So delicious. Favorite cupcake ever. I did make the mix like this recipe said, not like the box said, including just using the egg whites even though I did use a yellow cake mix so it would have been okay to use the yolks. I just thought the cupcakes would already be rich enough so the whites seemed enough. I think that was a good call. These were light and fluffy. Other than the marshmallows, most everything gravitated to the bottom, but I got no complaints on that little treasure trove! Still, I think I have heard if you coat the denser chocolate and butterscotch items in flour it will stay up in the cake a little. Next time. Also USE TWO cupcake liners. These are so gooey in some spots mine stuck to the tin and tore apart. Didn't stop us from eating them, but I wanted them to be pretty too. I didn't bother to pipe in the peanut butter into the cupcake, seemed not appealing for some reason. Decided to make chocolate peanut butter frosting instead using this recipe:
1/3 cup butter, softened
1/3 cup creamy peanut butter
1-1/2 teaspoons vanilla extract
2-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 teaspoon salt
4 to 5 tablespoons 2% milk
You know the drill, cream the first 3 ingredients, mix in the next 3 and use the last one to get it to the consistency you want. Then I just sprinkled with some sugar crystals and I am guessing these are going to be a regular request now!
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So delicious. Favorite cupcake ever. I did make the mix like this recipe said, not like the...