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Peanut Butter M&M Cookies | The JavaCupcake Blog https://javacupcake.com

Peanut Butter M&M Cookies

Classic creamy, smooth peanut butter makes these Peanut Butter M&M Cookies out of this world delicious and the perfect mid-week treat!

Peanut Butter M&M Cookies | The JavaCupcake Blog https://javacupcake.com

We’ve all known and loved peanut butter since childhood. What would our school lunches have been without peanut butter or a PB&J sandwich? Whether you’re a fan of creamy or chunky, peanut butter has always had a place in American culture.

But have you ever wondered how peanut butter came about? And how did it become so popular?

Peanut Butter M&M Cookies | The JavaCupcake Blog https://javacupcake.com

Peanut butter actually dates back to Aztec times. The Aztecs mashed roasted peanuts into a paste, somewhat different from what we know of as peanut butter today.

But many people have been credited with the title of peanut-butter-inventor, among them George Washington Carver. However, he did not invent peanut butter; instead he promoted more than 300 uses for peanuts, among other crops such as soy beans and sweet potatoes.

Peanut Butter M&M Cookies | The JavaCupcake Blog https://javacupcake.com

The actual invention of peanut butter, its process of manufacture and the machinery used to make it, can be credited to at least three people. In 1884 Marcellus Gilmore Edson of Canada patented peanut paste, the finished product from milling roasted peanuts between two heated surfaces.

In 1895 Dr. John Harvey Kellogg (the creator of Kellogg’s cereal) patented a process for creating peanut butter from raw peanuts. He marketed it as a healthy protein substitute for patients without teeth.

Peanut Butter M&M Cookies | The JavaCupcake Blog https://javacupcake.com

In 1903, Dr. Ambrose Straub of St. Louis, Missouri, patented a peanut-butter-making machine. In 1922, chemist Joseph Rosefield invented a process for making smooth peanut butter that kept the oil from separating by using partially hydrogenated oil.

In 1928 he licensed his invention to the company that created Peter Pan peanut butter. And in 1932 he began producing his own peanut butter under the name Skippy.

Peanut Butter M&M Cookies | The JavaCupcake Blog https://javacupcake.com

Peanut Trivia:

  • Peanuts are actually not nuts but legumes grown underground.
  • The U.S. is the third largest producer of peanuts (Georgia and Texas are the two major peanut-producing states). China and India are the first and second largest producers, respectively.
  • More than half of the American peanut crop goes into making peanut butter.
  • U.S. presidents Jimmy Carter and Thomas Jefferson were peanut farmers.
  • It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
  • Americans eat around 700 million pounds of peanut butter per year (about 3 pounds per person).
  • An average American child eats 1,500 PB&J sandwiches before graduating from high school.
  • Peanut Butter M&M Cookies are in my Top 5 favorite cookies!

Peanut Butter M&M Cookies

Yield: 2 dozen
Prep Time: 1 hour 30 minutes
Cook Time: 8 minutes
Total Time: 1 hour 38 minutes

Ingredients

  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup creamy peanut butter
  • 1/2 tsp baking soda
  • 2 cups of all purpose flour
  • pinch salt
  • 1 large bag M&M candy

Instructions

  1. Preheat oven to 400F degrees,  Line baking sheet with parchment paper.
  2. In the bowl of your sand mixer, combine the peanut butter, shortening and sugars.  Beat until smooth then scrape the sides and bottom of the bowl to make sure everything is incorporated.  Beat on high for 2 minutes or until light and fluffy.
  3. Add the eggs and mix for 30 seconds.  Scrape the bowl again.
  4. In another bowl, sift together baking soda, flour and salt.   In two parts, add that mixture to the mixing bowl on low speed.  Increase speed and mix until combined.
  5. Next,  add in your peanut butter, soda, flour, and salt. Mixing well.
  6. Mix in half of the M&Ms with the mixer on low speed.
  7. Chill dough for 1 hour.
  8. Once chilled, roll dough into 1- 2 in. balls and place them on prepared baking sheet.
  9. Press a few M&M's on top of each cookie.
  10. Bake for 8 minutes
  11. Let cool.
  12. Serve and enjoy!
Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com

Spring Painted Candy Jars

Whether you need a unique hostess gift or Easter decor for your home, these Spring Painted Candy Jars are uncomplicated to make and incredibly adorable! Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com

Last year in my Glam Easter Brunch & Tablescape, I used upcycled jam jars filled with candies and topped with a porcelain bunny as a part of the decor.  This year, since I’m still in love with the filled-jar concept, I wanted to do something a littler different.

Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com

I created a set of Spring Painted Candy Jars filled with pastel jelly beans which became the centerpiece of my entire home decor for the season.

They are absolutely adorable and I actually ended up going to Home Goods after I made them to buy a coordinating table runner (the bunny one in the pictures) and placemats for my dining table! I’m obsessed with the mint and yellow pastels this season!

SuppliesSpring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com

To make these jars, you’ll need only a few things…

  • Pint mason jars with lids, clean & dry
  • Chalk paint (water-based)*
  • Paint brush
  • Paper plate or paint tray
  • Q-tips or small cloth rag
  • Vinyl stickers (template here & here)
  • Lace or ribbon
  • Scissors
  • Hot glue gun & glue
  • Spring candy
  • Porcelain bunny

*I chose the chalk paint because I love the look of it when it’s dry.  You can use any water-based paint you want for these jars.

Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com

Instructions

  1. Using these templates (tall bunny & short bunny), cut out the bunnies using a vinyl sticker cutting machine to the size of your jars.
  2. Apply the vinyl stick onto a clean jar. Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com
  3. Paint the outside of the jar.  Do not worry about painting the bottom, you won’t see it when it’s finished.  Wait a few minutes before adding a second coat of paint.  Repeat with a 3rd coat if necessary.  Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com
  4. While the paint is still a bit sticky and before it is completely dry, gently peel off the vinyl stickers.  Do not wait until the paint is completely dry because it may chip when you pull the vinyl away.
  5. Using a slightly wet q-tip or a damp towel, clean up any edges where the paint may have seeped under the vinyl.
  6. Touch up the edges with the paint brush if necessary. Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com
  7. Paint the jar lids also with at least 2 coats.  Allow the paint to dry completely on all parts before assembling.
  8. Fill the jars with candy and screw on the lids.
  9. Cut a piece of lace or ribbon to fit the size of the lid of the jar.  Place it around the lid and apply a small dollop of hot glue onto the jar and press the ribbon into place.  Hold for a few seconds to secure.
  10. Optionally, hot glue a porcelain bunny to the top of the jars.

Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com

I am not a painter by any means, so I did this project with zero skill or knowledge of what I was doing.  Which means ANYONE can do this! I learned a few things along the way that hopefully will make it easier for you if you try it.

Helpful Tips

  • You don’t have to make your jars look exactly like mine.  Let my jars be an inspiration to you!  Pick colors you love, candy you love, and ribbon you love! Make it your own!
  • If you don’t have access to a cutting machine, try having them custom made from a vendor on ETSY.  My neighbor, Robby of Drapela Designs, made mine for me for very inexpensive.  You can find him on ETSY here and Facebook here if you’d like him to make them for you too!
  • Size the bunnies before cutting them.  Measure your jar and decide what width and height will work best for your jars.
    Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com
  • Do not lift up the vinyl sticker once you have placed it.  Make sure you know exactly where you want it before you press it down.  Lifting it up will cause the edges to get dirty and dusty and will allow the paint to seep under the sticker.  Also, try to keep the sticker on the flattest part of the jar.  If you a place it too high or too low it will not lay flat where the jar curves.
  • Like I said above, do not let the paint dry all the way before removing the vinyl stickers.  This step is very important!  I made the mistake of doing that and I had a lot of touch-up work to do.  You want the paint still tacky and wet so that it does not crack when you remove the stickers.  A toothpick or tweezers can be helpful when trying to remove the vinyl.
    Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com
  • Take your time!  When I get really excited about a project, I often try to rush things.  Don’t do that here.  Take your time, enjoy the process and make sure you do good work the first time!
  • Enjoy and have fun!

Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com

{DIY Tutorial} Spring Painted Candy Jars | The JavaCupcake Blog https://javacupcake.com

White Chocolate Cranberry Fudge by The RedHead Baker for JavaCupcake.com

White Chocolate Cranberry Fudge

Quick white chocolate cranberry fudge with hints of orange is a delicious addition to holiday party trays, or package it up for a festive homemade gift!

White Chocolate Cranberry Fudge by The RedHead Baker for JavaCupcake.com

Hi! I’m Coleen, and I blog over at The Redhead Baker. I share family friendly recipes for home cooks of all skill levels. I like to make baking easy, sharing the “why” behind the recipe. I’ve been blogging for six years, and my fiance and I live with our four-year-old son and two rescue dogs.

Christmas is my favorite time of year, and in addition to nearly a dozen kinds of Christmas cookies, I love making different flavors of fudge. My quick fudge starts with two ingredients: condensed milk and chocolate, then can be varied with different additions. In this version, I use orange zest and dried cranberries.

White Chocolate Cranberry Fudge by The RedHead Baker for JavaCupcake.com

White chocolate burns at a much lower temperature than milk or dark chocolate, so keep your oven burner on the lowest flame, and stir constantly to avoid scorching. Also, chopping your chocolate finely will help it melt evenly and avoid scorching.

Once thoroughly chilled, cut the fudge with a chef’s knife. If serving on a dessert tray, place the pieces on flatted cupcake liners. If giving away as a gift, place a few pieces of fudge in a cellophane treat bag and tie with a festive ribbon!

This is a very soft fudge, so keep it chilled as much as possible to keep its shape. If you want firmer fudge, reduce the amount of sweetened condensed milk to half a can (about 3/4 of a cup).

White Chocolate Cranberry Fudge by The RedHead Baker for JavaCupcake.com

An original recipe by The Redhead Baker

Get more recipes from The Redhead Baker on Facebook, Twitter, Instagram and Pinterest!

White Chocolate Cranberry Fudge

White Chocolate Cranberry Fudge

Yield: 64 squares

Ingredients

  • 12 oz good-quality white chocolate, chopped finely
  • 1 (14-oz) can sweetened condensed milk
  • 1/2 cup dried cranberries
  • 1 tbsp freshly grated orange zest

Instructions

  1. Line an 9-inch by 9-inch baking pan with wax paper, leaving about 3 inches of wax paper hanging over the edges of two sides.
  2. Place the condensed milk and chopped white chocolate in a saucepan set over low heat. Stir constantly until the white chocolate is melted and the mixture is smooth.
  3. Remove the saucepan from the heat, and stir in the orange zest and cranberries.
  4. Pour the mixture into the prepared pan. Cool to room temperature, then chill in the refrigerator until the mixture is firm. Cut into 1 1/2-inch by 1 1/2-inch squares.

 

Peanut Butter Monster Cookie Cupcakes

These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy!  It’s a monster cookie… no, it’s a cupcake!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

I was craving something today, but  I wasn’t sure quite what it was.  I got on Pinterest and started browsing around some food boards and came across the “Monster Cookie.”

On Pinterest, the monster cookie comes in many different shapes and sizes, colors and flavors and it was very unclear to me what exactly makes up one of these cookies.

So, I took to Facebook and asked you.  Here’s what some of you said:

  • Christy B: “…quick oats, m&ms, mini chocolate chips, peanut butter chips, and peanut butter.”
  • Melanie K: ” I make my Monster cookies with quick oats, M&M’s, chocolate chips and peanut butter. I only make them at Christmas but they are my husbands favorite cookies.”
  • Cindy J: “Everywhere I’ve worked it’s something different 1) a giant sized cookie 2) a cookie with lots of ingredients: chocolate chips,or m&m’s nuts, raisins, oatmeal or 3) 2 m&m cookies with buttercream filling and buttercream googly eyes on top.”
  • Roxana B: “Well the monster cookie recipe we use has oats, chocolate chips, and mini m&m’s in it.”
  • Darla B: “The size and the large amount of goodies in it” is what makes it a Monster cookie.

