Double Feature Cupcakes

Ingredients for cupcake batter:
1/2 cup chocolate chips
1 cup margarine

1 teaspoon vanilla
1 cup sugar
3 large eggs

3/4 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
pinch salt

12 peanut butter cups*

Method for cupcakes:
- Preheat oven to 350 degrees F.
- Line cupcake pan with liners.
- Combine the chocolate and butter in a large heat resistant bowl over a pot of simmering water, without letting the bottom touch the water.
- Stir gently until melted and well combined. (you may use a microwave, if preferable)
- Remove chocolate from heat and stir in the vanilla.
- Add sugar and beat until smooth and combined. (about 3 min.)
- Add eggs, one at a time, mixing for 20 seconds between each egg to incorporate.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Add to previous mixture and mix until well blended.
- Fill the cupcake cups 2/3 of the way full.
- Place a peanut butter cup in the center of each cup and press down slightly.
- Bake until the cupcakes are firm to the touch, about 20 min. (I baked them till a toothpick stuck near the edge came out clean)

Ingredients for frosting:
1 (8-ounce) package cream cheese
1/2 cup margarine

1 pinch of salt
1 teaspoon vanilla
3 cups icing sugar

Method for frosting:
- Cream cream cheese and butter together thoroughly.
- Add salt, vanilla and icing sugar and blend well.
- If additional thickening is needed, add more sugar.

Once the cupcakes are cool, ice them.... and enjoy!

*If there are no peanut butter cups available, add chocolate chips to the batter instead. I didn't measure, just do as much as you like.

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