The World’s Breast Peanut Butter Cupcakes

WARNING: Proceed only if you have a sense of humor. And preferably if you’re not at work.

Okay my friends (and parents/grandparents who subscribe and will now see this…), you know That’s SO Jenn really is a G rated site, but these are just too funny not to share. Besides, couldn’t we all use a good giggle?

I wanted to send Hubby with some baked goods for my brother’s bachelor weekend to go with the Italian-style chicken cutlets I made, and this idea popped into my mind. Obviously, right? I mean, what else would a ‘normal’ big sister make? So, once I came up with how I could easily create the look I was going for, it was impossible to resist giving them a try.

For starters, these are absolutely, incredibly, deeeeelish. Per the guest-of-honor’s request, I made peanut butter cupcakes with peanut butter frosting (OMG), and filled them with TSJ’s signature move; a mini Reese’s cup in the center! Similar to the concept of my Award Winning (and more appropriately decorated) Winter-Mint Surprise Cupcakes, these offer an extra treat when you bite into them.

As for the actual concept, to give the frosting a peachier skin-tone, I added a few drops of red food coloring to the already tan mixture. The final touch I used was pink melting chocolates. I’ve had a lot of experience using these to create my cake pops, so I knew the size, color, shape and even tiny point at the top (hehe) would be exactly what they needed.

These are perfect for a guy’s night out, a breast-feeding mom-to-be’s baby shower, or your child’s next birthday party. Just kidding.

I could barely contain myself as I called Hubby into the kitchen to see my final masterpiece. “I made boooobies!” I shouted as I belly laughed like a little kid. Oh man. Doesn’t it feel good to be a little silly sometimes and not take life too seriously? After all, they’re only cupcakes 😉

Ingredients:

*Makes 13*

For Cupcakes

1 box yellow cake mix

1 1/3 cups water

1/3 cup smooth peanut butter

1/3 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

5 drops red food coloring

13 mini Reeses’s cups, unwrapped

For Frosting    

(Recipe from allrecipes.com)                                                                                                 

1/2 cup butter, softened

1 cup creamy peanut butter

3 tablespoons milk, or as needed (I only used 3)

2 cups confectioners’ sugar

Instructions:

Pour cake mix into your mixing bowl.

Add eggs.

Oil,

Water,

Vanilla,

And peanut butter. The best part.

Mix together until smooth.

Fill you muffin tin with cupcake liners.

Use your ice cream scooper (you knew that was coming…) and fill them 2/3 of the way.

I used about a scoop and a half of batter in each.

Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Immediately add a mini Reese’s cup into each cupcake, gently pushing down into the center.

As cupcakes cool, prepare your frosting by placing the butter and peanut butter into your now cleaned mixing bowl.

Pour in milk.

Add confectioners’ sugar.

Beat for at least 3 minutes to get good and fluffy, adding more milk if necessary. I didn’t need any extra.

Frosting should be thick and spreadable.

Either leave shade as is or add 5 drops of red food coloring for a peachier hue. Mix again.

See the difference?

Once again, using your ice cream scooper, place one mound of frosting onto each cupcake.

Use an icing knife to smooth out the frosting.

Place one pink melting chocolate on the center of each cupcake.

Eat and enjoy having a good laugh!