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Peanut Butter Cupcakes

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Peanut Butter Cupcakes!!!!!!Moist cupcakes filled with a creamy peanut butter cup and topped with peanut butter cream icing and a mini peanut butter cookie.  This is a peanut butter lover’s dream come true!

I was determined to get mini peanut butter cups into the center of these cupcakes.  I did some of them plain, and tossed some in flour 1st and all of them sank to the bottom.  Sad me.  I think the only alternative is to either eat them on the bottom (still yummy!!) or invest in one of those fun little pans that hold candy in the middle.  Have you seen them?  Click here if you want to check them out.  Now that I’m in the middle of the Navajo Nation, I seriously doubt I will be coming across one- lol!  Maybe I will order one once I have an address to send it to!!

Peanut Butter Cupcakes!!!!

These happy little cupcakes use melted frosting on the tops—I’m addicted to melting frosting now!!!  Make me stop!!!

Here’s the recipe (printable version)

INGREDIENTS:

  • One boxed yellow cake mix (plus water, oil and eggs to make according to directions)
  • 24 Mini Reese peanut butter cups
  • 1 tub of chocolate frosting
  • 3 sticks (1 1/2 cups) butter (softened to room temperature)
  • 1 cup of creamy peanut butter
  • 3 cups powdered sugar
  • 1 Tablespoon vanilla
  • 24 mini Nutter Butter cookies for decoration

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cake mix according to box directions and divide equally into 24 cupcake liners placed in tins.
  • Place a mini peanut butter cup on the top of each cup full of batter

Peanut Butter Cupcake3

  • Bake according to box directions, remove from oven and cool completely.
  • Spoon tub of chocolate frosting into a microwave-safe bowl and microwave for about 30 seconds.  Stir until well mixed.
  • Dip the top of each cupcake in the chocolate frosting and allow them to cool, and to harden a little.

Peanut Butter Cucpake2

  • Place remaining melted frosting in a small zip top bag and zip it closed.
  • To make peanut butter frosting, place butter, vanilla, and peanut butter into a large bowl and mix on high until smooth (about a minute)
  • Add powdered sugar and beat on low until combined and then on high until light and fluffy.
  • Place frosting in a zip-top bag fitted with a decorating tip and pipe on top of each cooled cupcake.
  • Clip a corner off of the bag filled with the melted chocolate frosting and drizzle over the top of each cupcake.
  • Top with a mini Nutter Butter cookie.

Peanut Butter Cupcakes!!!!

My thoughts:  YUM!  These are perfect if you love peanut butter.  I love the fudgy layer of melted frosting on the top– when I shared these with friends they all loved that part.  You could dip cupcakes into all sorts of melted frostings– so many flavor possibilities!!!! FUN!!!!   I hope you really enjoy these!!! ~r

Chocolate Peanut Butter Cupcakes6-13-14: Did you know, that this yummy recipe is available on adorable blank note cards?  With a picture of the cupcakes on the front, the recipe on the back, and plenty of room inside for a message, these make the PERFECT gift.  Why send just a card, when you can send the gift of a recipe instead??  Click here for more information and to order.

Peanut Butter Cupcakes!!

I usually give you other similar fun recipe to try on easybaked at this point, but my internet is so slow that I’m skipping it this week!!  🙂 The photo gallery is always a fun spot to shop for recipe ideas… since your internet is likely faster than mine this week, I will let you hunt for treasures on your own!!!  Have a good one!!!!! ~r

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Peanut Butter Fudge Cupcakes

Peanut Butter Fudge Cupcakes
These mini fudge cupcakes are topped with the creamiest peanut butter frosting ever!  If you like peanut butter and chocolate together you will LOVE this recipe!!

Ah peanut butter… I just crave it sometimes!  Add chocolate and you pretty much have achieved perfection in the dessert world (at least in my humble, not-allergic-to-peanuts, view).  These cupcakes are easy to make and they won’t last long!  Here’s how to make them: (printable recipe)

Peanut Butter Fudge Cupcakes!!!

