My little baby boy turns 3 tomorrow! I guess he is no longer my little baby as he tells me everyday that he is a “Big boy.” This morning he informed me that his oatmeal breakfast was going to make him big and strong. Next week he transitions from his Two’s Classroom at daycare up to Pre-School. I am excited for him to meet new kids and for the new curriculum but another part of me is definitely a little sad that he seems to be growing up so fast.
Eilam’s favorite sweet is chocolate and peanut butter. So for his birthday celebration tomorrow we will be enjoying peanut butter cupcakes with chocolate frosting (I guess my family like chocolate and peanut butter). To really take these cupcakes to the next level, I put a Reese’s miniature peanut butter cup in the middle of the batter. These rose wonderfully and the apartment smells like warm peanut butter. I found the recipe on Allrecipes and adapted it based on other reviews. Having the peanut butter cup in the middle gives it this extra taste and crunch of chocolate and peanut butter that is just out of this world yummy.
I did cheat though and used a store bought can of chocolate frosting. I beat the frosting with a hand mixer and added some powdered sugar. This lightens the frosting and makes it easier to spread on the cupcakes.
PEANUT BUTTER CUPCAKES
Prep Time: 15 minutes Cook Time: 15 to 20 minutes Makes: 24 cupcakes
- 2 cups brown sugar
- 1/2 cup oil
- 1/2 cup apple sauce
- 1 & 1/2 cups peanut butter
- 2 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 pinch of salt
- Preheat oven to 350 degrees.
- Line cupcake pan with paper liners.
- In a large bowl, mix together brown sugar, oil, apple sauce and peanut butter until light and fluffy
- Beat in eggs one at a time then stir in vanilla
- Combine flour, baking soda, cream of tartar and salt. Stir in dry ingredients into batter alternating with milk.
- Spoon batter to fill liners about 1/2 full.
- Place an unwrapped Reese’s Miniature into each cupcake.
- Add more batter so the cupcake tin/liner is almost completely full.
- Bake for 15 to 20 minutes until the top of the cupcakes spring back when lightly pressed. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
- Frost with your choice of frosting. I used one can of chocolate buttercream frosting blended with approximately 1/2 cup of powdered sugar.