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How to make it

  • Preheat oven to 350 degrees F.
  • Grease and flour cupcake cups and place them in muffin tins. Using an
  • electric mixer, cream the butter until fluffy. Add the sugar and continue to
  • cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating
  • well after each addition. Add the flour and milk, alternating, into the
  • creamed mixture, beginning and ending with the flour. Add the vanilla and
  • continue to beat until well mixed. Divide the batter equally among the
  • cupcake papers. Level the batter by dropping muffin pan on counter top to
  • release the air bubbles. Bake for 25 to 35 minutes or until done. Cool in
  • pan for 5 to 10 minutes.
  • Using a small bowl, combine the chocolate frosting and the peanut butter and
  • blend well. When cupcakes have cooled, frost the tops with the peanut butter
  • icing.
  • With a serrated knife, slice pastry puffs lengthwise,
  • but not all the way through. Pipe custard mixture into the center.
  • Melt chocolate for icing, add sugar and cream.
  • Cook over medium heat until soft ball stage.
  • Let cool and beat until smooth. Ice tops of the eclairs.
  • This recipe yields approximately 12 large, 24 medium, or
  • 60 small eclairs.

Reviews & Comments 3

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  • cajunspices66 6 years ago
    SWEET! THESE ARE GOOD. SAW THIS RECIPE ON HER SHOW..ONE OF MY FRIEND GIRLS MADE THESE..
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    YES IVE HAD THIS YUMMY THANKS
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    " It was excellent "
    chefmeow ate it and said...
    This sounds like a great recipe. I love peanut butter. 5 here.
    Was this review helpful? Yes Flag

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