Peanut Butter Kings

For several months, I’ve had this idea for peanut butter cake pops lurking in my brain, just waiting for the opportunity to be tested.  Well, this opportunity presented itself when I made some peanut butter icing for my chocolate peanut butter chip cupcakes…and I jumped all over it.  Imagine a peanut butter cake pop with peanut butter chips, covered in dark chocolate, topped with more melted peanut butter chips and then a mini peanut butter cup on top…  Peanut butter lovers, your search is over!

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First, make a standard yellow cake.  After the cake has cooked and cooled completely, crumble into a large bowl.  Spoon peanut butter icing into bowl.

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Next, using an electric mixer, beat at medium speed until mixture is completely combined and all cake crumbs have been mixed in.  Pour your peanut butter chips in bowl, and stir together well.

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Using a cookie scoop, drop the cake balls on a cookie sheet lined with parchment or wax paper.  Set in refrigerator for at least 30 minutes.

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Roll cake balls in your hands to smooth out any rough edges, place back in fridge.

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Melt chocolate in 15-20 second intervals, stirring after each time, until completely melted.  Take a long lollipop stick, dip the tip in chocolate.  Then, inset into cake ball, dip in melted chocolate.  Twist pop around in your hand, letting the excess chocolate fall off.  Place in a block of styrofoam or a cake pop stand to let chocolate harden.  Melt the peanut butter chips in 15 second intervals, stirring in between each time.  Spoon a small amount of melted peanut butter chips on top of cake pop, then press a mini peanut butter cup on top.  Ladies and gentlemen, this is peanut butter paradise…and here is your king.

For The Cake Pops, You’ll Need:

1 box Duncan Hines yellow cake mix

16 oz. peanut butter icing

2 bags dark chocolate melting wafers

1 bag peanut butter chips

1 bag mini Reese’s peanut butter cups

Bake cake according to box directions, cool completely.  Crumble into large bowl, add 2 cups peanut butter icing, beat at medium speed with electric mixer until mixture is completely combined and all cake crumbs have been mixed in.  Stir in 1/2 cup of peanut butter chips.  Using a cookie scoop, drop the cake balls on a cookie sheet lined with parchment or wax paper.  Set in refrigerator for at least 30 minutes.  Roll cake balls in your hands to smooth out any rough edges, place back in fridge until ready to dip into chocolate.

*To maintain firmness of cake balls during the dipping process, I keep them in the fridge, pull one out at a time.*

Peanut Butter Icing:

1/2 stick butter, softened

1/4 cup shortening

1/4 cup creamy peanut butter

1 teaspoon vanilla

1/4 cup milk

1 lb. powdered sugar

Beat butter, shortening, and peanut butter for 2-3 minutes at medium speed.  Add remaining ingredients, continue mixing for another 3-4 minutes.  Store in airtight container.

Chocolate Peanut Butter Chip Cupcakes

As I was scrolling through Reese’s Facebook page, it hit me…  I hadn’t made some cupcakes with those delicious little peanut butter chips in them.  So, that quickly made the top of my to-do list, especially since I was going to a cookout where there would be some cupcake fans there.  Oh yeah, and they also like peanut butter.  Then again, who doesn’t?

My two year old daughter went with me to the grocery store, and I asked her if she wanted to help me make some cupcakes.  She got all excited and said, “Yes!”  Even though she’s technically too young to help with the process, she loves to help me with the shopping list and watch the electric mixer do its thing.  Oh, and the most important part…testing out the cupcakes.  We loaded up all of the necessary ingredients to make these fabulous little cupcakes, and headed home to get started.

Anytime the standing mixer starts going, she comes running into the kitchen, and wants me to pick her up so she can see exactly what’s going on.  As we stood there by the mixer watching it mix away, the aroma of peanut butter was intoxicating.  We kept sniffing close to the mixer in order to get the full effect.  I seriously considered adding some cocoa to the icing recipe itself, but decided against it and made a chocolate peanut butter glaze to go on top, along with the mini peanut butter cup.  The batch makes 3 dozen cupcakes, and I ended up taking 2 dozen to the cookout.  I kept telling people to make sure to get a cupcake (I didn’t want to take any home with me).  Well, once the first one was eaten…it was like a domino effect.  Other people would see a cupcake, then remember they’re in there and go in to get one.  Next thing I knew, the same people are going back in for seconds…and even thirds.  By the time I went home, there were only two cupcakes left.  Success!  This is definitely one of those recipes that I’ll continue to make again and again…

Chocolate Peanut Butter Chip Cupcakes Recipe:

1 box Duncan Hines dark chocolate cake mix

1 box instant chocolate pudding mix

1 cup vegetable oil

1/2 cup water

4 eggs

8 oz. sour cream

1 bag Reese’s peanut butter chips

Combine first six ingredients in bowl and beat at medium speed with electric mixer for 2-4 minutes.  Stir in peanut butter chips with spoon or spatula.  Using a standard size ice cream scoop, distribute batter evenly among lined cupcake pan.  Bake at 350 degrees for approximately 24 minutes.  Cool completely before icing.  *I used a cake decorating bag and tip 1M for these cupcakes.

Peanut Butter Icing Recipe:

2 lbs. confectioners sugar

1 stick butter, softened

1/2 cup shortening

1/2 cup Reese’s creamy peanut butter

1/2 cup water

2 teaspoons vanilla

Beat butter, shortening and peanut butter using electric mixer at medium speed for 2-4 minutes, until smooth.  Add remaining ingredients and beat at medium speed for 5-7 minutes, until smooth and blended.  Pipe on top of cupcakes, then top with glaze and mini Reese’s peanut butter cup.

Chocolate Peanut Butter Glaze Recipe:

1/2 cup peanut butter icing

1 tablespoon cocoa

2-4 tablespoons chocolate syrup

In small bowl, combine all ingredients and stir together until desired consistency (should be thinner than icing, but thicker than plain syrup).  Using a cake decorating bag and tip number 3, drizzle glaze on top.  Top with mini Reese’s peanut butter cup.

Like this?  Try these!

Oreo Cupcakes

Double Peanut Butter Brownies

Peanut Buttery Heaven Cupcakes

Chocolate Peanut Butter Pie

Chocolate Peanut Butter Cupcakes

Dark chocolate.  Peanut butter cream cheese filling.  Peanut butter icing.  Chocolate chips.  Hello!!!  I’ve been wanting to make these for a while, had the recipe rattling around in my brain, and finally decided to try them out…with much success.

First, make the chocolate cake batter and distribute evenly into baking cups using an ice cream scoop.  Make the peanut butter cream cheese filling, and pipe into each cup.

Bake at 350 degrees for 25 minutes, then let cool completely on cooling racks.

This was by far the best peanut butter icing I’ve ever tasted.  It was just the right amount of peanut butter, and it’s oh so creamy!

Here’s a picture of the inside of the cupcake, with the peanut butter filling.  Such a sweet delight!  I was very happy with how these cupcakes turned out.  Peanut butter cup cupcake??  I think so.

Peanut Butter Filling:

8 oz cream cheese, softened

2 eggs

1/3 cup sugar

1 cup peanut butter

Combine all ingredients and beat well, using electric mixer.  Add 1 cup miniature chocolate chips, stir in.  Pipe filling into center of chocolate cupcake batter.

Peanut Butter Icing:

1/2 cup vegetable shortening

1/2 cup creamy peanut butter

1 stick butter

3/4 cup milk

2 lbs confectioners sugar

In standing mixer, beat first 3 ingredients for about 4 minutes at medium speed.  Add sugar and milk, beat for another 5 minutes.  This icing does NOT need to be stored in the refrigerator.