Chocolate Peanut Butter Surprise Cupcakes Recipes

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ULTIMATE CHOCOLATE PEANUT BUTTER CUPCAKES



Ultimate Chocolate Peanut Butter Cupcakes image

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

1 and 1/4 cups all-purpose flour (160 grams)
1 cup unsweetened non-alkalized (natural) cocoa powder (112 grams)
1 teaspoon baking soda
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons *canola oil
1/2 cup (113 grams) unsalted butter
3 ounces bittersweet chocolate (60%), finely chopped
1 cup (198 grams) granulated sugar
3/4 cup (142 grams) light brown sugar, packed
2 large eggs plus 1 large egg yolk, at room temperature
2 teaspoons vanilla
1 cup (227 grams) full fat sour cream
1 cup (227 grams) freshly boiled hot water
24 peanut regular sized butter cups
1 and 3/4 cups (396 grams) unsalted butter, very soft
1 teaspoon vanilla extract
5 cups confectioners' sugar, more only if needed
1/4 teaspoon salt
4 tablespoons milk
1 cup creamy peanut butter
1/2 cup (85 grams) milk chocolate OR semi-sweet chocolate, finely chopped
1 Tablespoons creamy peanut butter
1/3 cup (76 grams) heavy cream
1/8 teaspoon salt
24 peanut butter cups
1/4 cup chopped peanuts

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 SURPRISE COOKIES



Chocolate Surprise Cookies image

Chocolate and peanut butter are popular with our clan, so I roll them together in this recipe. It's fun watching folks' faces when they bite into the middle.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 17

3/4 cup peanut butter
3/4 cup confectioners' sugar
CHOCOLATE DOUGH:
1/2 cup butter, softened
1/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg white
1 teaspoon vanilla extract
1-1/2 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
ICING:
2 tablespoons shortening
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk

Steps:

  • In a large bowl, beat peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4-in. balls. Cover and refrigerate for 30 minutes. , Meanwhile, in another bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture until blended. Roll into thirty 1-1/2-in. balls., Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 in. apart on greased baking sheets. , Flatten with a glass dipped in sugar. Bake at 375° for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute. Before removing to wire racks., For icing, in a small bowl, beat shortening and confectioners' sugar until smooth. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern.

Nutrition Facts : Calories 333 calories, Fat 17g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 191mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE FROSTED PEANUT BUTTER CUPCAKES



Chocolate Frosted Peanut Butter Cupcakes image

Cupcakes aren't just for girls! My dad and brothers love peanut butter cups-the inspiration for these goodies. -Alisa Christensen, Rancho Santa Margarita, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
3/4 cup creamy peanut butter
3 large eggs
1-1/4 cups water
1/4 cup canola oil
FROSTING:
1-2/3 cups semisweet chocolate chips
1/2 cup heavy whipping cream
1/2 cup butter, softened
1 cup confectioners' sugar

Steps:

  • In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes.

Nutrition Facts : Calories 289 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 217mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE PEANUT BUTTER SURPRISE COOKIES



Chocolate Peanut Butter Surprise Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 1/2 dozen

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup Dutch cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1/2 cup granulated sugar
1 1/4 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1/2 cup peanut butter

Steps:

  • Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
  • Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
  • In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
  • Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
  • Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

CHOCOLATE SURPRISE CUPCAKES



Chocolate Surprise Cupcakes image

Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.

Provided by Kelly Smith

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 14

3 cups all-purpose flour
2 cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
⅔ cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
½ cup white sugar
¼ teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
  • To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 12 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 258.6 mg, Sugar 24.8 g

CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY



Chocolate Peanut Butter 'Box' Cupcakes Recipe by Tasty image

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

1 box chocolate cake mix, prepared according to package instructions
18 chocolate peanut butter cups
1 cup vanilla frosting
¾ cup peanut butter

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 SURPRISE CUPCAKES & FROSTING



Chocolate Peanut Butter Surprise Cupcakes & Frosting image

I'm submitting this to find out the nutritional content. I got it from the local paper. It looks good, but I'm going to change it slightly to try and make it a little healthier. The prep time is just a guess.

