The other day I was trying to decide what to make with a soon to expire chocolate fudge cake mix. My youngest daughter has been asking for pumpkin anything so I thought about trying to incorporate pumpkin into a cake recipe. I kept putting the pumpkin idea off because it hasn’t really felt like pumpkin weather around here so I went a completely different route.
Instead of pumpkin I decided to go with chocolate and peanut butter and the result is total yummy-ness! I grew up in a cake eating family. We ate it during every birthday celebration, anniversary, picnic and holiday. Cake is part of who we are in my family. My mom used to make and decorate cakes, selling them to friends for special occasions, she even made my wedding cake! The way I look at it is that you never need a reason to enjoy cake.
The hubs on the other hand is not a huge cake eater and the neither are our kids. One doesn’t like chocolate cake or too much icing (we may need dna testing) and the other thinks cupcakes get too sickening if you eat the whole thing (really?! well then let me just finish yours). Seriously, I live with these people!
Boxed mixes are a-ok!
Anyway, I don’t consider myself a big cupcake/cake snob even though my younger sister may say differently. While I in no way condone eating a store made cake I will if that’s my only option. As in I’m at a party and there aren’t any other sweets or desserts being served. But, while store made cakes are taboo, boxed cake mixes are perfectly acceptable. I actually prefer them most times over made from scratch mixes, call me crazy.
Occasionally I will make a special cake from scratch but nine times outta ten the cakes I’m making are from a box. And I don’t care. I don’t care! It doesn’t make me any less of a baker. So don’t let anyone shame you into thinking you’re a lazy baker because you used a box mix. Now let’s get into the good stuff, the icing.
My Grandma made chocolate cake with an awesome peanut butter icing. It was pretty heavenly. Unfortunately I don’t have her recipe and the last one I used was very thick and unspreadable. Fortunately I’ve found a swoon-worthy substitute for hers. No it’s not grandma’s but it’s pretty darn good.
My favorite part about this icing, besides the fact that it’s super easy to make is that it’s never grainy. That’s probably because it uses less powdered sugar than most icing recipes and that results in a creamier consistency that’s not too sweet. Try it and let me know what you think! I hope you love it as much as I do!
Creamy Peanut Butter Icing
A creamy peanut butter frosting that's not too sweet. It's so easy to make and is the perfect compliment to chocolate cupcakes.
- 1 cup Powdered sugar
- 1 cup Creamy peanut butter
- 1/3 cup Butter softened to room temp
- 1/2 tsp Vanilla extract
- 1/3 cup Heavy whipping cream
In a mixing bowl combine powdered sugar, peanut butter and butter using a handheld mixer. Mix until creamy. Add vanilla and the heavy whipping cream then continue to mix until smooth and creamy. Spread or pipe onto cake or cupcakes. Covers 20 -24 cupcakes.