INGREDIENTS:
Black Velvet Cupcakes
- 1 box white cake mix
- 1 1/4 cups buttermilk
- 1/3 cup vegetable oil
- 3 eggs
- 1 tablespoon unsweetened baking cocoa
- Several drops Americolor Food Color - Super Black
Peanut Butter Whip
- 1 cup peanut butter
- 1 8 oz pkg cream cheese - room temperature
- 1 cup confectioners sugar
- 1 8oz tub whip topping
Sprinkles
- 2 tsp chocolate jimmies
INSTRUCTIONS:
Cupcakes
- Prepare according to package directions by
- Combining all ingredients in mixer bowl & beat on low 30 seconds & on high 2 full minutes
- Transfer to cupcake tins lined with wrappers
- Bake to instructions on box - allow to cool completely before making parfait
- Prepare whip while cupcakes are cooling
- Beat softened cream cheese in mixer bowl until light & fluffy
- Add peanut butter & beat until combined
- Slowly add in confectioners sugar & beat
- Once incorporated - fold in whipped topping & then beat for about 30 seconds
- Unwrap cupcakes & pull apart into bite sized pieces & place in bottom of the glass (I added one whole cupcake in each)
- Transfer your whip into a piping bag (for better control) & squeeze a layer around on top of the crumbled cupcake pieces
- Top with more crumbled cupcake pieces (about 1/2 a cupcake)
- Add a little dollop of peanut butter whip on top
- Sprinkle with chocolate jimmies
Source:Kleinworth & co.
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