Guest Post by Meagan: Dark Chocolate Peanut Butter Cupcakes

Meagan is such an awesome friend! Knowing how busy everything has been for me lately she offered to do another guest post, and this time she is sharing her super delectable, super yummy dark chocolate peanut butter cupcakes!!! Hold on to your hats, ladies, because when you are done looking at these pictures you are going to be running to the kitchen to start baking your own! What's that? You don't bake? Don't worry! Because my lovely friend Meagan has decided to start selling and shipping these gorgeous, sinful creations! Check out her Etsy Shop for details.

And now, on with the show!

Dark Chocolate Peanut Butter Cupcakes

What you will need:

1 chocolate cupcake recipe with a 24 cupcake yield

2 lbs dark chocolate for melting

PB Frosting Ingredients:

2 cups smooth peanut butter (processed works better than natural)

2 cups powdered sugar

1/2 cup - 1 cup milk or cream

Make 2 dozen cupcakes from any recipe of your choice. Make sure the cupcakes are cool before frosting them or the peanut butter frosting will melt. 

To make the frosting measure out 2 cups of peanut butter into a medium size bowl, add 2 cups powdered sugar, and 1/2 cup milk/cream, use a whisk to mix it all, add more milk/cream 1 tsp at time if you want a thinner consistency but be careful! It can get too thin very easily. 

Once you've got the peanut butter frosting just right, add it to a frosting bag and pipe away! (Note from Jennifer- Don't have a piping bag? Put your frosting into a baggie and cut off a small corner!) There is just enough frosting to make 2 layers of frosting on each cupcake. 

Once you've got them all frosted melt the 2 lbs of chocolate via microwave. A double boiler is great but it can keep the chocolate too hot for the dipping. 

Dip each cupcake and pull it straight up & out, hold it there for a beat to let any excess chocolate drip off and set it aside to cool. 

You can eat these right away or let the chocolate harden and enjoy them with a satisfying crunch. 

Serving suggestion: with Joy

Thank you so much, Meagan! By the way, where are my cuppies? Hope you have some ready because Ima coming ova! *laughs* I can have cuppies for breaky, right??

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How to make Beignets 2 Ways

Today we have a very special guest, my friend Meagan! Let me tell you a bit about her. Meagan is literally a Jill of all traders. She can bake linke no one's business, sew, quilt, make jewelry, craft-I secretly think there is not anything she can't do!

Meagan and I met at our work, through a fundraiser I held for Cancer Copay Relief. Our paths had never  crossed before, but we quickly discovered how much we had in common and how much fun she is! Meagan is the mama to a beautiful little girl, who is well on her way to being as talented as her mom.

Don't be surprised if you hear lots from Meagan over the upcoming year, we have a lot up our sleeves. But in the meantime, check out her super cute Etsy Shop and enjoy this wonderful recipe below!

Beignets 2 Ways 

Ingredients:

1 1/2 cups lukewarm water

1/2 cup granulated sugar

1 envelope active dry yeast

2 eggs, slightly beaten

1 1/4 teaspoons salt

1 cup evaporated milk

7 cups bread flour

1/4 cup shortening

Nonstick spray

Oil, for deep-frying

3 cups confectioners' sugar

1/2 cup grated Gruyere Cheese

1/2 cup grated Romano & Parmesan cheese mix

1 tsp Cinnamon

Directions

1. Mix water, sugar, and yeast in a bowl and let sit for 10 minutes.
2. In another large bowl, mix eggs, salt and evaporated milk.
3. Add yeast mixture to egg mixture. 
4. Add 3 cups of the flour to the yeast mixture and stir to combine. 
5. Add the shortening and continue to stir while adding the remaining flour. 
6. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. 
7. Spray a large bowl with nonstick spray, put dough into the bowl and cover. Let rise in a warm place for at least 2 hours.
8. Halve the dough, set one half back into the greased bowl. 
9. Lightly sprinkle the cutting board with flour & the cinnamon. 
10. Roll the dough out to about 1/4-inch thickness and set aside. 
11. Take the other half of the dough knead in the cheese on a cutting board lightly sprinkled with flour. Roll the dough out to about 1/4-inch thickness and set aside.
12. Preheat oil in a deep-fryer to 350 degrees F or in a pot on the stove like I do.
13. Cut the cinnamon dough into 1-inch squares, I like to use the pizza cutter.
14. Deep-fry until golden brown on the bottom, then flip to brown the other side. After beignets are fried, drain them on paper towels.
15. While the last batch of cinnamon dough fries, cut the cheesy dough into 1-inch squares. Fry the cheesy ones just like the cinnamon ones, except you'll need to fish out bits of cheese between batches. Don't forget to drain on paper towels!

When ready to serve the cinnamon ones, toss them into the bag of confectioners' sugar and shake to coat. The cheesy ones are ready to go like they are. 

Beignets are best served warm and to yourself! 

Thank you so much Meagan, for sharing this with us. Enjoy all of her super yummy pictures below.

Linking up to all of the usual places, in addition to Between Naps on the Porch, Today's Creative Blog