INGREDIENTS: (makes about 40 mini cupcakes)

Cupcakes:

  • 1 1/2 cups of dark chocolate chips
  • 1 stick (4 oz.) salted butter
  • 2 T. cocoa powder
  • 4 egg yolks
  • 6 egg whites
  • pinch of salt
  • 1/2 c. sugar

Frosting:

  • 3 sticks (1 1/2 cups) butter (softened to room temperature)
  • 1 cup of creamy peanut butter
  • 3 cups powdered sugar
  • 1 Tablespoon vanilla 
  • One bag of mini Reese cups (optional for decoration)

DIRECTIONS:

  • Preheat oven to 350 degrees
  • In a microwave safe bowl, melt chocolate with butter in 30 second increments, stirring between until smooth and creamy.
  • Whisk cocoa powder into melted chocolate.
  • Add egg YOLKS and whisk until smooth.  Set aside.
  • Add a pinch of salt to the egg whites and whisk until foamy.
  • Add sugar gradually to egg whites while beating on high until medium peaks form.
  • Add 1/3 of egg whites to chocolate and mix well- until completely combined and smooth.
  • Add remainder of egg whites and fold in gently until completely incorporated.
  • Spoon batter into mini-cupcake liners in tins (fill about 3/4 full) and bake at 350 degrees for 10-12 minutes.
  • Remove from oven and cool completely.
  • To make frosting, place butter, vanilla, and peanut butter into a large bowl and mix on high until smooth (about a minute)
  • Add powdered sugar and beat on low until combined and then on high until light and fluffy.
  • Place frosting in a zip-top bag fitted with a decorating tip and pipe on top of each cooled cupcake.
  • Top each cupcake with a mini Reese Cup and a sprinkle of cocoa powder (as desired)
  • Enjoy!

Peanut Butter Fudge Cupcakes!!
My thoughts:  Yum….!  Yep, that pretty much sums up my thoughts…mmmmm….!  I hope you enjoy these as much as I am right now!!!

Other peanut butter-y recipes you will love:

Peanut Butter Cup Layer CakePeanut butter cup cheesecakePeanut butter Acorn Cookies!Peanut Butter Caramel Sauce

Peanut Butter Cup Layer Cake

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Chocolate cake filled with layers of fudge and whipped peanut butter- yum!

INGREDIENTS:

  • One chocolate cake mix (with water, eggs and oil to make according to box)
  • 1 c. creamy peanut butter
  • 8 oz. Philadelphia Cream Cheese (softened to room temperature)
  • 1/2 c. sugar
  • 8 oz. Cool Whip topping
  • One tub of ready-made chocolate frosting (I used dark chocolate..mmmm…)

DIRECTIONS:

    • Preheat oven to 350 degrees.
    • Spray 2- 8 or 9 inch round pans with cooking spray.
    • Cut a circle of parchment paper to fit the bottom of both pans and spray this with cooking spray.
    • Make cake mix according to package and pour evenly into two pans.
    • Bake according to package.
    • Tip cakes over onto a cake rack to cool completely.
    • Make filling by beating together peanut butter, cream cheese and sugar.
    • Gently fold in the container of whipped topping.
    • Make fudge sauce by spooning pre-made frosting into a microwave-safe bowl and heating in microwave for about 30 seconds (until smooth and creamy when stirred).
    • Prepare cakes by leveling the tops using a large serrated knife, then cut each cake into 2 layers using the same serrated knife or a Wire Cake Slicer .
    • Place one layer onto serving plate, top with 1/4 of peanut butter filling
    • Place second layer of cake on top of 1st, spread a layer (about 1/3 of the total amount) of frosting fudge over cake, top with another 1/4 of peanut butter filling.
    • Place 3rd layer of cake on top of 2nd, spread 1/4 of peanut butter filing over layer.
    • Top with final layer, rest of peanut butter filling and then pour remaining frosting fudge over the top, pushing it over the edges.  Sprinkle with mini peanut butter cups and chill before serving.

My thoughts.  Really easy cake and fillings.  The hardest part is simply cutting the cake into layers.  I really like this cake served cold…it doesn’t have to be…that’s just how I like it— chilled peanut butter cup cake- yum.  Enjoy!!

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