I made this with Tagxedo! It was really fun and easy.
Wednesday, September 12, 2012
Thursday, July 12, 2012
Wednesday, July 4, 2012
MERICA
This shirt is hilarious - Too bad I'm in London right now. Don't think they would appreciate me wearing this!!
Buy it here... Kiss My Southern @ss
Happy 4th of July!!
Tuesday, July 3, 2012
Monday, March 26, 2012
Mint Chocolate Chip Cupcakes
Mint chocolate chip is one of my all-time favorite flavor combinations. So I made these for St. Patricks Day since they are green! I used my standard super moist chocolate cupcake recipe and added a mint chip buttercream. YUM!!
Taste: Chocolate-y with just a little hint of mint (really not overpowering at all)
Texture: So moist, love this cupcake recipe!
Would I make these again?: Yes! I might add a drop of peppermint extract to the icing for a more minty flavor.
Mint Chocolate Chip Cupcakes
YIELD: 24 Cupcakes
Cupcakes:
Found: My Baking Addiction
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
12 Andes candies (halved)
Mint Chocolate Chip Buttercream Frosting:
Texture: So moist, love this cupcake recipe!
Would I make these again?: Yes! I might add a drop of peppermint extract to the icing for a more minty flavor.
YIELD: 24 Cupcakes
Cupcakes:
Found: My Baking Addiction
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
12 Andes candies (halved)
Mint Chocolate Chip Buttercream Frosting:
Found: Baker Royale
1 cup butter
4 cup powdered sugar
1 teaspoon vanilla
4 tablespoons whipping cream
1/3 cup of crushed Andes
1 cup butter
4 cup powdered sugar
1 teaspoon vanilla
4 tablespoons whipping cream
1/3 cup of crushed Andes
A few drops of green food coloring
Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
Fill each cupcake liner about 1/3 of the way full with cupcake batter. Add half an Andes candy, then spoon more cupcake batter until the liner is filled about 3/4 of the way full.
Bake for 17-19 minutes, or until toothpick inserted into the center of the cupcake comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Add butter and sugar in a bowl and beat on low until just combined. Increase speed up to medium high and beat until light and fluffy. Add vanilla, cream, and green food coloring and beat until combined. Turn off mixer and fold crushed Andes in with a sturdy spatula or wooden spoon.
Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
Fill each cupcake liner about 1/3 of the way full with cupcake batter. Add half an Andes candy, then spoon more cupcake batter until the liner is filled about 3/4 of the way full.
Bake for 17-19 minutes, or until toothpick inserted into the center of the cupcake comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Add butter and sugar in a bowl and beat on low until just combined. Increase speed up to medium high and beat until light and fluffy. Add vanilla, cream, and green food coloring and beat until combined. Turn off mixer and fold crushed Andes in with a sturdy spatula or wooden spoon.
Thursday, March 1, 2012
Funfetti Cheesecake Cupcakes with Cake Batter Cream Cheese Frosting
Funfetti and cheesecake in one cupcake? Who can resist?
Taste: Exactly like the name says: Funfetti with cheesecake!
Texture: Moist and cheesecake-y
Would I make these again?: Yes, they put a new spin on funfetti
Taste: Exactly like the name says: Funfetti with cheesecake!
Texture: Moist and cheesecake-y
Would I make these again?: Yes, they put a new spin on funfetti
Funfetti Cheesecake Cupcakes with Cake Batter Cream Cheese Frosting
found: Confessions of a Cookbook Queen
Funfetti cake batter ( use your favorite homemade or boxed version)
8 oz package cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla
Preheat oven to 350 and line 24 muffin tins with liners.
Spoon funfetti cake batter into each tin until it is about 1/2 full. In a medium bowl, beat cream cheese, egg, sugar and vanilla on medium speed until smooth. Spoon one spoonful over the top of each cupcake. Bake for about 15 minutes or until set.
Cake Batter Cream Cheese Frosting:
1 stick salted butter, softened
8 oz cream cheese, room temperature
1/2 teaspoon vanilla
3 cups powdered sugar
1/2 cup white cake mix (MIX–NOT BATTER)
In the bowl of a mixer, beat butter, cream cheese and vanilla extract on medium speed until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium-high and beat for 2 minutes. If frosting is too thick, mix in a bit of heavy cream or milk until desired consistency is reached. Frost when cupcakes are cooled.
found: Confessions of a Cookbook Queen
Funfetti cake batter ( use your favorite homemade or boxed version)
8 oz package cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla
Preheat oven to 350 and line 24 muffin tins with liners.
Spoon funfetti cake batter into each tin until it is about 1/2 full. In a medium bowl, beat cream cheese, egg, sugar and vanilla on medium speed until smooth. Spoon one spoonful over the top of each cupcake. Bake for about 15 minutes or until set.
Cake Batter Cream Cheese Frosting:
1 stick salted butter, softened
8 oz cream cheese, room temperature
1/2 teaspoon vanilla
3 cups powdered sugar
1/2 cup white cake mix (MIX–NOT BATTER)
In the bowl of a mixer, beat butter, cream cheese and vanilla extract on medium speed until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium-high and beat for 2 minutes. If frosting is too thick, mix in a bit of heavy cream or milk until desired consistency is reached. Frost when cupcakes are cooled.
