My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Sunday, August 5, 2018

"Semi" Homemade Chocolate Cupcakes with Peanut Butter Frosting

{ Prep Time: 10 mins / Difficulty: Easy / Yields: 24 cupcakes }
If you're short on time, this semi-homemade recipe is a great health[ier] substitute:
1 box Duncan Hines Devil's Food Cake Mix
1 cup water
1/3 cup unsweetened applesauce
2 large eggs
1/4 cup light sour cream
Butter flavored cooking spray

However, if you have the time, I would definitely recommend this recipe for the cupcakes...

For Frosting:
1 1/2 sticks unsalted butter, at room temperature
2 cups firmly packed light brown sugar
4 Tbsp water
1 1/3 cups smooth or crunchy peanut butter
2 Tbsp vanilla extract

1. Preheat oven to 350º for metal or glass pans, 325º for dark or coated pans. Lightly grease muffin tins with cooking spray (or use cupcake liners).
2. In a large mixing bowl, (or you can use a hand mixer) blend cake mix, water, applesauce, sour cream and eggs at low speed until moistened - about 30 secs. (I always crack eggs first, just in case any of the shell gets in the's a lot easier to remove them when nothing else is in there yet!) Beat at medium speed for 2 mins. Pour batter into cupcake pan and bake immediately.
3. Bake for 15-18 mins. Add 3-5 mins for dark or coated pans. Cupcakes are done when a toothpick is inserted into center and comes out clean. Cool cupcakes in pan on a wire rack for 15 mins. * If using the peanut butter frosting recipe, prepare it while the cupcakes are baking and frost them while they're still hot. Otherwise, completely cool the cupcakes before frosting! *

For Frosting:
1. In a saucepan over high heat, bring butter, brown sugar and water to a boil and continue to boil for 2 mins. Remove from heat.
2. Stir in the peanut butter and vanilla and beat until smooth. Put the hot frosting on the cupcakes while the cupcakes are still hot. Frosting will thicken as it cools. {Frosting yields 2-2 1/2 cups frosting}

Cupcake recipe borrowed from Duncan Hines / Frosting recipe borrowed from Krystina Castella's Crazy About Cupcakes

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