Semi-Mini Post: Doctored Mix Chocolate Cupcakes with Homemade Peanut Butter Filling/Frosting
If there’s anything in this world I like to shame-eat in large quantities, it’s chocolate. And if there’s anything I like to do that with and pretend I’m being healthy, it’s peanut butter. So naturally this recipe involves both of these vices. A lot of the parties I go to (of which there are obviously many because I’m so #popular) are potluck dinners/barbecues, and I’m usually asked to bring dessert because, well, duh. I have a couple of rules when bringing dessert to parties: 1) This dessert will have a 97% chance of involving chocolate 2) It will not be store-bought, no matter how many times the host hints that they love Entenmann’s 3) Unless it’s a dinner party consisting of less than 20 guests, there is an 80% chance the dessert will be semi-homemade (e.g., doctored cake mix, doctored brownie mix, ice cream sundae bar with homemade sauces, etc.) So I’m here to present you with a great partially-mini post (in that it involves cake mix AND homemade frosting) that is sure to please at a party of fifty or five! My favorite part to this recipe is the frosting: instead of cream, I use plain yogurt. It makes an incredibly delicious and lighter-than-air frosting, VERY different from my buttercream frosting.
– 1 box chocolate cake mix (I love this one, it tastes really pure and chocolatey AND only has 7 ingredients, all fully pronounceable. You can find it at Whole Foods)
Prepare the cake mix according to the directions. The box I used called for eggs, vegetable oil, and milk (I used buttermilk; it makes for a more homemade taste. Don’t ask me why it works, but it does!) Spoon the batter into a lined cupcake pan about halfway for each cup. My trick for getting even cupcakes: this ice cream scoop measures the perfect amount of batter every time. (And just in case you were wondering, no I’m not getting any sort of endorsement from Crate & Barrel, I just link to them all the time because they have the greatest kitchen stuff!) Bake according to the directions and cool in the pan for 5 minutes before letting them cool completely on a wire baking wrack.
Frosting (covers and fills about 20-24 cupcakes; recipe is my own creation)
– 1 1/2 cups creamy peanut butter, room temperature
– 1 1/4-1/2 cups confectioners’ sugar
– 1 stick butter, room temperature
– 1 tsp. vanilla extract
– pinch of kosher salt
– 1/3-1/2 cup plain yogurt
With an electric mixer, beat the first five ingredients on medium low speed, making sure to scrape down the sides of the bowl with a spatula every 30 seconds or so, until creamy. Add the yogurt a little at a time, beating on high speed until light and fluffy.
Once the cupcakes have cooled, spoon some of the frosting into a 12 oz. squeeze bottle. Insert the nose of the bottle into the cupcake and fill the inside with a bit of the frosting. Repeat this four times all around the top of the cupcake. Do this to every cupcake. (Theoretically, that step isn’t necessary, you can simply frost the tops and move on, but filled cupcakes are just so much better in my opinion, and the agonizing wrist pain is totally worth it). Once the cakes are filled, top each one with an additional dollop of frosting and smooth to your liking. Top each cake with a generous drizzle of honey or agave nectar for another level of flavor. Crushed honey roasted or plain peanuts work great too!