Tuesday, February 14, 2012
Friday, February 10, 2012
Chocolate Cheesecake Marbled Cupcakes
I made these cupcakes for the Superbowl and they were a hit! I used my favorite chocolate cupcake recipe from my Peanut Butter Cup Cupcakes since they were SO moist. I swore I would never use another chocolate cupcake recipe, and I meant it! These cupcakes were supposed to have a cheesecake center, but mine turned out to be more marbled. The cheesecake flavor didn't shine through except for the chocolate chips. Oh well!
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Taste: The cupcakes were super chocolate-y and delicious. Didn't taste like cheesecake at all though :(
Texture: SO ridiculously moist
Frosting
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
2-4 tablespoons milk
1-3 tablespoons cocoa powder, depending on color/flavor of chocolate frosting desired
Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
To prepare the cheesecake mixture, beat cream cheese and sugar until smooth. Add egg, vanilla, and salt and whisk until combined. Stir in chocolate chips.
Fill each cupcake liner about 1/3 of the way full with cupcake batter. Add about a tablespoon-size scoop of cheesecake mixture, then spoon more cupcake batter over the top until cheesecake is covered and the liner is filled about 3/4 of the way full.
Bake for 17-19 minutes, or until toothpick inserted into the center of the cupcake comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To prepare the buttercream frosting, beat butter and shortening in a large bowl until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar, 1 cup at a time, scraping down sides of the bowl. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additional milk for desired consistency. Add 1-3 tablespoons cocoa powder depending on the taste/color you want your frosting.
Texture: SO ridiculously moist
Would I make these again?: Probably not, unless I put the cheesecake in the middle instead of marble it.
Chocolate Cheesecake Marbled Cupcakes
YIELD: 24 Cupcakes
Cupcakes
Found: My Baking Addiction
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)
Cheesecake Filling
Found: Bakergirl (Frosting too)
1 (8-ounce) package cream cheese, at room temperature
1 large egg
1/3 cup granulated sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
6 ounces chocolate chips
Chocolate Cheesecake Marbled Cupcakes
YIELD: 24 Cupcakes
Cupcakes
Found: My Baking Addiction
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)
Cheesecake Filling
Found: Bakergirl (Frosting too)
1 (8-ounce) package cream cheese, at room temperature
1 large egg
1/3 cup granulated sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
6 ounces chocolate chips
Frosting
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
2-4 tablespoons milk
1-3 tablespoons cocoa powder, depending on color/flavor of chocolate frosting desired
Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
To prepare the cheesecake mixture, beat cream cheese and sugar until smooth. Add egg, vanilla, and salt and whisk until combined. Stir in chocolate chips.
Fill each cupcake liner about 1/3 of the way full with cupcake batter. Add about a tablespoon-size scoop of cheesecake mixture, then spoon more cupcake batter over the top until cheesecake is covered and the liner is filled about 3/4 of the way full.
Bake for 17-19 minutes, or until toothpick inserted into the center of the cupcake comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To prepare the buttercream frosting, beat butter and shortening in a large bowl until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar, 1 cup at a time, scraping down sides of the bowl. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additional milk for desired consistency. Add 1-3 tablespoons cocoa powder depending on the taste/color you want your frosting.
Oh, and then my cupcake carrier decided to die on me. :(
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Tuesday, February 7, 2012
Tuesday, January 31, 2012
No-Bake Chewy Granola Bars
So I stumbled across this recipe and made it the next day. They sounded so easy and delicious, and they were! You can put any toppings you want s'mores (graham crackers, marshmallows, chocolate chips), cinnamon raisin, anything!! I combined my new obsessions: butterscotch chips and coconut and added chocolate chips because it was in the original recipe. But feel free to customize them with whatever floats your boat!
Taste: SO good! Mine came out a little too sweet so I might add some cinnamon and more chocolate chips
Texture: Really soft and chewy, they bend while you are holding them.
Would I make this again?: Yes! I will probably make another batch for next week!
No-Bake Chocolate Chip Granola Bars
yield: 10 bars
found: lauren's latest
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
Taste: SO good! Mine came out a little too sweet so I might add some cinnamon and more chocolate chips
Texture: Really soft and chewy, they bend while you are holding them.
Would I make this again?: Yes! I will probably make another batch for next week!
No-Bake Chocolate Chip Granola Bars
yield: 10 bars
found: lauren's latest
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
additional toppings (butterscotch or any flavor chips, coconut, pretzels, etc)
Directions:
In a large bowl, stir oats and rice cereal together. In a small bowl, stir together your desired toppings. Set both aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. Sprinkle with toppings and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
Directions:
In a large bowl, stir oats and rice cereal together. In a small bowl, stir together your desired toppings. Set both aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. Sprinkle with toppings and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
Tuesday, January 24, 2012
Rebounderz Trampoline place
So... there was a Living Social deal for this place in Sterling, Virginia called Rebounderz. It's basically an entire gym (geared towards kids) full of trampolines, and it is AMAZING. We went for my "26th b-day party". First we jumped normally...
