Ooey Gooey Peanut Butter Stuffed Chocolate Cupcakes Recipe 455 Recipes

CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees, 325 degrees if using a glass pan.
• Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
• Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
• Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
• Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
• Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

OOEY GOOEY PEANUT BUTTER STUFFED CHOCOLATE CUPCAKES RECIPE - (4.5/5)

Steps:

• Bake the cupcakes according to recipe directions. Let cool. Prepare the Chocolate Fudge Glaze according to the recipe and set aside. In a small bowl, stir together the peanut butter, cream cheese, and sweetener. Gently fold in the whipped topping. To fill the cupcakes I use a pastry bag with the large flower tip. I fill the pastry bag with this filling and then stick the pastry tip through the top of the cupcake until it's all the way in the cupcake (not touching the bottom) then I squeeze the filling into the cupcake as I pull up the pastry tip. Once the filling is to the top of the cupcake I stop. This puts about 1 1/2 tsp of filling into the cupcake. Fill each cupcake and then frost with 2 tsp of Chocolate Fudge Glaze.

CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
• Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

PEANUT BUTTER STUFFED CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350F degrees. Line a 12-cup cupcake pan with cupcake liners and Set aside

OOEY-GOOEY STUFFED CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Line 1 (12-cup) muffin tin with 12 paper muffin-tin liners and place 4 paper muffin-tin liners inside another muffin tin. Add 2 tablespoons of water to each of the paperless muffin wells.
• In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth.
• Divide the batter evenly among the paper muffin-tin liners.
• In a small bowl, beat the cream cheese with the sugar. Fold in the chocolate chips and coconut.
• Drop the cream cheese mixture into the center of the cupcakes.
• Bake for 20 to 25 minutes, until the cupcakes rise and a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely.
• In a small, heavy saucepan, bring the cream to a bare simmer over low heat.
• Place the chocolate pieces in a medium bowl. Add the cream into the chocolate and let sit for 3 minutes. Add the vanilla and whisk until the chocolate melts and the sauce thickens.
• Drizzle chocolate sauce over cupcakes when serving.

UPSIDE-DOWN OOEY GOOEY CHOCOLATE CUPCAKES

Steps:

• Set oven to 350 degrees.
• Grease very well, 12 muffin cups.
• In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
• Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
• Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
• In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
• Cream 1/4 cup butter (or shortening if using).
• Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
• Beat in egg and vanilla.
• Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
• Fill the muffin cups 1/2 full with the batter.
• Bake for 20-25 minutes, or until the cupcakes test done.
• Remove from the muffin tins, let cool INVERTED on wire racks.
• In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes).
• Stir in 2 Tbsp butter; keep warm.
• Spread on the sides of cup-cakes.
• ENJOY!