Super Simple Chocolate-Peanut Butter Cupcakes
"A quick, simple recipe as shown on Paula Deen's program. These are like a dense version of Funny Bones. Don't worry about filling the cupcake cups up to the top, these are made with brownie mix and won't spill over the side like regular cupcakes will. They keep for well over a week, too. Check your box of brownie mix for directions/ingredients. I used Betty Crocker and it is what I am basing my ingredient list on."
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
directions
- Preheat oven to 325 degrees (or 8x8" pan temperature listed on box). Place 12 cupcake liners in a cupcake pan.
- Mix brownies according to "cake-like" option listed on box.
- Fill each cupcake liner halfway with batter.
- Sprinkle half of the chips in the 12 cupcake liners.
- Fill liners with the remainder of the batter which should bring them almost to half-full.
- Sprinkle other half of the chips over the top.
- Bake for 40 minutes, until a toothpick or tester comes out clean.
- Cool on a wire rack and store cooled cupcakes in a ziploc bag or airtight container.
- You may use another variety of chips or even mini marshmallows or finely chopped nuts.
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RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
