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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jan 27, 2013

Surprise Cupcakes

In honor of national chocolate cake day, I give you these cupcakes.  In honor of a friend's birthday, we enjoyed eating them.  Made with Special Dark Cocoa Powder, they are VERY rich, dark chocolate brownies, with peanut butter filling.  Regular cocoa powder can also be used.

  3/4 Cup Special Dark Cocoa Powder                                       3/4 Cup Sour Milk
  1 1/2 Cup All Purpose Flour                                                    3/4 Cup Water
  1 1/2 Cup Sugar                                                                       3 Tbl Vegetable Oil
  1 1/2 Tsp Baking Soda                                                             8 Tbl Butter
  3/4 Tsp Baking Powder                                                            1 Cup Jif
  3/4 Tsp Salt                                                                              13 Ounce Marshmallow Cream
  2 Large Eggs                                                                           

Preheat oven to 350 degrees. Lightly coat muffin cups with baking spray. Set aside.

In a large bowl, sift together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. In a separate bowl, beat eggs, milk, oil, and 3/4 cup water.  Beat into dry ingredients on medium until smooth.

Fill the muffin cups 2/3 full.  Bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool about 5 minutes, then remove cupcakes to a rack and cool completely.
In a large bowl, beat room temperature butter and peanut butter and marshmallow fluff on high until fluffy. Transfer 1/2 to a frosting gun.  If you do not have a frosting gun, use a zip-top bag and cut off one corner to make a 1/2-inch opening.  With a melon baller, scoop out center of each cupcake top and put into a small bowl. Fill cavities with peanut butter mixture using the filling in your gun or bag.  Level off the filling to be even with the top of the cakes, returning any excess to the bowl with the reserved peanut butter mixture.

Crumble the cake removed with the melon baller into the reserved frosting.  Mix well and top each cupcake with this mixture.

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