Provided by WI Cheesehead

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 22

3 ounces light cream cheese, room temperature
1/4 cup natural-style peanut butter
2 tablespoons honey
2 tablespoons powdered sugar
1 tablespoon whipping cream
1 cup whole wheat flour or 1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil or 1/2 cup olive oil
1 cup firmly packed brown sugar
1/2 cup Egg Beaters egg substitute
1 teaspoon vanilla extract
1/2 cup milk
1/2 tablespoon apple cider vinegar (see note)
2 1/2 tablespoons trans-fat free margarine, room temperature
3 ounces light cream cheese, room temperature
1/4 cup natural-style peanut butter, plus
2 tablespoons natural-style peanut butter
1 1/4 teaspoons vanilla extract
2 cups powdered sugar
3 -4 tablespoons whipping cream

Steps:

  • Line 12 standard muffin cups with liners. Spray insides of liners with cooking spray and set aside.
  • Preheat oven to 350°.
  • In medium bowl, with mixer, beat together cream cheese, peanut butter, honey, powdered sugar and cream until smooth. Set aside.
  • In medium bowl, sift together flour, cocoa, baking soda and salt. Lightly whisk and set aside.
  • With mixer on medium, beat together oil and brown sugar until light and lump-free.
  • Add Egg Beaters and beat until mixed well.
  • Beat in vanilla until blended.
  • Add flour mixture in two portions, alternating with milk and vinegar mixture (see note) in one addition until smooth and just blended.
  • Fill each muffin cup 1/3 full of batter.
  • Drop a heaping teaspoon of cream cheese and peanut butter mixture into center of each cupcake, gently nudging it into batter. Continue to fill each cup with more batter until each is nearly full.
  • Bake in oven until tops spring back when lightly pressed, about 20 minutes. Do not overbake.
  • Cool cupcakes completely before frosting.
  • NOTE: If you don't have buttermilk, stir 1/2 T apple cider vinegar into 1/2 C milk and let sit for 10 minutes before using in the place of buttermilk.
  • Frosting:.
  • With mixer on medium-low speed, beat together margarine, cream cheese, peanut butter and vanilla until light and fluffy.
  • On the lowest speed, add powdered sugar alternately with the whipping cream and beat until smooth. Frost cooled cupcakes.

Nutrition Facts : Calories 424.3, Fat 21.9, SaturatedFat 5.7, Cholesterol 19.1, Sodium 276.1, Carbohydrate 54.3, Fiber 2.8, Sugar 42.8, Protein 7.1

CHOCOLATE PEANUT BUTTER CUPCAKES WITH REESE'S SURPRISE



Chocolate Peanut Butter Cupcakes with Reese's Surprise image

The blending of a rich dark chocolate cake and the creamy deliciousness of peanut butter frosting makes for the most amazing Chocolate Peanut Butter Cupcake in the world. If you love chocolate and peanut butter (and who doesn't), you're gonna go bonkers over this outrageous sweet snack. There's even a little surprise tucked in the middle of this wonder.

Provided by Kristy Murray

Categories     Cupcakes

Time 35m

Number Of Ingredients 18

2 1/2 cups All-Purpose Flour
2 cups Sugar
3/4 Cup Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 Large Eggs (room temperature)
1 cup Buttermilk (room temperature)
1 cup Cold Strong Coffee
1/2 cup Canola Oil
1 teaspoon Pure Vanilla Extract
28-30 Miniature Reese's Cups
1 1/2 cups Peanut Butter
1/2 cup (1 stick) Unsalted Butter (softened)
3 cups Powdered Sugar
1 teaspoon Pure Vanilla Extract
1/2-3/4 cup Half and Half
30 Mini Reese's Cups

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)

Nutrition Facts : ServingSize 1 Cupcake, Calories 415 calories, Sugar 34 g, Sodium 298 mg, Fat 23 g, SaturatedFat 8 g, UnsaturatedFat 4 g, TransFat 0 g, Carbohydrate 45 g, Fiber 3 g, Protein 9 g, Cholesterol 29 mg

PEANUT BUTTER FILLED CHOCOLATE CUPCAKE



Peanut Butter Filled Chocolate Cupcake image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 24 cupcakes

Number Of Ingredients 17

10 ounces cream cheese, at room temperature
6 ounces peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups cake flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 eggs, separated
1 1/3 cups whole milk
4 cups (1 quart) heavy cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract

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-PEANUT BUTTER CUPCAKES



Chocolate-Peanut Butter Cupcakes image

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

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup creamy peanut butter
1-1/2 cups thawed COOL WHIP Whipped Topping
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/4 cup PLANTERS Dry Roasted Peanuts, chopped

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

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



Tastes Like Reese's® Chocolate-Filled Peanut Butter Cupcakes image

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

1 (18.25 ounce) package white cake mix
1 cup cold water
½ cup creamy peanut butter
1 (3.4 ounce) package instant vanilla pudding mix (such as Jell-O®)
3 large eggs
2 ½ cups confectioners' sugar
3 tablespoons milk, or more as needed
3 tablespoons unsweetened cocoa powder, or to taste
2 teaspoons cornstarch, or more to taste

