Chocolate Peanut Butter Cup-cakes

Chocolate Peanut Butter Cup-cakes

Chocolate Peanut Butter Cup-cakes

Chocolate Peanut Butter Cup-cakes

Chocolate Peanut Butter Cup-cakes

Chocolate Peanut Butter Cup-cakes

When there’s a birthday we celebrate, with cake! Only these cup-cakes are cakeless! Every other year until they are 5 the girls get a big party and I make an elaborate cake or two. Yes sometimes multiple! Even when they don’t have a party I make a cake. One year A helped me make her layered purple rose cake when it was just us and we were going to be leaving town as she was celebrating her birthday in Georgia at one of her favorites places, Blabla! Last year I made S a fashion doll (Barbie, but mom not a Barbie cake, the year before was a Paris Cake that was layered with pink fondant poodles and a 3D Rice Krispie and chocolate Eifel Tower, she has also had silver microphone cupcake cones. A had a HUGE Tiger Lily Blabla cake for her first birthday, 3 cakes (yes 3!) for her 3rd birthday. A giant 3D pumpkin, a striped double layer cake, and a smaller double layer cake with birdies all 3 different flavors and covered in marshmallow fondant to go with a Pumpkin Blabla theme and being 3 you need 3 cakes, right? On her 5th birthday she had a 3 tiered mermaid cake that was vanilla with blueberry buttercream filling. This year neither of the girls really wanted a traditional cake. A had her party with friends before her birthday at her gymnastics gym and had a “Flips and Froyo” party because she said she didn’t want cake and just wanted froyo so we did a froyo bar. She wanted me to make it with fruit but it was easier with the number, location, ect to pick up froyo. On her birthday I said I would make her a cake and I came up with this great idea because she LOVES peanut butter cups! So I of course had to test the recipe and create it and in the meantime she got another idea for a cereal cake made out of just cereal. No cake, no frosting, she just wanted cereal like Rice Krispie Bars with So Delicious Coco Whip and cereal sprinkles. That’s in the works I will be sure to post a picture on Instagram later today, but after she saw and tested these and her eyes got big I decided we will go with these and I will still make the cereal for her birthday sleepover.

As I sat here preparing this post S pointed out that I forgot to add one of her favorite birthday cakes to the collage, a layered red velvet, white rose, cake. The cake actually has edible red glitter on it. As well as another honorable mention made for a friend.

These Chocolate Peanut Butter Cup-cakes are just amazing and I bet you can come up with a reason to make them even if it isn’t your birthday! Not that you need a reason! The chocolate is like a fudge because who want to bite in and have it crack and the filling squish out? They aren’t too soft though that you can’t take them out of the wrapper but more the texture of a hard fudge, my husband says it’s like cooked pudding skin texture. The filling….. a peanut butter mousse! Dairy free, gluten free, and vegan, these are perfect for almost any peanut butter cup fan! It only takes 7 ingredients to whip these babies up, oh wait 8 because sprinkles are not optional if it’s your birthday! I originally had no plan of blogging me but when your daughter tells you that you “have to” then who am I to argue since they were for her birthday.

Chocolate Peanut Butter Cup-cakes

So here is the deal…..they are really easy to make but to make them easy to make for everyone I’ll break it down. If you happen to have two different size molds that go into each other that works best. If not don’t worry you can make the filling in a 9×9 pan and cut circles with a 1 3/4″ or so round cookie cutter or biscuit cutter, there will be the “scraps” in between but trust me anyone in the house will be happy to help you get rid of those! The third option is to make mini ones which I haven’t made yet but you can place the filling in the freezer to set and use a small melon baller to make middles, again you will probably have extras depending on how many you feel like making or may have to make more chocolate to use it up as the ratios will be a little different than the standard cupcake size I made. If you have extra peanut butter filling it is great with apples, as is, or I’m sure you can find a use for it, it will not go to waste. Same goes for the chocolate sauce as you can add extras into a mocha, make fudge balls with it, top ice cream with it, whatever you want it’s chocolate so again don’t think it will go to waste. You can get 16-18 standard cup-cakes, if you want to make minis, or even bars you can. Bars I would say you get a good 8×8 or 9×9 pan and can cut the bars into the size you want.

Chocolate Peanut Butter Cup-cakes

These Chocolate Peanut Butter Cup-cakes will have you pretending it's your birthday! @So_Delicious… Click To Tweet

Chocolate Peanut Butter Cup-cakes

Chocolate Peanut Butter Cup-cakes

Makes 16-18 standard size cupcakes

3/4c pure maple syrup or agave (used maple syrup)

Ingredients

  • 3/4c pure maple syrup or agave (used maple syrup)
  • 1c coconut oil, melted (organic Coconut Oil from Costco)
  • 2 tsp vanilla
  • 1/2c canned full fat coconut milk (used So Delicious Original Culinary Coconut Milk)
  • 1/2c powdered peanut butter (used Peanut Butter & Co Go Mighty Nut Powdered Peanut Butter)
  • 1 tub coconut whipped cream (So Delicious Original Coco Whip)
  • 1 TBSP maple syrup, honey, or liquid sweetener of choice, optional
Read the whole recipe on A Whisk and Two Wands