Black Cat And Bat Peanut Butter Cupcakes Recipes

BLACK CAT CUPCAKES

Steps:

• Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a star tip, frost tops of cupcakes. Insert two cookie pieces into each for ears, splitting Oreos if desired to expose filling. Decorate faces as desired with assorted candies.

HALLOWEEN BAT CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in crushed cookies. Divide batter evenly among muffin cups.
• Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Stir food color into frosting; frost cupcakes. Insert 1 chocolate wafer cookie piece on each side of cupcake to look like bat wings. Place 1 miniature sandwich cookie between cookie pieces for bat body. Squeeze 2 small dots white icing onto each cookie; attach candy eyes.

PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
• In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
• Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY

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!

BLACK CAT AND BAT PEANUT BUTTER CUPCAKES RECIPE

Steps:

• Combine flour, baking powder and salt. Chop 5 cookies; set aside. Beat peanut butter, butter, sugar and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until well blended. Stir in chopped chocolate and chopped cookies. Spoon into 18 paper-lined muffin cups.
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove cupcakes to wire racks; cool completely.
• Reserve 1 Tbsp. frosting for decorating; spread remaining frosting onto tops of cupcakes.
• Split remaining cookies, leaving filling on one half of each cookie. Decorate orange cookie halves to resemble cat faces, adding 4 (2-inch) licorice pieces to each for the whiskers, 2 candy corn pieces for the ears and 2 nuts for the eyes, securing candies to cookies with small amount of the reserved frosting.
• Cut remaining cookie pieces in half for the bats' wings. Decorate with candies as shown in photo. Stand cat faces on tops of 9 cupcakes. Place 1 (3-inch) licorice piece on back half of each cupcake for the cat's tail. Arrange halved plain cookies on tops of remaining cupcakes to resemble bats. Add red hot candies for the eyes, securing to cookies with remaining frosting.

CHOCOLATE PEANUT BUTTER AND JELLY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
• In a medium bowl, cream together the sugars and oil. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the flour, cocoa powder, baking soda and salt. Add to the creamed mixture and mix well. Stir in the milk and peanut butter until the batter is smooth. Then scoop the batter into the liners. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
• For the mousse frosting: Using an electric mixer, beat the peanut butter and cream cheese in a large bowl to blend. Add the powdered sugar and vanilla and beat until well blended. Using clean, dry beaters, beat the whipping cream in a medium bowl until stiff peaks form. Fold into the peanut butter mixture in four additions.
• To assemble: You will need to utilize a small teaspoon or butter knife to cut out the center of the cupcakes. Once you have removed about 1/2 inch of the center, add some jelly to the middle of the cupcake directly from the jar. It is easier to use the jelly that comes in a squeezable container or you may just use a small spoon.
• Top the cupcakes with peanut butter mousse frosting.

TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper liners.
• Combine cake mix, cold water, peanut butter, pudding mix, and eggs in a large bowl; beat with an electric mixer until smooth. Spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 18 to 21 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• When the cupcakes are almost fully cooled, stir confectioners' sugar and milk together in a bowl. Add cocoa and cornstarch and stir until desired consistency; eyeballing it works well for icing.
• Cut out a square in the top of each cooled cupcake. Fill with icing.

PEANUT BUTTER CUPCAKES

Steps:

• Make cupcakes: Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Reduce speed to low. Beat in peanut butter until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix until just combined. Beat in sour cream.
• Fill each lined cup with 3 scant tablespoons batter. Bake, rotating tins halfway through, until pale golden and a cake tester inserted in centers comes out clean, about 13 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
• Make frosting: With an electric mixer on medium-high speed, beat cream cheese, confectioners' sugar, and butter until pale and fluffy. Stir in peanut butter by hand.
• To finish, use an offset spatula to spread 1 to 2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Score each top in a crosshatch pattern with the tines of a fork, dipping tines in confectioners' sugar each time to prevent sticking. Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before serving.

BLACK CAT CUPCAKES

Steps:

• Preheat oven to 350.
• Prepare 24-2 1/2" muffin cups with cooking spray and flour; set aside.
• Prepare cake mix according to package directions; stir in cookie crumbs.
• Spoon batter into prepared muffin cups.
• Bake for 25 minutes.
• Remove from pans; cool on wire rack.
• Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.
• Let set at least 30 minutes.
• Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3" piece licorice string on back half of each cupcake for tail.