Well, folks the time has come. Summer is over. Not officially by calendar standards, but school has started, so basically all of the fun has been sucked out of the season. Where did the time go? Why does Winter seem to last for 40 years, but summer is over in half a second? Seriously. I feel like it lasted all of a week. We started college two weeks ago and we are not incredibly excited about that. Actually no, we are excited because it is our very last semester of school ever! (We’ve been in college for a billion years because we are indecisive and can’t figure our lives out. Until now). Yay adulthood! However, with that being said, school starting means we have a lot less time to bake and do other very important things such as:
1. Binge watch Netflix (Stranger Things. Am I right?!)
2. Sit on the couch
3. Play with the cats
4. Get sunburns in hopes that they would turn into tans (They don’t)
Going to school and working at the same time can get very overwhelming, and time is very limited, but I happened to have a free day this week so of course I decided to bake! I decided on these chocolate peanut butter cupcakes because everyone loves chocolate and peanut butter. We go through peanut butter in this house like Elton John goes through sequins. AKA a lot of fricken peanut butter. These cupcakes were not an easy feat however! First mishap happened when I grabbed the giant bag of peanut butter cups that I bought for this recipe. They were mush. Melted, gooey, deformed mush. Still delicious, but not very easy to work with. I threw them in the fridge as a hail Mary attempt to bring them back to life. It worked! Some of them were still deformed, but they were hard. Which was all I needed. So, I fixed that problem and finished making the cupcakes with no more disasters. I took probably about 30-45 minutes photographing my finished masterpieces-Taking pictures from every angle, with a million different props. Food styling is serious business.
I grabbed my memory card, stuck it in my computer to edit the images and guess what happened? Nothing. The pictures wouldn’t fricken upload. I had changed the shooting format on my camera in an attempt to improve the image quality and the new format wasn’t supported with my editing software. Therefore, I had a camera full of photos I could not use. I threw a little (or big) hissy fit and then went and re took the photos. It wasn’t the worst thing that could have happened, I guess. The new pictures came out better than the old ones. So hooray for persevering.
For these cupcakes I used our basic chocolate cupcake recipe. I call it basic but it’s so delicious. It is our go to chocolate recipe because it is reliable and it also makes a ton of cupcakes. In case you need a million chocolate cupcakes.
In order to make these super peanut buttery, I used a peanut butter-butter cream on top. Butter, sugar, salt, vanilla, heavy cream and peanut butter are the things you will need.
I could have just piped the frosting on top and called it a day, but I decided to go crazy and top them with chocolate ganache and peanut butter sauce because life is short (and will probably be shorter because of the nutritional value of these cupcakes.) These turned out super good and super messy. Sticky drizzles everywhere. I’ve already had three and the day isn’t even over.
You will definitely need a glass of milk to wash these down. They are super rich, but that is what makes them so good!!!!! The frosting isn’t super thick, but it is jam packed with peanut butter. The stick to the roof of your mouth kind of peanut butter.
Picture overload in this post. I will not apologize! These cupcakes are beautiful and deserve their 15 minutes of fame!
I highly suggest you give these a try. If you love chocolate and peanut butter together, these are going to be your new best friend!