Ok so this week my cupcake creations were inspired by some favorite candy bars. Chocolate candy bars of course! I changed up a recipe I found in my Betty Crocker "Big Book of Cupcakes" recipe book, it was for a peanut butter and chocolate flavored cupcake. The recipe is simply a chocolate cupcake recipe with about 2 cups of Reese's Pieces baking chips added to the batter. I baked off the cupcakes and topped it with a peanut butter buttercream, then drizzled with 1 cup of Hershey's milk chocolate baking chips melted. MMMMM they were so good. Then to add the to chocolate bar theme I made a Mounds cupcake. This recipe can be very easily converted to an Almond Joy cupcake just add 1/2 cup of chopped almonds to the batter. The recipe is as follows:
2 1/2c flour
1 1/4 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 c water
2/3 c unsweetened baking cocoa
3/4 c shortening
1 1/2 c sugar
2 eggs
1 teaspoon vanilla
1 1/2 c shredded coconut
Mix all dry ingredients together first. Then add dry mixture to wet ingredients slowly. Mix in coconut. Bake at 350 degrees for 20-22 minutes. Top with coconut buttercream and shredded coconut.
Peanut butter frosting:
11/2 c of butter
1 1/2 c of peanut butter
1 jar (7 oz.) marshmallow creme
2 c powdered sugar
1 tbsp water
1 tsp vanilla
The cupcakes turned out fantastic! Everyone loved the Reese's ones the best. Now onto next weekends cupcakes!
