Peanut Butter Stuffed Cupcake Cones Recipes

PEANUT BUTTER CUP STUFFED CHOCOLATE PEANUT BUTTER CUPCAKES

Steps:

• Preheat oven to 350°F. Line 15 muffin cups with cupcake liners. Set aside.
• Combine first 6 ingredients in a bowl. Once combined, beat in egg, milk, oil and vanilla. Beat for 2 minutes. Stir in boiling water until well combined; the batter will be thin.
• Pour the batter into prepared cupcake liners, filling each about 2/3 full. Place one peanut butter cup in the middle of each of the cups of batter, no need to press it down, as it will sink as the cupcakes bake.
• Bake the cupcakes for about 18 minutes, until they have puffed up slightly and the tops spring back when you touch them.
• Cool for 15 minutes in the pan and then remove to a wire rack to cool completely.
• Beat the powdered sugar, peanut butter, butter, vanilla and salt for several minutes, until smooth. Slowly add in half and half until you reach your desired consistency.
• Using a butter knife or a pastry bag with a piping tip, generously frost the tops of all the cupcakes. Drizzle with hot fudge sauce (not hot) and sprinkle with chopped peanut butter cups.

REESE'S STUFFED CUPCAKES

Steps:

• Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
• Prepare cake mix according to package instructions then fill each cupcake liner about three-quarters full with batter. Place a Reese's into the center of each unbaked cup. Bake for 25-30 minutes. Let cool.
• Meanwhile, make peanut butter frosting. In a large bowl, cream together peanut butter and butter until light and fluffy. Add powdered sugar, vanilla and salt and beat until evenly combined. Gradually add heavy cream and beat until smooth and creamy.
• Frost cooled cupcakes. Top each cupcake with a Reese's, then drizzle with melted chocolate.

JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Gently spray the liners with baking spray and set aside.
• Sift the flour, baking powder and salt over a large piece of paper. In a large bowl, cream the butter and granulated sugar with a hand mixer on medium speed until light and fluffy. Beat in the eggs, egg yolk and vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth (the batter may look curdled at first but will smooth out). Pick up the paper with the dry ingredients and gradually pour into the wet ingredients. Continue to mix just until blended.
• Spoon the batter evenly into the prepared tin, filling the cups about three-quarters full. Bake until the tops of the cupcakes spring back to the touch and are not too golden, about 20 minutes. Cool in the tin for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
• Fill a squeeze bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squeeze bottle as far as it will go into the tops of the cupcakes. Gently squeeze about 1 tablespoon jelly inside of each cupcake. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
• Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency.

CUPCAKE CONES

Steps:

• In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

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.

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 CUP STUFFED BROOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F. Prepare your brownie batter.
• Spray a muffin tin pan with nonstick cooking spray.
• Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
• Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
• Serve.

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.

PEANUT BUTTER CUPCAKE CONES

Steps:

• In a large mixing bowl, cream butter, peanut butter, and brown sugar.
• Beat in eggs and vanilla.
• In a separate medium sized bowl, blend together flour, baking powder, and salt.
• Add dry ingredients to creamed mixture alternately with milk.
• Place ice cream cones in muffin tins.
• Spoon about 3 tablespoons of batter into each wafer cone, filling 3/4 inch from top.
• Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
• Frost and decorate as desired.