes out clean.
Cool completely before frosting.  Frost amply and garnish with a peanut butter cup.

Frosting: In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.

18 thoughts on “Counterfeit Peanut Butter Fudge Cupcakes

  1. Geni, that first photo is excellent! I think it’s your best so far. Great recipe, too – it is one I would like to try.

    Thanks,

    Dan

    • Thank you. I will tell my husband who has been making it a misson to make the photos better and more artistic. He will be thrilled someone noticed!

  2. Ohh I made something very similar awhile back! The cupcakes had Reese’s peanut butter filling AND peanut butter frosting. That is the definition of SCRUMPTIOUS!

  3. I need to eat these right now. NOM NOM NOM

  4. OMG!!!!!! Have I died and gone to chocolate heaven? These look so yummy!!!!! You’re definitely right about “nothing is better than chocolate” except maybe “pumpkin”! You know that time of year will be upon us before you know it! I can’t wait to see what you post then!! Well done as always!! xoxo

    Melissa

  5. Mmmm. :) I was just thinking about Moose Tracks ice cream, with the mini PB cups. This is looking so good right now!

  6. So… are you sharing the extra cupcakes, because I want one! They look scrumptious! Will have to give them a try soon.

  7. Oh lordy, I’m gonna have to be careful looking at your blog! Gorgeous baked goods and really nice photos! I’ll be certain to add you to my blogroll ; )

    -Indulging in Guilty Pleasures

  8. Pingback: The Heritage Cook

  9. Yummy photos.. I am soooo going to try this soon! wooo hooo! Thanks :)

  10. These look so good. I’m a big fan of chocolate and Reese’s and you inspired me to bake again. I’ll let you know how they come out. Thanks!

  11. you forgot to say when to add the eggs!
    i hope mine turn out. :)

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