PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES
Delicious and fluffy cupcakes with just the right amount of chocolaty goodness!
Provided by BakingWithWings
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Whisk flour, baking powder, and salt together in a bowl.
- Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 23.2 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 113.9 mg, Sugar 13.7 g
CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES
Provided by Food Network
Categories dessert
Time 2h5m
Yield 14 to 15 cookies
Number Of Ingredients 2
Steps:
- Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
- Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
- Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
- Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.
CHOCOLATE CHIP PEANUT BUTTER STUFFED CUPCAKES
Since the discovery of fire, few things have been a more monumental contribution to the confectionery world than the realization that chocolate paired with peanut butter will MELT YOUR FACE! Reese's had it right, and as a tribute to this combination I set out to create my own take on this dynamic duo! I started wanting neither...
Provided by Maggie May Schill
Categories Chocolate
Time 1h15m
Number Of Ingredients 24
Steps:
- 1. For Cake Batter: 1-Preheat oven to 350'F 2-whisk together cocoa powder and hot water 3-sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside. 4-heat sauce pan over medium heat 5-once pan is hot add butter and sugar, mix until butter is melted and sugar is fully incorporated 6-Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Make sure butter/sugar is cooled before continuing. 7-Add eggs, one at a time, making sure each is fully mixed in before adding the next. 8-With mixer on low, add flour mixture in 2 batches, adding the sour cream in between the two batches. 9-Beat until completely combined, but do not over work the batter! Fold in the chocolate chips. 10-Add batter to cupcake cups and bake for about 20 minutes.
- 2. For Peanut Butter Filling: MASH IT ALL TOGETHER!!!!!!!!!
- 3. For Butter Cream Peanut butter Frosting: 1- Beat butter, confectioners' sugar, cream, peanutbutter and vanilla together. 2- Fold in chocolate syrup. (I lightly folded it in to create a chocolate ribbon in the frosting.
- 4. Assembly: 1-After cupcakes are cooled, cut out the centers of cupcakes out. Not too deep, just about 3 quarters of an inch down and 1/2 inch in diameter. (cupcake centers make great snack while you frost.) 2-Spoon in a teaspoon or so of the peanut butter filling into the holes. 3-Pipe on the peanut butter butter cream frosting, making sure to fully conceal the openings you cut into the cakes. 4-Garnish with chocolate sauce. (optional)
CHOCOLATE CHIP PEANUT BUTTER MUFFINS
Chocolate Chip Peanut Butter Muffins are super moist, full of peanut butter flavor, and stuffed with mini chocolate chips ~ these protein packed energy boosters are a family favorite!
Provided by Sue Moran
Categories Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
- In a mixing bowl, whisk together the vegetable oil, peanut butter, brown sugar, and eggs until smooth.
- Add the milk and the vanilla extract, and whisk together.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and flour, and then add this mixture to the wet ingredients, folding it together.
- Finally, fold in the chocolate chips.
- Divide the batter evenly between the 12 muffin cups. You will have enough batter to fill them all the way to the top, like I did, but you can also make more like 14-16 smaller muffins by filling your muffin cups about 2/3 of the way full.
- Bake for about 25 minutes, until puffed up and starting to turn golden brown on top. Remove to a rack to cool.
Nutrition Facts : Calories 431 kcal, Carbohydrate 51 g, Protein 8 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 33 mg, Sodium 249 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
PEANUT BUTTER CHOCOLATE CHIP CUPCAKES
Make and share this Peanut Butter Chocolate Chip Cupcakes recipe from Food.com.
Provided by Elanas Pantry
Categories Dessert
Time 30m
Yield 11-12 cupcakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
- Blend in salt and baking soda.
- Mix in peanuts and chocolate.
- Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
- Bake at 350° for 20-25 minutes.
- Cool for 2 hours.
- Top with Vegan Chocolate Frosting.
- Serve.
CHOCOLATE PEANUT BUTTER CUPCAKES
Steps:
- Preheat oven to 350° F. Line muffin tin with 12 cupcake liners.
- Place sugar, flour, baking soda, salt, and cocoa powder in small bowl. Stir until combined. Set aside.
- Whisk egg, buttermilk, vanilla, vinegar, and oil together in medium bowl. Set aside.
- Place chocolate chips in small bowl. Bring one cup of water to boil and pour 3 fl. oz. over chocolate chips. Stir to combine. Pour into egg mixture and whisk until combined.
- Pour wet mixture into dry mixture and stir until combined.
- Fill muffin cups using ¼ cup measuring cup.
- Bake for 20-24 minutes or until tops bounce back slightly.
- Place butter and peanut butter in bowl of stand mixer and combine on medium high speed for 1 minute.
- Add confectioner's sugar. Cover and combine on medium high speed until mixture is even consistency.
- Add vanilla extract, heavy cream, and salt. Combine on medium high until mixture is even consistency.
Nutrition Facts : ServingSize 1 cupcake, Calories 430 kcal
CHOCOLATE PEANUT BUTTER CUPCAKES
Steps:
- Prepare the Chocolate Cupcakes: Preheat oven to 350°F. Line 2 (12-cup) muffin pans with paper baking cups. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Beat granulated sugar, brown sugar, and butter in bowl of a stand mixer fitted with a paddle attachment on medium speed until well combined, 2 to 3 minutes. Add eggs, 1 at a time, beating until just incorporated after each addition. Add vanilla; beat until just incorporated, about 30 seconds. Add flour mixture to butter mixture in 3 additions, alternating with buttermilk, beginning and ending with flour mixture, beating on low speed until blended after each addition. Increase speed to medium, and beat batter until smooth and well combined, 1 to 2 minutes, scraping down sides with a rubber spatula as needed. Spoon 1/4 cup batter into each baking cup.
- Bake in preheated oven until a wooden toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cupcakes in pans 5 minutes. Remove from pans to wire racks, and let cool completely, about 30 minutes.
- Prepare the Peanut Butter Buttercream: Beat powdered sugar and butter in bowl of a stand mixer fitted with a paddle attachment on low speed until well blended, about 1 minute. Increase speed to medium, and beat until fluffy, 2 to 3 minutes. Scrape down sides of bowl. Reduce speed to low, and beat in peanut butter, vanilla, and salt until just incorporated, about 30 seconds. Increase speed to medium, and beat until light and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in heavy cream until just incorporated, about 30 seconds. Increase speed to medium, and beat until light and fluffy, about 2 minutes. Transfer buttercream to a piping bag fitted with a star attachment.
- Pipe buttercream (about 1/3 cup) in a spiral on top of each cupcake. Sprinkle each with 1/2 tablespoon chopped peanuts. Serve immediately or store in an airtight container at room temperature up to 2 days.
DOUBLE CHOCOLATE PEANUT BUTTER FILLED CUPCAKES
Double Chocolate Peanut Butter Filled Cupcakes - moist chocolate cupcakes with milk chocolate chips, filled with a peanut butter cream and topped with a chocolate buttercream. This cupcake is sure to please any chocolate and peanut butter lover.
Provided by Lynne Feifer
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F. and prepare a 12-cup muffin tin by lining it with cupcake liners.
- In a measuring cup, mix together the coffee and unsweetened cocoa.
- Into a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a mixing bowl, cream the butter and sugar together until light and fluffy, about 4 minutes.
- Add the eggs, one at a time until well incorporated.
- Mix in the vanilla and coffee.
- Add half of the flour mixture and combine.
- Add half of the buttermilk and combine. Scrape down the sides and bottom of the bowl.
- Add remainder of flour and remaining buttermilk and thoroughly incorporate.
- With a rubber spatula, fold in the milk chocolate chips.
- Spoon into cupcake liners and fill 1/2 to 2/3 full.
- Bake for 15 - 20 minutes or until a cake tester or toothpick inserted into the middle of each comes out clean.
- Allow to cool completely on a wire rack before filling and frosting.
- In mixing bowl, cream together the cream cheese and peanut butter.
- Mix in the confectioners' sugar.
- Add the heavy cream, one tablespoon at a time and mix until smooth and creamy, scraping the sides of the bowl.
- Cream the shortening and butter together in the mixing bowl until well combined.
- Add the cocoa powder.
- Mix in the vanilla extract.
- Add half of the confectioners' sugar and combine well.
- Thoroughly mix in remaining confectioner's sugar.
- Add 4 tablespoons of milk and beat at medium speed until light and fluffy. Add remaining tablespoons of milk, ONE AT A TIME until desired consistency is reached.
- If you find that the frosting is still too dry add more milk by teaspoons, not tablespoons at a time. If too moist add more confectioners' sugar by one tablespoon at a time.
- Insert an apple corer or cupcake corer into the middle of each cupcake and remove.
- Pipe enough peanut butter filling into each hole to fill and spread a layer of the filling on the top of each cupcake as well.
- Using the Wilton 1M Open Star decorating tip, frost each cupcake with the chocolate buttercream.
PEANUT BUTTER CHOCOLATE CUPCAKES
Since cupcakes are such a big thing right now, these are a sure to be a hit. They even have a hidden surprise!! The recipe calls for using jumbo muffin cups, but I use the normal cupcake size.
Provided by CoffeeB
Categories Dessert
Time 40m
Yield 1 dozen jumbo
Number Of Ingredients 18
Steps:
- In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth.
- Set aside.
- In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.
- In another bowl, whisk the eggs, water, oil and vanilla.
- Stir into dry ingredients just until moistened. (batter will be thin.).
