Let me start off by saying that there is nothing healthy about this dessert. The name should give that away, but just in case it doesn’t I want to make sure I’m warning my readers. And trust me, there needs to be a warning that comes with this bad boy because it is like crack in a bowl, err trifle dish. My coworker, Chrissy, gets all the credit for this lovely creation. My only addition was to add chopped peanut butter cups on top, but you could add whatever you like. Strawberries, sprinkles, chocolate chips, the possibilities are endless. Serving it in a trifle dish is what really makes this a show-stopper, but if you don’t have one you can always use a glass bowl.
Brownie-Peanut Butter Cup Trifle
- 1 package fudge brownie mix (plus eggs, oil, cooking spray and 2 round 8-inch pans)
- 1 can of chocolate pudding (or instant pudding mix)
- 1 8-ounce tub of frozen whipped topping, thawed
- 1 large package of peanut butter cups, chopped
Prepare and bake brownies according to package directions, dividing mixture between two greased round 8-inch pans. Allow brownies to cool completely. When cool, crumble the brownies into small pieces. On the bottom of a 3-quart glass trifle bowl add 1/3 of the brownies, followed by 1/3 of the pudding and 1/3 of the whipped cream. Repeat for two more layers. Sprinkle the top with chopped peanut butter cups and refrigerate until ready to serve.
So I made these cupcakes for Spencer’s birthday which was this past Monday. It’s a recipe that his great, great, great aunt used to make and was passed down through the generations. He grew up loving them and has fond memories of shoving his face full them when he was a kid. No pressure or anything. I’ve actually attempted to make them before and have failed miserably. So miserably that when he tried them last time, he frowned and said “they don’t taste like my mom’s” which I followed with “well, I’m not your mom!” Let me just say that these cupcakes are a labor of love. They aren’t easy to make. There are a lot of ingredients, especially if you’re like me and you just like to dump out a package and add eggs and water. But, trust me, the end result is out-of-this-world good.
Black Bottom Cupcakes
- 1 8 ounce package cream cheese, softened
- 1 egg
- 1/3 cup white sugar
- 1/8 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable or canola oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line muffin tins with paper cup liners. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. Bake in preheated oven for 25 to 30 minutes.