Day 6 – Peanut Butter Cookie Cupcakes

Again, I’m a cookie fan.  So why not try these Peanut Butter Cookie Cupcakes (recipe below from Yummly)?

         

The cake is exactly like a peanut butter cookie.  It’s really thick, almost bread-like.  The full-size tastes saltier than the mini, I’d say overall the taste in the mini is better.

The frosting is good and thick.  It’s like a slightly sweetened creamy peanut butter.  (Like, the eat-it-with-a-spoon-out-of-the-jar kind.)

         

These bad boys have a rich, peanut butter cookie flavor, that’s for sure.  Makes me want a BIG glass of milk!  The frosting adds a creamy element to the drier cupcakes.  I personally prefer the mini version – the full-size cake is stronger than the frosting, so the balance isn’t quite as good.  (Note: I had to freeze the frosted cupcakes to get the frosting to a place that I could score with fork tines.)

Scoring Sheet:

– Cupcake Taste: 3

– Frosting Taste: 3

– Overall Taste: 3

– Appearance: 3.5

– Ease of Making: 3

– TOTAL: 15.5

RECIPE

Peanut Butter Cookie Cupcakes (recipe from Yummly)

Ingredients

• FOR THE CUPCAKES
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/3 cups sugar
• 2/3 cup natural, creamy peanut butter
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup sour cream
• FOR THE FROSTING
• 12 ounces cream cheese, room temperature
• 1 1/2 cups confectioners’ sugar, plus more for decorating
• 3 tablespoons unsalted butter, softened
• 1 1/2 cups creamy peanut butter

For directions visit Yummly

*Tomorrow: S’mores Cupcakes*