PEANUT BUTTER CUP STUFFED CHOCOLATE PEANUT BUTTER CUPCAKES

Today I’m bringing you an oldie. And by “oldie” I’m referring to this recipe which was originally published 3 years ago when this blog was a wee little babe.

The photos for this recipe desperately needed to be updated and I desperately needed to sink my teeth into a Chocolate Peanut Butter Cupcake … so, here we are. Same delicious recipe, new prettier photos, and my current craving for chocolate and peanut butter satisfied.

Chocolate and peanut butter have to be one of the all-time best combinations. As much I as I love each on their own, they are so delicious when paired. My family absolutely LOVES chocolate and peanut butter, so these cupcakes were quickly devoured.

Those peanut butter cups on top practically scream “EAT ME!”. If you can walk past one of these cupcakes without taking a huge bite, you have way more willpower than me. These are one of my favorite cupcake recipes ever.

INGREDIENTS
CHOCOLATE CUPCAKES:

• 1 cup granulated sugar
• 3/4 cup plus 2 tablespoons all purpose flour
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable or canola oil
• 1 teaspoon pure vanilla extract
• 1/2 cup boiling water
• about 30 miniature peanut butter cups 15 left whole (for filling the cupcakes) and the other 15 coarsely chopped (for topping the cupcakes)

PEANUT BUTTER FROSTING:

• 1 1/4 cups powdered sugar
• 1 generous cup creamy peanut butter
• 6 tablespoons butter softened
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/4 cup to 1/3 half and half
• 1/4 cup hot fudge sauce for drizzling (make sure it's not hot)

INSTRUCTIONS
FOR THE CUPCAKES:

1. Preheat oven to 350°F. Line 15 muffin cups with cupcake liners. Set aside.
2. 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.
3. 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.
4. ........................................

for full instruction please see : celebratingsweets.com

Share this post