Chocolate Peanut Butter Monster Cupcake

The best part of making cupcakes is definitely decorating them! I love coming u with unique ways to make cupcakes beautiful! I decided to make a chocolate peanut butter pleasure cupcake just the other night. I make all my own cupcake recipes so I whipped up some chocolate cake batter and put them in the oven. Little did I know, but a monster was growing in my oven! After leaving the cupcakes in the oven for 15 minutes I opened the oven door to see how the cupcakes were cooking. It looked like a giant cupcake had blown up all over my oven! There was cupcake batter splattered everywhere and the cupcakes were oozing over the sides. There were no longer 12 individual cupcakes but one giant blob of chocolate cake. I tried to rescue the cupcakes but the top were so heavy that they started to crumble. It was a mess, but very yummy!! Unfortunately, they failed in the decorating department. To change these cupcakes from monsters to beautiful creations only fill the cupcakes half-way. I hope you enjoy a delicious monster in your oven and in your tummy!

Chocolate Peanut Butter Monster Cupcake

Cupcake Ingredients

1 1/3 cups all purpose flour

1 ½ cup granulated sugar

3/4 cup unsweetened cocoa powder

1/4 teaspoons baking soda

2 teaspoons baking powder

1/8 teaspoon salt

2 large eggs

3 tablespoons butter, softened

1 cup milk

¾ teaspoons pure vanilla extract

Preheat oven to 350 degrees and line 12 regular-sized muffin cups with paper liners or spray each cup with cooking spray.

In a large bowl mix together the flour, baking powder, baking soda, cocoa, and salt. In another bowl, cream the butter and sugar until fluffy. Add each egg one at a time and beating together with each addition. Stir in the vanilla. Alternately beat in the milk and the dry ingredients. Beat until combined.

Fill each muffin tin 1/2 of the way. Bake for 15 minutes or until an inserted toothpick comes out clean of batter.

Remove from oven and let cool. Frost with the peanut butter frosting and then top with a peanut butter cup.

Peanut Butter Frosting Ingredients

4 teaspoons heavy whipping cream

1/4 teaspoon vanilla extract

¼ cup (1/2 stick) unsalted butter, room temperature

¾ cup creamy peanut butter

1 cup powdered sugar

Mix all ingredients except the heavy whipping cream in a large bowl until combined. Add whipping cream slowly until the frosting is thin enough to spread. You may not need to use all of the whipping cream.

Fruity Fruit Punch Kool-Aid Cupcake

Sorry for the shortage on cupcake recipes! I have been busy at work and making cupcakes at midnight when I got home from work didn't sound very appealing. haha. Today was a beautiful sunny day, a rarity in Michigan. It was perfect for watermelon, barbecuing, and my brother's favorite, Kool-Aid! I decided to do something drastic, make a Kool-Aid cupcake! I have to say this is my favorite cupcake so far! They came out of the oven bright pink! (And yes, pink is my favorite color). Now, what frosting goes with Kool-Aid? hmmmm.... Kool-Aid frosting! This cupcake is the perfect finish to a family barbecue on a beautiful day. I hope you enjoy this summer treat as much as I did.

Fruity Fruit Punch Kool-Aid Cupcake

Cupcake Ingredients

Yields: 15 cupcakes

1 cup sugar
½ cup unsalted butter, room temperature
2 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour (and about 2 tablespoons for the blueberries)
1 ¾ teaspoons baking powder
½ cup milk
½ teaspoon of Kool-Aid powder

Preheat oven to 350 degrees and line 12 regular-sized muffin cups with paper liners or spray each cup with cooking spray.

In a large bowl mix together the sugar and butter until fluffy. Beat in the eggs one at a time. Stir in vanilla. Combine flour and baking powder in a separate bowl. Once combined add to the butter-sugar mixture and beat until combined. Stir in milk until completely combined. Finally mix in the Kool-Aid. If you do not think the batter is pink enough or it needs more Kool-Aid flavor, add an 1/4th of a teaspoon at a time.

Bake 20-25 minutes or until a toothpick can be removed clean from the center of the cupcake. Remove from oven and let cool. Frost with the Kool-Aid whipped cream topping, red sprinkles, and a straw.

Kool-Aid Whipped Cream Frosting

1 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
½ teaspoon of Kool-Aid powder

Mix together the whipping cream, vanilla extract, and sugar. Beat on high until the mixture becomes fluffy and peaks form. Mix in the Kool-Aid powder until the whipped cream tastes of Kool-Aid or turns a pink color. Chill for about 10-15 minutes and then frost your cupcakes.