Ease of preparation: Easy
Yield: 12 cupcakes
Ingredients:
Peanut Butter Cupcakes
½ cup (120 ml) butter, room temperature
½ cup (120 ml) sugar
½ cup (120 ml) brown sugar
2 eggs
1 teaspoon (5 ml) vanilla
1 ¼ cups (300 ml) flour
½ cup (120 ml) cocoa powder
½ teaspoon (2.5 ml) baking soda
½ teaspoon (2.5 ml) baking powder
¼ teaspoon (1 ml) salt
½ cup (120 ml) milk
½ cup (120 ml) sour cream
12 mini peanut butter cups, unwrapped
Chocolate Peanut Butter Frosting
1 cup (240 ml) smooth peanut butter
1 cup (240 ml) butter, room temperature
½ cup (120 ml) cocoa
2 cups (480 ml) icing sugar
3 tablespoons (45 ml) milk
To decorate
24 pretzels
24 edible googly eyes
12 small red gumdrops
Method:
Let’s get baking!
To make the cupcakes, preheat oven to 350 F (175 C). Line a cupcake tray with cupcake liners.
Cream together butter, sugar, and brown sugar. Add eggs one at a time and keep beating until smooth. Add vanilla and mix in.
In a separate bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt. Pour flour mixture into butter mixture, mixing to incorporate. Add milk and sour cream and stir to incorporate.
Pour batter into lined cupcake tray. Place an unwrapped mini peanut butter cup into the centre of each cupcake and press in gently. Bake 15-18 minutes, until top springs back when pressed.
Remove from oven, take cupcakes out of tray, and let cool.
To make the frosting, cream together smooth peanut butter and butter. Add cocoa powder and mix in. Slowly add icing sugar and continue beating to incorporate. Add milk, one tablespoon at a time, until thick but spreadable.
To finish, frost the cupcakes. Add two pretzels to each cupcake for the antlers. Add googly eyes. Add gum drops for the noses.
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