Peanut Butter Cup Cupcakes

These cupcakes kick major patootie. If you are a peanut butter cup fan, you are going to die of deliciousness. For reals, folks! And stop drooling on your keyboard!

Ingredients:
Cupcake Batter (pick your favorite recipe)
Mini Peanut Butter Cups

Directions:
Pick your favorite cupcake recipe (that goes with peanut butter cups, that is) and follow the directions to mix ingredients. I used the Decadent Chocolate Cupcakes recipe. Once the mix is ready, divide into lined cupcake pan as usual. Once cupcakes are divided, press a mini peanut butter cup into the top of the cupcake. As the mix heats in the oven, it will sink toward the bottom and melt/flatten to make a delicious layer of peanut butter cup. Reeses peanut butter cups will work, but if you have a Trader Joes by you, I highly recommend their peanut butter cups for this recipe. I always use the dark chocolate ones- the peanut butter is creamier and I think better for baking.

Try with:
Decadent Chocolate Cupcakes
Tasty L'il Yellow Cupcakes
Banana Cupcakes
Peanut Butter Buttercream Frosting
Delicious Chocolate Ganache
Peanut Butter Mousse (for frosting)
Chocolate Mousse (for frosting)

Peanut Butter Buttercream Frosting

Holy Schmoly, this frosting is THE MOST DELICIOUS thing I've had in a long, long time! It has the perfect amount of peanut butter, and is perfectly creamy and fluffy. You'll need a whole batch of cupcakes for this date, because you won't be able to stop chomping these puppies down!

Ingredients:
1/4 c butter, softened
1/2 c peanut butter
3-4 c powdered sugar
2-5 T milk
1/8 t salt
2 t vanilla

Directions:
In a large bowl, combine butter, peanut butter, half of the powdered sugar, salt, vanilla, and 2 T milk. Mix well, adding more milk and powdered sugar as needed to make a fluffy, spreadable frosting.

Try with:
Tasty L'il Yellow Cupcakes
Decadent Chocolate Cupcakes
Peanut Butter Cup Cupcakes

Strawberry Cream Cheese Frosting

Ok, so I don't know how many of you have had strawberry frosting made with actual strawberries and not just the icky flavoring stuff, but it's so delicious! I couldn't believe how much I was in love with this frosting. A-mazing!

Ingredients:
1/4 c butter at room temperature
8 oz cream cheese at room temperature
1/2 c strawberries mashed up in a food processor
3-4 c powdered sugar

Directions:
Blend together butter and cream cheese until smooth. Add the mashed strawberries
Add powdered sugar (and add more, if necessary, to reach your desired consistency).

Try with:
Banana Cupcakes
Tasty L'il Yellow Cupcakes
Decadent Chocolate Cupcakes

Cinnamon Cream Cheese Frosting

This frosting is so dang delicious you will want to top all of your cupcakes with it! I could practically sit down and eat it with a spoon, and I'm not even a 'frosting person!'

Ingredients:
8 oz cream cheese at room temperature
1/4 c butter at room temperature
1 t vanilla extract or vanilla bean paste (I always use the latter)
1 1/2 tsp cinnamon
2-3 c powdered sugar (add more if needed to reach your desired consistency)

Directions:
Blend together cream cheese and butter until smooth. Add vanilla and cinnamon. Add powdered sugar (and add more if necessary to reach your desired consistency).

Try with:
Banana Cupcakes
Tasty L'il Yellow Cupcakes

Vanilla Bean Buttercream Frosting

This vanilla bean buttercream frosting is so much better than your average vanilla frosting- it has vanilla bean paste right in the frosting so it tastes just like Breyer's vanilla bean ice cream. Yummm.

Ingredients:
1 1/2 c confectioner's sugar (or more until it reaches your desired consistency)
1/2 c butter at room temperature
2 teaspoons vanilla bean paste (add more to taste)
1 T milk

Directions:
Mix together sugar and butter until it is blended and creamy. Add vanilla bean paste and milk and continue to beat for another minute. You can then add more vanilla bean paste to taste, or more confectioner's sugar until you reach your desired consistency.

