Butterfinger Blondies

Butterfinger Blondies

 Oh boy,  oh boy, oh boy these sure do look good. Let me tell you they are good but they have to be very fattening with all that butter and shortening. You better go for a long run before you try these because they are scrumlicious. That is a new word I made up just for these. I thought they were a little salty but it was pretty good that way. Its like a sweet and salty type of thing. I like it.

Ingredients

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

 

Butterfinger Buttercream:

Ingredients

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Instructions

Cream the butter and shortening together until smooth.
Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth
Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
Spread on your cooled blondies

Preparation time: 5 minute(s)



Source:  http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html

Broccoli Chicken and Bacon Salad

Broccoli Chicken and Bacon Salad

I don't really know what to call this other than really damn good stuff. Its pretty much brocolli salad with a bunch of stuff I thought would sound yummy.  I made this for a friends birthday at work. I hope she likes it as much as I do. It is way yummy and I just want to eat it all up... I wish I would have bought red and yellow and or orange peppers to add to it. That would be a delight.

1 lb chicken breast (cooled)
1 tbls olive oil
1 1/2 ts McCormick perfect pinch salad supreme.
10 oz bacon cooked and crumbled (cooled)
4 hard boiled eggs sliced (cooled)
4 1/2 cups Brocolli
12 oz cherry tomatoes (halved)
1/2 red onion chopped (about a cup maybe a little less)
1/2 cup salted roasted sunflower seeds
1/2 cup raisens
3 large avacodos cut into small pieces
8 oz cheddar cheese cubed

1 cup olive oil mayonese
1/4 cup sugar
1/4 cup tbls red wine vinager

heat about 1 tablespoon of olive oil in a pan. 

cut chicken in small cube like pieces.

season with about 1 1/2 ts McCormick perfect pinch salad supreme.

Cook chicken on med high heat until fully cooked

menwhile add broccoli, halved tomatoes, red onion, sunflower seeds, raisins , cheddar cheese, avocados and hard boiled eggs. Toss salad and add cubed chicken and crumbled  bacon

In a small bowl add olive oil mayo, sugar, and red wine vinegar.   Stir until well combined. Add dressing to salad and serve.

Turtle Smore Brownies

Turtle Smore Brownies

Oh my gosh. I do not like brownies but these brownies just changed my mind. They are so good. I am so glad that I made them. I can not wait to take them to work tomorrow. I hope everyone loves them. I found this recipe off of a blog called Joy of Baking. I did change it a bit but it is pretty much the same. I pretty much just added marshmallows, graham cracker crumbs and used less pecans and added walnuts. I think I like it the way I made it.

Turtle Smore Brownies: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x  33 cm) rectangular baking pan. 

Brownies: 

Melt the chopped chocolate and butter. (i melted it in a microwave safe bowl in 20 second intervals stiring in-between until it was all melted.)

 Remove from heat and set aside while you make the brownie batter.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt.

Pour into the prepared pan and bake for about 20 minutes.

 Remove from oven and place on a wire rack. 

Spread melted marshmallow on top  in even layer. . Be careful not to pull up our brownie while doing this. (you could add marshmallows and put it back in the oven for a few minutes to warm or melt the marshmallows.)

sprinkle graham cracker crumbs all over the top over the marshmallows.

Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans and walnuts, making sure all the nuts are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.

Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. 

Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.

Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage.

Makes about 48 brownies. Preparation time 1 hour.

Note: To toast pecans - Bake in a 350 degree F (177 degree C) oven for 8-10 minutes or until lightly browned and fragrant.

 

Turtle Brownies:

3 ounces (90 grams) unsweetened chocolate, coarsely chopped

12 tablespoons (1 1/2 sticks) (170 grams) unsalted butter, cut into pieces

3 large eggs

1/2 cup (105 grams) light brown sugar

1 cup (200 grams) granulated white sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup plus 2 tablespoons (90 grams) all-purpose flour

1/4 teaspoon salt

 1/3 cup of marshmellow topping

1/3 cup crushed graham cracker crumbs

Caramel Topping:

40 Kraft caramels (10 ounces) (280 grams), unwrapped

1/2 cup (120 ml) heavy whipping cream

1 cups (200 grams) pecan halves, toasted

1/2 cup walnuts.

