My boyfriend turned 30 on the weekend, so I decided to welcome him into near senior citizenry with the most delicious meal and dessert. I say near because I’m still a few years away from 30, but I’m sure that when I get there I’ll suffer major emotional crisis.
Anyway. I cheated major with this. And when I say major I mean, Betty Crocker helped me out a lot. I excuse it because I’m like, oh so sick you guys. We were in New York over the weekend and he caught the bug first and was really generous with his germs. My version seems to have morphed into this mutant virus that is hell bent on debilitating me for eternity. Therefore, I allowed myself to buy a cake mix and a tub of icing because the less work the better. Don’t judge me folks. Just don’t.
But!!! I made the peanut butter balls for the inside. Look at them!!
Mix them all together in a mixer and roll them into 1/2 – 3/4 inch balls and put them into the fridge to cool a bit while you make your batter.
You can do whichever you please, from scratch or from a box. This is a no judgement zone friends.
Once it’s ready you do this:
Once you have filled the bottom a bit and put the peanut butter balls in, put an equal amount of batter on top. Make sure that the PB is covered. Put them in to bake as per your recipe. Betty Crocker told me it was 20-25 minutes for 2 dozen cupcakes.
When finished you can ice them as you please!! I just used chocolate but if you wanted to add peanut butter to your icing then by all means have at it. About a 1/2 cup would be enough to mix in to get the taste without being too over powering.
I didn’t take a photo of the final outcome, but they come out looking like regular cupcakes with a surprise in the middle. Not as exciting as the loonies my Grammy used to wrap in waxed paper in cake, but clearly more delicious.
***bakers note: some of the peanut butter balls came out hollow. I think they hit a hot spot in the oven, you could correct this by adding a bit more peanut butter in the mix or just watching your cooking time closely.