CHOCOLATE PEANUT BUTTER CUPCAKES
These Chocolate Peanut Butter Cupcakes are always a crowd favorite! A moist chocolate cupcake with a Reese's baked in the center and topped with homemade fluffy peanut butter frosting!
Provided by Lauren Allen
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
- Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full.
- Place a Reese's PB cup into the center of the batter in each cup (it's okay if the the tops of the Reese's are showing, like photo above).
- Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
Nutrition Facts : Calories 378 kcal, Carbohydrate 36 g, Protein 7 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 334 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
REESES PEANUT BUTTER CUPCAKES
Decadent and yummy Reeses peanut butter chocolate cupcakes filled with a Reese candy surprise in each one! These cupcakes are so cute and pretty for parties and special events.
Provided by Kayti Lavergne
Categories Cupcake Corner
Time 18m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 F
- Line cupcake tin with cupcake liners.
- Mix together the flour, baking soda, baking powder, and salt in a medium bowl, set aside.
- Whisk together the unsweetened cocoa powder and the hot water in a small bowl.
- Heat butter and sugar together in a medium bowl on the stove on medium to low heat setting.
- Heat and whisk until they are just combined and melted together.
- Add in the cocoa powder mixture to the butter and sugar mixture.
- Remove from heat and blend with an electric beater for 4-5 minutes until it is cool.
- Add in eggs one at a time mixing thoroughly between additions.
- Mix in vanilla
- Finally alternate adding in the flour and the sour cream in additions of thirds until they are completely blended in.
- Place one frozen reeses candy in the bottom of each lined cupcake tin. Pour batter over the top of the candy until the tin is 1/2 full.
- Bake in the oven for 15-18 minutes or until a toothpick can be inserted and comes out cleanly.
- Beat the softened butter for 1 minute or until it is light and fluffy.
- Add peanut butter in and beat for an additional 2 minutes.
- Add vanilla extract and slowly add powdered sugar until your frosting becomes thick.
- Add 1 Tbsp of milk, and beat. Continue adding milk until frosting is the desired consistency.
- Heat 1 cup of heavy cream on the stove to a slow boil.
- Remove from heat and pour the cream over 1 package of semi sweet chocolate chips.
- Whisk together until it is blended to a sauce consistency.
- I frosted the cupcakes with a Wilton 2D tip.
- To drizzle the ganache, I cut the very tip off of a disposable piping bag and drizzled over the cupcakes.
- I topped them with a mini reeses candy.
Nutrition Facts : Calories 444 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1 FROSTED CUPCAKE, Sodium 259 grams sodium, Sugar 39 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
REESE'S® PEANUT BUTTER CUP CUPCAKES
These are moist peanut butter cupcakes with mini peanut butter cups in them, topped with melted milk chocolate and chopped peanuts. I was looking for a chocolate-peanut butter cupcake recipe that wasn't too high in calories, but were still a decent size and delicious. I couldn't seem to find what I was looking for so decided to create my own! These were a hit with all my family and friends! Hope you all enjoy. Yum yum yum!
Provided by mallory
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Combine brown sugar, butter, and peanut butter in a medium bowl. Beat with an electric mixer until creamy. Beat in eggs one at a time until combined.
- Combine flour and baking powder in a separate bowl. Slowly beat into the creamed mixture. Pour in milk and water; stir until batter is thick and smooth. Spoon batter into the prepared muffin tins. Press 2 mini peanut butter cups into each cupcake.
- Bake in the preheated oven until edges are firm and begin to pull away from the sides of the tin, 20 to 25 minutes.
- Pile 15 to 20 chocolate chips over each cupcake. Return to the oven until chocolate chips start to melt, about 1 minute. Spread melted chocolate over the cupcakes and sprinkle with chopped peanuts.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 31.3 g, Cholesterol 27 mg, Fat 14.1 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 6.5 g, Sodium 136.1 mg, Sugar 22.5 g
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