PEANUT BUTTER CUP CUPCAKES
Provided by My Baking Addiction
Time 42m
Yield 24 Cupcakes
Number Of Ingredients 13
Steps:
- For the CupcakesPreheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.Press one frozen Reese's Miniature into the center of each cupcake.Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese's Miniatures, that's okay - you'll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.For the Peanut Butter Buttercream FrostingIn the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner's sugar, and continue mixing until well blended.Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.Pipe frosting onto cooled cupcakes and finish with chopped Reese's Peanut Butter Cups.
CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
- Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
PEANUT BUTTER CUP CUPCAKES
Kids love these rich, yummy cupcakes in school lunches or at parties. They're so easy to make because the mini peanut butter cups eliminate the need to frost the cupcakes. -Heidi Harrington, Steuben, Maine
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cupcakes.
Number Of Ingredients 10
Steps:
- In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 238 calories, Fat 10g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 260mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE PEANUT BUTTER CUPCAKES
From 300 Best Chocolate Recipes. If you love Reese's chocolate, you will love these!! :) Frosted with recipe #235856
Provided by Redsie
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line 12-cup muffin pan with paper liners.
- In a small bowl, mix together flour, cocoa powder, baking powder and salt.
- In a large bowl, using electric mixer, beat together granulated and brown sugars and butter until well combined.
- Add peanut butter, beating until smooth. Beat in egg and vanilla until mixture is smooth.
- Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips.
- Scoop batter into prepared muffin cups. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when light touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
- Top cooled cupcakes with frosting.
Nutrition Facts : Calories 242.9, Fat 12.2, SaturatedFat 4.9, Cholesterol 26.4, Sodium 126.9, Carbohydrate 32, Fiber 2.1, Sugar 22.7, Protein 5.1
CHOCOLATE PEANUT BUTTER CUPCAKES
I have seen this recipe on several different blogs on the internet. Who can resist the combination of chocolate and peanut butter, in cupcake form, topped with a cream cheese peanut butter mousse-like frosting? Certainly not me! I hope you enjoy these as much as I do.
Provided by Roxanne J.R.
Categories Dessert
Time 55m
Yield 24 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F Line two cupcake pans with paper liners.
- 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.
- Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the FROSTING.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.
- Slowly mix in the confectioners' sugar, beating until smooth and well blended.
- Mix in the whipped topping until smooth and fluffy.
- Frost cooled cupcakes as desired.
Nutrition Facts : Calories 386.8, Fat 21.5, SaturatedFat 10.7, Cholesterol 52.8, Sodium 204.9, Carbohydrate 45.9, Fiber 1.9, Sugar 35.4, Protein 6.5
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
ULTIMATE CHOCOLATE PEANUT BUTTER CUPCAKES
Super moist chocolate cupcakes have a peanut butter cup INSIDE and are topped with creamy peanut butter frosting, milk chocolate peanut butter ganache, and peanut butter cups!
Provided by Ashley Manila
Categories Dessert
Time 1h8m
Number Of Ingredients 27
Steps:
- Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with cupcake liners. Spray lightly with non-stick baking spray, and set aside.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside until needed.
- Combine the oil, butter, and chocolate together in a large bowl. Heat in the microwave, in 30 second increments, stirring between increments each time, until the butter and chocolate are completely melted. Set aside and cool while you assemble the other ingredients.
- In a large bowl, combine both sugars, eggs, egg yolk, and vanilla and beat until smooth and well combined.
- Gradually add in the melted chocolate mixture, adding a little bit at a time and whisking constantly.
- Gently fold in the flour in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix gently and stop when you can still see the lightest trail of dry ingredients.
- Pour in the hot coffee (or water) and let it sit for 30 seconds, then fold it into the batter until combined.
- Scoop 2 tablespoons of batter into the bottom of each cupcake tin, then press a peanut butter cup into the batter. Top with another 3 tablespoons of batter; each cupcake mold should be 2/3 of the way full.
