Vanilla cupcakes studded with chocolate chips and topped with peanut butter frosting, chocolate shavings, toffee, and butterscotch caramel. A cupcake worthy of the name TGIF!
This recipe was inspired by a book I read last week. I don’t know if it’s like this for anyone else, but there always seems to be a food theme in every book I read…. or at least there is in my mind.
And maybe “theme” is a bit too strong of a word. But do you know what I mean? You’re reading a book, and maybe it’s set in Antebellum South, and the main character eats a lot of cornbread smothered in honey and butter. All of a sudden, all I can think about is cornbread and honey.
Or the main characters frequently hang out at the local pizza joint. Now all I want to eat is pizza.
You get the picture.
In last week’s book (which was #3 in the Porter Family Novel series by Becky Wade), a side character (who was the main character in #2) works in a bakery, and this is cupcake is her Friday specialty. The moment I read the description, I knew I wanted to recreate it for you guys.
And so…. ta-da!
This has been one of my favorite recipes that I’ve made in a while, and I’m thinking that it needs to be recreated into a layer cake, a poke cake… possible fudge? Definitely into a cookie. So expect more TGIF treats to grace the blog before too long.
And I think these flavors are perfectly timed for Fall. They’re rich with deep notes of toffee and butterscotch and just perfect for winter
comfort sweatpants food.
I hope you enjoy these as much as I did!
- 3/4 cup (1-1/2 sticks) butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 2 tsp vanilla paste or extract
- 2-1/2 tsp baking powder
- 1/4 tsp salt
- 2-1/2 cups flour
- 1-1/4 cups milk
- 1 cup mini chocolate chips
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- vanilla extract
- 3 1/2 cups confectioners' sugar
- 5 tablespoons milk
- Heath Toffee Bits
- Chocolate Shavings
- Butterscotch Caramel Sundae Sauce (I bought mine at Target)
- Preheat oven to 350ºF.
- In a stand mixer, beat together the butter and sugar. Add the eggs one at a time, mixing well in between each addition.
- Add the vanilla, baking powder, salt, flour, and milk. Mix just until batter forms. Fold in the chocolate chips.
- Line or grease 2 cupcake pans (24 cupcakes) and divide batter evenly among the cups.
- Bake for 20 minutes.
- Cream together the peanut butter and butter.
- Mix in the vanilla and a cup of powdered sugar.
- Continue to add the powdered sugar a cup at a time, alternating with the milk. Scrape down the sides as needed.
Frost each cooled cupcake with the frosting and top with toffee, chocolate shavings, and a drizzle of butterscotch caramel sauce.