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’.
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.
I'm Jo-Anna Rooney, the creator, director, creator, baker, maker and home decorator here at A Pretty Life! Sharing a simple home life through uncomplicated home tips, home decor and fresh and easy recipes.