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 SURPRISE CUPCAKES



Chocolate Surprise Cupcakes image

Make and share this Chocolate Surprise Cupcakes recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

3 cups flour
2 cups sugar
1/2 cup cocoa
1 teaspoon salt
2 teaspoons baking soda
2/3 cup oil
2 cups water
2 tablespoons vinegar
3 teaspoons vanilla extract
1 (8 ounce) package cream cheese
1 egg
1/3 cup sugar
1/4 teaspoon salt
1 (6 ounce) package chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Mix flour, 2 C sugar, cocoa, teaspoon of salt and baking soda together.
  • Add oil, water, vinegar and vanilla.
  • Fill cupcake papers 2/3 full with mixture.
  • Mix together until fluffy the cream cheese, egg, 1/3 C sugar, 1/4 teaspoon of salt.
  • Add chocolate chips to cream cheese mixture.
  • Drop 1 heaping teaspoon on the top of each cupcake.
  • Bake for 25 minutes.
  • Frost when cool.

Nutrition Facts : Calories 527.4, Fat 23.9, SaturatedFat 7.9, Cholesterol 36.3, Sodium 522.6, Carbohydrate 74.7, Fiber 2.4, Sugar 47.4, Protein 6.1

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  • Bake in preheated oven until a wooden toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cupcakes in pans 5 minutes. Remove from pans to wire racks, and let cool completely, about 30 minutes.
  • Prepare the Peanut Butter Buttercream: Beat powdered sugar and butter in bowl of a stand mixer fitted with a paddle attachment on low speed until well blended, about 1 minute. Increase speed to medium, and beat until fluffy, 2 to 3 minutes. Scrape down sides of bowl. Reduce speed to low, and beat in peanut butter, vanilla, and salt until just incorporated, about 30 seconds. Increase speed to medium, and beat until light and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in heavy cream until just incorporated, about 30 seconds. Increase speed to medium, and beat until light and fluffy, about 2 minutes. Transfer buttercream to a piping bag fitted with a star attachment.
  • Pipe buttercream (about 1/3 cup) in a spiral on top of each cupcake. Sprinkle each with 1/2 tablespoon chopped peanuts. Serve immediately or store in an airtight container at room temperature up to 2 days.


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From thelittleepicurean.com


PEANUT BUTTER SURPRISE CHOCOLATE CUPCAKES - VITACOST.COM
2016-12-04 Besides, stuffing it inside makes for one sweet surprise! Peanut Butter Surprise Chocolate Cupcakes. Ingredients. 2 cups oat flour 2/3 cup unsweetened cocoa powder ½ cup coconut sugar ½ cup almond milk 2 Tbsp. melted coconut oil 1 tsp. baking powder 4 eggs ½ cup creamy peanut butter. Directions
From vitacost.com


25 FILLED CUPCAKES YOU’LL FLIP FOR - INSANELY GOOD RECIPES
2022-06-05 19. Berry-Filled Vanilla Cupcakes. These cupcakes are similar to the cherry-filled ones above, but instead of cherries, you’ll use frozen mixed berries blended with water, lemon juice, cornstarch, and sugar for the filling. These are also vegan-friendly and gluten-free. 20.
From insanelygoodrecipes.com


CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING RECIPE - LIFE LOVE …
Preheat oven to 350F. Line cupcake pan with cupcake liners. Set aside. In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt. In another large bowl, stir together eggs, milk, oil and vanilla extract. Add the dry …
From lifeloveliz.com


DECADENT PEANUT BUTTER CHOCOLATE CUPCAKES - BAKED BY BLAIR
Preheat your oven to 350 degrees F. Fill cupcake tray with cupcake liners. Set aside. Into the bowl of an electric mixer with the whisk attachment, combine sifted flour, sugar, cocoa, baking soda, baking powder and salt. Stir to combine. In a separate mixing bowl, combine egg, buttermilk, oil, hot coffee, and vanilla.
From bakedbyblair.com


PEANUT BUTTER STUFFED CHOCOLATE CUPCAKES | GIMME DELICIOUS
Melt the butter and chocolate together in the microwave or on the stove top. In a separate bowl, mix the salt, cocoa powder, flour, baking powder, and baking soda together until thoroughly combined and Set aside. In a large bowl, whisk the eggs, sugar, 1 tablespoon of oil, and vanilla together until smooth. Add the cooled butter/chocolate and ...
From gimmedelicious.com


