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 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 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
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.
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.
PEANUT BUTTER CHOCOLATE CUPCAKES
I didn't have any luck finding a peanut butter-filled chocolate cupcake (my two favorite flavors), so I made my favorite chocolate cupcake recipe and experimented with the filling until I found one I liked. -Julie Small, Claremont, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. , In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin)., Fill 12 paper-lined jumbo muffin cups half full with batter. Drop a scant tablespoonful of peanut butter mixture into center of each; cover with remaining batter. , Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 509 calories, Fat 22g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 394mg sodium, Carbohydrate 75g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.
PEANUT-BUTTER AND CHOCOLATE FROSTED CUPCAKES
Turn everyone's childhood favorite snack into a new favorite cupcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 45m
Yield Makes 2 dozen
Number Of Ingredients 2
Steps:
- Prepare vanilla cupcakes recipe. Frost cupcakes by layering peanut-butter and chocolate creams.
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.
CHOCOLATE-PEANUT BUTTER CUPCAKES
Bake a delicious childhood favorite with our Chocolate-Peanut Butter Cupcakes recipe! Prep for these chocolatey peanut butter cupcakes in just 20 minutes!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package for cupcakes. Cool 30 min. (Do not cool completely. Cupcakes still need to be warm when filled.)
- Beat pudding mix and milk in medium bowl with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Insert tip of bag into center of each cupcake, then pipe about 1 Tbsp. pudding mixture into cupcake.
- Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in COOL WHIP mixture; sprinkle with nuts.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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 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
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