If there’s a bake sale going on around the health center, I’m sure to hear about it and I always do my best to participate. So when there was a bake sale last week for a bone marrow donor drive (a cause that’s close to my heart, read here), I happily agreed to help them raise some money for donor registration. I went with a sure-fire crowd pleaser: mini chocolate cupcakes with peanut butter frosting.
These babies were the first to sell out, and I’m surely not surprised. As I’ve said before, anyone who is in possession of taste buds probably loves the combination of chocolate and peanut butter. It’s magical, and my recipe index is a non-coincidental example: Peanut Butter Cup Cookies, Oatmeal Peanut Butter Cup Cookies, Homemade Peanut Butter Cups, and the mother of them all — my Chocolate Peanut Butter Cake. These little cuties make a delicious addition to the list.
I used the chocolate cake recipe from my dad’s Chocolate Hazelnut Mousse Cake, it’s definitely become my go-to chocolate cake. I foresee a lot of links back to that original post in the future! The peanut butter frosting comes from Annie’s Eats — one of my favorite blogs that’s chock-full of delicious cupcake recipes. I think her addition of whipped topping to the frosting is a great trick for lightening up such a rich flavored frosting.
I baked the mini cupcakes in these little serving cups I picked up at Michael’s which are not only cute, but also practical because they can be baked on a cookie tray rather than in mini-muffin tins, which is normally a limiting factor for how many cupcakes can be baked at a time. And when the goal is to sell as many as possible in order to raise money, I definitely needed to bake more than my 24 capacity mini muffin tin. (This recipe makes about 50 mini cupcakes)
For Chocolate Cake: recipe here
For Peanut Butter Frosting:
8 oz cream cheese, at room temperature
4 tbsp unsalted butter, softened
1/2 cup creamy peanut butter
3-1/4 cup powdered sugar
1 cup frozen whipped topping, thawed
Reese’s Peanut Butter Cups for decoration
- Preheat oven to 350 degrees
- Prepare chocolate cake batter according to recipe’s instructions
- Fill mini cupcake liners about 2/3 of the way full
- Bake for about 20-25 minutes, or until cake tester comes out clean
- Allow cupcakes to cool completely while preparing frosting
- For frosting: in an electric mixer, beat cream cheese, butter, and peanut butter together on medium speed until smooth. Slowly add powdered sugar until well combined. Gently mix in whipped topping until smooth and fluffy. Once cupcakes are completely cooled, use a large star tip to pipe the frosting and top with Reese’s peanut butter cup pieces.