This peanut butter sauce recipe comes from my grandmother’s recipe box. I don’t remember it which must mean she never made it, at least not while I was around, because there’s no way I could’ve forgotten such deliciousness. This made a pretty big batch and that’s perfect for our house, since my husband is completely addicted to mixing ice cream and peanut butter for a midnight snack.
The cupcakes were an experiment, an idea that needs further experimentation. The melted marshmallows make them more brownie-like, which isn’t a bad thing. Just not what I was aiming for. I don’t think I’ll have problem rounding up volunteer taste-testers for my next attempt.
For the Cupcakes:
- Your favorite chocolate cake batter. I used my standby Chocolate Cake because I could probably make it in my sleep without missing a thing.
- Large Marshmallows
Line the muffin tin with paper or foil muffin cups and put a marshmallow in each one. Cover with cake batter. I overfilled them and they spilled over and stuck to the pan. The marshmallows floated to the top. Bake at 350. I lost track of exactly how long they were in the oven, but at least 30 minutes. Bake them until they spring back when you poke them.Let them cool on a rack and then take them out of the pans.For the Peanut Butter Ice Cream Sauce:
- Light Brown Sugar, 1 cup, packed
- Milk, 1/3 cup
- Butter, 1 tablespoon
- Corn Syrup, 3/4 cup
- Smooth Peanut Butter, 1 cup
Combine everything but the peanut butter in a small, heavy saucepan.Cook over medium heat, stirring occasionally, just until the sugar is dissolved.
Ignore my dirty, dirty stove. Add the peanut butter and whisk until it’s smooth. Make a little hole in the middle of a the cupcake and fill it with the sauce. We used a spoon for this one but our thumbs worked just as well for the next ones.They’re a little messy to eat but they’re totally addicting!