Ganache Topping:

2 ounces (55 grams) semisweet chocolate, coarsely chopped

1/4 cup (60 ml) heavy whipping cream

Source adapted from Joy Of Baking

note: I changed the recipe slightly the original recipe can be found at
http://www.joyofbaking.com/barsandsquares/TurtleBrownies.html

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins
Source: Annie's Eats
Makes 24 muffins
Print Recipe

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree (see Note)
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tablespoons flour
1½ teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don't think it makes a difference in the final product.

Directions:
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren't supposed to do it this way but I'm impatient. Transfer to the refrigerator to chill until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature. 

The best slow cooked pot roast ever

The best slow cooked pot roast ever

This was the best pot Roast I have ever made using my own recipe. Well actually it was the best I have made period. I loved it and will try to remember the recipe the best I can. I will be making it again because it was just that good. I was so proud of myself.


1  3 pound chuck pot roast
2 tablespoons of vegetable oil
1 10 oz can cream of mushroom soup
2 10 oz can stewed tomatoes
4 Tablespoons of Worcestershire sauce
1 cup chopped yellow onion
garlic salt to taste ( I probably used 1/4 to 1/2 teaspoon)
season salt to taste ( I probably used 1/4 to 1/2 teaspoon)
salt and pepper to taste

I didn't think think it was to salty but I am pretty much in love with salt so you may want to adjust the salt content if you think it might be a little much.



In small bowl mix cream of mushroom soup and Worcestershire sauce. set aside.

Add salt and Pepper to pot roast as well as garlic salt and season salt.
Heat vegetable oil on medium high and brown pot roast on all sides. ( I probably let it brown for 2 to 3 minutes on each side just enough to sear it a little bit just on the outside)


Place your roast in a crock pot and pour the soup mix over the top of the roast.
Pour stewed tomatoes over  roast.
Add chopped onion
Cook in your crock pot on low for 6 hours.

Source: My head.

Crash Hot Potatoes

Crash Hot Potatoes

 Oh my these were heaven. You have to try them. They were the best potatoes ever. I will make these over and over and over again, They were so tasty. I could eat these over and over and over again. If I had to choose a last meal these would be one of the dishes. Please please try them. They are so great.

Preheat Oven to 400 degrees

• 12-15 baby red potatoes
• 2 tbsp olive oil
• Sea salt and fresh cracked pepper

Boil red potatoes for about 15 minutes
drain and remove potatoes and transfer them to a baking sheet sprayed with cooking spray
Use a fork or potato masher and break the potatoes open and mash them a little.
Drizzle with olive oil sea salt and pepper.
You can use your favorite herbs and spices.
I sprinkled some season salt and Mrs dash
I probably used more olive as well.
Bake in oven for 20 to 25 minutes or until crisp  and golden brown.
Eat plain or add sour cream and green onions or even ranch.
I loved them plain but I also liked them both ways.

enjoy


source  adapted from http://www.fortheloveofcooking.net

http://www.fortheloveofcooking.net/2008/08/crash-hot-potatoes.html

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Oh my these were so so so good. I couldn't stop eating them even after I was full. The great thing is they also have veggies in them and they are way better for you than the traditional cake. Don't let that scare you because I would eat this over a traditional cake any day. The lemon cream cheese frosting was so so so good as well. This is one recipe that is going in My favorite recipes box. I loved them, my mom loved them, and most importantly my little boy loved it. These are a must try.

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/4 cup honey
• 1 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp baking soda

Lemon Cream Cheese Frosting

• 1 (8 oz) pkg reduced fat cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp lemon zest

1. Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients.  Then fold in the carrot, zucchini, and walnuts
2. In another bowl combine add the flour, baking powder, ginger, and baking soda.  Whisk to blend together.
3. Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy.  Spread or pipe the frosting over the cooled bars.  Makes 36 bars.

source  http://realmomkitchen.com

http://realmomkitchen.com/7878/carrot-and-zucchini-bars-with-lemon-cream-cheese-frosting/

 

Red Velvet/Cheesecake Marbled Cupcakes

According to the site I found this recipe on and some of my co workers, especially the ones who love red velvet these were super Yummy.

I'm not a big fan of red velvet cake so I am not the best judge when it comes to anything red velvet. 

I liked them but I didn't LOVE them.  It may have just been that I was on a sugar overload. Plus I was trying to function on less than two hours of sleep since I was up all night making cupcakes. However I brought these to work and they were the first of my cupcakes to go and I made three kinds.  The people who ate them said they were DELICIOUS. I'm pretty sure they were a hit and Im pretty sure if you like Red Vevet then you will LOVE these.

Red Velvet & Cheesecake Marbled Cupcakes
Preheat the oven to 325F and put muffin papers or silicone cups in 12 muffin cups.

