Frosted Peanut Butter Cupcakes

So instead of going to class today I decided to stay home and make this new flavour of cupcakes.

Ingredients

4 tbsp butter, softened
Generous 1 cup light brown sugar
1/2 cup chunky peanut butter (I used smooth)
2 eggs, lightly beaten
1 tsp vanilla extract
1 3/4 cups all-purpose flour
2 tsp baking powder
About 1/2 cup milk

Frosting

About 1 cup cream cheese
2 tbsp unsalted butter
1 2/3 cups confectioners' sugar

Directions

Step 1:

Preheat the oven to 350 F. Put paper liners into muffin pans.

Step 2:

Place the butter, brown sugar and peanut butter in a large bowl and beat together for 1-2 minutes, or until well mixed. Gradually beat in the eegs, then add the vanilla extract. Sift in the flour and baking powder and using a metal spoon, fold into the batter with milk.

Step 3:

Spoon the batter into the paper liner. Bake in the preheated oven for about 25 minutes, or until risen, golden and firm to the touch. Transfer to a wire rack and let cool.

Note: I only baked mine for about 20 minutes.

Step 4:

To make the frosting, put the cream cheese and butter in a bowl and beat together until smooth. Sift the confectioners' sugar into the mixture and mix well.

Step 5:

Decorate as you please!

Chocolate & Peanut Butter Fudge Cheesecake

Before I get into my recipe for this I just want you all to know that it has come from one of my most favourite recipe books.

This is quite possibly the best book that my family has ever come across, with the most amazing cookie and cake recipe's I have ever made.

Chocolate & Peanut Butter Fudge Cheesecake

Ingredients

1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)

1/2 cup powdered sugar

1/4 cup cocoa

1/3 cup butter or margarine, melted

3 packages (8 oz. each) cream cheese, softened

3/4 cup granulated sugar

3 eggs

1/3 cup dairy sour cream

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon sale 

1 cup chocolate chips, melted

1 cup peanut butter chips, melted

Fudge Topping or Whipped Cream (optional)

Directions

Step 1:

Heat oven to 350 F. Combine wafer crumbs, powdered sugar, cocoa and melted butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool.

Note: I normally don't use this recipe for the crust, I prefer Oreo cookie crumb crust but that all depends on your personal taste.

Step 2:

Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until well blended.

Step 3:

Place half of batter in separate bowl. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the other. Spread chocolate mixture in prepared crust. Gently spread peanut butter mixture over chocolate mixture. Do not stir.

Step 4:

Bake 50 to 55 minutes or until centre is almost set. 

Note: For less cracking of cheesecake surface, bake in water bath. Also cut the edges away from the pan as soon as it comes out of the oven.

Remove from oven to wire rack. Cool completely; remove side of pan. Cover; refrigerate.

Step 5:

To serve, drizzle each slice with fudge topping and top with whipped cream, if desired. Cover; refrigerate leftover cheesecake.