High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
If you’re having a group over for afternoon tea, these cupcakes will go a long way to satisfy everyone’s sweet tooth. They’re easy, tasty and will look yummy on your tea table.
1 pkg. devil’s food cake mix
"The Way to One's Heart"
1 cup cold milk
1 small pkg. vanilla instant
pudding mix
2/3 cup peanut butter
1-1/2 cups whipped topping,
thawed
4 squares semi-sweet baking
chocolate
1/3 cup dry roasted peanuts,
chopped
Preheat oven to 350E. Line 24 muffin tins with paper cups. Prepare the cake mix as directed on the package. Pour the batter into the muffin cups and bake as directed. Cool for only 30 minutes (the cupcakes must still be warm to fill them).
In a medium bowl, pour the milk and add the dry pudding mix. Beat with a wire whisk until well blended. Add the peanut butter and beat well.
Using a pastry bag with a large tip (or a large, freezer-weight re-sealable plastic bag with one corner snipped off), insert the tip into the center of each cupcake and pipe in about 1 tablespoon of the peanut butter filling.
In a small microwaveable bowl, heat the whipped topping and chocolate until the chocolate is completely melted and the mixture is well blended. To frost the cupcakes, dip the top of each into this chocolate glaze.
To finish the cupcakes, sprinkle with peanuts.
The perfect accompaniment to this chocolate decadence is Stash’s Creme Brulee tea. This delicious black tea has a toasty caramel flavor and would be a smooth drink to sip at your tea table.
