Peanut Butter Cup Chocolate Cupcakes Recipes

ULTIMATE CHOCOLATE PEANUT BUTTER CUPCAKES

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 CUPCAKES

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.

PEANUT BUTTER CUP CHOCOLATE CUPCAKES

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.

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.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

PEANUT BUTTER CUP CUPCAKES

Steps:

• In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks 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!

PEANUT BUTTER CUP CHOCOLATE CUPCAKES WITH TOASTED PEANUT BUTTER MERINGUE FROSTING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners.
• Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well.
• Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute.
• Fill each muffin cup halfway and place a peanut butter cup in the center of each.
• Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk egg whites and sugar together in a bowl until just combined. Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl. Whisk egg mixture on high speed until still peaks form.
• Place peanut butter in a microwave-safe bowl. Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites. Transfer peanut butter frosting to a piping bag.
• Pipe frosting onto cooled cupcakes.
• Toast cupcakes under preheated broiler until lightly browned, about 1 minute.

PEANUT BUTTER CHOCOLATE CUPCAKES

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.

PEANUT BUTTER CUPCAKES WITH CREAMY CHOCOLATE FROSTING

Steps:

• In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined cups two-thirds full. , Bake at 350° for 24-26 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., For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the sugar, baking cocoa, milk, vanilla and salt. Frost cupcakes.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
• Meanwhile, in a medium bowl, stir together peanut butter, confectioners' sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
• Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
• Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.

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.

DOUBLE CHOCOLATE-PEANUT BUTTER CUPCAKES

Steps:

• Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
• In large bowl, beat granulated sugar, peanut butter, sour cream, egg and egg white with electric mixer on medium speed until well blended. Beat in remaining ingredients except powdered sugar on low speed just until mixed. Divide among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely, about 30 minutes. Sprinkle tops with powdered sugar.

CHOCOLATE PEANUT BUTTER CUPCAKES

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.

CHOCOLATE FROSTED PEANUT BUTTER CUPCAKES

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.

PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES

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.

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 FILLED CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 325 and line a standard cupcake tin with papers.
• Whisk together flour, baking powder, and salt.
• Put butter and chocolate in a bowl over boiling water and stir until melted. Remove and let cool slightly.
• Whisk into chocolate mixture the granulated sugar.
• Add eggs, and stir until smooth. Add vanilla.
• Lastly, stir in flour mixture.
• In a separate bowl make the peanut butter mixture by combining all ingredients and stirring until smooth.
• Assemble cupcakes by spooning in 2 T of the chocolate batter into each cup.
• Follow this with 1 T of peanut butter.
• Repeat with 1 T of chocolate batter and then 1 teaspoon of peanut butter.
• Swirl the batter with a toothpick before baking for 30 minutes or until the point where a toothpick comes out with only a few moist crumbs.
• No frosting necessary here. (Or so I'm told!).

PEANUT BUTTER CHOCOLATE CUPCAKES

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.