For those of you who I talk to a lot you are aware of my missing/raspy voice. For those of you who I don't see or talk to all that often you got off lucky and didn't have to hear my voice that sounded like a Bad cell phone reception. So when I finally couldn't handle being sick any longer i caved and went to the doctors. I am the kind of person who holds out as long as possible. So I told you all that to get to this point...The doctor told me I had a sever case of laryngitis and suggested I rest as much as possible and take my medication, but I don't really rest well...So instead I made 48 cupcakes.
Paige (the ultimate baking partner) and I decided on a cookies and cream and chocolate peanut-butter cupcakes. BOTH SO AMAZING!!
The Chocolate Peanut-butter cupcake is from "Taseofhome Cupcakes for every season" and The cookies and cream one is from the most amazing cupcake book I just got "The big book of cupcakes". It has so many recipes and I can not wait to bake my way though it.
Peanut-butter chocolate cupcakes.
Batter:
I took the easy way since I was sick and just used a box of chocolate cake mix. However if you are feeling crazy and have a chocolate cake recipe from scratch use it.
Filling:
1 package (3 ounces) cream cheese
1/4 cup creamy peanut-butter
2 tablespoons sugar
1 tablespoon milk
Frosting:
1/3 cup butter softened
2 cups powdered sugar
6 tablespoons baking cocoa
3 to 4 tablespoons milk
-(add some peanut-butter to frosting if you love peanut-butter as much as I do)
Instructions:
1) In a small bowl mix all of the filling ingredients together and set aside.
2) In a large bowl mix the ingredients together for the cake mix
3) Fill cupcake pan with liners. Fill liners halfway with cake mix and then drop a tablespoon of peanut-butter mixture in the middle.
4) Bake @ 350 degrees for 25-30 minutes. Cool and remove to a wire racks.
5) In a large bowl combine frosting ingredients until smooth. Frost and store in the refrigerator.
ENJOY
Cookies 'n cream
Batter: Again I used a box of chocolate cake mix.
Filling & Frosting:
Fluffy white frosting
1 small jar of marshmallow cream
Garnish:
10 Oreos- coarsely crushed
Instructions
1) Make a bake and cool cupcakes
2) With end of round handle a wooden spoon, make a deep 3/4 inch-wide indentation in center of top of each cupcake, not quite to bottom.
3) In medium bowl mix together frosting and marshmallow cream. Spoon into small resealable food storage bag. Seal bag cut a tip off the corner of bag. Insert tip of bag into each cupcake and squeeze a bag to fill.
4) Frost cupcakes with remaining frosting. Garnish with oreos.
I hope you enjoy these cupcakes. I am going to make an effort to start doing more dinner ideas instead of just cupcakes.
I have recently made red velvet cupcakes and key-lime cupcakes. If you are interested in one of these recipes please let me know.
