Peanut Butter Fudge and a Patriotic Bubbly

Hello, hello!

At this point, my Nike colleagues believe any cupcakes that I make are a myth. It’s become a bit of a running joke that I’ll bring in cupcakes “next Monday, next Monday…” The irony being that for one of the most prolific sports companies in the world, they end up feeding me an inordinate amount of indulgent goodies. So it’s definitely time to return the favor.

The lovely thing about this passion of mine is that it will always be there whenever I have the time and effort. Which is a rarity these days πŸ™‚ But this beautiful weekend afforded enjoyable time exploring Naked Falls in Washougal, Washington, celebrating a dear friend’s birthday and a surprising amount of productivity today! Peanut Butter & Chocolate was the original request, but Peanut Butter Fudge sounded way yummier. I based these cupcakes off of my original chocolate fudge cake recipe and topped them with a swirl of creamy peanut butter frosting. It’s way too hot to gorge on these too much tonight, so it looks like I’ll finally make good on my word at work tomorrow!

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Recipe (makes 12):

Cupcakes:

  • 1 cup flour
  • 1 cup white granulated sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup cocoa
  • 1/3 cup hot water
  • 1 tbsp salt
  • 1 tbsp baking powder
  • 1/4 cup chocolate pudding

Frosting:

  • 1/4 cup creamy peanut butter
  • 1/4 cup butter
  • 1/4 cup heavy whipping cream
  • 12 oz confectioners sugar

Set oven to 350 degrees and line cupcake tin. Combine cake ingredients and beat until smooth. Ladle into liner and bake for 20 minutes. While cupcakes bake/cool, whip frosting ingredients. Add more peanut butter to your taste. Make sure your cupcakes are fully cooled and frost away!

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The last Chandon I enjoyed was a bit of a let down. It was too tart and even though I paired it with creamy cupcakes, they weren’t creamy enough to cut through the acidity. I’m a sucker for marketing so maybe the beautiful Patriotic wrapping on this bottle made it even better. The Brut Classic was a wee bit tangy but when paired with the dryness of the peanut butter, a match was made. I recommend this varietal for any weekend barbecues that you have coming up.

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Hope everyone has a wonderful week!

Cheers,
Jenna

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