Yes, you read that right, and no, you shouldn’t be surprised.
It’s my birthday week, and I always have to try something crazy and completely Brianna to celebrate. :) These cupcakes are this year’s lucky winners!
They’re really not as crazy as they sound, though. Both recipes already contain powdered sugar, so it was pretty simple to take my favorite puppy chow flavors and put them in cupcake form! Topped with some actual puppy chow pieces and a nice sprinkle of powdered sugar, these cute cupcakes are everything I love in one bite.
Happy birthday, indeed! :)
I’m a vanilla kind of girl, and since classic puppy chow calls for plain Rice Chex, a vanilla cupcake base seemed fitting for this recipe.
The vanilla cupcakes are filled with decadent peanut butter filling similar to the kind you find in chocolate-covered truffles at Christmastime. So sweet and creamy!
Finally, these cupcakes are topped with a big swirl of fluffy milk chocolate buttercream (because we all know how key the MILK chocolate chips are to my puppy chow!) and garnished with powdered sugar and puppy chow pieces.
The milk chocolate frosting is another borrowed gem from Georgetown Cupcake’s The Cupcake Diaries cookbook. I know I sound like a broken record, but you guys! It is the best cookbook EVER! Every single cupcake and frosting recipe is gold. I haven’t used any other cupcake or frosting base in the three years since I tried Georgetown Cupcake’s! There are no comparisons. Take my word for it and spare yourself the time searching.
If you choose to add the puppy chow on top of your cupcakes, be sure to have a batch ready and press the pieces in as soon as you frost the cupcakes. Once the frosting hardens a bit, it becomes more difficult to stick the puppy chow on top without denting or cracking your pretty frosting.
The good thing is that you don’t need much puppy chow for garnish, so there will be plenty leftover to snack on. :)
I guess this just proves that any dessert filled with peanut butter and topped with powdered sugar is a winner.
These cupcakes were a hit among family, friends and coworkers. Because who can resist puppy chow?
Puppy chow is definitely my kryptonite.
- 2 1/2 cups flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 8 Tbsp butter, at room temperature
- 1 3/4 cups sugar
- 2 large eggs, at room temperature
- 2 1/4 tsp. vanilla
- 1 1/4 cups milk, at room temperature
- 1/4 cup butter, softened
- 1/4 cup peanut butter
- 1 cup powdered sugar
- 1 tsp. milk
- 2 1/2 cups MILK chocolate chips (about a bag and a half)
- 2/3 cup milk, at room temperature
- 5 cups powdered sugar
- 12 Tbsp. butter, at room temperature
- 5 tsp. vanilla
- Puppy chow pieces for garnish, if desired
- Powdered sugar for garnish, if desired
- Preheat oven to 350 degrees. Line two muffin tins with cupcake wrappers.
- In a small bowl, sift flour, baking powder and salt together.
- In the bowl of a stand mixer, cream butter and sugar together for 3-5 minutes or until light and fluffy. Slowly add eggs one at a time until combined.
- Add vanilla to milk.
- Add 1/3 of the dry ingredients to the egg mixture and beat with stand mixer until well combined. Add 1/3 of the milk and mix thoroughly. Repeat with remaining ingredients, scraping bowl as needed.
- Pour batter into prepared pans and bake for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool pans completely on a wire rack.
- Once cupcakes have cooled, remove the center of each one with an apple corer. Alternatively, carve out cone-shaped centers with a small knife.
- In the bowl of a stand mixer, combine all filling ingredients. Slowly mix until just combined; increase speed to high and beat until light and very fluffy, at least 3 minutes.
- Spoon or pipe filling into each cupcake. If you have extra to use up, press filling down into each cupcake and pile extra on top. The filling can fall if the cupcakes sit for a period of time, so you can't have too much!
- Place chocolate chips in a microwave-safe bowl. Melt on high for 60 seconds; stir and continue melting at 15-second increments until smooth. Let cool to room temperature.
- Once chocolate has cooled completely, make the frosting. In the bowl of a stand mixer with the paddle attachment, slowly mix butter with powdered sugar, gradually adding the sugar until the frosting is smooth. Add all remaining ingredients and beat on high speed until light and fluffy, at least 3 minutes. The frosting will visibly lighten and become very fluffy. If necessary, add more milk to fluff up the frosting.
- Pipe frosting onto cupcakes using a pastry bag fitted with a large round tip.
- If desired, garnish cupcakes with puppy chow pieces and sprinkle powdered sugar on top.
It goes without saying, but only use MILK chocolate chips for this recipe. It's the secret to the best puppy chow...and puppy chow cupcakes!