Mary Gladden has been baking for almost half a century, but her recipes never get old.
The Red Velvet Chocolate Peanut Butter Chip Swirl Cupcakes that she entered in The Herald-Mail's cupcake contest are a recent addition to her repertoire.
Gladden's cupcake recipe began as an experiment a few months ago. It quickly became a regular dessert in her household after becoming a favorite of her grandchildren. She said that the recipe is special not only for the taste, but also for "the love you put into it."
Gladden encourages others to try experimenting in the kitchen.
"If you want to try something, try it," she said. "You never know if it will work out."
— Taylor Eckel, Lifestyle reporter
Red velvet chocolate peanut butter chip swirl cupcakes
1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
1 cup Reese's Peanut Butter Chips
1 cup Nestle Semi-Sweet Chocolate Chips
8-ounce tub Kraft Cool Whip
1 box Jell-O cheese cake instant pie filling
1/2 cup confectioner's sugar
1/2 cup milk
1 pack cinnamon graham crackers
30 maraschino cherries
2 or 3 tablespoons Hershey chocolate syrup, for garnish
Mix cake mix by instructions, adding peanut butter chips and chocolate chips. Place cupcake liners in 30 muffin cups. Fill cupcake papers 2/3 way full. Bake according to instructions on box for 15 to 20 minutes or until cupcakes test done.
Mix Cool Whip, cheese cake filling mix, confectioner's sugar and milk to make icing. When cupcakes are completely cool, spread icing on them.
Crush graham crackers and sprinkle over top of icing. Drip a few drops of chocolate syrup on top and swirl.
Add another small peak of icing to cupcakes and top each with one cherry.
Makes approximately 30 cupcakes.
— An original recipe from Mary Gladden of Hagerstown
