oh goodness.

Reeses peanut butter cups are my favorite candy.
Cupcakes are my favorite thing to bake.
Put them together and you have something that words cannot describe.
This cupcake is full of chocolate, peanut butter goodness.
I found the recipe here.

Chocolate Peanut Butter Cupcakes with Peanut Butter Buttercream

For the cupcakes:

1/2 cup unsalted butter
2 cups granulated sugar
2 large eggs
2 tablespoons vanilla extract
2 & 1/2 cups all-purpose flour
1 & 1/4 cups cocoa powder
1/2 tablespoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
1/2 cup vegetable oil
1 cup water
24 miniature peanut butter cups

For the peanut butter buttercream:

1 cup unsalted butter
1 & 1/2 cups creamy peanut butter
6 cups powdered sugar
4-6 tablespoons milk
1/2 teaspoon salt


1. Preheat the oven to 350°F. Line two 12-cup muffins tins with paper liners.

2. In the bowl of a stand mixer, cream the butter at medium speed for about one minute. Add the sugar and cream for about one minute more, or until light and fluffy. Add the eggs and vanilla, and mix until combined. Scrape the sides and bottom of the bowl.

3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large measuring cup, combine the milk, oil, and water. Add the dry and wet ingredients alternately to the butter-sugar mixture, mixing at low speed until combined. Scrape the sides and bottom of the bowl, and mix at medium speed for about one minute, or until the batter is smooth.

4. Divide the batter evenly between the muffin cups. Press one miniature peanut butter cup into the center of each cup. Bake for 20-25 minutes, or until a toothpick inserted into the center cupcake comes out clean. Cool completely before frosting.

5. To make the frosting: Cream the butter and peanut butter for about one minute at medium speed. Add the powdered sugar and salt, and mix at low speed until incorporated. Once the sugar is incorporated, add 4 tablespoons of milk. Beat at medium speed for 1-2 minutes, or until the frosting is light and fluffy. Add additional milk if necessary to reach the desired consistency.

Makes about 24 cupcakes.


... in a jar.

I gave these cute things to some people at work for the holiday.
cupcake in a jar & cheesecake in a jar.

I found the idea(s) on Pinterest.



ghost cake.

This cake was sort of a disaster. First I didn't have shortening for the cake, so I used butter. Then I didn't have any vinegar, so I had to leave it out. then the cake sort of fell apart when I was stacking it. then I didn't make enough frosting so you can see the cake crumbs.

But its edible and actually really tasty. The best tasting red velvet cake I've ever made, and I totally messed up with it! Score!!

And I love how my little ghosts turned out. I especially like the one where it looks like its eye is bleeding. It gives more of a 'horror' effect.


Ok, back to business.  This is a red velvet cake with vanilla butter cream, chocolate ganache and the ghosts are a marshmallow frosting. 

The marshmallow frosting I could eat with a spoon in hand and a good chick flick. It was SO good.

I got the recipe from i am baker.

Happy Halloween!!!