Peanut Butter Filled Chocolate Cupcakes - The Last of the Wedding Cupcakes

Well, I am finally to the end of the wedding cupcakes, so after today it will be on to other things.  The next recipe is even healthy! But, I couldn't leave these out.  They are the perfect combination of peanut butter and chocolate.  The cake is a bit denser than the other too - it needs to be to hold the peanut butter ball that is in the center.  That's right, there is a whole peanut butter ball cooked inside these cupcakes, which makes them a favorite to everyone who loves the peanut butter and chocolate combination.

I found this recipe on  Annie's Eats  who adapted it from Proceed with Caution who got it from Good Housekeeping and made the cupcakes pretty much like the original recipe, but I modified the frosting a bit. 

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Wedding Cake!

This is what I have been working on these past few weeks - a wedding cake/cupcakes for some very dear friends. Trying things out and getting them ready.  I've had lots of cake decorating classes, and over the years have decorated quite a few cakes, but it has been a while, so I spent a lot of the summer brushing up on some things, and now I get to share them with you.  This cake has also inspired me to practice more often to keep my skills up and for fun. You are going to get the benefit of some of that practicing as well because I will be sharing it.  This week you are going to get the recipes for the ten inch cake, the topper (Yes, they are different.), the three cupcakes, and all the icings including the fondant.  Today we are going to focus on the cake and topper and their icings and fondant.  The ten inch cake is lemon raspberry and the topper is chocolate, so this is going to be a long post.  I will do the cupcakes on three additional days this week - one day for each cupcake.

First, lets talk about the ten inch cake.  The cake and the filling are the same recipe as these Lemon Filled Raspberry Cupcakes I shared with you earlier this summer.  This time, I did not use the cream cheese icing though.  Instead, I used a simple lemon butter cream that works better at room temperature for longer.

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Sweet and Salty Pretzel Peanut Bars

These yummy bars are a sweet and salty version of the seven layer bars I grew up with. They are almost ridiculously easy to make and, aside from the cooling time, super fast too!  My only regret is that I only got one because I made them to send to my daughter to snack on during final exam week in college.  I've even been asked a couple of times by my son and husband if I sent all of them because they wanted another, so I will definitely have to make them again.

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Chocolate Bread

I am just going to post a link to this recipe because I didn't change anything at all.  That is very odd for me as I can't seem to follow a recipe exactly, but this time I did, so you can find it here at Bread in 5.  Not to worry though, as good as it is, I am already thinking up adaptations of my own that I can't wait to try.  And, of course, I will share them with you.  The bread is really very simple to make.  It just has some wait time in there that you have to plan for.  I think it makes a wonderful breakfast.  My husband and I had it on a lazy Sunday morning for breakfast with strawberries, but I think it would be great for a special occasion breakfast -Valentine's Day and Christmas both come to mind.  It would also be a great breakfast to have when there are guests in the house.