Best 2 Peanut Butter Cookie Cupcakes Recipes

Preparing peanut butter cookie cupcakes is a delectable journey that combines the richness of peanut butter with the fluffy indulgence of cupcakes. Whether you are a novice baker or an experienced culinary enthusiast, embarking on this baking escapade will yield delightful treats that are sure to tantalize taste buds and create lasting memories. With carefully selected ingredients, step-by-step instructions, and a dash of creativity, you can transform your kitchen into a symphony of flavors, culminating in irresistibly moist and flavorful cupcakes that are perfect for any occasion, be it a festive gathering or a cozy evening at home.

Here are our top 2 tried and tested recipes!

PEANUT BUTTER COOKIE CUPCAKES

Peanut Butter Cookie Cupcakes image

Inspired by Mom's homemade cookies, these peanut butter coated cupcakes with creamy icing would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 14

Ingredients

1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup sour cream
12 ounces cream cheese, room temperature
1 1/2 cups confectioners' sugar, plus more for decorating
3 tablespoons unsalted butter, softened
1 1/2 cups creamy peanut butter

Steps:

Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern.

CHOCOLATE CUPCAKES WITH PEANUT BUTTER COOKIE FROSTING

CHOCOLATE CUPCAKES WITH PEANUT BUTTER COOKIE FROSTING image

Categories Chocolate Dessert

Number Of Ingredients 19

Ingredients

For the cupcakes:
1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter, at room temperature
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract
For the ganache:
6 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners' sugar

Steps:

To make the cupcakes, preheat the oven to 350. In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved. Set aside. In another bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated, being careful not to overmix. Divide the batter between the prepared liners, filling each about two-thirds of the way full. Bake about 20 minutes. . When the cupcakes are cool, make the ganache by placing the chopped chocolate in a small bowl. Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes. Whisk together until a smooth ganache forms. If needed, let cool briefly at room temperature to thicken slightly before using. To make the peanut butter cookie frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute. Add in the confectioners' sugar until fully incorporated. Mix until smooth, about 2 minutes. Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty. Use the tines of a fork to make the classic crisscross pattern on top of the "cookie". Repeat with the remaining peanut butter mixture. Use an offset spatula to spread a layer of ganache over the top of each cupcake. Place a peanut butter "cookie" on top of each cupcake.

Tips:

For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
If you don't have a cupcake pan, you can also use a muffin pan. Just fill each muffin cup about 2/3 full.
To make sure the cupcakes are cooked through, insert a toothpick into the center of one cupcake. If it comes out clean, the cupcakes are done.
Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
For a fun presentation, you can top the cupcakes with a peanut butter cup or a drizzle of chocolate syrup.

Conclusion:

Peanut butter cookie cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. With a moist and fluffy peanut butter cupcake base and a rich and creamy chocolate frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, be sure to give these peanut butter cookie cupcakes a try!