Try with:
Tasty L'il Yellow Cupcakes
Banana Cupcakes
Root Beer Cupcakes

Cream Soda Frosting

This frosting is light and fluffy and tastes just like cream soda! It is super yummy and light and will surely be something than you or your date have EVER had!!!

Ingredients:
1 c heavy whipping cream
1/3 c sugar
1/2 t cream soda (or root beer, if you'd prefer) extract

Directions:
Whip the whipping cream until it has stiff peaks and looks like whipped cream. Carefully mix in the sugar and extract
Make sure if you are storing these when you are done to keep them in the refrigerator because the frosting will melt and turn liquidy if it gets too warm.

Try with:
Root Beer Cupcake

Tasty L'il Yellow Cupcakes

If you're looking for a simple, delicious cupcake that pairs well with pretty much everything, here it is! There are unlimited possibilities for filling with yummy cream and topping with any number of frostings. Go crazy, get creative, and just try not to eat every last one of them!

Ingredients:
1/2 c butter
1 c sugar
4 egg yolks
3 t vanilla bean paste
2 c flour
2 t baking powder
2 t baking soda
1/2 t salt
1 1/2 c water
1 T apple cider vinegar

Directions:
Cream butter and sugar
Mix in egg yolks and vanilla
In a separate bowl, combine flour, baking soda, and salt
In another bowl, mix water and apple cider vinegar
Mix in dry and wet ingredients alternatively to the butter/sugar mixture, ending with the dry
Fill cupcake liners 3/4 full
Bake at 350 degrees for 20 minutes or until cupcakes bounce back when touched

Try With:
Strawberry Cream Cheese Frosting
Vanilla Bean Buttercream Frosting
Peanut Butter Buttercream Frosting
Peanut Butter Cup Cupcakes
Chocolate Ganache
Chocolate Mousse
Peanut Butter Mousse

Banana Cupcakes

Do not mistake this amazing cupcake for banana bread- it's much fluffier and way more delicious!

Ingredients:
1/2 c butter
1 1/2 c sugar
2 eggs
1 t vanilla extract
1 cup mashed bananas
1/4 c buttermilk
2 c flour
1 t baking powder
3/4 t baking soda
1/2 t salt

Directions:
In a large mixing bowl, cream butter and sugar

Add the eggs, vanilla, bananas, and buttermilk

Combine the flour, baking powder, baking soda, and salt; add to banana mixture. Fill cupcake liners 2/3 of the way to the top

Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean

Cool completely on wire racks

Try With:
Strawberry Cream Cheese Frosting
Cinnamon Cream Cheese Frosting
Chocolate Ganache Frosting

Root Beer Cupcakes

These cupcakes are absolutely ridiculously delicious! They taste great with our cream soda frosting recipe- like a delicious root beer float! I guarantee you've never had a cupcake like this before!!!

Directions:
1 c root beer soda
1 t apple cider vinegar
3/4 c sugar
1/3 c canola oil
1/2 t vanilla extract
2 t root beer extract
1 1/3 c flour
3/4 t baking soda
1/2 t baking powder
pinch of salt

Instructions:
Combine the soda and apple cider vinegar and let it stand for a few minutes

Add in the sugar and oil whisking vigorously until slightly frothy

Integrate your extracts, and gently introduce the flour, along with the baking powder, baking soda, and salt being careful not to over mix

Fill cupcake liners approximately 3/4 of the way to the top

Bake at 350 degrees for about 18-22 minutes

Try with:
Cream Soda Frosting
Vanilla Bean Buttercream Frosting

Chocolate Mousse

This mousse is super easy- for reals- and so, so yummy! Creamy, peanut buttery, and light! If you love peanut butter like me, then this is heaven!

