After the cupcakes have cooled frost them and keep the extra frosting. I first placed the hershey kiss down and then used a little extra frosting on the edge of each cookie (like glue)to stick them into the cupcake and had the kiss slightly touching the cookies. I left some space between the back of the cookie and the rest of the cupcake. I put them in the fridge over nite and they succesfully made the metro trip this morning!
PEANUT BUTTER CUPCAKES
(Source: Peanut Butter& Co. Cookbook)
INGREDIENTS:
1 1/4 C. flour
1 1/2 tspn. baking powder
1/2 tspn. salt
1 C. light brown sugar
6 Tbs. ( 3/4 stick) unsalted butter, softened
1 tspn. vanilla extract
1/2 C. peanut butter
2 large eggs
1/2 C. milk ( it says whole I used 2%)
DIRECTIONS:
- Preheat oven to 350 degrees and line 12-15 muffin cups with paper bakin cups.
- In a large bow, sift together the flour, baking powder, and salt and set aside.
- In a seperate large bowl, cream together the brown sugar, butter, and vanilla with an electric mixer. Add the peanu butter and beat until smooth. Add the eggs one at a time, beating well after each addition, and then add milk. Slowly add the flour mixture and combine until batter in uniform - do not over mic.
- Fill muffin cups with batter until amost full (I did mine a little less and got 15 instead of 12). Bake for 20 minutes or until the cucakes sprin back when lightly touched.
CREAMY CHOCOLATE FROSTING
(Source: allrecipes.com)
INGREDIENTS:
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk (I used regular milk)
1 teaspoon vanilla extract
DIRECTIONS:
- In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar. ( I used more milk)
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