1 package Duncan Hines Dark Chocolate Fudge Cake Mix
2 Tlbs powdered cocoa
1/2 cup creamy peanut butter
1 1/3 cup water
1/3 cup vegetable oil
3 eggs
1 tsp vanilla
2 cups dark chocolate chips
1 package Reese's peanut butter cups
Preheat oven to 350. Mix all ingredients but the chocolate chips and peanut butter cups together until there are no lumps. Fold in the chocolate chips. In a muffin tin, put in the cupcake liners, then spray the liners with evoo. Put one of the peanut butter cups in the bottom of each cupcake liner, then top with the chocolate mix. Fill the cupcakes liners completely to the top and bake for 20 minutes*. Let cupcakes cool for 5 minutes in pan before removing, and let them cool completely before frosting. I was able to make 24 cupcakes with this recipe.
* Original recipe says 15-17 minutes, but mine were raw in the middle with that time.
Frosting:
1/2 cup of butter - room temperature
1/2 cup shortening
4 cups powdered sugar
1 tsp vanilla
1/2 cup milk (more or less)*
3/4 cup cocoa powder
1 cup Nutella**
Put all ingredients into a bowl and whip on high speed until smooth, then ice cupcakes.
* I used closer to 3/4-1 cup of milk....the frosting needs to be smooth
** I used dark chocolate hazelnut spread I got at World Market. It was excellent. Regular Nutella would also be quite good, I am thinking. The original recipe called for peanut butter, which I'm sure would also be very good.
These were really good, but very sweet. I think I would make the following changes the next time I made these:
1. I would NOT use cake mix. I did not grow up on cake mix, so I don't care for the texture of it. I would probably use this recipe, modified to include peanut butter. It is more moist and less crumbly and not as sweet....and I recognize all the ingredients.
2. I would put a 1/4" layer of batter down before putting in the peanut butter cup. These turned out a little crunchy on the bottom.
Rating - 3.5/5
Why? The reasons above.
No comments:
Post a Comment