Ingredients:
2 oz semi sweet chocolate (chocolate chips or chocolate bar chopped up, just make sure it is good chocolate!)
1 1/4 c heavy whipping cream, divided
2 T powdered (confectioner's) sugar
garnish (peanut butter cup slice, crumbled peanut butter cup, chocolate cube, chopped peanuts and chocolate, etc.)

Directions:
Have a piece of saran wrap prepared to fit over your microwave safe bowl. Measure 1/4 c cream and heat in your microwave safe bowl until very hot (but not burnt!) about 2 minutes. Pour chocolate chips into bowl and cover with saran wrap. Let sit until chocolate is softened- about 3 minutes- then stir until smooth. Let sit until cooled and thickened. It may need 1/2 hour to an hour to cool sufficiently so allow time for this. It may be a good idea to do this step before your date shows up if you're making the mousse on the date so that you don't have to wait to eat up!

Measure 1 c heavy whipping cream and 2 T powdered sugar in a bowl. Mix until stiff peaks form. Once cream is whipped, scoop it into the chocolate mixture and fold carefully until well blended.

Finally, scoop it into four dishes and garnish! You can garnish however you like-use a leftover dollop of whipped cream, peanut butter cups, chocolate slices, fruit like bananas or berries, chopped peanuts and chocolate, etc. Get creative!

More ideas- use this as a filling for cupcakes, layer with vanilla or other flavored pudding, layer with peanut butter mousse (as shown in the photo above), layer between peanut butter or chocolate chip cookies, in mini tarts, etc.

If you are using this for cupcake filling, you can do one of two things: the first option is to put it in a plastic bag or frosting bag and pipe it into the hole. (See cupcake recipe for instructions on how to prep them for filling.) The second option (which is what I tried) is to spread the mousse cream in a cube shaped ice cube tray OR use a cookie scoop to do small scoops on a cookie sheet OR use another spoon/measuring spoon and scoop little dollops onto a cookie sheet. Then freeze for 1 hour. Once they are frozen, you can place them in the cupcake hole, cover with the cupcake top, and frost.

Peanut Butter Mousse

This mousse is super easy- for reals- and so, so yummy! Creamy, peanut buttery, and light! If you love peanut butter like me, then this is heaven!

Ingredients:
4 T creamy peanut butter (reduced fat is fine)
1 c heavy whipping cream, divided
2 T powdered (confectioner's) sugar
garnish (peanut butter cup slice, crumbled peanut butter cup, chocolate cube, chopped peanuts and chocolate, etc.)

Directions:
In a bowl, put 4 T of peanut butter and heat until a little bit runny- about 30 seconds. Don't let it get hot, just a little warm so that it blends better.

Then, put 1 c heavy whipping cream and 2 T powdered sugar in a bowl. Mix until stiff peaks form. Once cream is whipped, scoop it into the peanut butter and fold carefully until well blended.

Finally, scoop it into four dishes and garnish! You can garnish however you like-use a leftover dollop of whipped cream, peanut butter cups, chocolate slices, chopped peanuts and chocolate, etc. Get creative!

More ideas- use this as a filling for cupcakes, layer with chocolate pudding or mousse (as shown in the photo above), layer between peanut butter or chocolate chip cookies, in mini tarts, etc.

If you are using this for cupcake filling, you can do one of two things: the first option is to put it in a plastic bag or frosting bag and pipe it into the hole. (See cupcake recipe for instructions on how to prep them for filling.) The second option (which is what I tried) is to spread the mousse cream in a cube shaped ice cube tray OR use a cookie scoop to do small scoops on a cookie sheet OR use another spoon/measuring spoon and scoop little dollops onto a cookie sheet. Then freeze for 1 hour. Once they are frozen, you can place them in the cupcake hole, cover with the cupcake top, and frost.

Cartoons and Cupcakes Invite Ideas

Ok, so it may not be the norm to ask somebody out on a date using an invite, but you bought a date box because you wanted something different, right? Everybody likes to feel that they're being spoiled with romantic thoughts and gestures, and an invitation to differentiate this date from just another hang-out session is just the way to start! Here are some fun ideas of ways you can ask your date that will surprise and intrigue them. (So what are we going to do on our date, honey?) Bonus points if you mail them. Your date will be surprised when they find a spoon with an invitation on it, but if it comes in the mail you'll never hear the end of it! (In a good way!)
Here are some great ideas to get you inspired! Don't forget to include the date, time, location, and any other pertinent details (like if pajamas are recommended!)

