Chocolate-Peanut Butter Cupcakes Recipe

What can I say...I think the name of these cupcakes just makes your mouth water, right? They are so good and were triple tested by Good Housekeeping Research Institute. I found this recipe on MSN, however it is from Good Housekeeping. YUM!!!

Yields: 24 cupcakes

Total Time: 55 min

Prep Time: 30 min

Cook Time: 25 min

Oven Temp: 350

Ingredients:

Filling and Cupcakes:

• 2/3 cup(s) confectioners' sugar
• 1/2 cup(s) creamy peanut butter
• 10 tablespoon(s) (1 1/4 sticks) butter or margarine, softened
• 1 1/4 teaspoon(s) vanilla extract
• 1 2/3 cup(s) all-purpose flour
• 3/4 cup(s) unsweetened cocoa
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 cup(s) sour cream
• 2 tablespoon(s) milk
• 1 1/2 cup(s) granulated sugar
• 2 large eggs

Butter Frosting:

• 3 cup(s) confectioners' sugar
• 6 tablespoon(s) butter (no substitutions), softened
• 1 teaspoon(s) vanilla extract
• 3 tablespoon(s) (or more, as needed) milk

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Directions

• 1. Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.
• 2. Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.
• 3. Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.
• 4. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
• 5. When cupcakes are cool, prepare Butter Frosting: In large bowl, with mixer on medium-low speed, beat confectioners' sugar, butter, vanilla, and 3 tablespoons milk until smooth and blended. Beat in additional milk as needed for easy spreading consistency. Increase speed to medium-high; beat until light and fluffy, scraping bowl often with rubber spatula. Makes 1 1/2 cups frosting. Spread frosting on cupcakes.

  Nutritional information is based on one cupcake. (I post the nutritional information reluctantly and because they were with the recipe...don't let the numbers scare you away from making them!! Just save them for special treats or occasions. Because yes, as stated above, these are numbers for 1 cupcake.)
  

Nutritional Information
(per serving)

Calories	285
Total Fat	14g
Saturated Fat	7g
Cholesterol	44mg
Sodium	220mg
Total Carbohydrate	40g
Dietary Fiber	1g
Sugars	--
Protein	4g
Calcium	--

Jennifer's Chili Recipe

Here is a great chili recipe from my friend Jennifer.

Ingredients:

2 cans pinto beans
2 cans kidney beans
1 lb chili meat or turkey
2 cans diced tomatoes
1 can of whole kernel corn
1 pkg of McCormick's chili seasoning
1 Chopped onion (to taste)

Brown the meat and then put all ingredients together and let it cook in the crock pot for at least an hour before serving. Garnish with your favorite toppings.

Eggs in a Cup

Here is a great recipe I saw on GMA from Emeril Lagasse. Try it out and let me know what you think.

Ingredients

1 teaspoon unsalted butter

4 thin slices Virginia ham, about ½ ounce each<

8 large eggs

Salt and freshly ground black pepper

8 tablespoons heavy cream

8 tablespoons grated Swiss cheese

2 teaspoons chopped parsley

1 teaspoon chopped fresh chives

Cooking Directions

Butter four 6-ounce crème brulee ramekins with the butter and lay one slice of ham in each ramekin so that it sits flat on the bottom (it's OK if it comes up the sides.)

Crack two eggs into two separate small cups and pour simultaneously into one of the ramekins so that the eggs sit side-by-side on top of the ham slice. Season lightly with salt and pepper.

Repeat with remaining eggs.

Place the 4 filled ramekins onto a baking sheet and transfer to the oven.

Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.

Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each.

Sprinkle the parsley and chives over the ramekins and then return to the oven.

Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness. Remove from the oven and serve immediately.