Black velvet cupcakes broken apart & layered with peanut butter whip makes a Black Velvet Peanut Butter Parfait. The combination of black velvet & peanut butter whip is positively heavenly. Plus it’s simple to make & so pretty too. Easy dessert recipes that wow the crowd.
So you like peanut butter & chocolate combined? Everyone in this house sure does. So when I had some leftover (not sure how that happened) black velvet cupcakes from another project I was working on I decided to take the cupcake idea out of the norm. You see, I also had some leftover peanut butter whip from some other recipes I was using it in & couldn’t stand to see it go to waste. So I combined the two & created heaven in a glass. It was SOOOOOO yummy!
My little helpers were sure happy to help me “dispose” of them all. They love helping me in the kitchen & the studio- it usually means they get to sample what I’m making. Unfortunately the hubs missed out on these- such a bummer that I suppose I will have to make some more for him. Awwwww – well, I suppose if I have to…….you don’t have to twist my arm on that one.
Black Velvet Peanut Butter Parfait
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 8 oz tub whip topping
- 2 tsp chocolate jimmies
- 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
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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