Best Peanut Butter Cup 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.

PEANUT BUTTER CUP CHOCOLATE CUPCAKES WITH TOASTED PEANUT BUTTER MERINGUE FROSTING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners.
• Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well.
• Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute.
• Fill each muffin cup halfway and place a peanut butter cup in the center of each.
• Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk egg whites and sugar together in a bowl until just combined. Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl. Whisk egg mixture on high speed until still peaks form.
• Place peanut butter in a microwave-safe bowl. Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites. Transfer peanut butter frosting to a piping bag.
• Pipe frosting onto cooled cupcakes.
• Toast cupcakes under preheated broiler until lightly browned, about 1 minute.

REESE'S® PEANUT BUTTER CUP CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Combine brown sugar, butter, and peanut butter in a medium bowl. Beat with an electric mixer until creamy. Beat in eggs one at a time until combined.
• Combine flour and baking powder in a separate bowl. Slowly beat into the creamed mixture. Pour in milk and water; stir until batter is thick and smooth. Spoon batter into the prepared muffin tins. Press 2 mini peanut butter cups into each cupcake.
• Bake in the preheated oven until edges are firm and begin to pull away from the sides of the tin, 20 to 25 minutes.
• Pile 15 to 20 chocolate chips over each cupcake. Return to the oven until chocolate chips start to melt, about 1 minute. Spread melted chocolate over the cupcakes and sprinkle with chopped peanuts.

PEANUT BUTTER CUP CUPCAKES

Steps:

• In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CHOCOLATE PEANUT BUTTER CUP CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Combine cake mix, water, eggs, peanut butter, and oil in a large bowl. Beat on low speed until blended. Increase speed to high and beat until smooth.
• Fill muffin cups halfway with batter. Push a peanut butter cup into the center of each cupcake so that it is level with the batter. Add an additional tablespoon of batter to each cupcake, covering the peanut butter cups.
• Bake in the preheated oven until edges are firm and pulling away from the sides of the pan, 15 to 18 minutes. Cool for 10 minutes before transferring to a wire rack to cool completely.
• Place heavy cream and chocolate chips in a small microwave-safe bowl. Heat for 1 1/2 minutes, 30 seconds at a time, stirring after each interval. Stir in peanut butter until frosting is smooth.
• Dip each cupcake into the frosting, turn in a circular motion, and pull up and out quickly. Sprinkle with chopped peanut butter cups immediately.

PEANUT BUTTER CUP CUPCAKES

Steps:

• preheat oven to 350 degrees prepare jumbo cupcakes pans for baking with jumbo baking liners prepare cake mix as directed stir in 1 cup mini peanut butter cup chips bake for 18 minutes or until firm in the center let cool completely on wire racks make the frosting: 8 ounces cream cheese 1/4 cup peanut butter 3/4 cup melted peanut butter cup chips 1 box powered suger using a stand mixer: whip softened cream cheese with the peanut butter, add in the melted peanut butter cup and stir well. beat in the box of powdered suger. fill a 18" piping bag fitted with a 1/2 swirl tip with the frosting and pipe in a circle onto the cupcake starting on the large edge and working to the center. garnish with a whole regular size peanut butter cup.

PEANUT BUTTER CUP BROWNIE CUPCAKES

Steps:

• Pre-heat oven to 325 F Place liners in cupcake pan
• On a movable surface like a cutting board, wax paper, etc., sprinkle some flour. With a teaspoon, scoop up a heaping portion of peanut butter and roll it around in the flour. Make 12 of these. Set aside.
• In a mixing bowl, melt the cocoa and butter together. (This takes about a minute in my microwave)
• Stir in sugar, flour, salt, vanilla extract and eggs, 2 at a time into chocolate mix.
• Fill each cupcake liner about 3/4 of the way full. As you fill each one, place a peanut butter ball in the center. DO NOT push the ball into batter. Simply place in center.
• Once you have done this, with the remaining batter, fill the liners the rest of the way. The peanut butter balls should be completely covered.
• Place in oven and bake for about 35 minutes at 325 F. Adjust time as necessary.
• Once done, place on cooling rack.
• Enjoy with family and friends!!