Then we did group stunts...
Then we jumped into the foam pit...
We threw balls at each other...
And went upside down..
And we all were VERY sweaty and tired. The place was so much fun though! We payed for an hour and it was more than enough time. It was a blast. If you have a place near you, I highly recommend going!!
Monday, January 9, 2012
Barbacoa Beef
Taste: Delicious! We had it with corn guacamole which really enhanced the flavor
Texture: Moist and tender
Would I make this again?: Yes! Just throw it in the crockpot and have a delicious dinner at the end of the day!
Barbacoa Beef
found: Gina's Skinny Recipes
3 lbs beef eye of round or bottom round roast, all fat trimmed
5 cloves garlic
1/2 medium onion
1/2 lime, juice
2-4 chiptoles in adobo sauce
(to taste)
1 tbsp ground cumin
1 tbsp ground oregano
1/2 tsp ground cloves
salt and pepper
3 bay leaves
1 tsp oil
1 cup water
3 lbs beef eye of round or bottom round roast, all fat trimmed
5 cloves garlic
1/2 medium onion
1/2 lime, juice
2-4 chiptoles in adobo sauce
(to taste)1 tbsp ground cumin
1 tbsp ground oregano
1/2 tsp ground cloves
salt and pepper
3 bay leaves
1 tsp oil
1 cup water
Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves in a blender.
Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and put in crockpot on high for 4 hours.
Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks and discard the bay leaves. Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste. Simmer uncovered for about 10 minutes to let the flavors penetrate.
Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and put in crockpot on high for 4 hours.
Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks and discard the bay leaves. Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste. Simmer uncovered for about 10 minutes to let the flavors penetrate.
Thursday, January 5, 2012
Ella!
Sorry for the lack of posts recently, but I've been a little busy with a... brand new PUPPY!!
She is a Miniature Dachshund. She is now 15 weeks, and we got here near Thanksgiving at 9 weeks! Here are some of my favorite pictures of her so far:
Her very first picture. This is the night we brought her home
Reading with Dad
Sleepy puppy
Baby asian pupster
Just hanging out with Dad
Christmas puppy!
Ah, I love this little pup so much already!!
P.S. If you can't tell, I also got a new camera!! I finally caved and got a Canon Rebel T2i. I love it but don't really know how to use it. Luckily I'm taking a camera class this weekend!
Tuesday, January 3, 2012
Wednesday, November 9, 2011
A Lightwriting Proposal
How freaking adorable is this proposal? It was done by a friend's cousin! love it.
For Julie: A Lightwriting Proposal from James Veluya on Vimeo.
For Julie: A Lightwriting Proposal from James Veluya on Vimeo.
Wednesday, October 26, 2011
Crescent Jalapeno Poppers
I made these for a football party and they were a hit! I loved the idea because regular jalapeño poppers with a whole pepper are too spicy for me. So I figured the crescent roll and the cheese would cut down on the spiciness. And I was right! They were the perfect degree of hotness for me (which is not a lot). So don't be scared to make these if you don't like spicy food! And they were super easy to make! 
Taste: SO good! Not too spicy but with all the flavor of jalapeño poppers.
Texture: The crescent roll was buttery and flaky and the ingredients on the inside were nice and soft.
Would I make this again?: Yes! They were delicious.
Crescent Jalapeño Poppers
Texture: The crescent roll was buttery and flaky and the ingredients on the inside were nice and soft.
Would I make this again?: Yes! They were delicious.
Crescent Jalapeño Poppers
Found: Pillsbury
4 jalapeño chiles (about 3 inches long)
1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
8 slices packaged precooked bacon (from 2.2-oz package), halved
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet.
4 jalapeño chiles (about 3 inches long)
1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
8 slices packaged precooked bacon (from 2.2-oz package), halved
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet.
Peanut Butter Cup Cupcakes
I don't even like chocolate cake, and these might be one of the best cupcakes I've ever made!
Peanut Butter Cup Cupcakes
Taste: The cupcakes were super chocolate-y. The peanut butter frosting was SO good, and was the perfect compliment to the cupcake.
Texture: These were by far the most moist cupcakes I've ever made! If I make chocolate cupcakes in the future, I will 100% be using this recipe again.
Would I make this again?: YES! For anyone who loves this flavor combination! Peanut Butter Cup Cupcakes
Found: My Baking Addiction
YIELD: 24 Cupcakes
FOR THE CUPCAKES
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)
FOR THE PEANUT BUTTER BUTTERCREAM FROSTING
1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.
YIELD: 24 Cupcakes
FOR THE CUPCAKES
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)
FOR THE PEANUT BUTTER BUTTERCREAM FROSTING
3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)
FOR THE CUPCAKES
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay - you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)
FOR THE CUPCAKES
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay - you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
FOR THE PEANUT BUTTER BUTTERCREAM FROSTING
1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.
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