I’m Kelli and I’m an event planner in Phoenix, Arizona. In my twenties, I was not what you’d call “domestic,” but I think I’ve finally found my way from behind the desk to behind the mixing bowl. I work a lot of long hours, but one thing that I manage to do on a regular basis is cook. Even though my job is planning special events, I still love throwing dinner parties for my friends. I also love to read, come up with decorating ideas for my new(ish) house, play with my puppy (ok, he’s almost four), daydream and read other people’s gorgeous and inspiring blogs. I collect cookbooks from places to which I travel and one of my favorites is called “Quatre Saisons” that I bought at a discount book shop off the beaten path in Paris last summer for three euro. One kind of party that I haven’t planned yet is a baby shower, but I think it would be so much fun!
To start this blog off right, I’m sharing with you a recipe for chocolate peanut butter cupcakes that I recently found on Foodbuzz on the Cooking with Chrissy blog. I’m not advanced enough to create my own recipes yet, so I’ll be sharing my favorites, some of which I have modified. When I do start creating my own recipes, you’ll be the first to know! Besides recipes, I hope to share lots of tidbits about my journeys in decorating my first house, traveling, etiquette (and especially seasonal favorites)…and much more! But for now, enjoy this recipe!
Chocolate Peanut Butter Cupcakes
For the filling:
2/3 cup confectioners’ sugar
1/2 cup creamy peanut butter
2 tablespoons butter, softened
1/4 teaspoon vanilla
For the cupcakes:
8 tablespoons (1 stick) butter, softened
1 teaspoons vanilla extract
1 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
1 1/2 cups granulated sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tablespoons butter, softened
1/2 cup peanut butter
3 1/4 cups powdered sugar
1 cup whipped topping
Start by preparing the filling. In a medium bowl mix together the confectioners’ sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until well blended. Shape the peanut butter filling into 24 balls. (Balls will be sticky and don’t need to be perfectly shaped.) Place the peanut butter balls on a waxed paper-lined cookie sheet; set aside.
Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with paper liners.
To prepare the cupcakes, mix together the flour, cocoa, baking soda and salt in a medium bowl. Set aside. In a 2-cup liquid measuring cup, mix together sour cream, milk, and 1 tsp vanilla, then set aside.
In the bowl of a stand mixer, combine the granulated sugar and butter on low speed and mix until just blended. Increase the speed to high and beat for 1 minute. Reduce speed to low; and add the eggs 1 at a time, beating well after each addition. Continue to beat for 1 to 2 more minutes until light and fluffy. Add the flour mixture alternately with the sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.
Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 20-25 minutes or until a toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
While the cupcakes cool, prepare the frosting. In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add the whipped topping and beat until smooth and creamy. Frost cupcakes as desired.