The World’s Breast Peanut Butter Cupcakes

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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.

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Add eggs.

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Oil,

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Water,

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Vanilla,

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And peanut butter. The best part.

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Mix together until smooth.

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Fill you muffin tin with cupcake liners.

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

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

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

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

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

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Pour in milk.

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Add confectioners’ sugar.

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

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Frosting should be thick and spreadable.

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

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See the difference?

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

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Use an icing knife to smooth out the frosting.

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

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Eat and enjoy having a good laugh!

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12 Comments

  1. Maybe you can bake the cupcakes on Teresa Labarbera’s show. She’s getting married soon and her fiancé might have a bachelor party.
    Possible response: “You should be reading every one of my blogs, Mr. Healy, not just the “picturesque” ones!

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