DrunkenCookie is becoming NellieBakes.com!

Sure, the “peanut butter” filling was included, the chocolate cake mix was included, and they even provided a little piping bag to help you put the filling in the cupcake. But nothing to hide the filling’s… entry point.

Time for a little experimentation. I wanted to make something more unique than your basic chocolate frosting, so I searched my cupboard and found another sale item: Reese’s Peanut Butter Bells, the holiday version of their mini-cups.

Let’s get the party started!

PEANUT BUTTER CUP FROSTING

Frosts 12 cupcakes

• 2 cups confectioners sugar
• 1/4 cup butter flavored shortening
• 1/4 cup cocoa powder
• 2 to 4 tablespoons milk, as needed
• 2 tablespoons peanut butter
• 12 – 16 mini peanut butter cups, coarsely chopped

1. Whip the shortening for about 30 seconds with an electric mixer, low speed to soften.
2. Add 1/2 cup of confectioners sugar and mix, low to medium speed, until blended.
3. Mix in 1 tablespoon of milk, then 1/2 cup of confectioners sugar and mix well.
4. Add cocoa powder, peanut butter, and 1 tablespoon of milk.
   

Slowly add the remaining confectioner’s sugar, adding milk 1 teaspoon at a time as needed if the frosting is too thick.

Fold in the chopped peanut butter cups.

That’s it! Pretty simple. I thought my first post should be an impromptu recipe. As they say, necessity is the mother of invention.

The end result: Deliciousness.