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Okay… so peanut butter, M&M’s chocolate chips, oatmeal.  Those seem pretty standard in a monster cookie… anything else you add… well, those are just a bonus.   So, I decided to take those components and transform them into a cupcake.  These Peanut Butter Monster Cookie Cupcakes are super sweet, loaded with peanut butter and chocolate and extremely delicious! This cupcake is sure to cure your peanut butter or your monster cookie craving!

This cupcake is a peanut butter cake filled with chocolate toffee bits, chocolate chips and M&Ms. It’s then topped with a peanut butter cookie dough frosting that is also full of toffee bits,  mini chocolate chips and even more M&Ms!  It’s sweet, it’s crunchy, it’s full of candy and it’s SO GOOD!

If you love Monster Cookies – you’ll LOVE this cupcake!

Enjoy!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Peanut Butter Monster Cookie Cupcakes

Peanut Butter Monster Cookie Cupcakes

Yield: 12-16 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy! It’s a monster cookie… no, it’s a cupcake!

Ingredients

Peanut Butter Monster Cookie Cupcakes

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, room temperature
  • 3/4 cup crunchy peanut butter
  • 1/2 cup packed dark brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup skim milk
  • 1/4 cup Hershey's Chocolate & Toffee Bits
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup M&Ms - plus more for garnish

Peanut Butter Monster Cookie Frosting

  • 1/2 cup creamy peanut butter
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup packed light brown sugar
  • 3 cups powdered sugar
  • 1/2 cup flour
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/4-1/2 cup heavy cream
  • 1/4 cup Hershey's chocolate & toffee bits
  • 1/4 cup mini semi-sweet chocolate chips
  • 1/2 cup M&Ms - plus more for garnish

Instructions

Peanut Butter Monster Cookie Cupcakes

  1. Preheat oven to 375 degrees F. Line cupcake pan with liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a measuring cup that pours, measure the milk and vanilla. Set aside.
  4. In the bowl of an electric mixer with the paddle attachment, cream the butter, peanut butter and sugar together on high for at least 2 minutes. Scrape the sides of the bowl.
  5. Add the eggs and mix on high until light and fluffy.
  6. Slowly add 1/2 the flour and mix only until incorporated.
  7. Add the milk and mix. Scrape the sides of the bowl.
  8. Add the remaining flour and mix only until incorporated. Scrape the sides and hand mix any remaining flour that needs incorporating.
  9. Fold in the chocolate & toffee bits, chocolate chips and M&Ms.
  10. Fill liners at least 3/4 full. Press 3-5 M&Ms onto the top of the batter in each cup.
  11. Bake for 18-22 minutes. Rotate pan after 10 minutes and reduce heat to 325 degrees F.
  12. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.

Peanut Butter Monster Cookie Frosting

  1. Cream together the peanut butter and butter in the bowl of your stand mixer.
  2. Add the brown sugar and beat until incorporated.
  3. One cup at a time, mix in the powdered sugar and flour.
  4. Add the vanilla, salt and 1/4 cup of heavy cream. Mix until smooth.
  5. Add up to 1/4 cup more of heavy cream until you reach your desired consistency. Beat on high for 3-4 minutes or until light and fluffy.
  6. Mix in the candies.
  7. Using an ice cream scooper, scoop dollops of frosting onto the top of each cupcake. Press a few M&Ms onto the top as garnish.

Candy Bar Cupcakes – 4 Ways!

Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!

Candy Bar Cupcakes - 4 Ways! by JavaCupcake.com

This past weekend I went to a  BBQ with some soldiers & families from my husband’s platoon… and of course, Dave asked me to make cupcakes.  I kept asking and asking what flavors he wanted and he couldn’t decide.  Apparently, I couldn’t decide either since I made candy bar cupcakes – 4 ways!

