Rudolph Cupcakes

Merry Christmas!!
The dynamics of our holiday has changed over the years as the kids have grown. Gone are the lines to see Santa or desires to write him letters. It's all been replaced by sometimes the very reverse. This year, Y and J had the opportunity to play Santa to some families who have very little. They took part in an activity organized by the local church youth group. They were able to see the wonderment and awe that shone in their own faces in Christmases past. It truly is a season of miracles. All we need to do is look for opportunities to be a part of it.
If you have or know some little ones who may like to give a shout out to Rudolph this Christmas, try these simple cupcakes.

Rudolph Cupcakes

24 chocolate cupcakes
1 can chocolate frosting
24 Nilla Wafers
24 Red M&M’s
48 pretzel twists
White frosting
48 mini chocolate chips

Frost cupcakes (I did about 6 at a time, so frosting stayed wet while decorating.) Press one Nilla Wafer for the snout and two pretzels for the antlers into wet frosting. Add a touch of white frosting to one side of an M&M and fix as the nose. Add two dots of frosting for the eyes, setting a mini chocolate chip upside down into the white frosting.

Share with the little ones you love as you spread some holiday cheer.

Peanut Butter Chocolate Cupcakes

Today, it’s all about perfect pairing. I had a perfect childhood. (Despite never having an Oreo;)) I specifically remember a day when I was 4 ½ years old. Each night as Dad came home from work, he would come into the living room and engage in wrestle time. My dad couldn’t change the fact that all 4 of his children were girls, but he didn’t want us to be wimps. My mom did not support the rough play, but conceded to the idea with the clause that “play” time ended when the first person cried. One of us would always take a tough fall and tears ensued. Afterwards though, we continued to huddle near dad as he discussed with us our day’s events. One night Dad told us he had some big news. We were getting new neighbors. Two girls: One my younger sister’s age and one my age!
We instantly became best friends with our new neighbors and spent the summer making mud pies, swimming, putting on shows for our parents and playing school in anticipation of beginning Kindergarten in August.
My new best friend and I were the perfect pair together. Just like peanut butter and chocolate!
In the 1920’s H.B.Reese paired a peanut butter filling with some Hershey’s chocolate. Many people over the past near century would and will attest to his brilliance.
Today, we look at that brilliance done up in a cupcake:

Peanut Butter Chocolate Cupcakes

Begin with a base of Yummy In My Tummy Chocolate Cake batter.
Make 24 cupcakes with the batter. Bake approximately 15 minutes at 350 degrees. Cool completely.

Peanut Butter Frosting

8 oz. softened cream cheese
½ cup soft butter
2/3 cup peanut butter
5 cups powdered sugar

Beat cream cheese, butter and peanut butter until fluffy. This batch will frost approximately 24 cupcakes.

Beat in powdered sugar until well blended. Pipe (I put the frosting into a freezer strength Ziploc bag and snip ½ inch from the corner.) frosting onto cupcake. Drizzle on Chocolate Glaze. Garnish with ½ of a Reese’s Peanut Butter Cup.



Oh how I loved my new friend and our years growing up together. I often felt her moving next door was God’s way of telling me he loved me. Others will feel the love as you share this perfectly paired treat.

Black Bottom Cupcakes

I was first introduced to these at my mother-in-law’s home. Every time W and I would come home for Christmas, there would be a large Tupperware bowl full of bite size versions. Multiple times throughout the days, I would quietly sneak into the kitchen when no one was looking, and pop a whole one in my mouth. I think I ate most of them over the week of our visit. Hopefully the empty bowl was blamed on W. :)
I wasn’t much of a baker back then. My resources of time and energy and money were dedicated to finishing up my degree. When the price of a cake mix became affordable, I called my mother-in–law for the recipe. To my horror, she listed ingredients like flour and cocoa. I simplified it on my own and have used a cake mix ever since.

Black Bottom Cupcakes

1 devil’s food cake mix, made as directed on box.
Filling:
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
Beat together cream cheese, egg, sugar, and salt.
Stir in 1 cup miniature semisweet chocolate chips.
Fill muffin tins 1/2 full with the batter and top with a dollop of the cream cheese mixture.
The cream cheese mixture “sinks” during baking.
Bake in preheated 350 oven for 15-20 minutes (depending on size), or until done.

These really don’t need a glaze, but to fancy them up, use your favorite chocolate glaze.

The 3 dozen mini cupcakes I made yesterday are nearly gone. I am not to blame! (I’ve been snacking on lemon cake.)