So here is a little tweak to my Peanut Butter Cup Cupcake. I took some mint choco, and peanut butter and made a cover for the cake, and then made some molds. These are actually a special cupcake for my sweetheart Sadarra J., who wanted to wish her sweet heart a Happy Anniversary. I hope she loves them and I hope he does too!
Hugs guys and remember…You are LOVED!
3 1/2 tbsp of Butter (Sub vegan butter or 1 cup Canola Oil)
1/2 Cup Firmly Packed Brown Sugar
2 large Eggs (Sub 2 cups of soy/almond milk mixed with 1 Tbsp of Apple Cider Vin)
2 cups of All Purpose Flour
1 tsp baking soda
1/2 cups of unsweetened cocoa powder
Mix dry ingredients together. Mix wet together and then mix everything in a bowl. Pre-heat oven to 350, and bake for 20 min or until well risen and firm to touch. I usually use a chop stick to test the center or even a small thin knife that can go all the way through. Once done, take them out and place them in the fridge to cool, then frost.
Choco designs I made by place choco in molds and then place them in fridge. Once cooled, I took out and loosed and placed them on the cupcakes for garnish.
1 cup Mint Choco chip chunks
1 to 2 cups of Peanut Butter (Depends on how much you like peanut butter you like)
Place ingredients in a bowl over boiling hot water and mixed together as the choco melts with the peanut butter. Once mixed together, let sit in the fridge until it firms and can be spread over cool cupcakes.