- Fill paper-lined jumbo muffin cups half full with batter.
- Drop scant tablespoons of peanut butter mixture into center of each.
- Cover with remaining batter.
- Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
- Cool 10 minutes.
- Remove from pans to wire racks.
- Cool completely.
- Combine frosting ingredients.
- Frost cupcakes.
- Store in refrigerator.
PEANUT BUTTER FILLED CHOCOLATE CUPCAKE
Steps:
- Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).
- For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside.
- For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
- In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. Do not over-whip.
- Turn the stand mixer on the lowest speed. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Mix on medium for 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
- Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Top with one scoop of the peanut butter filling. The liners will be about two-thirds full. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm. Remove from the pans and cool.
- For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Be careful not to over-whip the cream.
- Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip.
PEANUT BUTTER STUFFED CHOCOLATE CUPCAKES
Soft chocolate cupcakes stuffed with peanut butter filling and topped with peanut butter frosting. A peanut butter lover's dream!
Provided by Kara
Categories Dessert: Cakes and Cupcakes
Time 1h18m
Number Of Ingredients 18
Steps:
- FILLING: Combine all filling ingredients in a small bowl and beat till smooth. Cover and chill for about 45 minutes.
- Measure out about a teaspoon of filling and roll it into a ball. Repeat with the remaining peanut butter mixture. Place the peanut butter balls in the freezer for at least 30 minutes.
- CUPCAKES: Whisk together flour, sugar, cocoa, soda, and salt in a large mixing bowl. Add oil, water, and vinegar. Whisk till smooth.
- Fill paper lined muffin cups just over halfway full. Press a frozen peanut butter ball in the center till it is covered with batter.
- Bake at 375° for about 18-20 minutes.
- FROSTING: Beat butter, peanut butter, vanilla, and salt in a large bowl. Add 5 cups powdered sugar and 6 tablespoons of milk. Beat till smooth. Add additional powdered sugar or milk to get the consistency you need.
Nutrition Facts : Calories 649 calories, Carbohydrate 120 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 209 grams sodium, Sugar 106 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHOCOLATE CHIP PEANUT BUTTER CUPCAKES
Deliciously moist and fluffy peanut butter cupcakes studded with chocolate chips, and topped with a creamy peanut butter frosting!
Provided by Marsha
Time 40m
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
- Whisk together the eggs. Add the sugar, and peanut butter, and whisk until combined. Add the vanilla extract, butter, and yoghurt, and whisk until combined. Fold in the dry ingredients.
- Divide the batter evenly between the muffin cups, filling only 2/3 full.
- Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
- Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Beat in the milk, peanut butter until smooth, and spreadable. Add more milk if needed. Transfer to a piping bag, and frost the cooled cupcakes. Or use a palette knife to frost as pictured. Sprinkle with chocolate chips.
Nutrition Facts : Calories 562 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 cupcake, Sodium 206 grams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
PEANUT BUTTER CUP STUFFED CHOCOLATE PEANUT BUTTER CUPCAKES
Moist chocolate cupcakes stuffed with peanut butter cups and topped with peanut butter frosting and chopped peanut butter cups.
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 33m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Line 15 muffin cups with cupcake liners. Set aside.
- Combine first 6 ingredients in a bowl. Once combined, beat in egg, milk, oil and vanilla. Beat for 2 minutes. Stir in boiling water until well combined; the batter will be thin.
- Pour the batter into prepared cupcake liners, filling each about 2/3 full. Place one peanut butter cup in the middle of each of the cups of batter, no need to press it down, as it will sink as the cupcakes bake.
- Bake the cupcakes for about 18 minutes, until they have puffed up slightly and the tops spring back when you touch them.
- Cool for 15 minutes in the pan and then remove to a wire rack to cool completely.
- Beat the powdered sugar, peanut butter, butter, vanilla and salt for several minutes, until smooth. Slowly add in half and half until you reach your desired consistency.
- Using a butter knife or a pastry bag with a piping tip, generously frost the tops of all the cupcakes. Drizzle with hot fudge sauce (not hot) and sprinkle with chopped peanut butter cups.
Nutrition Facts : Calories 209 kcal, Carbohydrate 31 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 145 mg, Sugar 24 g, ServingSize 1 serving
PEANUT BUTTER CUP STUFFED CUPCAKES
The batter comes together quickly for these intensely chocolate cupcakes stuffed with peanut butter cups and topped with chocolate buttercream!
Provided by Baker Bettie
Categories All Recipes
Time 55m
Number Of Ingredients 18
Steps:
- At least 30 minutes before making the cake, take the eggs (3 large) out of the refrigerator and measure out the milk (151 grams, ⅔ cup) to come to room temperature.
- Position the oven rack to the center position. Preheat the oven to 350°F/175°C. Line 2 muffin tins with paper liners.
