This was a little experiment I did for my daughter's coworkers. She took them to work and everyone loved them : ) But whats not to love lol, Chocolate cupcakes filled with oozing chocolate fudge and peanut butter chips and topped off with Marshmallow Peanut butter frosting and a few streaks of fudge over that...ummm can you say decadent and delicious? : )
1Prepare cupcake mix according to package directions. Fold in peanut butter chips.
2Fill muffin tins lined with paper cup liners 2/3 full with cake batter.
3Now add a nice tablespoon of the fudge topping to center of each cup, make sure it doesnt touch the edges of the cups.
4Fill over the top with the remaining cupcake batter.
5Bake in oven according to directions until cupcakes spring back to touch.
6Allow to cool 15 minutes and then remove from pan. Allow to cool completely
7Frosting:In small bowl with mixer at low speed, combine marshmallow creme, peanut butter and butter until blended. Increase speed to medium. Beat in confectioners' sugar, alternately with milk, adding just enough milk to make frosting smooth and spreadable. Beat in vanilla.
8TIPS: For a less gooey icing add additional powdered sugar
9Frost copmpletely cooled cupcakes with PB marshmallow frosting and allow to set. (I popped mine in frig for a few minutes to cool up.) Then use additional fudge topping that has been refrigerated to decorate top of cakes. (i squeezed it thru the tip of a plastic baggie.)
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...