Purple Chocolat Cupcakes

Purple Chocolate Cupcakes


I started with Betty Crocker's Triple Chocolate Fudge cake mix.  It is really moist already, but I decided to use a 6 oz. container of vanilla yogurt in place of 1/2 C. of the water.  It made a really nice cake.  Then I filled it with a  Peanut Butter Cream Cheese Frosting.


Filling:

4 oz. cream cheese, room temperature

1/2 C. butter, room temperature

1/4 C. peanut butter

2 C. powdered sugar

1 T. water

Cream all ingredients together in mixer, adding as much water as needed to create a fluffy frosting.


Split the cupcakes in half and spread a little Peanut Butter frosting on top.  Place the top halves back on and gently place in the Wilton cups.


Chocolate Frosting:

1 C. butter, softened

1/2 C. cocoa powder

4 C. powdered sugar

1-3 T. water

Cream everything together in mixer, adding as much water as needed to create a fluffy frosting.


Frost the cupcakes with a chocolate frosting placed in a pastry bag with a large round tip or in a large Ziploc bag with the corner cut off.  Squeeze the frosting in a circle starting at the edge and finishing in the middle.

I topped these with Reece's Peanut Butter Cups cut into quarters and a candied violet (thus the purple chocolate cupcake!)


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