Orange Cheesecake

• 1 four oz package of cream cheese (not low fat)
• 2 tablespoons of  freshly grated orange peel
• 1/2 cup sugar
• 1 egg
• 1/2 tsp vanilla

1. Beat together until creamy and well blended. Do not whip because you don’t want to incorporate air.

Red Velvet Cake

• 1/4 cup unsalted butter
• 1 cup sugar
• 1 egg
• 3 tablespoons Hershey’s Special Dark Cocoa
• 4 tablespoons food grade red food color
• 1 tsp vanilla
• 1/2 cup whole milk buttermilk (do not get skim or low fat)
• 1 cup plus 2 tablespoons all purpose flour
• 1/2 teaspoon of baking soda
• 1 1/2 teaspoons white  vinegar (it has less flavor than any other type)

1. Cream the butter and sugar until fluffy.
2. Add the egg and vanilla and beat well.
3. Use a rubber scraper to pull any remaining butter mixture off the sides and bottom of the mixing bowl. Mix again until well blended.
4. In a separate bowl mix the food color and the cocoa until it makes a paste.
5. Add the cocoa mixture to the butter mixture and mix until it is evenly blended. Spoon through to check for streaks.
6. Add 1/4 cup of the buttermilk and beat on low speed until blended.
7. Add half of the flour and blend.
8. Add the remaining buttermilk, blend and then add the remaining flour. Now stir in the baking soda and vinegar until blended.

Assemble

1. Fill muffin cups about 3/4 the way with the red velvet batter.
2. Add a tablespoon or so of cheesecake batter to the top.
3. Bake for 20-25 minutes, or until cupcakes are firm to the touch. Don’t overbake.
4. Cool completely.

Cream Cheese Frosting

• 4 cups confectioners sugar
• 1/3 cup  unsalted butter
• 8 oz cream cheese
• Pinch of salt

1. Mix butter, salt, and confectioners sugar until cumbly.
2. Add the cream cheese and beat until creamy, add a little cream if you need to to get the right consistency.
3. Swirl a good layer atop the cooled cupcakes.
4. Sprinkle with cocoa, edible glitter, or orange zest.
5. Keep any remaining cupcakes (as if!) in the refrigerator.

Makes 12

Source

http://www.restlesschipotle.com

http://www.restlesschipotle.com/2009/06/red-velvetcheesecake-marbled-cupcakes/

Chick and Egg Cupcake

I made these for an Easter treat for work. They are so cute and were pretty good too. I found this recipe at the foodnetwork.com. Of course I am not nearly as good at presenting them as the Food network but they were still good and tasty too.

Ingredients

• 1 vanilla cupcake, recipe follows
• About 1/3 cup White Fluff Frosting, recipe follows
• Green coconut grass, recipe follows
• 6 small candied malt balls (2 yellow, 2 pink, 2 white)
• 1 yellow chick peep
• White Airhead candy

Directions

Frost a cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick.

Vanilla Cupcakes:

• 2 2/3 cups sugar
• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2/3 cup water
• 2 1/2 teaspoons pure vanilla extract
• 2 2/3 cups all-purpose flour
• 1 1/3 cups cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon fine salt

Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: easy

Fluff Frosting:

• 1/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 10 tablespoons unsalted butter, softened
• 5 cups confectioners' sugar
• 1/2 cup marshmallow fluff
• Pinch fine salt

Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.
Yield: 3 3/4 cups
Copyright 2009 Television Food Network, G.P. All rights reserved

Coconut Easter Grass for Cupcakes:

• 2 cups sweetened shredded coconut
• 1 to 2 teaspoons liquid green food coloring
• 1/2 to 1 teaspoon liquid yellow food coloring

Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.

Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.
Cook's Note: Food coloring can be messy and can stain your skin. To prevent this, wear latex gloves. You may find it easier to color the coconut in a large zip top plastic bag, tossing it to color evenly.
Yield: 2 cups coconut grass


Source Foodnetwork.com

http://www.foodnetwork.com/recipes/food-network-kitchens/chick-and-egg-cupcake-recipe/index.html

Oreo Pudding Cookies

Oreo Pudding Cookies

 I love making cookies and cupcakes and anything that people will love to eat. This is another pudding cookie recipe. I actually thought it was pretty tasty. I tried vanilla pudding cookies last summer and I thought they were one of the best cookies I have tasted so I decided to save this recipe and give it a try.  It never hurts to have to many cookie recipes.
I found this recipe at http://www.the-girl-who-ate-everything.com/2011/05/oreo-pudding-cookies.html. She found it at Sweet Treats And More.

