May 22, 2015

A Cupcake Tradition

 Whenever we go on vacation, we have a tradition in our family to search for the best cupcakes in the area.

 A few years ago while we were in Rockport, Mass. checking out "Motif #1" for a future painting, we found a little place that made cupcakes that claimed to have cake in the frosting and frosting in the cake.  We inhaled the cupcakes and bought a few extra for the ride home.  A few weeks later, while we were all experiencing cupcake withdrawal, I decided to see if I could replicate something similar.  The cupcakes we had were chocolate mint flavored, but our family favorite is any kind with peanut butter and chocolate in the mix.  After a little practice, this is what I came up with to re-create "cake in the frosting and frosting in the cake."

Peanut Butter Frosted Chocolate Ganache Cupcakes

Ingredients You Will Need

1 Butterfinger Candy Bar - Frozen
Pillsbury Chocolate Cake Mix with pudding in the mix
     (follow box directions for 24 cupcakes using Eggs, Oil, Water)
2/3 C Light Cream
1-1/2 C Semi-Sweet Chocolate Chips
1 t Vanilla Extract
1/2 C Crisco
1 C Creamy Peanut Butter
4 C 10x Powder
1/2 C Cold Light Cream


Chocolate Ganache Filling

2/3 Cup Light Cream
1-1/2 Cups Semi-Sweet Chocolate Chips
1 t Vanilla Extract

To make the ganache, heat cream to a light boil, then pour into a bowl over the chocolate chips.  Allow to sit for 2 minutes and then stir gently until smooth.  Add vanilla and stir gently (to avoid adding air bubbles).

Spread the ganache into a baking dish, cool and then refrigerate in the chill drawer for several hours until firm.


Follow the box directions and make 24 cupcakes, cool completely and then transfer them to a baking sheet and freeze for at least an hour.  The freezing process makes it easy to carve out a center hole for the ganache and will also make your cupcakes really moist!!!

Tip:  I place a pan of water in the oven underneath the cupcakes so that the tops of the cupcakes are less rounded.

When the cupcakes are slightly frozen, use a melon baller to  remove the center of the cupcake.  Keep the centers for later.


Using a small spring release cookie scoop, fill each of the cavities with ganache. Place the extra cupcake center on top and refreeze the cupcake until ready to frost.  

Peanut Butter Frosting
1/2 Cup Crisco 
1 Cup Creamy Peanut Butter (I use Jiff)
4 Cups 10X Powder
1/2 Cup Cold Light Cream (do not use skim milk)
1 t Vanilla
Beat crisco and peanut Butter until creamy.  Gradually add 10X Powder, Cream and Vanilla (a little of each at a time) until fluffy.  Frost the cupcakes with a 1M Wilton Star Tip and frost from outside to center of cupcake.  Sprinkle with crushed Butterfinger candy bar. (I freeze the candy bar, crush in the package with a meat tenderizer and place the crumbs in a small bowl.)  

Here is a glimpse of the progress of my painting of Motif #1.

I hope you enjoy the recipe!!!

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  1. What a fun tradition of finding the best cupcakes when you're on vacation. However, I think your cupcakes would be the winner! They look awesome, Mary!!! Wow, would I love to taste one of yours.

  2. Thanks, Kitty. If you lived close by I'd be sure to save one just for you. They do take some time to make, but are well worth it. Thanks for stopping by my blog.