I used my favorite chocolate cake base and topped each one (and even filled a couple) with different flavors all inspired for 4 different candy bars.  Well, I guess they all aren’t technically candy bars, but you get what I mean.

Black & White Cupcakes – dark chocolate cake topped with white chocolate frosting and garnished with chunks of dark and white chocolate.

Black & White Cupcakes - dark and white chocolate - by JavaCupcake.com

 

Rolo Cupcakes – dark chocolate cake filled with chopped Rolos topped with caramel frosting and garnished with a Rolo.

Rolo Cupcakes by JavaCupcake.com

 

Reese’s Cupcakes – dark chocolate cake topped with whipped peanut butter buttercream garnished with chocolate jimmies and a mini Reese’s peanut butter cup cupcake.

Reese's Cupcakes by JavaCupcake.com

After Eight Cupcakes – dark chocolate cake filled with mint chocolate chips topped with  mint chocolate chip buttercream and an After Eight Mint.

After Eight Cupcakes (mint chocolate) - by JavaCupcake.com

Woah.  That’s a lot of cupcakes.

I know… you may not have everything to make these cupcakes on hand… and if you were to buy all the candy needed to put these together it’d break the bank.    No worries though… I’ve broken down the recipe so that you can make them 1 dozen at a time!

Candy Bar Cupcakes - 4 Ways! by JavaCupcake.com

 

So at the BBQ – the cupcakes were a HUGE hit!  Everyone loved them… from the soldiers to the kids… my cupcakes put a smile on all faces!

Adults & Kids eating and loving JavaCupcake!

Enjoy!

Candy Bar Cupcakes – 4 Ways!

Candy Bar Cupcakes – 4 Ways!

Yield: 4 dozen cupcakes
Cook Time: 18 minutes
Total Time: 18 minutes

Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!

Ingredients

Dark Chocolate Cupcakes

  • Use this Dark Chocolate Cupcakes recipe. It makes 2 dozen cupcakes, so double it if you're making all 4 cupcakes or cut it in half if you're only making 1 dozen.
  • ROLO: 18 Rolo candies, quartered
  • AFTER EIGHT: mint chocolate chips

Peanut Butter Buttercream for Reese's Cupcakes

  • Use HALF of this Perfect Peanut Butter Buttercream recipe.
  • 12 Reese's mini peanut butter cups, unwrapped for garnish
  • chocolate jimmies, for garnish
  • chocolate chips, for garnish

Caramel Buttercream for Rolo Cupcakes

  • 1/2 cup unsalted butter
  • 1 cup dark brown sugar, lightly packed
  • 1/3 cup heavy cream
  • 1/2 tsp salt
  • 1lb powdered sugar, sifted
  • 2 Tbsp heavy cream
  • 12 Rolo candies for garnish

Whipped White Chocolate Frosting for Black & White Cupcakes

  • Use HALF of this White Chocolate Frosting recipe.
  • dark (at least 75% cocoa) & white chocolate chunks for garnish (I used Lindt chocolate bars)

Mint Chocolate Chip Buttercream for After Eight Cupcakes

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1tsp mint extract
  • pinch of salt
  • 1/4 mint chocolate chips, chopped
  • 12 After Eight mints for garnish

Instructions

Dark Chocolate Cupcakes

  1. Prepare cupcakes as directed in recipe above.
  2. FOR THE ROLO CUPCAKES: Chop up 2 Rolos and place into each cup of batter before baking.
  3. FOR THE AFTER EIGHT: Place 8-10 mint chocolate chips into the cups of batter before baking, stir gently with a toothpick.
  4. Allow cupcakes to cool completely before frosting & decorating.

Peanut Butter Buttercream for Reese's Cupcakes & Assembly

  1. Prepare buttercream as directed in recipe above.
  2. Using a Wilton 1M decorating tip, pipe a swirl of frosting onto each mini Reese's pb cup. Top with a chocolate chip.
  3. Pipe swirls of frosting using the 1M tip onto each cupcake. Sprinkle chocolate jimmies on top and garnish with a mini Reese's pb cup.

