Monday, March 7, 2011

A 70's Party & Chocolate Peanut Butter Cupcakes

Saturday was Jesse's 26th birthday! In celebration, Bec planned a surprise 70's party for him. With our costumes on and the fondue warm, the birthday boy walked into a groovy evening!

The Birthday Boy and his pup, Rocko

Me & Adam

Me & Bec

Bec & Jesse

The Girls


On a quest to find a unique and delcious cupcake recipe for Jesse, I came across this blog and found the following recipe. These were sooooo good!!!! I highly recommend you try them! They were a hit at the party. You'd never know boxed cake mix is involved...

Chocolate Peanut Butter Pretzel Cupcakes

Pretzel Crust:

1/2 cup butter, softened
2 Tablespoons brown sugar
1 2/3 cups crushed pretzels

1 box devil's food cake mix
1 small box Jell-O instant devil's food pudding mix
8 oz sour cream
1 cup applesauce
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 bag peanut butter chips
36 mini Reese's peanut butter cups, unwrapped

Chocolate Butter Cream Frosting:

2 sticks butter, softened
4 cups confectioners sugar
1 cup baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk
sea salt

Preheat oven to 350 degrees.
Prepare muffin tin/tins with cupcake liners and lightly spray with cooking spray.

Crush pretzels in a food processor (or put in a heavy duty plastic bag and crush with a mallot). You want them fine so they go in the cupcake liners in an even layer. In a medium bowl, mix together the crust ingredients.
Drop a small scoop of the crust mix into the bottom of each cup. Use a small shot glass to pack them down to a firm crust.
Bake for 5-8 minutes until very slightly brown. Let cool for a couple of minutes before you add the batter.
In a large bowl combine all the batter ingredients except the PB chips and PB cups. Mix until well combined and all the lumps are gone. Stir in the PB chips.
Drop a small spoonful of batter onto each pretzel crust. Then press a PB cup into the batter. The batter will be a barrier so when the PB cup melts it won't leak through the crust.
Cover the PB cups with batter. Bake at 350 degress for 20 minutes or until a toothpick inserted in the center comes out clean (make sure you don't hit a PB cup or chip while performing this test).
To make the frosting, cream the softened butter with a mixer. Gradually beat in the confectioners' sugar, cocoa and vanilla. Add milk until frosting reaches spreading consistency. (You can play around with the amounts of ingredients. I started off with less sugar and cocoa than what it calls for and just kept adding until it got to the taste I like.)
When the cupcakes are completely cooled, frost liberally and sprinkle with some sea salt.

Thanks to Bec for the photos and I got the cupcake toppers at TJ Maxx!



  1. The cupcakes were to die for! Thanks for all your help with the party!!

  2. oooohh! I am so making these!! There is a shop here in Reading called "Sublime Cupcakes" and we had cupcakes from then, thanks to a friend...not this kind though. We have seen it offered at the "Haute Chocolate Cafe" but have not tried it. Yummmo!!

  3. That pretzel crust sounds like an amazing idea. Your cupcakes must have tasted out of this world. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cupcakes up.