Today this lil’ blog o’ mine turns 1! I can’t believe how much blogging has changed my life. I know that may sound a little over the top, but honestly it has. I could never have imagined the opportunities for friendships, creativity and inspiration! I have never felt more inspired in my life. Truly.
A year ago, I really didn’t know anything about bloggyland, let alone the vastness of it! I was very intimidated (and still am) by all the amazing creativity out there, but I put on my blinders and tackled this blog the way I wanted. So A Pretty Life in the Suburbs was born, and has grown and changed so much, and I hope it continues to do so!
Thank you all for reading my blog and keeping me inspired! And here is where I should thank my mom specifically, because she’s really the reason I started all of this in the first place! So Mom, thank you so much for the inspiration!
So let’s eat cake.
For this bloggy birthday, I made Chocolate Cupcakes filled and topped with Peanut Butter Cream Frosting. De-lish-ous-ness.
The cupcake is a little like a cross between a regular chocolate cupcake and a brownie. It’s good, BUT if you have a tried and true chocolate cupcake recipe, go with that. But this frosting is to die for! It’s absolutely going to be a staple in my cake baking. I could eat it by the spoonful. I may or may not have already. Just sayin’.
Chocolate Cupcakes Peanut Butter Cream Frosting
- Yield: 12 1x
- 3/4 cup cocoa powder
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup butter (at room temperature)
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 cup sour cream
The Peanut Butter Frosting:
- 1/4 cup butter
- 1 1/2 cups creamy peanut butter
- 2 cups icing sugar
- 2 – 4 tbsp cream
- Cups Reese’s Peanut Butter for garnish
- Sift together cocoa powder, flour, baking powder and salt. Set aside.
- Cream together butter and sugar.
- Into the butter/sugar mix, beat in the eggs, one at a time. Then beat in the vanilla.
- Add half of the flour mix to the butter/egg mix, and half of the sour cream. Mix. Then add the remaining flour and sour cream. Mix well.
- Fill muffin cups about 3/4 full with the batter.
- Bake in a preheated 350 degree oven for about 20 minutes.
- When the cupcakes are done baking, let them cool completely before filling with the peanut butter cream frosting. At least 1 hour.
- Beat butter and peanut butter together until fluffy.
- Slowly add the icing sugar, and 2 tbsp of milk. Beat until fluffy and there are no lumps.
- If the icing seems too thick, add more milk. You want it just thick enough to be able to pipe.
Putting the cupcakes together:
- Using a little knife, core out a little circle of cake from the middle of the cupcake. Make it as big or little as you would like. If you love a lot of peanut butter yumminess, like we do, make the hole as above (about inch deep and wide).
- Fill in all of the holes with the frosting first. Then use the remaining frosting to icing the cupcakes.
- Add chopped up Reese’s Peanut Butter Cups on top of the icing.
Filling the cupcakes with peanut butter frosting!
Eat. Love. And trust me, you will need a glass of milk. A big one.
Happy bloggy birthday to me!