- Bake, one tray at a time, for 16 to 18 minutes, or until the cupcakes have puffed up and a toothpick (or cake tester) inserted in the middle of a cupcake comes out clean, or with a few moist crumbs attached.
- Allow cupcakes to cool completely before frosting!
- In a large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-speed until completely smooth. Beat in the vanilla.
- Reduce mixer speed to low and slowly add in the sugar, adding a 1/2 cup at a time, beating until the sugar has incorporated into the frosting before adding more. Once all of the sugar has been added, beat in the milk.
- Increase mixer speed to medium-high and beat for 3 to 4 minutes, or until the frosting is thick and creamy.
- Finally, fold in the beat butter and beat on medium-high for 1 minute. Use a rubber spatula to scrape down the bottom and sides of the bowl, to ensure all ingredients have been combined.
- Scrape the frosting into a piping bag fitted with an open star piping tip, like this one.
- Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
- Warm the cream over medium heat until it comes to a boil. Add in the peanut butter and whisk smooth.
- Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the salt.
- Pipe a swirl of peanut butter frosting on top of each cooled cupcake.
- Using a small spoon, slowly drizzle the milk chocolate peanut butter ganache over the top of each cupcake. Start with a little bit, and add more if desired.
- Decorate the edge of each cupcake with a few chopped peanuts. Then press a peanut butter cup (or two!) in the middle of each cupcake! Enjoy!
- These cupcakes are best eaten the day they are made, but will keep, covered and stored at room temperature, for 2 days.
CHOCOLATE PEANUT BUTTER BROWNIE CUPCAKES
Top chocolate-chocolate chip cupcakes with a peanut butter cream cheese frosting.
Provided by Food Network Kitchen
Time 2h
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners.
- Put the butter, cocoa powder and chocolate in a large bowl. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full.
- Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack.
- For the frosting: Beat the peanut butter, cream cheese and butter in a large bowl, using an electric mixer, on medium speed until smooth. Reduce the speed to low and beat in the confectioners? sugar until smooth and incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with peanuts for garnish if using.
CHOCOLATE PEANUT BUTTER CUPCAKES
Provided by Lizzy Mae Early
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees and line pans with 24 cupcake liners.
- 2. Sift cake mix into a small bowl with cinnamon.
- 3. In a large bowl, combine buttermilk, oil, eggs, vanilla extract and sour cream. Don't over mix.
- 4. Combine the dry and wet ingredients and stir until well mixed.
- 5. Fill liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.
- 6. Ganache: Melt peanut butter and chocolate chips and stir until smooth. (You can do it over the stove top or use a microwave.)
- 7. Once cupcakes have cooled, dip the tops into the ganache and let set before frosting.
- 8. Buttercream: Beat butter, cream cheese and peanut butter for 4 minutes. Scrape the bowl as needed. Add powdered sugar and vanilla extract and beat. If your buttercream is too thin, continue to add more powdered sugar.
- 9. Pipe onto cooled cupcakes and top with peanut butter chocolate hearts or any candy you have.
PEANUT BUTTER CUP CHOCOLATE CUPCAKES
Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth., Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.
Nutrition Facts : Calories 269 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 220mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.
DOUBLE DARK CHOCOLATE CUPCAKES WITH PEANUT BUTTER FILLING
Make and share this Double Dark Chocolate Cupcakes With Peanut Butter Filling recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
- Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
- In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
- In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.
Nutrition Facts : Calories 307, Fat 20.8, SaturatedFat 10.5, Cholesterol 46.9, Sodium 167.2, Carbohydrate 30, Fiber 3.4, Sugar 17.5, Protein 6.5
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.
CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: chocolate cake mix, chocolate peanut butter cups, vanilla frosting, peanut butter
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the cake batter.
- Divide the batter evenly among a lined muffin tin, filling halfway.
- Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up.
- Bake for 20 minutes, then cool.
- In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth.
- Then halve the remaining peanut butter cups.
- Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.
- Enjoy!
