I don’t know what I am more excited over: A. This is my 100th post! or B. that I have officially made one of the creamiest, chocolate peanut butter frostings ever! What makes this frosting so special? It uses Jif Whips Peanut butter and Chocolate flavor spread. I recently started seeing Jif Whips all over Instagram and I bought it immediately. It is a chocolate flavored peanut butter spread that is light and airy and pretty much the most addicting peanut butter I have ever tasted. You can literally see the air bubble holes whipped into this spread. So I made this frosting yesterday and knew I had to share it immediately. It is THAT good.
Sometimes when I make cupcakes, I feel the urge to try and combine as many flavors as possible just to see how things turn out. Last weekend, during my baking extravaganza, I had a batch of leftover brownies and no one to eat them. In an attempt to avoid eating them all myself, I decided I wanted to put them inside a cupcake. Yes, a brownie stuff cupcake.
For the cupcake, I used my favorite funfetti recipe from yourcupofcake.com. For the frosting, I wanted to see if I could make a chocolate funfetti frosting. I mean, who wouldn’t want to combine the best two cupcake flavors ever, right?!
3 C Crumbled brownies
1/2 C Chocolate frosting
- Bake a boxed mix of brownies according the package instructions. Cool completely.
- When ready, use your hands to crumble brownies into pieces and measure out 3 cups into a separate bowl.
- Combine with ½ cup of chocolate frosting. Use your hands to mix everything together into one large ball, ensuring the frosting is well mixed.
- Roll 24 balls of the brownie mixture, about 1 tbsp in size.
- Set 1 brownie ball in each cupcake liner.
Recipe from yourcupofcake.com Vanilla Cupcakes
Follow ingredients from Vanilla cupcake and add 1/4 C Sprinkles
- Preheat oven to 350° F
- Combine egg whites, oil, buttermilk, sour cream and vanilla extract in a bowl and whisk gently.
- Slowly mix in cake mix until well combined.
- Add sprinkles and gently fold into batter.
- Fill lined cupcake pan 2/3 full, tap the pan a couple times to evenly coat the brownie. Bake for 12 minutes, check with a toothpick and bake another 2-3 minutes until tops are golden or until you can insert a toothpick and it comes out clean.
- Let cupcakes cool for 5 minutes before transferring to a wire rack to cool.
Having a brownie stuffed inside the cupcake was pretty dang amazing, but what impressed me the most about these cupcakes was the frosting. I whipped the heck out of this frosting and used heavy cream instead of milk to make it super light and fluffy. There’s actually cake mix in the frosting and cocoa powder to create a chocolate funfetti frosting.
Chocolate Funfetti Frosting
1 C Unsalted butter, at room temperature
4 oz Cream cheese, at room temperature
1/3 C Cocoa powder
1 C Vanilla cake mix
4 tsp Pure vanilla extract
3 C Confectionary sugar
2 tbsp Heavy cream (no substitutions)
- Allow butter and cream cheese to come to room temperature.
- Use a fine sifter to sift the cocoa powder, eliminating any clumps.
- Once softened, combine butter and cream cheese in a large mixing bowl and beat on medium speed until smooth and creamy.
- Slowly add cocoa powder and continue to beat on medium speed until smooth. Add 2 tsp vanilla extract. I like to add the vanilla extract after the cocoa powder to help keep the mixture smooth.
- Add 1 cup vanilla cake mix and continue to beat on medium speed; add the other 2 tsp vanilla extract.
- Continue to slowly add confectionary sugar followed by the heavy cream. Beat for several minutes with the paddle attachment on medium-high speed. Switch to the whisk attachment and beat for another 3-5 minutes until frosting is light and fluffy.
I think you will be pleasantly surprised at the airiness of the frosting after beating it for so long! I feel as though the longer I whip the frosting, the better it becomes. I choose not to put sprinkles into the frosting because I liked the look of the sprinkles on top.
This post is linked up on the Back for Seconds blog.
You know when life just sort of sucks you into a tornado of stuff to do? There is so much going on around you and you feel like you can’t get it under control. I am in one of those tornados! Work is so very busy right now, exciting things are happening with my blog, and the demand to keep up is awesome, but difficult at times. I have been without my partner in crime for almost two weeks while he is traveling in Asia, and he will be gone for another week. I miss him dearly. However, with all that’s going on, I am so happy to be spending the weekend in Colorado with my family while my little brother graduates from college; and bonus, he called me yesterday to tell me he got a full time job in the medical field. I am so proud of him!
Okay, enough ranting. Thanks for listening, but lets move onto cupcakes. That’s why you are all here right? Today I am sharing Vanilla Mint Chip Cupcakes. Oh my word, these cupcakes… these cupcakes are in my top three favorites. You see, mint chip is my favorite flavor weather it is in ice cream, brownies or chocolate; you name it. I have seen lots of cupcakes with mint chip frosting, but a couple weeks ago, I found myself searching for an actual mint chip cupcake. I wanted the cupcake to be mint flavored, with chocolate chips and chocolate frosting.
I am so in love with these. Even my boyfriend, (who, gasp, isn’t a fan of mint chip) enjoyed these cupcakes. They are the perfect balance of mint flavor cake and subtle chocolate chips. I topped them off with my absolute favorite dark chocolate frosting. I have to tell you that once you make this chocolate frosting, you might never make another chocolate frosting. I found a similar recipe a couple years back, scribbled it on a sticky note and now, I have not be able to locate it since. It continues to be my favorite frosting recipe.
Vanilla Mint Chocolate Chip Cupcakes
Makes 24 cupcakes
1 Box Vanilla cake mix
1/4 C Dry instant vanilla pudding mix
3 Large Eggs
½ C Vegetable oil
1 C Buttermilk
3/4 C Sour cream
1 tsp Pure vanilla extract
1 1/2 tsp Mint extract
1/2 C Mini chocolate chips
- Preheat oven to 350°
- Combine all ingredients in a bowl, except chocolate chips, and mix thoroughly. I like to fold my chocolate chips in last once the batter is mixed.
- Fill lined cupcake pan 2/3 full. Bake for 12-15 minutes. Check your cupcake for doneness by inserting a toothpick into the center of the cupcake. If your tooth pick comes out clean, your cupcake is done. Allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a wire rack to cool.
Dark Chocolate Frosting
1 1/3 C Dark chocolate cocoa powder, sifted
1 C Butter at room temperature
1 Package cream cheese (8 oz) at room temperature
3 tsp Pure vanilla extract
4 C Confectionary sugar
2 tbsp Milk
- Allow butter and cream cheese to come to room temperature.
- Using a fine sieve to sift the cocoa powder, eliminating any clumps.
- Once softened, combine butter and cream cheese in a large mixing bowl and beat on medium speed until well combined.
- Slowly add cocoa powder and continue to beat on medium speed until you achieve a smooth consistency. Add vanilla extract. I like to add the vanilla extract after the cocoa powder too help keep the mixture from getting dry and clumpy to quickly.
- Continue by adding 2 cups of powdered sugar, followed by 1 tablespoon of milk. I alternate the powdered sugar and milk because the frosting will get clumpy. Add the last two cups of powdered sugar and 1 tablespoon of milk. Here is where you need some patience, and you might need to increase the speed of your mixer up one notch. The frosting takes a little time to cream together in order to get a silky smooth finish. If you feel your frosting is still too thick, add 1 teaspoon of milk until desired thickness.
I used an open circular tip to frost my cupcakes and topped them with chocolate sprinkles. I still have dreams about these cupcakes! Good thing my birthday is coming up, because someone will be making themselves some vanilla mint chocolate chip cupcakes.