Caramel Buttercream for Rolo Cupcakes & Assembly

  1. In a medium, heavy sauce pan, melt the butter over medium-high heat.
  2. Add the sugar. cream and salt and whisk until the sugar is dissolved.
  3. Bring to a simmer for 3 minutes, stirring occasionally. Remove from heat and cool for 15 minutes
  4. In the bowl of your stand mixer, pour in cooled caramel mixture. Add the powdered sugar, one cup at a time, mixing together on low. Mixture will be very thick.
  5. Add up to 2Tbsp heavy cream to loosen the frosting.
  6. Using a large round tip, frost a swirl, dollop of frosting onto the center each cupcake. Tap the cupcake on the counter so that the frosting spreads to the sides.
  7. Garnish with a Rolo candy cut in half.

Whipped White Chocolate Frosting for Black & White Cupcakes & Assembly

  1. Prepare the frosting as directed in the recipe above.
  2. Using a Wilton 1M piping tip, frost swirls of frosting onto each cupcake.
  3. Garnish with chunks of white & dark chocolate.

Mint Chocolate Chip Buttercream for After Eight Cupcakes & Assembly

  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the sifted powdered sugar, one cup at a time and mix until combined.
  3. Add the salt, mint extract and 2Tbsp of heavy cream. Mix until smooth. Add remaining 2Tbsp of heavy cream until you reach your desired consistency.
  4. Beat on high for 2 minutes or until light and fluffy.
  5. Add the chopped mint chocoalte chips and mix until incorporated.
  6. Using a Wilton 1M decorating tip, pipe swirls of frosting onto each cupcake. Garnish with an After Eight mint.

Candy Bar Cupcakes - 4 Ways! by JavaCupcake.com

 

Peanut Butter M&M Chocolate Cupcakes

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.comThese cupcakes came together on a whim this morning.  I was making the chocolate cake layer for an upcoming cake project and had extra batter so I made 10 chocolate cupcakes.   About a week ago I bought a bag of Peanut Butter M&M (under the influence of PMS HAHA!) and thought that they’d make an excellent addition to a peanut butter filling for chocolate cupcakes.  But… as I was whipping up the filling I realized that what I was making would make an even better frosting! So these Peanut Butter M&M Chocolate Cupcakes were born!

You can use any chocolate cupcake recipe you want for these.  Heck, use a box mix.  Cause let’s be honest here… it’s the frosting that’s the highlight of these cupcakes.  Giant mound of peanut buttery, chunky candy goodness.  I even used crunchy peanut butter for this frosting to add a little texture to each bite!

Yummmmmm-o!

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.com

Peanut Butter M&M Chocolate Cupcakes

Ingredients

Chocolate Cupcakes

  • Use this recipe ! It makes 2-3 dozen cupcakes so either HALF this recipe of DOUBLE the frosting recipe.

Peanut Butter M&M Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1/2 heaping cup crunchy peanut butter (I used JIF)
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 2 Tbsp milk
  • pinch of salt
  • 1/2 cup Peanut Butter M&M's
  • 1/4 cup Peanut Butter M&M's for garnish

Instructions

  1. Prepare your chocolate cupcakes and allow to cool completely before frosting.
  2. Using a food processor, crush 1/2 cup of M&Ms until they are broken into very fine pieces. Remove from food processor and set aside. Repeat with 1/4 cup of M&M's and set aside for garnish.
  3. In a medium mixing bowl, using your hand mixer on high, cream together the peanut butter and butter.
  4. Add half the powdered sugar and mix until smooth. Mix in the vanilla, salt, and milk.
  5. Add the remaining powdered sugar and combine until incorporated. Turn your mixer to high and whip for 1-2 minutes until the frosting lightens in color and becomes fluffy.
  6. Add the 1/2 cup crushed M&Ms and mix until incorporated.
  7. Using an open star tip, pipe frosting onto each cupcake. Sprinkle more crushed M&Ms on top and garnish with a single M&M in the center of the frosting.
  8. Eat and enjoy!
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