Yesterday we celebrated our firstborn’s 18th birthday with her friends. Her birthday is actually Valentine’s Day, but our weekends in Feb were packed, so we had to delay her celebration with her friends. Yesterday we had a houseful of teenagers and young adults and it was a lot of fun! While we were planning the menu I asked R what she wanted for dessert, after much deliberating she decided she wanted the chocolate peanut butter cupcakes that I made for her family celebration on her actual birthday….they were inspired by Reese’s peanut butter cups. AND she wanted some cupcakes inspired by our Christmas breakfast ice cream parfaits. (recipes for both to follow) The Christmas Parfait cupcakes were a very good representation, and tasted VERY close to the real thing. I had 2 people ask where we had gotten the cupcakes from…..I LOVE those questions 🙂
For the chocolate peanut butter cupcakes I use Martha Stewart’s One Bowl Chocolate Cupcake recipe with her Creamy Peanut butter Frosting piped over the top of the cupcakes and then I refrigerate them while I make a half recipe of her chocolate ganache topping and let it cool. Once it is completely cooled we spoon the ganache over the frosted cupcakes and refrigerate again until ready to serve.
For the Christmas parfait cupcakes I made some french vanilla cupcakes (from a box….next time I’ll make them from scratch). Cut a little bit of the top center of the cupcakes out and filled it with the raspberry filling, and frosted them with a creamy cream cheese vanilla frosting and topped with a fresh raspberry. The taste testing version of the cupcake I made had cheerios on it, but R thought they looked weird, so I left the cheerios off.
Raspberry filling for Christmas Parfait Cupcakes
- 2 12-16 oz bags of frozen raspberries (completely thawed and drained)
- 1/4 cup sugar
- 1 1/2 tbsp. corn starch mixed with 1 tbsp. water
Once raspberries are completely thawed and drained place in blender and puree. Strain through a fine wire mesh strainer to strain out most of the seeds. Place strained raspberry puree and sugar in a small saucepan and bring to a boil, stirring often. Reduce heat slightly and stir in corn starch slurry and stir constantly until thickened. Let stand to cool completely. Fill cupcakes with completely cooled filling.
Vanilla Creamy Cream Cheese Frosting for Christmas Parfait Cupcakes
- 10 oz. cream cheese, softened
- 1/2 cup (1 cube) butter, softened
- 1 tsp. real vanilla extract
- 2 Tbsp. heavy whipping cream
- 1 pound confectioners sugar
In a large mixing bowl place cream cheese, butter, vanilla and whipping cream and using an electric mixer starting at low and working your speed up to medium high cream ingredients together and whip for an additional minute to get everything nice and fluffy. Begin incorporating powdered sugar one cup at a time completely mixing in each cup before adding next cup until you have the perfect creamy cream cheese frosting. Pipe onto your cupcakes or frost cupcakes. (If the frosting is too soft, you can add more powdered sugar until you get the desired concistency).