It's a Chess Cupcake kind of day!

Simply Awesome Peanut Butter Chess Cupcake
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Description:
This cupcake has simple ingredients, is easy to make, but so good, you'll have to start your diet tomorrow. It is a butter cupcake with a chess cake filling-cream cheese- and peanut butter buttercream icing....YUM!Ingredients

Cake:
•1 Butter Recipe Golden Cake Mix
•4 eggs (3 whole eggs plus one yolk)
•1 stick of butter (Real, salted butter is reccomended.)
•2/3 cup of milk
•1 tsp vanilla flavoring
•1 tsp almond flavoring

Chess Filling:
•3 eggs
•1 box of powdered sugar
•1 8oz. package of cream cheese

Peanut Butter Buttercream:
•4 cups of powdered sugar
•1 stick of butter (real, salted)
•1 cup creamy peanut butter
•1/4 cup plus 3 Tbsp of milk
•1/2 tsp almond extract

Baking Instructions
1.Preheat oven to 350 degrees F.
2.Mix all ingredients for the cake on medium speed for 2 minutes until light and fluffy
3.Line cupcake pan with baking cups and spray lightly with nonstick butter spray.
4.Fill the cupcakes liners about 3/4 full--about 2 Tbsp in each.
5.Bake the cupcakes in the preheated oven for 30 minutes. You'll know they are done when they are golden brown and spring back when you touch them.
6.While the cupcakes are baking, prepare your filling. Mix ingredients on medium speed for about 1 minute until all ingredients are mixed together.
7.Spray a rectangular, glass caserole dish with no-stick butter spray. Spread the filling into the pan evenly.
8.After the cupcakes come out, place the filling into the oven on 350 degreed F for 30 minutes. It will turn golden brown. Make sure it doesn't giggle too much when you shake the pan.
9.While the filling is cooking and the cupcakes are cooling on a baking rack make your icing. Combine all ingredients--peanut butter, butter, powdered sugar, milk and almond extract. Mix on medium speed until it is light and fluffy. You may need more or less milk depending on the humidity.
10.The top of the cupcakes will be flat. They will easily pull off with no cutting. Take them off and tear out a small piece of cake from the bottom portion.
11.Spoon cooled filling into bottom of the cupcake.
12.To make the tops round and pretty (optional), cut them with a biscuit cutter.
13.Place the top over the filling.
14.I use a press decorator with a star tip to pipe the icing on top.
Copyright © 2011 Pinnacle Foods Corp. LLC. All Rights Reserved.

For recipe link click here.

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