- Measure out the rest of the ingredients. The coffee or water should be very hot when you mix the cake.
- In a large bowl, or the bowl of a stand mixer, sift together the flour (240 grams, 2 cups), cocoa powder (100 grams, 1 ¼ cup), granulated sugar (450 grams, 2 ¼ cup), baking powder (7 grams, 2 teaspoons), and baking soda (4 grams, ¾ teaspoon). Add the salt (3 grams, ¾ teaspoon) and whisk to evenly distribute.
- Add the oil (170 grams, ¾ cup) into the mixing bowl and mix on medium/low speed with a hand mixer or a stand mixer fitted with the paddle attachment for about 1 minute, until well combined.
- Add the eggs and vanilla extract (1 tablespoon) to the bowl, and mix on medium/low speed until all incorporated.
- With the mixer still running, slowly pour in the milk and then the hot coffee or water (340 grams, 1 ½ cups).
- Continue mixing until everything is evenly incorporated- about 1 minute. This is a very thin batter. Scrape down the sides and bottom of the bowl.
- Pour the batter into the prepared muffin cups. Leave about ½-inch space at the tops.
- Bake at 350°F/175°C for about 18-25 minutes. Pull out of the oven when the cake is firm but springs back when gently pressed in the center, or when a cake tester comes out clean.
- Cool the cupcakes completely before frosting.
- At least 30 minutes before making the buttercream, take the butter (454 grams, 2 cups) out of the refrigerator to soften at room temperature.
- Measure out the rest of the ingredients.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed for about 1 minute, until fluffy. Scrape down the sides and bottom of the bowl.
- Add the powdered sugar (600 grams, 5 cups) and cocoa powder (107 grams, 1 ⅓ cups) into the mixing bowl and start mixing on low until the sugar starts to combine with the butter. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy. Mix in the vanilla extract (2 teaspoons) and salt (2 grams, ½ teaspoon).
- Add a splash of milk or heavy cream if needed to thin out the texture. If the texture becomes too thin, you can add a bit more powdered sugar until you get a spreadable consistency.
- Frost the cupcakes and decorate with additional chopped mini peanut butter cups.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
PEANUT BUTTER STUFFED CHOCOLATE CUPCAKES
This recipe is only for 12 cupcakes. If you would like to make 24 cupcakes, double the batter.
Provided by Layla
Number Of Ingredients 17
Steps:
- Preheat the oven to 350F degrees. Line a 12-cup cupcake pan with cupcake liners and Set aside
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- To make the filling, combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
- To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
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PEANUT BUTTER STUFFED CHOCOLATE CHIP COOKIES - SWEETEST MENU
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- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a small bowl, stir together peanut butter and icing sugar together. Spoon out 10 teaspoons of the peanut butter mixture and place on a baking tray. Pop them in the freezer.
- In a large mixing bowl, add butter, sugars and vanilla and beat using an electric beater on medium speed until smooth and creamy. Add egg and beat until combined, scrapping down the sides.
- Add flour, baking soda and mix together until a soft cookie dough forms. Stir in chocolate chips.
LOW CARB CHOCOLATE PEANUT BUTTER STUFFED CUPCAKES
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- Add the eggs, Half & Half, vanilla extract and chocolate stevia to a stand mixer and blend on high until incorporated.
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- Use an apple corer to cut a divot into the center of each cupcake, about 1/2″ into the cupcake and discard (or snack on later) cake. Set aside.
- Use a teaspoon size amount of fudge mixture and shape into a cylinder with your fingers. Press into cupcake. The fudge filling should be level with the top of the cupcake. Repeat until you have all cupcakes filled.
- Take a small amount of peanut butter fudge mixture and roll it into a 1/2″ ball and place on top of the fudge in the cupcake and gently press it to adhere to the fudge inside. Set aside to frost.
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- Preheat the oven to 350 degrees F. Place cake mix, pudding mix, eggs, water, oil, and sour cream into a stand or electric mixer. Beat on medium speed for close to 2 minutes or until well combined. Scoop into 24 paper-lined cupcake cups just over 1/2 full. Next, press 1 Tablespoon prepared cookie dough into the center of each cupcake batter. Bake for 18-24 minutes or until the toothpick comes out mostly clean from the center. Let cool completely.
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- Place your Reese's Cups in the freezer so that they will harden and be easy to stuff in the cookie dough.
- In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter, peanut butter, and sugars until light and fluffy. Scrape sides of bowl.
- Add eggs and vanilla extract. Beat until well-combined (again, pause to scrape down the sides of bowl, as needed).
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- In the bowl of an electric mixer beat the butter and peanut butter until combined. On low speed add the sugar. Increase speed to high and beat for 3-5 minutes, until smooth and light. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert tip into the center of each cooled cupcake and fill with about 1 tablespoon of peanut butter filling.
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