Chocolate Peanut Butter Surprise Cupcakes Frosting Food

ULTIMATE CHOCOLATE PEANUT BUTTER CUPCAKES

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 FROSTING

Steps:

• In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

PEANUT BUTTER SURPRISE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Mini Designer Baking Cups in each of 48 mini muffin cups.
• Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Place 1 peanut butter cup candy in center of each cupcake. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered. Bake 18 to 20 minutes or until tops are set. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In small microwavable bowl, microwave chocolate chips on High 30 to 60 seconds, stirring once, until smooth; cool. In large bowl, mix powdered sugar, butter and peanut butter with electric mixer on low speed until frosting is smooth. Add melted chocolate until just combined. Pipe or spread frosting on cupcakes. Sprinkle with peanut butter pieces.

CHOCOLATE PEANUT BUTTER CUPCAKES WITH REESE'S SURPRISE

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 2 cups sugar, 3/4 cup cocoa, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Set aside.
• In a large mixing bowl, whisk 2 large eggs. Add 1 cup buttermilk, 1 cup cold strong coffee, 1/2 cup canola oil, and 1 teaspoon vanilla until combined.
• Fold the dry ingredients into the wet ingredients, only until combined. Do not overmix.
• Line muffin tins with cupcake liners and fill them 1/2 full with the chocolate batter.
• Press a miniature Reese's cup into each cupcake lined muffin tin until they are even with the batter.
• Bake in a 350°F oven for 15-17 minutes or until a toothpick inserted around the outer edges comes out clean.
• Let the cupcakes cool for one minute and remove them from the pan. Let them cool completely on a wire baking rack.
• In a large mixing bowl, beat 1 stick of softened butter and 1 cup of peanut butter until smooth.
• Add in 3 cups of powdered sugar and 1 teaspoon pure vanilla extract and beat until crumbly.
• Add 1/4 cup half and half and beat with mixer. Continue to add half and half until the consistency is right.
• Frost the cupcakes and garnish with mini Reese's cups (optional)

CHOCOLATE PEANUT BUTTER CUPCAKES

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

PEANUT BUTTER CHOCOLATE CUPCAKES

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 CUPCAKES

Steps:

• Chocolate Cupcake:
• Line the cupcake pan with paper liners. Preheat oven to 350 degrees.
• Mix the dry ingredients, flour through salt, in a bowl.
• In a separate bowl whisk together eggs, milk, oil and vanilla.
• Add the liquid mixture to the dry ingredients. Beat for 3 minutes with an electric mixer on medium speed.
• Slowly add the boiling water to the batter. The batter may appear a bit on the runny side.
• Fill the cupcake liners 3/4 full.
• Bake at 350 degrees for 20-25 minutes.
• Remove from oven and cool in the pan for 10 minutes. Remove cupcakes to wire rack and cool completely before frosting.
• Peanut Butter Frosting:
• Cream the butter, peanut butter and powder sugar until it becomes light and creamy. If it is too thick, add a few drops of the heavy whipping cream until it is the desired consistency. If the frosting is too thin, add more powdered sugar.
• Use a pastry bag with a large tip to pipe the frosting on the cupcake. You can make this as simple or fancy as you like. Enjoy!

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.

PEANUT BUTTER CUP CHOCOLATE CUPCAKES WITH TOASTED PEANUT BUTTER MERINGUE FROSTING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners.
• Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well.
• Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute.
• Fill each muffin cup halfway and place a peanut butter cup in the center of each.
• Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk egg whites and sugar together in a bowl until just combined. Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl. Whisk egg mixture on high speed until still peaks form.
• Place peanut butter in a microwave-safe bowl. Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites. Transfer peanut butter frosting to a piping bag.
• Pipe frosting onto cooled cupcakes.
• Toast cupcakes under preheated broiler until lightly browned, about 1 minute.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.
• Frost your cake, cupcake, or confection however you'd like. In the pictured cupcakes, I piped a basic tall swirl using (affiliate link) Ateco 849 piping tip.
• Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

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.