Nutrition Facts : Calories 477 calories, Carbohydrate 63 grams, Fat 23 grams, Fiber 3 grams, Protein 8 grams, Sugar 42 grams
BAREFOOT CONTESSA'S CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING
Make and share this Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
- Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
- In another bowl, sift together the flour, cocoa, baking soda, and salt.
- On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
- Mix only until blended.
- Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).
- Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Peanut Butter Icing:.
- Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
- Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
- Add the cream and beat on high speed until the mixture is light and smooth.
- Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
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.
CHOCOLATE PEANUT BUTTER CUPCAKES
These Chocolate Peanut Butter Cups will give chocoholics and peanut butter lovers a reason to say Wow! Made with delicious Duncan Hines Swiss Chocolate Cake Mix, they are perfect anytime.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h15m
Yield 30
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
- Prepare, bake and cool cupcakes according to package directions.
- Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 26.1 g, Cholesterol 0.2 mg, Fat 7.7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 194 mg, Sugar 10.2 g
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
CHOCOLATE PEANUT BUTTER CUPCAKES
Chocolate and peanut butter fans will go crazy over Chocolate peanut butter cupcakes. Each bite is moist and delicious and so decadent.
Provided by Desserts on a Dime
Categories Dessert
Time 25m
Number Of Ingredients 18
Steps:
- Cupcakes:
- Preheat oven to 350 degrees F
- Fill cupcake pan with liners
- In a medium bowl, whisk together sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt
- In a large bowl beat eggs, milk, oil and vanilla extract until well combined
- Add dry ingredients to wet ingredients and mix until well combined and no lumps are left. Scrape down sides of the bowl occasionally
- Add boiling water and slowly beat until combined. Batter will be thin.
- Fill cupcake liners about ½ full - don't overfill
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean
- Remove from oven and cool on wire rack
- Peanut Butter Frosting:
- In a medium bowl, cream together butter and peanut butter until smooth and fluffy
- Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency
- Frost cupcakes and garnish with candy or sprinkles if desired
- Store leftovers in airtight container
Nutrition Facts : Calories 317 kcal, Carbohydrate 44 g, Protein 5 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 214 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
THE BEST KETO CUPCAKES RECIPE (3G CARBS)
Steps:
- Preheat oven to 175C/350F.
- Line a standard 12 cup muffin tin with silicone cupcake molds or cupcake papers.
- In a bowl add the peanut butter, melted butter, erythritol, salt, vanilla, and baking powder.
- Cream ingredients together using a hand mixer.
- Add the eggs, one by one, mixing in between.
- Add the cocoa powder and the coconut flour and mix until combined, followed by the almond milk. Mix well. Allow the mixture to sit for 2 minutes, so the coconut flour can soak up all the liquid.
- Evenly spoon the mixture amongst the 12 prepared muffin tin holes.
- Bake for 15-20 minutes. Cupcakes are cooked when an inserted skewer comes out with a few crumbs clinging to it, or spring back when touched.
- Set aside to cool.
Nutrition Facts : Calories 248 kcal, Carbohydrate 6 g, Protein 6 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 102 mg, Sodium 106 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 cupcake
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Servings 18Total Time 2 hrs 49 minsCategory TagsPublished 2021-10-28
- Heat oven to 350° F. Line 18 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
- Beat sugar, peanut butter, oil and vanilla in large mixing bowl until blended. Beat in egg. Stir together flour, cocoa, baking powder, baking soda and salt. Add flour mixture alternately with milk to peanut butter mixture, beating until thoroughly blended. Stir in boiling water. Evenly divide batter into prepared muffin cups (filling each about half way or with about 3 tablespoons batter).
- Bake 15 to 20 minutes or until wooden pick inserted into centers of cupcakes comes out clean. Cool completely in pans on wire racks.
PEANUT BUTTER CUP CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Published 2011-09-10Servings 24
- To prepare Chocolate Cake, preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
- Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.
- To prepare Chocolate Ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.
