Chocolate Peanut Butter Box Cupcakes Recipe By Tasty

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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.

PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES



Peanut Butter and Chocolate Chip Cupcakes image

Delicious and fluffy cupcakes with just the right amount of chocolaty goodness!

Provided by BakingWithWings

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
1 ½ teaspoons baking powder
1 pinch salt
½ cup brown sugar
¼ cup chunky peanut butter
3 tablespoons unsalted butter, softened
1 egg
½ teaspoon vanilla extract
½ cup milk
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Whisk flour, baking powder, and salt together in a bowl.
  • Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 23.2 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 113.9 mg, Sugar 13.7 g

PEANUT BUTTER TRUFFLE CUPCAKES



Peanut Butter Truffle Cupcakes image

Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! -Marlene Schollenberger, Bloomington, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 18

6 ounces white baking chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 tablespoons baking cocoa
BATTER:
1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup strong brewed coffee
FROSTING:
3 ounces semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter

Steps:

  • For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well. , Fill 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down). , Bake at 350° until a toothpick inserted in cake portion comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 277 calories, Fat 18g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY



No-Bake Chocolate Peanut Butter Cheesecake Recipe by Tasty image

Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, chocolate chips, peanut butter, confectioners sugar

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

10 graham crackers
7 tablespoons butter, melted
24 oz cream cheese, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
1 ½ cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioners sugar

Steps:

  • Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
  • Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
  • Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
  • In a large bowl, mix together softened cream cheese until smooth.
  • Add the powdered sugar and continue to mix until there are no lumps.
  • Add the vanilla and melted chocolate and mix until the color is even.
  • Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
  • In a large bowl, mix together melted peanut butter and confectioner's sugar.
  • Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
  • Refrigerate for 2-4 hours.
  • Enjoy!

Nutrition Facts : Calories 1069 calories, Carbohydrate 71 grams, Fat 82 grams, Fiber 5 grams, Protein 22 grams, Sugar 52 grams

CHOCOLATE FROSTED PEANUT BUTTER CUPCAKES



Chocolate Frosted Peanut Butter Cupcakes image

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

1 package yellow cake mix (regular size)
3/4 cup creamy peanut butter
3 large eggs
1-1/4 cups water
1/4 cup canola oil
FROSTING:
1-2/3 cups semisweet chocolate chips
1/2 cup heavy whipping cream
1/2 cup butter, softened
1 cup confectioners' sugar

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.

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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