What’s better than chocolate and peanut butter? Nothing, that’s what. Ok well maybe cheesecake, but that’s just my pregnant mind jumping in. Anyway, back to this whole chocolate peanut butter thing. I’ve been craving pie. While browsing the Jamie Cooks It Up blog, my eyes wandered across more than a few tasty looking pies. And these days once I get my mind set on something there’s just no changing it.
So, here we are. Not only have I made a pie, this is my very own recipe. I love getting recipes to try from fellow bloggers, but it’s nice to concoct one of your own every now and then. I was concerned the peanut butter would be too rich, but it was surprisingly just right. The texture was nice and creamy, and the crust made for the perfect balance of flavors. Oh and this time I cheated a little. Rather than make my own pie crust a purchased one of the pre-mades from the grocery. I won’t tell if you don’t.
Here’s the only catch, I’m knew to this whole make your own recipe thing, so this recipe made a little more than a pie’s worth. Stay tuned for what I’ve done with the extra filling, it should be just as yummy as the pie itself!
Chocolate Peanut Butter Pie
adapted by Jamie Cooks It Up!
1 Package Chocolate Instant pudding
1 1/2 cups Milk
8 oz. Package Cream Cheese
1 cup Peanut Butter
1 1/4 cups Powdered Sugar
4 oz. Cool Whip (thawed)
1 Graham Cracker Pie Crust
- Beat the peanut butter and cream cheese in standing mixer until smooth.
- Add powdered sugar to mixture, beat until smooth.
- Add Cool Whip, beat. Make sure all ingredients have combined well.
- In separate bowl whisk pudding mixture with milk and add to peanut butter mixture.
- Now put the filling in your crust and let set in the refrigerator for at least one hour. I suggest serving with a glass of milk.
Once I get a craving it really just doesn’t go away. So, if you’re wondering where the inspiration for baking these Chocolate Peanut Butter Cupcakes originated be sure to check out yesterday’s “Daily Craving.”
I looked around for a new chocolate cupcake recipe, you know, just to play around. After picking one I changed my mind -literally a few minutes before beginning to bake- and stuck with my current recipe. However, I did make one little change. Rather than using milk in the Chocolate Cupcake recipe, I used one cup of sour cream.
Yes, sour cream. What resulted was a fluffy, moist cake that had a milk chocolate taste and a sweet kick that didn’t kick too hard. The perfect balance of flavors. To do this, simply alternate the flour mixture with the sour cream. Easy as pie, er, cupcakes.
After baking at 350 degrees for 20 minutes, let them cool for 15 before frosting.
For the frosting, I kept things simple. The goal here was to really taste the chocolate and peanut butter (one of the greatest flavor combinations ever, in my opinion).
Peanut Butter Frosting
1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter
1/4 teaspoon vanilla extract
4 teaspoons whipping cream
Beat the butter until creamy, adding sugar and peanut butter. Add the vanilla extract then continue by adding 4 teaspoons of whipping cream. You may only need three, but I preferred four.
I only wish I would’ve had more time to make them a little more aestetically pleasing; although, their taste is well worth the time. C’est la vie.
Typically if you were to ask me what I’m craving my answer would be chocolate, but today this peanut butter cupcake with chocolate glaze beat out any other chocolate mini cake I could find.
Not only do the peanut garnishes draw me in even more, the Sweetest Kitchen‘s post has a recipe for Nutella cupcakes as well. Yep, that’s right I made Nutella cookies just the other week and I’m still craving Nutella this week, so sue me.
This entire post was a goldmine of a find! Both of these cupcakes will be baking in my kitchen soon.