Best 7 Chocolate Peanut Butter Box Cupcakes Recipe By Tasty Recipes
Chocolate and peanut butter is a match made in dessert heaven. Rich, decadent chocolate and creamy, nutty peanut butter blend seamlessly to create a flavor combination that is irresistible. These chocolate peanut butter box cupcakes from Tasty are a perfect example of this classic pairing. Made with a moist chocolate cake batter and a creamy peanut butter frosting, these cupcakes are sure to be a hit at your next party or gathering.
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CHOCOLATE FROSTED PEANUT BUTTER CUPCAKES
Cupcakes aren't just for girls! My dad and brothers love peanut butter cups-the inspiration for these goodies. -Alisa Christensen, Rancho Santa Margarita, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes.
Nutrition Facts : Calories 289 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 217mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER CUP CHOCOLATE CUPCAKES
Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 269 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 220mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: chocolate cake mix, chocolate peanut butter cups, vanilla frosting, peanut butter
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the cake batter.
- Divide the batter evenly among a lined muffin tin, filling halfway.
- Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up.
- Bake for 20 minutes, then cool.
- In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth.
- Then halve the remaining peanut butter cups.
- Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.
- Enjoy!
Nutrition Facts : Calories 477 calories, Carbohydrate 63 grams, Fat 23 grams, Fiber 3 grams, Protein 8 grams, Sugar 42 grams
CHOCOLATE PEANUT BUTTER CUPCAKES
These Chocolate Peanut Butter Cups will give chocoholics and peanut butter lovers a reason to say Wow! Made with delicious Duncan Hines Swiss Chocolate Cake Mix, they are perfect anytime.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h15m
Yield 30
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
- Prepare, bake and cool cupcakes according to package directions.
- Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 26.1 g, Cholesterol 0.2 mg, Fat 7.7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 194 mg, Sugar 10.2 g
PEANUT BUTTER CHOCOLATE CUPCAKES
Since cupcakes are such a big thing right now, these are a sure to be a hit. They even have a hidden surprise!! The recipe calls for using jumbo muffin cups, but I use the normal cupcake size.
Provided by CoffeeB
Categories Dessert
Time 40m
Yield 1 dozen jumbo
Number Of Ingredients 18
Steps:
- In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth.
- Set aside.
- In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.
- In another bowl, whisk the eggs, water, oil and vanilla.
- Stir into dry ingredients just until moistened. (batter will be thin.).
- Fill paper-lined jumbo muffin cups half full with batter.
- Drop scant tablespoons of peanut butter mixture into center of each.
- Cover with remaining batter.
- Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
- Cool 10 minutes.
- Remove from pans to wire racks.
- Cool completely.
- Combine frosting ingredients.
- Frost cupcakes.
- Store in refrigerator.
CHOCOLATE PEANUT BUTTER CANDY CUPCAKES
Turn Betty Crocker™ Super Moist™ cake mix into a delicious Halloween dessert with this easy recipe for chocolate peanut butter cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Reserve 12 of the peanut butter cup candies for garnish. Coarsely chop remaining candies; stir into batter. Divide batter evenly among muffin cups.
- Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In medium bowl, beat powdered sugar, peanut butter, butter and vanilla with electric mixer on medium speed until smooth. Add whipping cream; beat until frosting is smooth and spreadable. Frost cupcakes. Cut reserved peanut butter cup candies in half; garnish each cupcake with 1 half candy.
Nutrition Facts : Fat 4, ServingSize 1 Serving
PEANUT BUTTER CHOCOLATE CUPCAKES
These cupcakes are just devine - I think chocolate and peanut butter are the combination of the heavens! It's from the April/May '07 Taste of Home magazine's cupcake contest. It was only a runner-up, but should've been a winner in my opinion.
Provided by Sivula Chef
Categories Dessert
Time 40m
Yield 18 cup cakes
Number Of Ingredients 19
Steps:
- Beat cream cheese, peanut butter, sugar and milk until smooth in one bowl. Set aside.
- In another bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.
- In a third bowl, whisk eggs, water, milk, oil and vanilla.
- Stir into dry mixture until moistened. Batter will be thin.
- Fill paper-lined jumbo muffin cups 1/3 of the way.
- Drop scant tablespoons of peanut butter mix into the center of each.
- Cover with remaining batter.
- Bake at 350 degrees for 25-30 minutes or until a toothpick is inserted and clean when removed.
- Combine last four ingredients for frosting and frost cup cakes.
Nutrition Facts : Calories 338.9, Fat 14.8, SaturatedFat 5.3, Cholesterol 40.1, Sodium 249.2, Carbohydrate 50.2, Fiber 1.9, Sugar 37.2, Protein 4.6
Tips:
- Use room temperature ingredients: This will help the cupcakes bake evenly and give them a smooth texture.
- Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, making the cupcakes light and airy.
- Don't overmix the batter: Overmixing can make the cupcakes tough.
- Fill the cupcake liners only 2/3 full: This will prevent them from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let the cupcakes cool completely before frosting them: This will help the frosting set properly.
- If you don't have a piping bag, you can use a Ziploc bag with the corner cut off: This will work just as well for frosting the cupcakes.
Conclusion:
These chocolate peanut butter box cupcakes are a fun and easy treat to make. They're perfect for parties, potlucks, or just a sweet snack. With their moist chocolate cake, creamy peanut butter frosting, and crunchy peanut butter cups, they're sure to be a hit with everyone who tries them. So next time you're looking for a delicious and festive dessert, give these cupcakes a try!
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