Best Peanut Butter Surprise Cupcakes Recipes

PEANUT BUTTER SURPRISE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Mini Designer Baking Cups in each of 48 mini muffin cups.
• Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Place 1 peanut butter cup candy in center of each cupcake. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered. Bake 18 to 20 minutes or until tops are set. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In small microwavable bowl, microwave chocolate chips on High 30 to 60 seconds, stirring once, until smooth; cool. In large bowl, mix powdered sugar, butter and peanut butter with electric mixer on low speed until frosting is smooth. Add melted chocolate until just combined. Pipe or spread frosting on cupcakes. Sprinkle with peanut butter pieces.

PEANUT BUTTER SURPRISE CUPCAKES

Steps:

• 1. Preheat oven to 350 and line a 12 cup and a 6 cup muffin pan with paper liners.
• 2. Mix dry ingredients. Add eggs and oil. Beat on low and slowly add the vanilla, milk, and water. Beat only until all ingredients are incorporated and the batter is smooth. Use an ice cream cup or small ladle to spoon about ¼ cup mixture into each cup.
• 3. Unwrap 18 Reese's miniatures and place one into the batter pressing down until the top of the miniature is flush with the top of the batter. Top each muffin cup with an additional tablespoon of batter to cover the Reese's cups. Smooth with the back of a spoon to make sure the batter is distributed evenly.
• 4. Bake for 20 minutes or until tops are rounded and centers are set.
• 5. To make icing, pour excess oil off of peanut butter. Stir remaining peanut butter until well mixed. I find it helpful to pour the whole jar into a separate container and stir it that way.
• 6. Add the stick of butter, one cup of the peanut butter one cup of the powdered sugar and one tablespoon of the half and half. Beat slowly at first then on medium speed until well mixed. Scrape down the sides of the bowl then keep adding the sugar a ½ cup at a time and the half and half a tablespoon at a time. You can add more half and half for a creamier texture and more sugar for stiffer icing.
• 7. Place icing in a piping bag and ice cupcakes or spread on with a knife or spatula. Take 9 remaining Reeses Miniatures and cut them in half. Place half a miniature on top of each iced cupcake.

PEANUT BUTTER & GRAPE SURPRISE CUPCAKES

Steps:

• Heat oven to 350ºF.
• Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Gently stir in COOL WHIP. Refrigerate until ready to use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
• Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Spread tops with flavored frosting.

CHOCOLATE PEANUT BUTTER SURPRISE CUPCAKES

Steps:

• 1. To make the cupcakes: Preheat the oven to 350°F. Line 12 standard muffin cups with liners and set aside.2. In a medium bowl, with a hand mixer or by hand, beat together the cream cheese, peanut butter, honey, powdered sugar, and cream until smooth, and set aside.3. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt, then lightly whisk and set aside. 4. In a stand mixer set on medium-low speed, beat the butter until creamy, about 30 seconds. On medium speed, beat in the brown sugar until light and lump free. Add the eggs, one at a time, and beat until fully incorporated, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended. Add the flour mixture in two portions, alternating with the buttermilk in one addition until smooth and just blended. 5. Fill each muffin cup one-third full of batter. Drop a heaping teaspoon of the peanut butter mixture into the center of each cupcake, gently nudging it into the batter. Continue to fill each cup with more batter until each is nearly full. 6. Bake in the center of the oven until the tops spring back when lightly pressed with a fingertip, about 20 minutes. Do not overbake. Cool the cupcakes in the tin for 5 minutes, then transfer to a rack to cool completely before frosting.7. To make the frosting: In a stand mixer or with a hand mixer set on medium-low speed, beat together the butter, cream cheese, peanut butter, and vanilla until light and fluffy. On the lowest speed, add the powdered sugar alternately with the cream and beat until smooth. Liberally spread the frosting on each cupcake. These cupcakes can be stored at room temperature for 2 to 3 days.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.