This week has been one of those weeks. While fun and exciting things have happened, they’ve left me exhausted and begging for a nap. Don’t judge me, naps are amazing. And this week isn’t over yet! I still have to build my Ikea dresser — a task that Shaylyn said will take me at least three hours, awesome— try my hand at selling pizzas, and spend all weekend with my friends wine tasting for birthday month. I know, rough life. However, in the midst of all the crazy going on in my life right now, I wanted to share something quite fabulous with you.
As you’re well aware, I’ve never been shy about my love for peanut butter and chocolate. One time, I ate five Reese’s peanut butter Easter eggs. Back to back to back to back to back. I’m pretty sure I only stopped because I ran out of them. Obvi they’re my favorite.
It should come as no surprise that I was really, really upset on Easter when the Easter bunny didn’t bring my any of my favorite concoctions to nosh on all day. I decided to get creative that fateful Sunday afternoon– I invented the easiest peanut butter cupcakes. Ever. And then I made the easiest chocolate peanut butter frosting ever.
- 1 box Butter Recipe Yellow cake mix
- 3 eggs
- 1 cup water
- ~1/2 cup creamy peanut butter
- 1 can whipped chocolate frosting (both milk or dark are delish!)
- ~3/4 cup creamy peanut butter
- Preheat the oven to 375 F.
- In a large bowl, mix cake mix, eggs, water, and 1/2 cup of peanut butter until combined. If you’re up to taste raw batter (read: raw eggs), test to see if you want more peanut butter flavor. I liked mine to be more subtle in the cupcakes.
- Line cupcake tin with liners. Spoon approximately 1/3 cup batter into lined tins (or about 1 Tablespoon for mini cupcakes).
- Bake for approximately 9 minutes, or until an inserted toothpick comes out clean.
- In a medium bowl, mix can of frosting and 3/4 cup peanut butter until well combined. Since there’s no raw eggs in this, feel free to try this by the spoonful. Add more peanut butter if desired.
- Once the cupcakes have cooled completely, frost away!
- Any remaining frosting should be used on any of the following: peanut butter sandwiches, fruit, Trader Joe’s Dark Chocolate-Covered Pretzel Slims, in place of a chocolate bar on a s’more.. You get the idea.
Guys, don’t skimp on step 7. It’s really, really important. You can always mail it to me if you are at a loss of what to do with it, too.
I just love “upgrade” recipes. Not only do they save time, but they also allow for many variations. I highly recommend this ramen upgrade, if you haven’t already seen it. Do you have any “upgrade” recipes you rely on?