Oreo Pudding Cookies

Source:  Sweet Treats And More

1 cup butter, room temperature

3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour 
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips

Note: I found Oreo Pudding mix at my grocery store but I also saw it at our Walmart and Target.

Directions:
Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen. (I make small cookies so for me this made four dozen)

Peanut Butter Chocolate Twist Cupcakes

 Peanut Butter Chocolate Twist Cupcakes

 

I'm not big on candy but one of my favorite candies when I am in the mood for candy is Reese's peanut butter cups. Don't get me I do like candy I just refer the salty fatty foods  like cheese, chips, dip, Salomi, pizza and Whatever else. As you can tell though I do love making sweets. It is so fun and seems harder to mess up then a main dish. Anyway since I do like peanut buttercups I decided I wanted to try a Chocolate peanutbutter cup cupcake. I searched and searched and settled on this recipe that I found in a Better Homes and Gardens Special Interests Publication for 2012 titled   Cupcakes.  Let me tell you I was not disappointing. In my opinion a nice big cold glass if Milk is a must with this cupcake.

For the cupcake

1/2 cup butter (room temperature)
3 eggs (room temperature)
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup creamy peanut butter
1 cup packed brown sugar
3/4 cups granulated sugar
1 1/2 teaspoons vanilla
1 cup milk
4 oz milk chocolate melted. (this is about 1/2 cup)

The recipe says this makes 34 to 36 cupcakes. I overfilled mine by accident so I just made 24.

Line your cupcake pan with paper cupcake cupcake liners. Preheat your oven to 375 F

In medium bowl combine flour, baking powder, and salt. (set aside)
In large  bowl beat butter with an electric mixer on medium speed for 30 seconds.
Add peanut butter; beat until combined
Gradually add brown sugar and granulated sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape side of bowl; beat about to minutes more or untill fluffy.  (To make it easier I combined the brown sugar and granulated sugar to a separate bowl before hand and added them to the butter and peanut butter mixture together.)
Add eggs, one at  time, beating well after each addition.
Beat in vanilla
Alternately add flour mixture and milk, beating on low speed after each addition just until combined.
Place half of the batter into a separate  mixing bowl; add melted chocolate. Beat with electric mixer on low speed just until combined.
Fill prepared muffin cups by alternating spoonfuls of peanut butter batter and chocolate batter, filling each cup about two-thirds full. ( I did three layers, one cupcake I had the chocolate on the bottom the peanut butter in the middle and the chocolate on the top and the next I did the peanut butter on the bottom chocolate in the middle and the peanut butter on the top.)
The recipe says to take a butter knife or skewer to swirl batter in each cup. I did not do this but I did add a small peanut butter cup to the middle of each cupcake.
Bake for 15 to 18 minutes or until a toothpick inserted in centers come out clean. Cool cupcakes in pan for 5 minutes than remove and place on a rack and cool completely.

Peanut Butter and Chocolate Peanut Butter Frosting

1 8 oz package cream cheese (room temperature)
1/2 cup creamy peanut butter
2 teaspoons vanilla
6 cups powdered sugar
Milk
4 oz milk chocolate (about 1/2 cup)


In large mixing bowl beat cream cheese, 1/2 cup peanut butter, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 6 cups powdered sugar. Add milk, 1 teaspoon at a time, until frosting reaches piping consistency. ( I didn't know what piping consistency meant so I googled it and found information on the word pipe when it comes to baking and this is what I found.
Pipe - To shape or decorate food using a forcing bag or utensil fitted with a plain or decorated nozzle.
so I can only assume it meant to bring to a consistency that will allow you to use the method of piping when apply the frosting to the cupcake.)
Divide frosting into two portions. Set one aside.

In medium bowl combine one portion of peanut butter frosting and 4 ounces milk chocolate, melted and cooled. Beat with electric mixer on medium speed until combined. If necessary, beat in additional  powdered sugar and milk until frosting reaches a piping consistency.

Fit pastry bag with  round star tip. Spoon Peanut Butter frosting along one side of the bag; spoon chocolate Frosting along the other side of the bag. (frosting will be side by side in the bag). Pipe  frosting in swirls onto cupcakes. Top with shaved chocolate and/or peanut butter cup halves.
Makes 34 to 36 (2 1/2-inch) cupcakes.

Source Better Homes and Gardens special interest publication - Cupcakes