Peanut Butter – Chocolate Twist Cupcakes

Sail Away Graduation Party

Today’s recipe is the final cupcake from our cupcake bar at our recent graduation party.

I have to be honest though.  I didn’t eat one.  They disappeared too fast.  So I guess that is a good sign.

I did try the frosting though and let’s just say the cupcake is worth eating, if only for the frosting.

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My friend Lizzy who helped me frost all the cupcakes gave me a lesson in how to swirl two different frostings together. She made up a big batch of cream cheese frosting and then added peanut butter to it and then took out half and added chocolate.

Sail Away Graduation Party

Here is how you get that nice clean line between the two frostings when you swirl them together.

Put the two frostings into their individual plastic decorating bag.  (I used plastic disposable ones)

Sail Away Graduation Party

Then place the two bags into one really big disposable decorating bag.

Sail Away Graduation Party

Place the tip over the point of the two bags inside the larger bag.  Holding the bag upright start squeezing!

Sail Away Graduation Party

Move your tip in a circular movement

Sail Away Graduation Party

Until you get a nice little mountain of frosting.

Sail Away Graduation Party

Then lift your tip straight up.

Sail Away Graduation Party

We garnished the top of each cupcake with half of a miniature Reese’s Peanut Butter Cup – even more chocolaty peanut butter goodness.

Sail Away Graduation Party

The process is really quite simple but looks so amazing and complicated.

If you are fan of chocolate and peanut butter together you are going to love these cupcakes.  The cake part is also a combination of peanut butter batter swirled with  chocolate batter.

Peanut Butter – Chocolate Twist Cupcakes

Ingredients

  • 1/2 C butter
  • 3 eggs
  • 2 1/2 C flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 C creamy peanut butter
  • 1 C packed brown sugar
  • 3/4 C granulated sugar
  • 1 1/2 tsp vanilla
  • 1 C milk
  • 4 oz. milk chocolate, melted
  • 1 recipe Peanut Butter Cream Cheese Frosting
  • 1 recipe Chocolate Frosting
  • Peanut Butter Frosting:
  • 8 oz. cream cheese, softened to room temperature
  • 1/2 C creamy peanut butter
  • 2 tsp vanilla
  • 6 C powdered sugar
  • 2-4 tsp of milk until desired consistency
  • Chocolate Frosting:
  • 1/2 of peanut butter frosting
  • 1/2 C cocoa (or more to desired taste)
  • Beat until well combined.

Instructions

  • Bring butter and eggs to room temperature
  • In a bowl mix together the flour, baking powder and salt
  • Preheat oven to 375 degrees
  • In a large bowl beat butter for about 30 seconds and then add in peanut butter until well combined Add in brown sugar and granulated sugar, about 1/4 cup at a time
  • Beat on medium speed until mixed together well
  • Scraping sides of bowl beat for an additional 2 minutes or until fluffy
  • Add in eggs, beating well after each one
  • Add in vanilla
  • Add in flour and milk alternating, beat on low speed after each addition
  • Put half of batter into another bowl, add in melted chocolate
  • Beat on low until well combined
  • Fill lined muffin cups with half peanut butter batter and half chocolate batter
  • Fill cup about 2/3 full
  • Use a knife to swirl the batter in each cup
  • Bake for 15-18 minutes or until a toothpick comes out clean
  • Cool cupcakes before frosting
  • Peanut Butter Frosting:
  • Beat cream cheese, peanut butter and vanilla until light and fluffy
  • Gradually add in powdered sugar
  • Add milk, 1 tsp at a time until desired consistency
  • Divide into two portions
  • Set aside one for the Chocolate Frosting
  • Chocolate Frosting:
  • Mix until well combined
  • Fill decorating bags with each frosting
  • Put both bags into one large bag and add desired tip
  • Pipe onto cupcakes

Comments

  1. nancy says

    LeighAnn do you happen to know what size decorating tip you used? I know there are many sizes and I was just wondering which one works with that much icing coming out of the bags. Thanks for any help.

  2. says

    I normally use a 1M tip for the swirly frosting but this crisp clean line of the two frostings together is unbeatable! I’m adding that tip to my shopping list. Thanks Leigh Anne and Lizzy!

    • says

      I think it would be great – you just may have to use smaller bags so they all fit inside the bigger one. We had to keep taking some frosting out of the bags to get them both to fit.

  3. Meghan says

    Can’t wait to try these; I love peanut butter and chocolate – and the frosting tip is awesome! Thanks again for sharing.

  4. Lisa Brown says

    I just found this website and love it. Thank you for sharing all your great ideas! I have tried several recipes so far and loved them all. I can’t wait to try this one. Thanks again

  5. Julie says

    Opps after “Add in flour and mix alternating, beat on low…….this is where the milk comes in. You left it out of your recipe directions. I had to go to Better Homes and Garden to see where the milk listed in the ingredients came in. Making this morning. Looks so YUMMMM

  6. Tiffiny Nguyen says

    I made these and they were gone in no time. What makes them really stand out from others is the unique way of decorating them. Folks are amazed, but it is so easy! Definitely making them again. Yummy!

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