Chocolate Cupcakes Filled With Peanut Butter Cups Recipes

DOUBLE CHOCOLATE PEANUT BUTTER FILLED CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. and prepare a 12-cup muffin tin by lining it with cupcake liners.
• In a measuring cup, mix together the coffee and unsweetened cocoa.
• Into a medium bowl, sift together the flour, baking powder, baking soda and salt.
• In a mixing bowl, cream the butter and sugar together until light and fluffy, about 4 minutes.
• Add the eggs, one at a time until well incorporated.
• Mix in the vanilla and coffee.
• Add half of the flour mixture and combine.
• Add half of the buttermilk and combine. Scrape down the sides and bottom of the bowl.
• Add remainder of flour and remaining buttermilk and thoroughly incorporate.
• With a rubber spatula, fold in the milk chocolate chips.
• Spoon into cupcake liners and fill 1/2 to 2/3 full.
• Bake for 15 - 20 minutes or until a cake tester or toothpick inserted into the middle of each comes out clean.
• Allow to cool completely on a wire rack before filling and frosting.
• In mixing bowl, cream together the cream cheese and peanut butter.
• Mix in the confectioners' sugar.
• Add the heavy cream, one tablespoon at a time and mix until smooth and creamy, scraping the sides of the bowl.
• Cream the shortening and butter together in the mixing bowl until well combined.
• Add the cocoa powder.
• Mix in the vanilla extract.
• Add half of the confectioners' sugar and combine well.
• Thoroughly mix in remaining confectioner's sugar.
• Add 4 tablespoons of milk and beat at medium speed until light and fluffy. Add remaining tablespoons of milk, ONE AT A TIME until desired consistency is reached.
• If you find that the frosting is still too dry add more milk by teaspoons, not tablespoons at a time. If too moist add more confectioners' sugar by one tablespoon at a time.
• Insert an apple corer or cupcake corer into the middle of each cupcake and remove.
• Pipe enough peanut butter filling into each hole to fill and spread a layer of the filling on the top of each cupcake as well.
• Using the Wilton 1M Open Star decorating tip, frost each cupcake with the chocolate buttercream.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

PEANUT BUTTER CUP STUFFED CHOCOLATE PEANUT BUTTER CUPCAKES

Steps:

• Preheat oven to 350°F. Line 15 muffin cups with cupcake liners. Set aside.
• Combine first 6 ingredients in a bowl. Once combined, beat in egg, milk, oil and vanilla. Beat for 2 minutes. Stir in boiling water until well combined; the batter will be thin.
• Pour the batter into prepared cupcake liners, filling each about 2/3 full. Place one peanut butter cup in the middle of each of the cups of batter, no need to press it down, as it will sink as the cupcakes bake.
• Bake the cupcakes for about 18 minutes, until they have puffed up slightly and the tops spring back when you touch them.
• Cool for 15 minutes in the pan and then remove to a wire rack to cool completely.
• Beat the powdered sugar, peanut butter, butter, vanilla and salt for several minutes, until smooth. Slowly add in half and half until you reach your desired consistency.
• Using a butter knife or a pastry bag with a piping tip, generously frost the tops of all the cupcakes. Drizzle with hot fudge sauce (not hot) and sprinkle with chopped peanut butter cups.

CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY

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!

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 FILLED CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees and line pans with cupcake liners (yields 22). Peanut Butter Filling: Cream all ingredients until well combined and set aside. Chocolate Cake: In a large bowl, combine eggs, oil and vanilla (do not over beat the eggs). Add sour cream, yogurt and milk and stir well. Add cake mix (for easy mixing sift cake mix into batter). Fill cupcake liners ½-3/4 full. Place about 1 ½ teaspoons peanut butter filling on top of batter. Then, do your best to push the filling down into the batter. (Unlike my photo where it is just sitting on top.) If you don't push the filling into the middle, it may slide over while it bakes, that is what mine did.
• Bake for about 18 minutes, or until an inserted knife comes out clean. Buttercream: Beat butter and cream cheese. Add remaining ingredients and adjust as needed to reach desired consistency. Pipe onto cooled cupcakes and top with half of a peanut butter cup. (To cut easily, put peanut butter cups into the freezer for a few minutes.)

PEANUT BUTTER CHOCOLATE CUPCAKES

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.

PEANUT BUTTER CUPS

Steps:

• To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
• Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
• Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
• Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

PEANUT BUTTER CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.
• Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl and set aside.
• Combine the non-dairy milk, vinegar, coffee, oil and vanilla extract in another bowl. Beat in the eggs one at a time until well combined.
• With the mixer on low, carefully add in the dry ingredients. Mix until combined (the batter will be very thin).
• Fill cupcake liners about ⅔ full with mixture and bake for 25 minutes or until a skewer comes out clean.
• Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
• In a small mixing bowl, stir together the peanut butter and soft butter.
• Mix in the icing sugar until combined.
• Add the milk, one tablespoon at a time, until smooth and creamy.
• Place the softened butter and peanut butter in a large mixing bowl and beat until smooth with electric beaters.
• Gradually add in the icing sugar, 1 cup at a time.
• Beat for around 3-5 minutes until thick and creamy.
• Take a small, sharp knife and cut a cone shaped piece out of the centre of each cupcake.
• Put the peanut butter filling into a sandwich bag, cut off the tip of a corner, and use it to carefully fill each cupcake.
• Spoon frosting into a piping bag and pipe swirls onto the cooled cupcakes.

PEANUT BUTTER CHOCOLATE CUPCAKES

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.

PEANUT BUTTER FILLED CHOCOLATE CUPCAKE

Steps:

• Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).
• For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside.
• For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
• In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
• In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. Do not over-whip.
• Turn the stand mixer on the lowest speed. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Mix on medium for 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
• Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Top with one scoop of the peanut butter filling. The liners will be about two-thirds full. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm. Remove from the pans and cool.
• For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Be careful not to over-whip the cream.
• Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip.