First things first … Today is Danielle’s 31st Birthday! The woman is a champ about her age. Especially since she is spending it at Disney World. Yes … Disney World. Happy Birthday to the best older sister ANY of us could ask for. A wonderful mom, a great friend, and an excellent example as a woman. We love you!
This post isn’t necessarily about a certain recipe – more so ideas to decorate for the holiday season! I love a good cupcake though so I included a few recipes below if you wanted to take on the homemade challenge. Otherwise boxed cake mix will be just fine!
As I was prepping my Christmas menu for my little bakery I thought about what type of foods we love eating around the holiday. Peppermint anything is always on my list, but I am a sucker for a good cookie. I decided to create the Peanut Butter Blossom Cupcake. Basically a chocolate cupcake with peanut butter frosting BUT topped with a fresh baked, homemade Peanut Butter Blossom.
Euphoria. Sweet, sweet bliss.
And of course I found simply adorable cupcakes made to look like cups of hot cocoa … and they had to join the list as well.
So today I’m going to share how I achieved these so you can replicate them at home!
First of all you want to bake off your cupcakes. I used my mom’s Crazy Cake recipe because this is this only chocolate cake recipe I’ve found that doesn’t spread out as it bakes … making it perfect for cupcakes!
You’ll also want to bake your peanut butter blossoms – use the Hershey’s Recipe.
I pipe the frosting on to look like whipped topping. I keep this same amount (less than average) because the white chocolate peppermint buttercream that I use is rather rich, as well as the peanut butter frosting.
For the Peanut Butter Blossom version just simply pop a cookie on top of the frosted cupcake. It looks super cute, right? Plus there will be leftover cookies for you to snack on.
For the Peppermint Hot Cocoa you will need mini candy canes, some mini chocolate chips, and some mini marshmallows. Mini seems to be a theme here …
Pop the candy cane on one side to look like the handle, sprinkle a few chocolate chips on top, and a marshmallow or two. Wham, bam, boom … done. And freaking adorable.
Perfect for sharing with friends and family!
I’m excited about this Christmas. Our tree is up, the lights are hung in the windows … It’s dreamy and wonderful.
Plus it’s supposed to snow this week. No complaints here. 🙂
Happy December, friends & readers!
Peanut Butter Frosting
*Will frost 12 standard cupcakes or 24 mini cupcakes
1 stick butter, softened
3/4 cup peanut butter (Jif)
1 teaspoon vanilla
2 tablespoons heavy whipping cream
3-4 cups confectioner’s sugar
1) Mix butter and peanut butter until well combined.
2) Add 3 cups confectioner’s sugar. Mix until combined. Will most likely be dry and crumbly. If it is not, add remaining cup of powdered sugar.
3) Add vanilla and heavy whipping cream. Whip for a few minutes until light and fluffy.
White Chocolate Peppermint Frosting
*Will frost 18 cupcakes
2 sticks butter, softened
2/3 cup white melting chips (Such as Ghiradelli)
2-3 cups confectioner’s sugar
1/2 teaspoon peppermint extract
1 teaspoon vanilla extract
1) Mix butter well. Add melted white chips that have been COOLED to the touch. (*You do NOT want them warm as they will seize back up. It is ALSO important to make sure your butter is at room temperature.)
2) Add 2 cups sugar. If still liquidy and not frosting consistency, add remaining cup of sugar.
3) Mix well. Add extracts.