CHOCOLATE PEANUT BUTTER CUPCAKES | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
4.6/5 (5)Estimated Reading Time 5 minsServings 16Published 2014-11-03
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Beat in the milk until combined. Add the other half of the dry ingredients and beat slowly until combined. Add hot water and beat just until combined. Do not over mix – the less you mix, the lighter the cake will be. The batter should be liquid-y.
CHOCOLATE PEANUT BUTTER CUP CUPCAKES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Reviews 83Estimated Reading Time 5 minsServings 12Published 2012-10-31
- 1. To make the cupcakes: preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Set aside.
- 2. Place butter, chocolate and cocoa powder in a medium heatproof bowl. Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth. (Alternatively, you could do this step in a double boiler.) Set the mixture aside to cool until it is warm to the touch.
- 3. In a small bowl, whisk together the flour, baking soda, and baking powder. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture to the bowl and whisk to combine. Sift one-third of the flour mixture into the bowl and whisk gently to combine. Add the Greek yogurt or sour cream and whisk to combine. Finally, sift the the rest of the flour mixture into the bowl and whisk until everything is well combined. The cupcake batter will be thick.
CHOCOLATE PEANUT BUTTER CUPCAKES - FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (4)Total Time 52 minsCategory DessertPublished 2010-10-18
- 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.
CHOCOLATE PEANUT BUTTER CUPCAKES | RECIPES
From hersheyland.com
Servings 18Total Time 1 hr 45 minsCategory TagsUploaded 2021-04-13
- Heat oven to 350° F. Line 18 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
- Beat sugar, peanut butter, oil and vanilla in large mixing bowl until blended. Beat in egg. Stir together flour, cocoa, baking powder, baking soda and salt. Add flour mixture alternately with milk to peanut butter mixture, beating until thoroughly blended. Stir in boiling water. Evenly divide batter into prepared muffin cups (filling each about half way or with about 3 tablespoons batter).
- Bake 15 to 20 minutes or until wooden pick inserted into centers of cupcakes comes out clean. Cool completely in pans on wire racks.
CHOCOLATE PEANUT BUTTER CUPCAKES - BEST CHOCOLATE CUPCAKES ...
From fifteenspatulas.com
Estimated Reading Time 4 mins
- Whisk to combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
- In another bowl, whisk to combine the buttermilk, grapeseed oil, egg, and vanilla. Slowly pour the wet ingredients into the dry while stirring, and before the flour has disappeared into the batter, stir in the coffee. It will make the batter quite thin. Evenly divide the batter into the 12 muffin cups, but make sure they are no more than 3/4 full.
CHOCOLATE PEANUT BUTTER CUPCAKES - OH SO DELICIOSO
From ohsodelicioso.com
5/5 (2)Total Time 1 hr 9 minsCategory DessertPublished 2020-10-24
- Mix cake mix, eggs, sour cream, water, milk & oil with a hand or stand mixer on slow for 30 seconds until combined.
REESE'S CHOCOLATE PEANUT BUTTER CUP CUPCAKES - MISSION …
From mission-food.com
5/5 (1)Total Time 1 hrCategory DessertPublished 2021-11-11
- To make the cupcakes: Sift together the flour, cocoa powder, baking soda, salt, and baking powder in a bowl.
PEANUT BUTTER CHOCOLATE CUPCAKES - MRFOOD.COM
From mrfood.com
4/5 (5)Estimated Reading Time 1 minCategory Cupcakes
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From butterwithasideofbread.com
Reviews 8Category Cupcakes, DessertCuisine AmericanTotal Time 25 mins
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From onesweetappetite.com
5/5 (1)Category DessertsServings 24Total Time 25 mins
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From sweettoothsweetlife.com
Servings 24Estimated Reading Time 3 minsCategory Chocolate, Cupcake, DessertCalories 1864 per serving
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From bigoven.com
4.7/5 (14)Category DessertsCuisine AmericanTotal Time 30 mins
REESE'S CUPCAKES - EASY DESSERT RECIPES
From easydessertrecipes.com
4.8/5 (4)Total Time 50 minsCategory DessertCalories 325 per serving
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