Best 20 Chocolate Peanut Butter Cupcakes Recipes

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Chocolate and peanut butter, a classic combination that never fails to satisfy, comes together in these decadent cupcakes. With a moist chocolate cupcake base, a creamy peanut butter frosting, and an optional drizzle of chocolate ganache, these cupcakes are sure to be a hit at any party or gathering. Whether you're a seasoned baker or just starting out, this easy-to-follow recipe will guide you through the process of creating these delicious treats that are sure to impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY



Chocolate Peanut Butter 'Box' Cupcakes Recipe by Tasty image

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

1 box chocolate cake mix, prepared according to package instructions
18 chocolate peanut butter cups
1 cup vanilla frosting
¾ cup peanut butter

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

PEANUT BUTTER CHOCOLATE CUPCAKES



Peanut Butter Chocolate Cupcakes image

I didn't have any luck finding a peanut butter-filled chocolate cupcake (my two favorite flavors), so I made my favorite chocolate cupcake recipe and experimented with the filling until I found one I liked. -Julie Small, Claremont, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 21

3 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons sugar
1 tablespoon 2% milk
BATTER:
2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, room temperature
1 cup water
1 cup 2% milk
1/2 cup canola oil
2 teaspoons vanilla extract
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
6 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

Steps:

  • In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. , In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin)., Fill 12 paper-lined jumbo muffin cups half full with batter. Drop a scant tablespoonful of peanut butter mixture into center of each; cover with remaining batter. , Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 509 calories, Fat 22g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 394mg sodium, Carbohydrate 75g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE PEANUT BUTTER CUPCAKES



Chocolate Peanut Butter Cupcakes image

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

1 package Duncan Hines® Moist Deluxe® Swiss Chocolate Cake Mix
1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
½ cup creamy peanut butter
15 miniature peanut butter cup candies, halved

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 CUP CHOCOLATE CUPCAKES



Peanut Butter Cup Chocolate Cupcakes image

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

1 package chocolate cake mix (regular size)
1-1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups
FROSTING:
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped

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.

PEANUT BUTTER CUP CHOCOLATE CUPCAKES WITH TOASTED PEANUT BUTTER MERINGUE FROSTING



Peanut Butter Cup Chocolate Cupcakes with Toasted Peanut Butter Meringue Frosting image

Moist and delicious chocolate cupcakes with a peanut butter cup surprise inside.

Provided by Life Tastes Good

Categories     Desserts     Frostings and Icings     Chocolate

Time 45m

Yield 14

Number Of Ingredients 15

1 cup all-purpose flour
1 cup white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla extract
½ cup boiling water
14 miniature peanut butter cup candies
4 egg whites
1 cup white sugar
1 tablespoon peanut butter

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.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 47.3 g, Cholesterol 13.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 3 g, Sodium 246.4 mg, Sugar 37.3 g

PEANUT BUTTER CHOCOLATE CUPCAKES



Peanut Butter Chocolate Cupcakes image

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

3 ounces cream cheese, softened
1/4 cup peanut butter, creamy
2 tablespoons sugar
1 tablespoon milk
2 cups sugar
1 3/4 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup water
1/2 cup vegetable oil
2 teaspoons vanilla
1/3 cup butter, softened
2 cups powdered sugar
6 tablespoons cocoa
3 -4 teaspoons milk

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 AND BANANA CUPCAKES



Chocolate, Peanut Butter and Banana Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 10 cupcakes

Number Of Ingredients 13

1/4 cup creamy peanut butter (recommended: Skippy)
1 cup sliced and firmly packed, ripe banana
1 tablespoon canola oil
3 tablespoons water
1 large egg
1 tablespoon Dutch process cocoa powder
1 (9-ounce) package devil's food cake mix without pudding (recommended: Jiffy)
2 1/2 tablespoons softened unsalted butter
1/4 cup creamy peanut butter (recommended: Skippy)
1/3 cup plus 2 1/4 teaspoons powdered sugar
1 1/2 to 2 teaspoons whole milk
2 1/2 tablespoons roasted and lightly salted chopped peanuts
10 dried banana chips

Steps:

  • Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
  • Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
  • To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.
  • Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
  • Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
  • While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.

