Make PB&J Cupcakes Rolled in Potato Chip ‘Sprinkles’
Remember the days of brown bagging it in elementary school? Wondering what Mom decided to pack you for the day and being utterly disappointed when you were the only kid without a lunchable? Well here’s to the PB&J lovers who are long past their school days but still want to indulge in a childhood classic.
Think your favorite lunch combo as a kid, re-imagined as a cupcake, chips and all. Vanilla strawberry cake stuffed with strawberry pie filling, topped with some whipped peanut butter frosting, and rolled in crushed up potato chips, this cupcake has nomworthy written all over it.
Serve it up with a frosty glass of chocolate milk, or with an apple juice box. It’s your childhood, enjoy it as you please.
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PB&J Cupcakes
Ingredients:
Cake Ingredients:
- 1 box Vanilla Cake Mix
- 1/2-3/4 cup powdered freeze dried strawberries
- 1 can strawberry pie filling
- 2 cups crushed potato chips
Frosting Ingredients:
- 1 cup peanut butter
- 1/2 cup butter (softened)
- 2 cups powdered sugar
- 1-2 Tbsp. milk
Directions:
- Preheat oven to 325 degrees F.
- Prepare cake mix as directed. Add powdered strawberries to batter and mix until combined.
- Fill cupcake liners 2/3 full. Bake cupcakes for 15-18 minutes.
- Once cupcakes are done flip them out of the pan and onto a cooling rack immediately.
- After cupcakes are completely cool, use a knife or cupcake corer to create a cavity in the cupcake. Set cut portion aside.
- Fill empty cavity with 1-2 spoonfuls of strawberry pie filling, being careful not to overfill the cupcake. Take the top you removed and replace it back into the cupcake to cover up the hole.
- To make the frosting, combine peanut butter and butter in a stand mixer on medium until completely creamed together. Reduce speed to low and gradually add sugar to mixture, it will eventually thicken. Add one tablespoon of milk at a time until frosting reaches desired consistency.
- Whip frosting on medium-high for 2-3 minutes to incorporate air into the frosting and to get that “whipped” consistency.
- Using a piping bag fitted with a large open star tip, frost cupcakes as desired.
- Take crushed potato chips and put them in a bowl. Roll the side of your frosted cupcake into the chip bits, rotating the cupcake so every side is coated. You can also sprinkle the potato chips on top like sprinkles instead.
Recipe and Photography by Chronicles of a Foodie
