One of my very good friends, Margot, is having her baby shower tonight. Her baby was born several months early and we didn’t get a chance to celebrate her baby girl before she arrived… so tonight, we celebrate Evalyn and Margot! Margot loves my cupcakes… how do I know this? Well, she was Emily’s teacher and the recipient of several “thank you” cupcakes thoughout the year and ALL the other teachers at the school were very jealous! tee hee hee
Now… you might be surprised that I didn’t make these cupcakes 100% from scratch. I know… you’re used to seeing unique recipes for my creations that don’t include a box. But this week I have been super duper busy that I didn’t want to take the chance of a recipe not working out and not having the time to redo the cupcakes.
So, I used Duncan Hines Triple Chocolate Cake Mix. This isn’t your $0.99 box of cake mix. This cake mix produces a rich, dark chocolate cake that has ribbons of fudge and chunks of chocolate in it. Really… for a box… it’s AMAZING! And even more… paired with my favorite peanut butter buttercream it’s OUT OF THIS WORLD!
Have you had my peanut butter buttercream before? Uhm…. it’s light and fluffy with the perfect amount of peanut butter flavor. Not too sweet, not to strong… just perfect! I could eat this by the SPOONFUL!
Oh – and it’s Girl Scout Cookie Season and I just HAD to top these cupcakes with a Tagalong cookie!
Love those liners? I got them from Sweets & Treats Boutique! I LOVE THEM!
- 2 boxes Duncan Hines Triple Chocolate Cake Mix
- 3 sticks (1½ cups) unsalted butter, room temperature
- 1½ cups creamy peanut butter (I used Jiff)
- 4½ cups powdered sugar
- ⅓-1/2 cup heavy cream
- ⅛ tsp salt
- Chocolate jimmies
- Tagalong Girl Scout Cookies – quartered
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- Prepare the fudge filling and the batter as directed on the box.
- Scoop the batter into the cupcake liners.
- Dollop a scan tablespoon of fudge filling on top of the batter. Use a toothpick to swirl fudge into the batter. You want to make sure that the batter is covering the fudge filling.
- Bake 18-20 minutes, rotating the pan after 12 minutes.
- Cool in pan for at least 5 minutes before removing to a wire rack to cool completely.
- Cream together the peanut butter and butter.
- Add the powdered sugar and mix on high until incorporated.
- Add ⅓ cup of heavy cream and mix until smooth. Add more cream until you reach your desired consistency.
- Scrape the sides of the bowl and beat on high for 4-5 minutes. The frosting will lighten in color and become smooth and fluffy.
- Using a Wilton 1M tip, pipe frosting onto each cupcake.
- Top with chocolate jimmies and a Tagalong cookie piece.