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 '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
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
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
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
TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES
My sister and her friends were over when I made these imitation Reese's® peanut butter cup cupcakes, and they disappeared! Recipe is borrowed from the Jell-O® website, but I didn't want to make the cakes peanut butter and jelly, so I went for peanut butter and chocolate instead.
Provided by rileybrat
Time 1h15m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200 calories, Carbohydrate 35.1 g, Cholesterol 23.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 233.3 mg, Sugar 28 g
CHOCOLATE PEANUT BUTTER MICROWAVE CUPCAKE
A delicious chocolate peanut butter microwave cake mix for making personalized desserts or snack. Great for work, college students, kids, and adults of all ages. Works well as a food gift too. A little back ground: Angel food cake mix can be used as a key rising and binding agent. Angel food cake mix has the equivalent of about 6 egg (12 egg whites) plus extra baking soda with dried citric acid. The baking soda with the dried citric acid causes a foaming action like vinegar and baking soda, which when combined with all the powdered egg whites causes the cake mix to become an angel food cake without all the beating of egg whites when you make one from scratch, a little food chemistry in action. This means than 1 box of angel food cake mix will support 2 boxes of cake mix just fine. It acts as an egg substitute. Due to the lack of oil, baking in an oven is an issue but not so in microwaving where oil is less much important as it doesn't dry out so much do to the fast cook time. This is nice to know as you can use it as a base for other mixes such as brownie, pound cake, or quick breads that you want to make in a microwave
Provided by Fred H.
Categories Dessert
Time 11m
Yield 1 Cup, 30 serving(s)
Number Of Ingredients 4
Steps:
- Put the 3 boxes of dry mix cake mixes and the 1 cup dark cocoa in a very large bowl.
- Mix dry ingredients until thoroughly combined.
- Add 30 ounces peanut butter chips and blend in with the dry mix.
- Place dry mix into airtight storage containers (1-quart wide mouth mason jars work well and can be used to give as gifts too).
- How To Use: Place 1/3 cup dry mix in a 12 oz microwave safe cup and add 3 tbsp water. Stir mix and water completely. Consistency should be that of soft pudding or cake mix. Do not over stir. You will start to notice foaming action from baking soda and citric acid. Cook in microwave on high for 50 to 60 seconds. 5 to 10 seconds less time for more molten effect. Let rest for 3 mins after cooking to cool as it will be hot.
- Mix and water can be scaled down to as little as 1 tbsp mix and 1 tsp water or up to 1/2 cup and 4 tbsp water. Small paper cups like dixie cups can be used to make bite-sized portions. Topping like a tablespoon of ice cream or frosting can be added too.
Nutrition Facts : Calories 336.9, Fat 13.4, SaturatedFat 4.9, Cholesterol 0.3, Sodium 383.7, Carbohydrate 48.9, Fiber 3.1, Sugar 28.7, Protein 8.8
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