After a wonderful visit the weekend before, Chris and I headed back to his parents' house in Winesburg. Sadly, this trip was a result of Chris' grandmother's passing away on March 19, 2008. She had been sick from cancer these past few months. Chris' mother is an amazing woman and is very strong in her faith. She is relying on the Lord to help her through her grief and finding comfort in the thought of her mother pain-free in Heaven.
It was wonderful to be with Chris' family for Easter. I decided to contribute to the "Easter Carry-in" by making some adorable cupcakes. These cupcakes were adapted from my grandmother's "Loaded Chocolate Cake". The "Easter Egg Nest" decorating idea came from Betty Crocker; however, rather then use coconut (which I am allergic to) I used chow mein noodles covered in melted chocolate and peanut butter. Yum!
I included some "short cuts" for this recipe. It is great either way. Enjoy!
Chocolate Peanut Butter Fudge Cupcakes
24 paper cupcake liners
1 Box Devil’s Food Cake Mix (I use Duncan Hines)
1 (12-ounce) package peanut butter chocolate (recipe below) or 24 miniature peanut butter cups
Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.
Prepare the cake mix according to package directions. Fill the cups half full with cake batter. Place about 1 tablespoon peanut butter chocolate mixture in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Decorate with frosting (recipe below).
**While cupcakes bake, I prepare the “birds nests” and frosting.
Chocolate Peanut Butter Filling:
12 ounces (1 bag) semi-sweet chocolate chips
1 cup creamy peanut butter
Melt chocolate chips in double boiler or microwave safe bowl. Stir in peanut butter until well blended. Spoon filling in to cupcake liners (about 1 tablespoon).
Fudgy Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
12 ounces semi-sweet chocolate chips, melted
3 tablespoons milk, or as needed
Place the butter and peanut butter into a medium bowl and pour melted chocolate chips over. Gradually mix in milk one tablespoon at a time until frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
**Fudgy Peanut Butter Frosting (Short cut)
1 container Chocolate Fudge Frosting
1/4 cup creamy peanut butter
Melt peanut butter until smooth (easily stirred) in a microwave safe bowl. Stir in container of frosting. Enjoy!
Chocolate Peanut Butter “Bird Nests”:
1/4 cup semi-sweet chocolate chips
3 tablespoons creamy peanut butter
6 ounces chow mien noodles (half of a standard size bag)
Favorite brand jelly beans (about 50 beans)
Melt chocolate chips in double boiler or microwave safe bowl. Stir in peanut butter until well blended. Stir in chow mien noodles. Using a regular table spoon, spoon mixture into piles or “nests” on to wax paper. Let cool and set for 1-2 hours at room temperature or refrigerator. Use to top frosted cupcakes. Place 3 jelly beans or “eggs” in nests once nests are on top of cupcakes.
***Tip: I like to make a “bucket” or indentation using my finger in the center of the nests so the jelly beans don’t roll away.