BAREFOOT CONTESSA'S CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING



Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing image

Make and share this Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 19

12 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
chopped salted peanuts, to decorate (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Line cupcake pans with paper liners.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
  • Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
  • In another bowl, sift together the flour, cocoa, baking soda, and salt.
  • On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
  • Mix only until blended.
  • Fold the batter with a rubber spatula to be sure it's completely blended.
  • Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).
  • Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
  • Peanut Butter Icing:.
  • Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
  • Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
  • Add the cream and beat on high speed until the mixture is light and smooth.
  • Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING



Peanut Butter Cupcakes with Chocolate Frosting image

The best part of this recipe is that it makes a whole lot more than just one. Excite your sweet tooth at home with the classic combination of peanut butter and chocolate beautifully coming together in a cupcake that features Betty's yellow cake mix. Your family with thank you ;)

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter
1 container Betty Crocker™ Rich & Creamy chocolate frosting
1/4 cup creamy peanut butter
1/3 cup chopped peanuts

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, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 18 g, TransFat 1 g

BANANA, CHOCOLATE, PEANUT BUTTER CUPCAKES



Banana, Chocolate, Peanut Butter Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 24 cupcakes

Number Of Ingredients 23

1 1/2 cups mashed ripe bananas
1 teaspoon lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 sticks (6 ounces) butter, at room temperature
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
10 ounces bittersweet chocolate chips or chunks
1 cup heavy cream
3 cups whole milk
1/2 cup sugar
Pinch salt
1/4 teaspoon vanilla extract
1/4 cup cornstarch
1 tablespoon all-purpose flour
4 large egg yolks
3/4 cup peanut butter
2 tablespoons butter
1 cup heavy cream, whipped to soft peaks

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
  • In medium bowl, combine the bananas and lemon juice. Sift together the flour, baking soda, salt and cinnamon.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the buttermilk and flour mixture alternately. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
  • For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil. Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes. Stir the mixture and let come to room temperature.
  • For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt. Cook until all the sugar dissolves, and then add the vanilla. Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks. Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs. When tempered, add the yolk mixture back to the saucepan.
  • Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon. Strain through a mesh strainer to remove any lumps. Stir in the peanut butter and butter. Cover the top with plastic wrap and refrigerate until completely cool. Fold in the whipped cream.
  • To assemble: Core out the cupcakes and fill with pastry cream. Dip the tops of the cupcakes into chocolate ganache.

CHOCOLATE GANACHE PEANUT BUTTER CUPCAKES



Chocolate Ganache Peanut Butter Cupcakes image

I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! -Ronda Schabes, Vicksburg, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 28

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup buttermilk
1 cup strong brewed coffee, room temperature
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
FILLING:
1/2 cup creamy peanut butter
3 tablespoons unsalted butter, softened
1 cup confectioners' sugar
2 to 4 tablespoons 2% milk
GANACHE:
2 cups semisweet chocolate chips
1/2 cup heavy whipping cream
PEANUT BUTTER FROSTING:
1 cup packed brown sugar
4 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups unsalted butter, softened
1/3 cup creamy peanut butter
Chocolate curls, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full. , Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, cream peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set., In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes. , Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth. , Place frosting in a pastry bag with large star tip; pipe onto each cupcake. If desired, top with chocolate curls. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.

Nutrition Facts : Calories 498 calories, Fat 33g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 196mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE PEANUT BUTTER CUPCAKES



Chocolate Peanut Butter Cupcakes image

I have seen this recipe on several different blogs on the internet. Who can resist the combination of chocolate and peanut butter, in cupcake form, topped with a cream cheese peanut butter mousse-like frosting? Certainly not me! I hope you enjoy these as much as I do.

Provided by Roxanne J.R.

Categories     Dessert

Time 55m

Yield 24 cupcakes

Number Of Ingredients 19

1 cup confectioners' sugar
3/4 cup creamy peanut butter
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
1 teaspoon vanilla extract
8 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, softened
1/2 cup creamy peanut butter
3 1/4 cups confectioners' sugar
1 cup frozen whipped topping, thawed

Steps:

  • Preheat the oven to 350°F Line two cupcake pans with paper liners.
  • To make the FILLING
  • Combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl.
  • Beat with an electric mixer on medium speed until well combined.
  • Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
  • To make the CAKE BATTER.
  • Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.
  • In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.
  • Beat in the eggs one at a time, scraping down the bowl as needed.
  • With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.
  • Mix just until incorporated.
  • Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.
  • Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  • To make the FROSTING.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.
  • Slowly mix in the confectioners' sugar, beating until smooth and well blended.
  • Mix in the whipped topping until smooth and fluffy.
  • Frost cooled cupcakes as desired.

