I first really started getting into baking a little over a year ago, and I would test out the product on my very willing coworkers. This recipe was inspired by the lovely Frankie at Lowe’s of Smyrna. I won a dessert baking contest at work and the prize was a gift card for Jim N’ Nicks restaurant. It somehow fell out of my purse one night as I was leaving work, and Frankie was nice enough to pick it up and give it back to me when she saw it lying on the floor. As a thank you gesture I promised her, her favorite kind of cupcakes. She told me she loved anything and everything chocolate and so the Peanut Butter Fudgecake was born. I love Reese’s cups, so it only seemed natural to choose peanut butter when deciding what to pair with the decadent chocolate. Here is the recipe, hope you enjoy.
1 box of Duncan Hines Devil’s Food cake mix
(Yes, I will admit to taking some assistance from a boxed mix. I don’t consider it cheating because it just makes the process faster and requires me to do a lot less measuring.)
3 large eggs
1 1/3 cup milk
1/4 cup vegetable oil
1/2 cup sour cream
Mix the cake mix, oil and milk until blended. Add the eggs one at a time and always crack the eggs into a separate bowl first. Then mix in the sour cream. Beat for about two minutes until the batter is nice and smooth. Spoon about two tablespoons of batter into each cupcake liner for regular size cupcakes.
Bake at 350 degrees F for 16-17 minutes. This may not sound like enough time for them to cook, but the biggest problem I see with other people’s cupcakes are they are too dry and it is probably the result of cooking them too long. The box recommends 22-24 minutes for cupcakes but the cakes will continue to cook after removing them from the oven, so I always cut a few minutes off the box time.
1 cup creamy peanut butter
1/3 cup heavy cream
1/2 cup butter
4 1/2 cups powdered sugar
Beat the butter and peanut butter until combined then slowly mix in the cream. When this mixture is smooth add the sugar in one cup at a time. Use a gallon freezer bag as a frosting bag. Just cut the tip and swirl the frosting over the top. Put the cupcakes in the fridge for about 30 minutes to let the frosting set up.
1 bag semi-sweet chocolate chips
1 cup heavy cream
1 tsp vanilla extract
Bring the heavy cream to a slow boil and as soon as it begins to bubble remove it from the heat and pour it over the chips. Stir it until it is a creamy fudge sauce. Add the vanilla at the very end. Dip each cupcake into the chocolate and then return them to the fridge until the chocolate is set. Finally it is time to devour!