• Cake mix box with a paper invite inside- or write it on the mix packages inside. You could use the mix to make cupcakes on your date or just use it for the invite
• Buy a box of cupcakes and frosting pen and write the invite across the tops of all the cupcakes
• Frosting container with a paper invite inside

• Buy a cartoon coloring book and write the invite throughout the pages-you can even include crayons and ask your date to bring it to the date
• A container of sprinkles with a tiny invite inside
• A cartoon movie with an invite inside
• Cookbook with invite in the cupcake or dessert section

• A group of Sweet Tarts, Sugar Daddy, or other candy with associated pet names with a cute note attached
• Wooden spoon with the invite written on it in Sharpie
• Plastic spatula with the invite taped on with clear tape
• Write the invite on the bathroom mirror using a frosting pen

Flourless Chocolate Cupcakes

Honestly I don't know how everything works without flour but it does and that's all I need to know. Also you may want to double the frosting to compensate for the flour shortage...or at least that's what I tell myself!

Ingredients:
6 T (3/4 cup) unsalted butter
8 oz bittersweet chocolate, coarsely chopped/or 1 1/2 cups semisweet chocolate chips
6 large eggs, separated, room temperature
1/2 c sugar

Directions:
Preheat oven to 275 degrees. Line standard muffin tins with liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. I put mine in a steamer which worked great, but if you have a double boiler that would be even easier. It is absolutely necessary to have space between between the burner and the chocolate as it burns pretty easily!

Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.

With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink) Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with yummy frosting or scoops of ice cream. Yummm.

Try with:
Vanilla Mousse
Chocolate Mousse Cream
Peanut Butter Mousse Cream

Vanilla Mousse

This stuff is delish as a filling for cupcakes (think Hostess cupcake times amazing!!!) but it also makes a great dessert by itself topped with fresh berries. If it's a hot summer night you can even freeze it- it's like an extra fluffy, creamy ice cream treat. Yummm.

Ingredients:

2 egg whites
1 pint heavy cream
1/2 c confectioner's (powdered) sugar
1 tsp vanilla essence

Directions:

Separate egg. Beat egg whites until stiff. Beat in half the sugar and set aside. Whip cream, remaining sugar, and vanilla until thick.

Fold in egg whites. Be gentle but be sure to get it thoroughly combined.

If you are having this as mousse, you can divide it into 4 small bowls and refrigerate until you're ready to chow down.

If you are having this as mousse cream, you can divide it into 4 small freezer safe bowls or ramekins, cover with plastic wrap, and place in the freezer for 1 or more hours. Top with fresh berries or chocolate sauce before serving. Mmm.

If you are using this for cupcake filling, you can do one of two things: the first option is to put it in a plastic bag or frosting bag and pipe it into the hole. (See cupcake recipe for instructions on how to prep them for filling.) The second option (which is what I tried) is to spread the mousse cream in a cube shaped ice cube tray OR use a cookie scoop to do small scoops on a cookie sheet OR use another spoon/measuring spoon and scoop little dollops onto a cookie sheet. Then freeze for 1 hour. Once they are frozen, you can place them in the cupcake hole, cover with the cupcake top, and frost.

Cartoon Ideas For Your Cartoons and Cupcakes Date!