CHOCOLATE & PEANUT BUTTER SURPRISE CUPCAKES | CUPCAKE RECIPES, …
Jan 19, 2014 - Chocolate Peanut Butter Cupcakes (With Surprise Filling) packs the center of rich and moist chocolate cupcakes with mini Reese's Pieces! Jan 19, 2014 - Chocolate Peanut Butter Cupcakes (With Surprise Filling) packs the center of rich and moist chocolate cupcakes with mini Reese's Pieces! Pinterest. Today. Explore. When autocomplete results are available …
From pinterest.ca


CHOCOLATE PEANUT BUTTER CUPCAKES - AMANDA'S COOKIN'
2021-09-05 Instructions. Pre-heat the oven to 350 F. Cream together the butter and granulated sugar for a few minutes using a stand mixer or hand mixer. Beat in the egg, vanilla, and buttermilk. In a separate bowl, stir the instant coffee into the hot water until dissolved and then beat into the batter.
From amandascookin.com


DREAMY STUFFED CHOCOLATE PEANUT BUTTER CUPCAKES (RECIPE)
Step 2: After scooping the batter into cupcake liners, add the chocolate peanut butter cups. As seen in the picture above, press a mini peanut butter cup into each cupcake right before baking. Step 3: Bake the cupcakes for around 19-22 minutes. You can test if they're done by gently tapping the tops.
From toppedwithhoney.com


REESE PEANUT BUTTER SURPRISE-INSIDE CUPCAKES RECIPE
Directions. 1. Heat oven to 350°F (180°C) or 325°F (160°C) for dark or nonstick pan. Place paper baking cups in 12 regular size muffin cups.
From hersheys.ca


PEANUT BUTTER SURPRISE CUPCAKES RECIPE | MYRECIPES
Peanut Butter-Jam Surprise Cupcakes: Prepare batter as directed. Spoon 2 Tbsp. batter into each of 24 paper baking cups in muffin pans. Omit milk chocolate kisses. Dollop 1 rounded tsp. of your favorite flavor jam in center of batter in each cup. Top evenly with remaining batter (about 2 Tbsp. in each cup). Bake and cool as directed.
From myrecipes.com


CHOCOLATE PEANUT BUTTER CUPCAKES - FOOD FUN & FARAWAY PLACES
2015-06-09 Preheat oven to 350 degrees. Line the cupcake tins with paper liners. Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. In a separate bowl add the eggs, whole milk, oil, and vanilla. Add the wet ingredients to the dry ingredients.
From kellystilwell.com


CHOCOLATE SURPRISE CUPCAKES - RECIPE | COOKS.COM
In separate bowl combine peanut butter and 2 tablespoons brown sugar. Fill paper muffin cups 1/3 full with chocolate batter. Divide peanut butter mixture putting about 1/2 tablespoon in each cupcake. Cover peanut butter with remaining chocolate batter. Bake at 350 degrees for 16-20 minutes. Makes about 16 cupcakes.
From cooks.com


DOUBLE CHOCOLATE PEANUT BUTTER FRIDGE CAKE – AND A SURPRISE! – …
2016-03-28 7 thoughts on “ Double chocolate peanut butter fridge cake – and a surprise! ” Thalia @ butter and brioche says: April 2, 2016 at 3:07 am. Love anything peanut butter and chocolate! Such a delicious looking nice and I bet it is so addictive. Like Like. Reply. Teresa Ulyate says: April 2, 2016 at 11:34 am. Thanks Thalia, I agree – a winning combo! Like Like. …
From cupcakesandcouscous.com


PEANUT BUTTER SURPRISE CUPCAKES | RECIPE | CUPCAKE RECIPES …
The cake is really moist and the icing is smooth and creamy. This recipe makes 18 cupcakes, so adjust accordingly. Sep 29, 2020 - This is a great recipe for peanut butter lovers. The cake is really moist and the icing is smooth and creamy. This recipe makes 18 cupcakes, so adjust accordingly. Pinterest. Today. Explore. When autocomplete results are available use up and …
From pinterest.ca


CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE - LIVE WELL BAKE OFTEN
2017-02-13 Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined.
From livewellbakeoften.com


REESE'S PEANUT BUTTER CUPCAKES - TASTES BETTER FROM SCRATCH
2018-06-29 Beat together butter, and peanut butter and mix until smooth. Add powdered sugar and vanilla and beat again until combined. Add milk and mix until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner). Frost cupcakes (I used a wilton 1M tip in the photos above).
From tastesbetterfromscratch.com


CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING
To make the cupcakes, start by preheating the oven the 350 degrees F. Line 2 cupcake pans with baking liners. Set aside. In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer, combine the eggs, milk, olive oil, and vanilla.
From aclassictwist.com


PEANUT BUTTER CHOCOLATE CUPCAKES - STEPHANIE'S SWEET TREATS
2021-03-28 STEP 1: The filling. Using a mixer, beat the peanut butter, marshmallow fluff, milk, and cinnamon until combined. Then, add in the powdered sugar. STEP 2: Fill the cupcakes. Use a cupcake corer or a sharp knife to cut a hole in the middle of the cupcake. Cut a hole ⅔rds down and toss the tops.
From stephaniessweets.com


CHOCOLATE PEANUT BUTTER CUPCAKES - CRAFT CREATE COOK
2021-11-01 As for making the chocolate ganache, make sure you execute a little patience. Test a cupcakes first, make sure after you dip it into the ganache and flip it upright, make sure it doesn’t run off the edges. If that happens, your ganache isn’t ready. Let it set to give it time to harden a bit more.
From craftcreatecook.com


CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE - BOULDER LOCAVORE®
2021-02-05 Chocolate Cupcakes. Preheat oven to 350 degrees F. Line a cupcake pan with liners. In a large bowl, sift together the cocoa powder, flour, salt and baking soda. Whisk together to combine together. Pour in the buttermilk, vegetable oil, egg, sugar, and vanilla to the flour mixture and mix together until well combined.
From boulderlocavore.com


REESE'S CHOCOLATE PEANUT BUTTER CUPCAKES - THE SOCCER MOM BLOG
2022-03-17 Fill each muffin cup about halfway full of cupcake batter. Place one peanut butter cup in the middle of each and press the candy gently down into the batter so that the top peanut butter cup is below the surface of the cupcake pan. Divide remaining batter evenly to fill up the rest of the cupcake liners, covering the peanut butter cups.
From thesoccermomblog.com


CHOCOLATE PEANUT BUTTER CUPCAKES - EATING ON A DIME
2021-09-07 How to make Chocolate Peanut Butter Cupcakes: 1. Line the cupcake pan with paper liners. Preheat oven to 350 degrees. 2. Mix the dry ingredients, including the baking soda and salt, in a large bowl. 3. In a separate bowl whisk together eggs, milk, oil and vanilla. 4.
From eatingonadime.com


CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING
2022-01-06 Prepare your pan by lining with cupcake liners and putting a peanut butter cup in each. Set aside. . In a medium bowl, whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda and ¼ teaspoon salt. Set aside. . In another bowl, stir together your ½ cup coffee and ½ cup buttermilk. Set aside.
From theunlikelybaker.com


CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE - SIMPLY STACIE
In a large bowl, cream together sugar with butter until light and creamy. Add in eggs, one at a time, mixing after adding each egg. Add vanilla. In another bowl, sift flour, cocoa, baking soda, baking powder and salt. In small batches, add dry mixture to wet mixture, alternating with milk.
From simplystacie.net


CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE - DINNER, THEN DESSERT
2022-04-11 Peanut Butter Frosting: To your stand mixer add the butter and peanut butter and beat on medium speed for 2 minutes until fully combined. Lower the speed to low, add in the powdered sugar 1 cup at a time, alternating with 2 tablespoons of milk (starting and ending with sugar) until light and fluffy, about 2-3 minutes.
From dinnerthendessert.com


EASY PEANUT BUTTER AND CHOCOLATE CUPCAKE RECIPE
2019-04-30 For the Chocolate Cupcakes. Preheat oven to 350 degrees. Sift mix into bowl and add ingredients according to box instructions. Add vanilla, mayo and cocoa. Mix all ingredients on medium speed for two minutes, scraping the bowl when necessary. Place cupcake liners in the pans and fill them about 2/3 full.
From gracieinthekitchen.com


CHOCOLATE PEANUT BUTTER CUPCAKES - A FAMILY FEAST®
2015-11-09 Set aside. Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar ½ cup at a time, beating on medium speed until light and fluffy. Add eggs one at …
From afamilyfeast.com


CHOCOLATE PEANUT BUTTER CUPCAKES | GIMME SOME OVEN
2013-12-04 In the bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla. In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined. Then in an additional separate bowl, stir together buttermilk and coffee.
From gimmesomeoven.com


#RECIPE - PEANUT BUTTER CUPCAKES WITH A SURPRISE - MUMMYCONSTANT
2018-11-07 Sprinkle a little brown sugar on top (adds a bit of crunch). ; Bake these for around 20 minutes. Yummy!
From mummyconstant.com


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