Oh, we coexist together…I know enough to get by.
Take my old Razor phone…
(remember when they came out and were cool?)
Well, I thought I knew everything
there was to know…
how hard is it?
I had the phone for 4 years…
I should know it, right?
It took my oldest all of 10 seconds to find 3 more pages
of symbols that you can use when texting.
I had all those symbols on my phone?
I honestly never saw the tiny word “next” on the screen.
All those years of texting &
never once did I get to send a smiley…
just because I thought my phone wasn’t capable:-)
Technology and me…
well, it might just be me!!
Please tell me I am not the only one.
I hope it doesn’t take me 4 years to learn how
to use the iphone currently in my possession…
Oh, well, at least I have baking going for me!
You HAVE got to try this yummy
filled with the most delectable truffle ever!
Remember the Oreo Truffle I created HERE?
I have been plotting ever since to come up with one
that just might top it!
Since peanut butter & chocolate
is my choice of poison most days…
seriously whoever invented this…I love you!!!
…it only made sense to buy some Nutter Butters
and try another truffle cupcake again:-)
You are SO going to love these!!!!
A brownie cupcake
baked with a nutter butter truffle
AND topped with chocolate butter cream???
I am ALL in!
Of course, you could just eat all the frosting…
and have plain brownies…
but who would do such a thing;-)
Nutter Butter Truffle Cupcakes
1 brownie mix(bake according to box, using the cake like directions)
1/2 pkg. Nutter Butters
3 oz. cream cheese, softened
3 oz. peanut butter
1/2 tsp. vanilla
Preheat oven to 350* Crush Nutter Butter cookies. Cream the cream cheese, peanut butter, vanilla, and cookie crumbs until thoroughly blended. Shape into small balls and refrigerate for 1 hour. Make up your brownie batter while the cookies are chilling. Fill cupcake liners with 2 tsp. of batter. Place a cookie ball in the middle of the batter…don’t press it all the way down. Cover the cookie all the way with batter. (your cupcake liner should be 3/4 of the way full) Bake for about 20 minutes. Cool. Frost with chocolate butter cream frosting.
Chocolate Butter Cream:
1 c. butter, softened
1 tsp. vanilla
3-4 tbsp. water
1/8 tsp. salt
3 1/2 c. powdered sugar
1/2 c. dark cocoa powder
Cream the butter, vanilla, 3 tbsp. water, and salt until creamy. Slowly add the powdered sugar and cocoa powder. If it is still too thick, add the other tbsp. water and beat. Pipe on cupcakes and enjoy the deliciousness that is these cupcakes!!!
and happy weekending:-)