It’s not that I haven’t been baking lately. It’s not that, at all.
This week I’ve made:
6 layers for a wedding cake
4 batches of frosting
2 batches of cake filling
4 dozen cookies.
Well, it’s about time to tell you about some of this caloric paradise I’m living in. These cupcakes were made on behalf of a friend’s drunken request for “something really chocolatey and maybe with peanut butter and crunchy too.” I turned it into a more coherent request and promptly delivered them to assist my friend with his hangover. Cupcakes are the cure for everything, no?
Of all the frostings I’ve made (it’s a lot, okay), this is one of my top five, for sure. Salty sweet yummy peanut buttery goodness, topped with these ridiculously crunch Heath bar toffee bits. Also I topped it with a chocolate drizzle, mostly because I just wanted to show off.
Chocolate Peanut Butter Toffee Crunch Cupcakes
Makes 24 cupcakes
1 box Duncan Hines Devil’s Food Cake
1 cup water
1/3 cup oil
Sift cake mix into a large bowl. Mix in wet ingredients on medium-high for 2-3 minutes, or until smooth. Bake at 350 for 20 minutes.
Peanut Butter Buttercream Frosting
1/2 cup peanut butter
2 sticks butter, softened
1 tsp vanilla
3-4 cups powdered sugar
2-3 tablespoons heavy cream
Cream together peanut butter and butter until smooth, about 2-3 minutes. Mix in vanilla. Mix in powdered sugar 1 cup at a time. When frosting becomes too thick, mix in cream 1 tbsp at a time, until desired consistency is reached.
Frost cupcakes and top with Heath Toffee Bits (I found them next to the chocolate chips at the store.) Melt 1/2 cup chocolate chips in the microwave and pour into a piping bag. Cut a small hole in the top, and drizzle over cupcakes.