Chocolate Peanut Brittle Cupcakes Recipes

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.

THE BEST PEANUT BRITTLE

Steps:

• Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
• Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
• Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
• Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

CHOCOLATE PEANUT BUTTER CUPCAKES

Steps:

• Sift the flour, cocoa and baking soda into a large bowl; set aside. In a small saucepan, cook peanut butter and oil over low heat for 2-3 minutes or until peanut butter is melted. Remove from the heat; stir in sugar and sugar blend until smooth. Stir in the milk, vinegar and vanilla. Pour into flour mixture; stir until blended. , Fill paper-lined muffin cups half full. Bake at 350° for 15-20 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 large bowl, beat peanut butter and butter until light and fluffy. Beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cupcakes. Sprinkle with jimmies if desired.

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.

CHOCOLATE PEANUT BRITTLE

Steps:

• Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.

GOOEY CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Place cereal and marshmallows into a large mixing bowl. Line a 9×13-inch baking dish with parchment paper and spray generously with cooking spray.
• Place brown sugar, corn syrup and peanut butter into a small saucepan over medium heat. Stir and let boil for one minute. Remove and stir in vanilla and salt. Pour over cereal mixture, stirring until well combined, the marshmallows will melt while stirring. Pour cereal mixture into prepared baking dish spreading and pressing evenly, will be sticky, doesn't have to be perfect. Drizzle top layer with melted white chocolate then with melted chocolate.
• Let cool completely before cutting into squares. Serve room temperature.

CHOCOLATE HAZELNUT CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cups in 12 regular- size muffin cups; spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, butter and eggs. Remove from pan to cool.
• In chilled medium bowl, beat 1/2 cup of the whipping cream, the sugar and cocoa with electric mixer on high speed until stiff peaks form. Place chocolate chips in heatproof bowl. In 1-cup microwavable measuring cup, microwave remaining 1/4 cup whipping cream on High 30 seconds; pour over chocolate chips. Let stand 2 minutes. Stir until smooth.
• Using a small spoon, remove center of each cupcake. Spoon heaping 1 tablespoon chocolate whipped cream into each hollowed-out cupcake. Spread heaping 1 teaspoon chocolate glaze over each filled cupcake. Sprinkle with hazelnuts. Store covered in refrigerator.

CHOCOLATE PEANUT BRITTLE

Steps:

• Lightly butter cookie sheet and set aside for now.
• In small bowl, stir the cocoa and baking soda, then the butter; set aside.
• In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
• Cook over medium heat. Keep stirring until sugar is dissolved.
• Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
• Remove from heat and stir in cocoa mixture.
• Immediately pour onto the buttered cookie sheet.
• With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
• Put cookie sheet on a wire rack to cool completely.
• When the brittle is cool, break into pieces.

PEANUT BRITTLE

Steps:

• Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
• Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

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.

CASHEW BRITTLE

Steps:

• Heat oven to 200°F. Grease 2 large cookie sheets with butter; keep warm in oven. (Keeping the cookie sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter; set aside.
• In small bowl, mix baking soda, 1 teaspoon water and the vanilla; set aside. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. Cook over medium heat about 25 minutes, stirring occasionally, to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and cashews. Cook about 13 minutes, stirring constantly, to 300°F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula. Cool completely, at least 1 hour. Break into pieces. Store in airtight container at room temperature.

PEANUT BUTTER MARBLED BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
• In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
• Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.