Fudge Cupcakes with Peanut Butter Cream Frosting and Chocolate Covered Kettle Chips

By

I love to mix salty and sweet, and I'm basically addicted to chips. This seemed like a perfect way to bring all of the most delicious things I love together!

View complete recipe

Salty and sweet perfection! Recipe here.

The Gourmandize Team

  • 12
  • Average
  • 20 mins
  • 25 mins
  • 30 mins
  • Average budget

Ingredients

  • For cake:
  • 1 cup flour
  • 3/4 cup sugar
  • 1/3 cup cocoa powder (unsweetened)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 stick butter, melted
  • 3/4 cup water
  • 2 eggs
  • 1 tsp vanilla
  • For frosting:
  • 2 sticks butter, at room temp
  • 3 cups powdered sugar
  • 1 tbsp vanilla
  • 1/2 cup peanut butter
  • 2 tbsp half & half
  • For chips topping:
  • 2 semi-sweet baking squares
  • 2 tbsp butter
  • 1/2 cup sea salt kettle chips

Preparation

Step 1

Beat butter, water, eggs, vanilla and sugar in a bowl.

Step 2

In another bowl, combine your dry ingredients. Slowly incorporate the dry mixture into the wet using a hand mixer.

Step 3

Line a muffin sheet with cupcake liners. Then distribute the mixture evenly among the 12 molds. Bake at 350 for 20-25 minutes.

Step 4

Once the muffins are finished, remove from the pan and allow to cool completely (about 20-30 minutes). While the cupcakes cool, prep the kettle chips by melting the semi-sweet baking squares with the butter in a small sauce pan, stirring frequently. Once thoroughly melted, pour over potato chips on wax paper. Place in the fridge/freezer to harden.

Step 5

While the cupcakes continue to cool, prepare the peanut butter cream frosting by whipping together the butter, powdered sugar, vanilla, peanut butter and half & half.

Step 6

If cupcakes have cooled, pipe or spread icing onto the cakes to your liking. Top with chocolate covered kettle chips, and enjoy.

View complete recipe

You'll also love

You'll also love