I had my 5th birthday party at Chuck E Cheese. I don’t remember too much about it except that Chuck E Cheese provided a birthday cake for the kids to decorate. At some point during the party, a server brought out a plain white frosted cake with several cups of different colored sprinkles and various tubes of icing and told the kids to have fun. As the birthday girl, I tried to direct the cake design, but having made it our mission to use every last decoration, what was once the cake very quickly turned into a huge mound of sprinkles with big globs of icing on top. Luckily my mom planned ahead and brought a backup cake.
I was reminded of these childhood birthday parties when I started decorating these cupcakes. Now, don’t get me wrong, there’s nothing childish about peanut butter & chocolate cupcakes made from a base of dark chocolate cake, topped with smooth, creamy peanut butter mousse, and finished with a drizzle of rich, shiny chocolate ganache. Once I broke out the sprinkles I was a kid again and couldn’t be stopped from using all of the different varieties, just like at Chuck E Cheese.
These cupcakes are great any time of the year and look just as great without the sprinkles. If you’re looking for more fall cooking ideas, check out Pumpkin Pie Overnight Oats and Pumpkin Cheesecake Crescent Roll Rounds.