Creating Nerdy, Unique and Custom Cupcakes for All
Dark Chocolate Cupcakes with a Peanut Butter Swirl, Cream Cheese Frosting and Rock Candy Gems Garnish
1 Box Dark Chocolate cake mix (the darkest you can find)
1 Cup Water
1/3 Cups Olive Oil
1/4 Cups Dark Cocoa Powder (unsweetened)
Peanut Butter Swirl:
3/4 Cup Smooth Peanut Butter
1/2 Cup Powdered Sugar, sifted
4 Tbs Butter, softened
1/4 Tsp Salt
1/2 Tsp Vanilla
8oz Cream Cheese, softened
3 Tbs Butter, softened
2 Cups Powdered Sugar, sifted
1/4 Tsp Vanilla
Silver Edible Decorative Spray
Preheat oven to 350. Prepare muffin tins and set aside. Gold or silver foil cupcake liners work well with this theme, but you can use whatever you’d like.
In a bowl, mix together the cake mix, eggs, water, oil and cocoa, until well combined.
Put 2 – 3 Tbs chocolate batter into each cupcake tin.
In another bowl, mix together peanut butter, powdered sugar, salt, vanilla and butter until creamy.
Put about 1 Tbs – 1 1/2 Tbs of the peanut butter mixture onto the top of the chocolate filled tins. Top with 1 Tbs chocolate. Try to make sure the chocolate completely covers the peanut butter (the mixtures cook differently and the peanut butter doesn’t react well to being on top). The cupcakes should be approximately 2/3 full. Using a toothpick or skewer, drive some of the peanut butter down into the chocolate and swirl it. Try not to over mix to maintain the swirled effect.
Bake for 18 - 23 minutes, or until the tops are spongy and a toothpick inserted into the center comes out clean.
Cream together cream cheese, butter and vanilla. Slowly add powdered sugar (if you add too much at once you’ll get a face full back and while that seems hilarious it’s actually just a huge mess to clean up). If necessary, put frosting in the fridge to let it firm up before frosting.
Spray the frosted cupcakes with silver spray until they’ve reached desired level of color.
Garnish with gem stones of your choice.