cho peanutcupcake
Chocolate-Peanut Butter Cupcakes

Chocolate-Peanut Butter Cupcakes

Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part.

Chocolate-Peanut Butter Cupcakes
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • package chocolate cake mix (regular size)
  • 1-1/4 cups water
  • ½ cup peanut butter
  • ⅓ cup canola oil
  • 3 eggs
  • 24 miniature peanut butter cups
  • FROSTING:
  • 6 ounces semisweet chocolate, chopped
  • ⅔ cup heavy whipping cream
  • ⅓ cup peanut butter
  • Additional miniature peanut butter cups, chopped
Instructions
  1. In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
  2. Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
  3. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
  5. Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set. Yield: 2 dozen.

 

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Chocolate-Peanut Butter Cupcakes

Bunny Biscuits Recipe

Bunny Biscuits Recipe
 
Prep time
Cook time
Total time
 
This recipe is: Quick Great for Easter treats, Kids Snack, Childcare Ideas, Treats, and Kids Cooking
Author:
Recipe type: Bread
Serves: 5
Ingredients
  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
  • 10 raisins
  • 20 slivered almonds
  • 1 tube pink decorating icing
  • 5 red-hot candies or red candied cherries
Instructions
  1. Gently shape five biscuits into oval shapes; place on a greased baking sheet about 2 in. apart. Cut remaining biscuits in half. Shape biscuit halves to form ears; press firmly to attach to whole biscuits. On each biscuit, press on two raisin eyes and four slivered almond whiskers.
  2. Bake at 375° for 8-10 minutes or until biscuits are browned. Cool slightly; use icing to frost ears and attach candy noses.

bunny bisket

Recipe to Make With Your Extra Halloween Candy

Recipe to Make With Your Extra Halloween Candy There’s no such thing as too much candy on Halloween, but come November you may be looking for new ways to make a dent in your haul. This  recipe calls for several different types of candy, and some could even pass as party snacks once the holidays roll around. Here is a creative ways to make use of your leftovers.

THE ULTIMATE CANDY BARK

candy

The beauty of candy bark is that it works as a base for nearly any type of candy you can think of. Start by melting 1.5 pounds of white chocolate together with 2 teaspoons of butter. Spread the mixture onto a baking sheet lined with greased foil and sprinkle it with whatever broken up bits of candy you have around. You can add Peeps, gummy candies, and even more chocolate. This is also a great application for any bags of peanuts or pretzels that may have gone ignored since Halloween. After the bark is left out to cool for about an hour, it’s ready to be broken up and enjoyed.