So the original recipe from The Pastry Queen was for Peanut Buttercups with Peanut-Penuche Icing. I changed a few things and came up with some awesome peanut butter cupcakes (with a surprise inside) paired with chocolate cream cheese frosting. Here are the changes I made:
~I made only half the recipe, but since the cupcakes rise a lot (even more here at high altitude) I only filled each muffin cup half full and still ended up with 12 cupcakes.
~ I added 2 tbs. extra flour to account for the altitude
~ I had some mini Reese’s Cups left over from Easter so I put one inside each cupcake instead of the bittersweet chocolate.
~ I used light brown sugar instead of dark because that is what I had in the pantry
~ I made a dark chocolate cream cheese frosting instead of the peanut-penuche icing. I wanted a more balanced chocolate/peanut butter cupcake instead of so much peanut butter
The results were really yummy! The cupcake has a nice tender texture and good amount of peanut butter flavor. I think the mini Reese’s worked out as a fun surprise inside and I loved the dark chocolate cream cheese frosting. Since we are all big fans of the peanut butter/chocolate combo, I’ll definitely be making these again soon!