White Chocolate and Blueberry Cupcakes

I got a new cupcake cookbook (Cupcakes: From the Cake Mix Doctor by Anne Byrn) this week and wanted to try one of the recipes out. If you remember, the recipe that I used for the AMAZING cookies-n-cream cupcakes came from this cookbook as well so Hubby and I were convinced that any recipe I tried would be good.

We had spent a weekend in Maine and bought some homemade blueberry preserves. I thought these would go perfectly with the White on White cupcakes. I decided to make the Full-Fat-Full-Dairy version of these cupcakes. That way I’m not tempted to try one. Or two or three.

Hubby said these were his 2nd favorite cupcakes of all time, behind the aforementioned Cookies-N-Cream cupcakes. He also said that quite a few of his coworkers loved them as well.

White on White Cupcakes – 4 WW pts – makes 24
(From: Cupcakes! By the Cake Mix Doctor by Anne Byrn)
1 cup white chocolate chips
1 box white cake mix
1 cup whole milk
1/3 cup vegetable oil
1 large egg
3 large egg whites
1 tsp vanilla extract

Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners and set aside.

Place chocolate chips in glass mixing bowl in microwave on high for 50 seconds to 1 minute. Remove and stir until smooth. Set aside to cool slightly.

Place cake mix, milk, oil, egg, egg whites, vanilla, and melted white chocolate in a large mixing bowl. Blend with electric mixer on low speed for 30 seconds. Stop the machine and scrape down sides of the bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more.

Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full.

Place pans in the oven and bake until they are lightly golden and spring back when lightly pressed with your finger, 17 to 20 minutes.

Allow cupcakes to cool in pan for 5 minutes. Remove from pan and cool completely on wire rack.

White Chocolate Buttercream Frosting – 5 WW PTS(from Crazy about Cupcakes)
1 1/2 cups white chocolate chips
4 Tbsp (1/2 stick) unsalted butter, at room temperature
3 Tbsp milk
1 tsp vanilla extract
4 1/2 cups confectioners sugar

Heat the white chocolate chips, butter, and milk in a saucepan over medium heat until all is melted. Remove from heat

Stir in the vanilla. Add the confectioners’ sugar slowly, stirring constantly, until combined. Add more milk or sugar to achieve desired spreading consistency.

I used the Cone Method to fill 12 of the cupcakes with preserves. I wanted to keep some for us to use later, especially since I wouldn’t be able to eat any of these cupcakes.

The frosting was very thick and only covered 12 of the cupcakes, which worked out fine since I only filled 12 of them. I frosted the remaining cupcakes with some leftover Hershey’s perfectly chocolate frosting that I had in the freezer from when I made the Chocolate-PB cupcakes.

Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 cupcake: 162.7 Calories, 7.0g Fat, 14.4 mg Cholesterol, 184.9 mg Sodium, 3.2 mg Potassium, 23.7 g Carbs, 0.0 g Dietary Fiber, 14.4 g Sugar, 2.8 g Protein
WW POINTS = 4

1 serving frosting: 187.3 Calories, 5.6g Fat, 7.8 mg Cholesterol, 22.2 mg Sodium, 6.6 mg Potassium, 35.4 g Carbs, 0.0 g Dietary Fiber, 34.9 g Sugar, 1.1 g Protein
WW POINTS = 4

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18 Responses to “Chocolate Peanut Butter Cupcakes”

  1. #
    1
    Colleen — July 16, 2009 at 4:22 pm

    These look amazing! I love that you added even more peanut butter flavor too!

  2. #
    2
    Amy Kingman — July 16, 2009 at 4:54 pm

    Mmmmmm! These look incredible!! AH! My weakness!!!!

  3. #
    3
    Memória — July 16, 2009 at 4:57 pm

    Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!

  4. #
    4
    Jen — July 16, 2009 at 5:04 pm

    You could definitely use any chocolate cupcake recipe that you want!

  5. #
    5
    Stephanie Wagner — July 16, 2009 at 7:30 pm

    These look awesome! I bet they’re really rich!

  6. #
    6
    oneordinaryday — July 16, 2009 at 8:05 pm

    Holy. Cow.
    These look sooo darn good!

  7. #
    7
    Jill — July 17, 2009 at 3:51 am

    I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!

  8. #
    8
    Kerstin — July 17, 2009 at 3:54 am

    Wow, these look beyond incredible! I’m completely impressed 🙂

  9. #
    9
    Jennifer — July 17, 2009 at 10:32 am

    peanut butter cups…one of my favorites!! What an awesome cupcake!!!

  10. #
    10
    Laura — July 17, 2009 at 1:50 pm

    Oh. My. God. I think my DH is packing his bags to leave me as we speak!

    These look soooo good. I bet it’s all you can do to eat one they are so rich!

  11. #
    11
    Erin — July 18, 2009 at 11:28 pm

    These look delicious! Chocolate and peanut butter is the most fabulous combination!

  12. #
    12
    Scott W. — July 23, 2009 at 12:35 am

    Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!

  13. #
    13
    Jen — July 23, 2009 at 12:38 am

    haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…

  14. #
    14
    Ingrid — July 26, 2009 at 1:13 am

    The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!
    ~ingrid

    Btw, your salmon and the “sauce” looked really good too!
    ~ingrid

  15. #
    15
    Mermaid Sweets — July 27, 2009 at 5:09 am

    Thanks so much for the link back, your cuppies look amazing.

  16. #
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    comfycook — February 24, 2010 at 2:12 pm

    I just discovered these and can’t wait to make them. Love chocolate and peanut butter.

  17. #
    17
    LauraC — May 4, 2010 at 8:13 pm

    I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.

    Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?

    http://www.rachaelrayshow.com/food/recipes/chocolate-cake/

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    18
    Jan — February 23, 2012 at 7:29 am

    THank you for this post! I tried the cupcakes out here: http://www.themediamaid.com/2012/cupcake-celebrations/

    and loved it!

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