Nutrition Facts : Calories 386.8, Fat 21.5, SaturatedFat 10.7, Cholesterol 52.8, Sodium 204.9, Carbohydrate 45.9, Fiber 1.9, Sugar 35.4, Protein 6.5

CHOCOLATE PEANUT BUTTER MOUSSE–FILLED CUPCAKES



Chocolate Peanut Butter Mousse–Filled Cupcakes image

Provided by Ania Catalano

Categories     Cake     Chocolate     Soy     Dessert     Bake     Vegetarian     Kid-Friendly     Tofu     Vegan     Peanut Butter     Pescatarian     Tree Nut Free     Kosher     Small Plates

Yield Serves 18 (Makes 18 cupcakes)

Number Of Ingredients 20

CUPCAKES
2 3/4 cups sprouted spelt flour or whole wheat pastry flour
1 teaspoon baking powder
2 teaspoons baking soda
3/4 teaspoon sea salt
2/3 cup unsweetened cocoa powder, sifted
1/2 cup canola oil
1 1/4 cups light agave nectar
1 cup soy milk
1/2 cup firm silken tofu
1 tablespoon vanilla extract
2 tablespoons raw apple cider vinegar
FILLING
12 ounces light firm silken tofu
1/2 cup light agave nectar
1 cup smooth peanut butter
1 tablespoon vanilla extract
1/2 teaspoon sea salt
Vegan Chocolate Ganache Frosting
Chopped toasted peanuts, for garnish (optional)

Steps:

  • Preheat the oven to 325°F. Line 2 cupcake pans with 18 paper liners and fill the empty cups half full of water to prevent scorching.
  • To make the cupcakes, mix the flour, baking powder, baking soda, salt, and cocoa powder together in a large bowl. In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and vinegar, scraping down the bowl often. Blend until very smooth, with no chunks of tofu visible, about 2 to 3 minutes. Combine the wet ingredients with the dry ingredients. Stir well and spoon into the prepared cupcake pan, leaving some room at the top of each cup. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and place on a cooling rack. Cool completely before filling and frosting.
  • To prepare the filling, blend the tofu in a food processor until very smooth and creamy, approximately 1 to 2 minutes. Add the agave nectar and blend again. Add the peanut butter, vanilla extract, and salt and blend thoroughly until very light and smooth. Refrigerate for 1 to 2 hours to firm before filling the cupcakes.
  • To assemble the cupcakes, you will need a pastry bag fitted with a large, plain smooth tip. Fill the pastry bag with peanut butter mousse and insert the tip halfway into the top of a cupcake. Squeeze filling inside each cupcake just until it starts to expand.
  • Next frost the tops. If the frosting is too firm, heat in the microwave for a few seconds to soften it up. Spread the ganache evenly over the tops of the cupcakes. Let the cupcakes sit in the refrigerator until ready to serve.
  • Garnish with peanuts if desired.

CHOCOLATE PEANUT BUTTER PRETZEL CUPCAKES



Chocolate Peanut Butter Pretzel Cupcakes image

Provided by Allison Robicelli

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Birthday     Peanut Butter     Small Plates

Number Of Ingredients 24

Chocolate Cake
3/4 cup cocoa powder
2/3 cup scalding-hot coffee
2/3 cup buttermilk
1/3 cup canola or grapeseed oil
1 teaspoon pure vanilla extract
1 large egg
1 large egg yolk
1/2 teaspoon kosher salt
1 1/3 cups all purpose flour
1 3/4 cups sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
Peanut Butter Buttercream
One recipe French Buttercream
1/2 cup all-natural peanut butter
1 teaspoon kosher salt
Classic Ganache
1/4 cup chopped semisweet chocolate
1/4 cup heavy cream
pinch sea salt
To Finish
1 1/2 cups salted pretzels, such as rods or other thick varieties
3/4 cup roasted peanuts

Steps:

