Peanut Butter Stuffed Chocolate Cupcakes Recipes

PEANUT BUTTER CUP STUFFED CUPCAKES

Steps:

• At least 30 minutes before making the cake, take the eggs (3 large) out of the refrigerator and measure out the milk (151 grams, ⅔ cup) to come to room temperature.
• Position the oven rack to the center position. Preheat the oven to 350°F/175°C. Line 2 muffin tins with paper liners.
• Measure out the rest of the ingredients. The coffee or water should be very hot when you mix the cake.
• In a large bowl, or the bowl of a stand mixer, sift together the flour (240 grams, 2 cups), cocoa powder (100 grams, 1 ¼ cup), granulated sugar (450 grams, 2 ¼ cup), baking powder (7 grams, 2 teaspoons), and baking soda (4 grams, ¾ teaspoon). Add the salt (3 grams, ¾ teaspoon) and whisk to evenly distribute.
• Add the oil (170 grams, ¾ cup) into the mixing bowl and mix on medium/low speed with a hand mixer or a stand mixer fitted with the paddle attachment for about 1 minute, until well combined.
• Add the eggs and vanilla extract (1 tablespoon) to the bowl, and mix on medium/low speed until all incorporated.
• With the mixer still running, slowly pour in the milk and then the hot coffee or water (340 grams, 1 ½ cups).
• Continue mixing until everything is evenly incorporated- about 1 minute. This is a very thin batter. Scrape down the sides and bottom of the bowl.
• Pour the batter into the prepared muffin cups. Leave about ½-inch space at the tops.
• Bake at 350°F/175°C for about 18-25 minutes. Pull out of the oven when the cake is firm but springs back when gently pressed in the center, or when a cake tester comes out clean.
• Cool the cupcakes completely before frosting.
• At least 30 minutes before making the buttercream, take the butter (454 grams, 2 cups) out of the refrigerator to soften at room temperature.
• Measure out the rest of the ingredients.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed for about 1 minute, until fluffy. Scrape down the sides and bottom of the bowl.
• Add the powdered sugar (600 grams, 5 cups) and cocoa powder (107 grams, 1 ⅓ cups) into the mixing bowl and start mixing on low until the sugar starts to combine with the butter. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy. Mix in the vanilla extract (2 teaspoons) and salt (2 grams, ½ teaspoon).
• Add a splash of milk or heavy cream if needed to thin out the texture. If the texture becomes too thin, you can add a bit more powdered sugar until you get a spreadable consistency.
• Frost the cupcakes and decorate with additional chopped mini peanut butter cups.
• Store the cupcakes in an airtight container at room temperature for up to 3 days.

PEANUT BUTTER STUFFED CHOCOLATE CUPCAKES

Steps:

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

PEANUT BUTTER STUFFED CHOCOLATE CUPCAKES

Steps:

• FILLING: Combine all filling ingredients in a small bowl and beat till smooth. Cover and chill for about 45 minutes.
• Measure out about a teaspoon of filling and roll it into a ball. Repeat with the remaining peanut butter mixture. Place the peanut butter balls in the freezer for at least 30 minutes.
• CUPCAKES: Whisk together flour, sugar, cocoa, soda, and salt in a large mixing bowl. Add oil, water, and vinegar. Whisk till smooth.
• Fill paper lined muffin cups just over halfway full. Press a frozen peanut butter ball in the center till it is covered with batter.
• Bake at 375° for about 18-20 minutes.
• FROSTING: Beat butter, peanut butter, vanilla, and salt in a large bowl. Add 5 cups powdered sugar and 6 tablespoons of milk. Beat till smooth. Add additional powdered sugar or milk to get the consistency you need.

STUFFED PEANUT BUTTER CUPCAKES WITH SWIRLED PEANUT BUTTER FROSTING

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. Set aside.
• For the filling: In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
• For the cupcakes: In a medium bowl, whisk together the flour, baking powder and salt.
• In a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the vanilla and eggs. With the machine running, in batches, gradually add the flour mixture to form a thick batter. Beat in the peanut butter.
• Place 3 tablespoons of batter in the bottom of each cupcake liner. Top with 1 tablespoon of the caramel mixture. Add 1/4 cup of batter on top of the caramel mixture.
• Bake for 23 to 25 minutes until a cake tester inserted into the center of the cupcakes comes out with moist crumbs. Cool for 5 minutes. Remove the cupcakes from the muffin tin and cool completely on a wire rack, about 1 hour (center of cupcakes will fall during cooling).
• For the frosting: In a medium bowl, using an electric mixer, beat the butter until light and smooth. Beat in the powdered sugar and milk until smooth and creamy. Using a rubber spatula, fold in the peanut butter until swirls of peanut butter form throughout the frosting.
• Place the frosting in a piping bag and top the cupcakes or use a small spatula to frost the 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.