Here are a few of Hot Lunch's current cartoon movie faves!
Shrek- all of them, but if you haven't seen them, start with the first one!
Ratatouille
The Phantom Tollbooth
The Secret of Nimh
Ice Age
Cloudy With a Chance of Meatballs
Wall-E
Kung Fu Panda
The Tale of Desperaux
Aladdin
A Bug's Life
Up
Toy Story
The Incredibles

If you have the capabilities to download old cartoons or have a rental place nearby that rents the classics, here are some of our old school faves...
Scooby Doo (minus Scrappy Doo, of course!)
Inspector Gadget
Pound Puppies
Muppets
Muppet Babies
Care Bears
Transformers
Mister T
Duck Tales
Teenage Mutant Ninja Turtles
Flintstones
The Jetsons
Shirt Tales
There are of course tons more, but some of them are less reminiscent to one party or the other because they are potentially 'too girly' or 'too boyish.'

Want a throwback without the cartoons? Check out the Scooby Doo movie!

Super Easy (and Super Delicious) Chocolate Ganache

This makes a delicious frosting for cupcakes or cakes, filling for layer cakes, or even topping for ice cream It's super rich, super easy, and super delicious! I'm not kidding!!!

Ingredients:
3/4 c cream
2 T real butter, melted
8 oz semi sweet or dark chocolate, chopped up

Directions:
Place chocolate in a bowl and pour the melted butter over the top. Put the cream in the microwave and heat for approximately 2 minutes until it is simmering. Pour over the chocolate chips, give a quick stir to make sure the chocolate is immersed in the cream, and quickly cover with plastic wrap.If you like it more of a frosting-y consistency (as is shown in the picture) it will need to cool for at least an hour. Do not put it in the refrigerator unless you want it really firm- it doesn't soften up again once you refrigerate it! You can spread it on with a knife or you can put it in a frosting bag/plastic baggy with a frosting tip or simply with the corner cut off and squeeze it on. There you go, super easy! This stuff is to die for- gooey, delicious, amazing!

Try With:
Banana Cupcakes
Decadent Chocolate Cupcakes
Tasty L'il Yellow Cupcakes
Peanut Butter Cup Cupcakes

Decadent Chocolate Cupcakes

This recipe works perfectly for filling with mousse cream- a total throwback to when you were eight and you got a Hostess cupcake in your lunchbox. Only way better. Try not to lick the screen, people.

Ingredients:
1 c flour
1/4 c unsweetened cocoa powder
3/4 t baking soda
1/4 t salt
1/2 c granulated sugar
1/2 c firmly packed brown sugar
4 T unsalted butter at room temperature
1 large egg, at room temperature
1 t vanilla extract
1/2 c luke warm water
1/4 c buttermilk

Directions:
1 hour in advance- take butter and egg out of the refrigerator so they can settle to room temperature

Place rack in the middle of the oven and preheat to 350 degrees. Place 12 liners in a standard 12 cup muffin tin.

Sift together flour, cocoa powder, baking soda, and salt into a bowl. It's important for it to be really smooth, so make sure you don't skip the sifting! If you don't have a sifter (like me!) use a strainer instead. It works just as well.

In a separate bowl, beat the granulated sugar, brown sugar, and butter together on medium-high speed until light and fluffy- 2-3 minutes. Add the egg and vanilla and beat until combined.

Add the flour mixture in three installments, alternating with the water and buttermilk, beating on low speed until just combined. Beat on medium-high speed until no traces of flour remain, scraping the sides of the bowl as needed. Do not over beat!

Divide the batter evenly between muffin cups (should be about 2/3 of the way full)- use a cookie scoop or 1/3 cup measuring scoop for even filling. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Make sure to check on the earlier end of the time frame so they don't over bake, and then put them back in if they're not done. It's a matter of 1-2 minutes between being totally runny in the middle and fully cooked, so keep a close eye on them! Let the cupcakes cool in the pan on a wire rack for 5 minutes and then remove them and let them cool.

Choose your favorite frosting recipe for topping these bad boys! These are also delicious with the vaniilla mousse filling if you're a Hostess cupcake junkie!

Try with:
Chocolate Ganache
Vanilla Bean Buttercream Frosting
Strawberry Cream Cheese Frosting
Peanut Butter Buttercream Frosting
Peanut Butter Cup Cupcakes
Peanut Butter Mousse
Vanilla Mousse
Chocolate Mousse