  • Chocolate Cake
  • Preheat the oven to 350°F. Line two cupcake pans with 24 baking cups.
  • Place the cocoa powder in the bowl of a stand mixer with the paddle attachment and pour the hot coffee over. Mix on low speed until a thick paste forms and the mixture stops steaming, about 1 minute.
  • Increase the mixer speed to medium. In a 4-cup measuring cup, combine the buttermilk, oil, vanilla, egg, egg yolk, and salt and mix lightly with a fork, ensuring yolks are broken. Slowly pour into the mixer bowl.
  • Stop the mixer, detach the paddle, and scrape the bottom of the bowl well to loosen any caked-on cocoa. Reattach the paddle and turn the mixer to medium, letting it run for 1 minute. Stop mixer again.
  • Sift together the flour, sugar, baking powder, and baking soda and add to the batter. Mix on low speed til just combined. Remove the bowl and paddle and use paddle attachment to scrape down the sides of the bowl, ensuring everything is mixed.
  • Scoop the batter into prepared baking cups, filling them two thirds of the way.
  • Bake in the middle of the oven for 20 to 25 minutes, rotating the pans halfway through. The cupcakes are done when the centers spring back when you touch them.
  • Remove cupcakes from oven. Let cool completely.
  • Peanut Butter Buttercream
  • Prepare master recipe for buttercream . Once butter is added, add the peanut butter and salt and mix on high to combine. Taste for seasoning. If desired, add more peanut butter, 1 tablespoon at a time, or a pinch more salt. Continue until, after tasting, your eyes roll into the back of your head.
  • Classic Ganache
  • Place the chocolate in a bowl, and shake the bowl back and forth until the chocolate flattens out on top.
  • Heat the cream and sea salt in a medium saucepan until it comes to a boil.
  • Immediately pour the hot cream mixture over chocolate, and let sit for two minutes to allow chocolate to melt.
  • Using a heatproof spatula, stir the cream and chocolate together until completely smooth.
  • Allow to cool slightly before drizzling on the cupcakes. The ganache should not be hot to the touch; it should still be liquid. If it cools completely and becomes solid, microwave it on 50 percent power in 20-second intervals, stirring between each, until desired consistency is reached.
  • Assembly
  • Fill a pastry bag fitted with a plain tip with the peanut buttercream, and pipe onto each chocolate cupcake. Put the cupcakes into the refrigerator so the buttercream hardens, about 20 minutes.
  • Pulse the pretzels and peanuts in a food processor until they're coarse crumbs. Alternately, place in a strong zip-top bag and repeatedly smack the bag with a rolling pin, a heavy skillet, or anything else you find enjoyable. Place the crumbs in a pie dish or baking pan.
  • Remove the cupcakes from the refrigerator and gently roll the sides of the buttercream in the pretzel mixture. Pour a handful of the mixture over the top of each cupcake and lightly pack on with hand. Shake off any excess and set aside.
  • Drizzle ganache across each cupcake.

CHOCOLATE PEANUT BUTTER CANDY CUPCAKES



Chocolate Peanut Butter Candy Cupcakes image

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

1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (8 oz) unwrapped Reese's peanut butter cups miniatures
2 cups powdered sugar
2 cups creamy peanut butter
3/4 cup butter, softened
1 teaspoon vanilla
2/3 cup whipping cream

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

GLUTEN-FREE PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING



Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting image

Light and flavorful cupcakes are topped with a classic buttercream chocolate frosting for a quintessential snack or dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 15

1 1/4 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup butter, softened
1/3 cup creamy peanut butter
1 teaspoon gluten-free vanilla
2 eggs
1/2 cup milk
3 tablespoons butter, softened
1 1/2 oz unsweetened baking chocolate, melted and cooled
1 1/2 cups powdered sugar
1/2 teaspoon gluten-free vanilla
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
  • In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.
  • In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
  • Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
  • To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.

Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 27 g, TransFat 0 g

CHOCOLATE PEANUT BUTTER CUPCAKES



Chocolate Peanut Butter Cupcakes image

From 300 Best Chocolate Recipes. If you love Reese's chocolate, you will love these!! :) Frosted with recipe #235856

Provided by Redsie

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 12

3/4 cup flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 pinch salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup unsalted butter, at room temperature
1/2 cup crunchy peanut butter
1 egg
1/2 teaspoon vanilla
2/3 cup low-fat milk
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F Line 12-cup muffin pan with paper liners.
  • In a small bowl, mix together flour, cocoa powder, baking powder and salt.
  • In a large bowl, using electric mixer, beat together granulated and brown sugars and butter until well combined.
  • Add peanut butter, beating until smooth. Beat in egg and vanilla until mixture is smooth.
  • Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips.
  • Scoop batter into prepared muffin cups. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when light touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
  • Top cooled cupcakes with frosting.

Nutrition Facts : Calories 242.9, Fat 12.2, SaturatedFat 4.9, Cholesterol 26.4, Sodium 126.9, Carbohydrate 32, Fiber 2.1, Sugar 22.7, Protein 5.1

PEANUT BUTTER CHOCOLATE CHIP CUPCAKES



Peanut Butter Chocolate Chip Cupcakes image

Make and share this Peanut Butter Chocolate Chip Cupcakes recipe from Food.com.

Provided by Elanas Pantry

Categories     Dessert

Time 30m

Yield 11-12 cupcakes, 4-6 serving(s)

Number Of Ingredients 7

1/2 cup creamy roasted peanut butter (unsalted)
1/2 cup agave nectar
2 eggs
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1/2 cup roasted peanuts, chopped (unsalted)
1/2 cup dark chocolate chips 73% cacao

Steps:

  • In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
  • Blend in salt and baking soda.
  • Mix in peanuts and chocolate.
  • Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
  • Bake at 350° for 20-25 minutes.
  • Cool for 2 hours.
  • Top with Vegan Chocolate Frosting.
  • Serve.

CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER CARAMEL BUTTERCREAM



CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER CARAMEL BUTTERCREAM image

Categories     Dessert

Number Of Ingredients 18

Cupcakes:
1/2 cup heavy cream (recipe states coconut milk but this is what I had on hand)
1/2 cup ripe banana, mashed (about 1 banana, although I used 2 bananas)
1/3 cup vegetable oil (recipe states canola oil, again use what you have)
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup Dutch-process cocoa powder (I subbed black cocoa for 2 TBSP of the regular cocoa)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Buttercream:
8 tablespoons unsalted butter, at room temperature
1/2 cup smooth peanut butter (not natural)
3/4 cup confectioners' sugar
pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon caramel sauce

Steps:

  • Cupcakes: To make the cupcakes: Preheat oven to 350 F. Line a muffin tin with paper liners. In a medium bowl, whisk the mashed banana, heavy cream, sugar, oil and vanilla until well combined. The mixture won't be completely smooth, but mix vigorously to get out as many of the large lumps as possible. In a second medium bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt together. (Sift your cocoa into this mixture if it appears clumpy). Add the dry ingredients to the bowl with the wet ingredients and gently whisk (or fold with a rubber spatula) until flour just disappears. Distribute the batter evenly among the liners, filling each about 1/2 - 2/3 full (an ice cream scoop works great for this). Bake for 18-20 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the muffin pan to a wire rack. Let the cupcakes cool in the pan for 5 minutes then transfer them to the wire rack to cool completely. Buttercream: In a stand mixer fitted with the whisk attachment (I used the paddle because I'm a rebel. Or I don't read the recipe well enough), beat butter and peanut butter at medium-high speed until smooth, about a minute. Add the confectioners' sugar and salt to the bowl and beat at low speed just until the sugar is moistened, about 30 seconds. Scrape down the sides of the bowl and beat the mixture on med-high until fully combined. You'll notice it taking on a lighter color and a more uniform texture, this is perfect. Finally, mix in the vanilla and caramel sauce and beat on med-high to incorporate. Scrape down the sides of the bowl again then beat on medium speed until the frosting is light and fluffy. Pipe the frosting onto the cooled cupcakes and garnish with caramel drizzle, melted chocolate or anything your heart desires.

CHOCOLATE PEANUT BUTTER CUPCAKES



Chocolate Peanut Butter Cupcakes image

Though these fluffy cupcakes have only 7 g of fat, their rich flavor will keep anyone from guessing they're light! -Donna Roberts, Shumway, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 19

2-1/2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
1/3 cup reduced-fat creamy peanut butter
1/4 cup canola oil
1 cup sugar
1/2 cup sugar blend
2 cups fat-free milk
2 tablespoons white vinegar
1 teaspoon vanilla extract
FROSTING:
1/3 cup reduced-fat creamy peanut butter
1/4 cup reduced-fat butter
3 cups confectioners' sugar
3/4 cup baking cocoa
1/4 cup fat-free milk
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup jimmies or sprinkles, optional

Steps:

  • Sift the flour, cocoa and baking soda into a large bowl; set aside. In a small saucepan, cook peanut butter and oil over low heat for 2-3 minutes or until peanut butter is melted. Remove from the heat; stir in sugar and sugar blend until smooth. Stir in the milk, vinegar and vanilla. Pour into flour mixture; stir until blended. , Fill paper-lined muffin cups half full. Bake at 350° for 15-20 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., For frosting, in a large bowl, beat peanut butter and butter until light and fluffy. Beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cupcakes. Sprinkle with jimmies if desired.

Nutrition Facts : Calories 246 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 197mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

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Tips for Making Chocolate Peanut Butter Cupcakes

  • Use high-quality chocolate and peanut butter. This will make a big difference in the flavor of your cupcakes.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making your cupcakes light and airy.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Do not overmix the batter. Overmixed batter will be tough and dense.
  • Bake the cupcakes at the correct temperature and for the correct amount of time. Underbaked cupcakes will be gooey in the center, while overbaked cupcakes will be dry and crumbly.
  • Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
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Conclusion

These chocolate peanut butter cupcakes are a delicious and decadent treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make these cupcakes that are sure to impress your friends and family. Note: This HTML content is intended as a suggestion and may require customization to fit your specific needs and website design.

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