How to make Peanut Butter Cup Cakes | Cupcake Jemma
Mmm...peanut butter. Is there anything more addictive? It pops up in all manner of treats and this is my homage to the ultimate Reese's Peanut Butter Cup. I've cupcaked that candy and here is the recipe!
For the cupcakes -
140g plain flour, sifted
185g caster sugar
30g cocoa powder
40g chocolate chips
1/2 bicarbonate of soda
1/4 tsp salt
125g buttermilk
120ml cold coffee
100ml vegetable oil
1 large free range egg
For the filling -
125g peanut butter
125g icing sugar, sifted
30g butter
Pinch of salt
For the buttercream -
150g unsalted butter, soft
80g peanut butter
340g icing sugar, sifted
3-4 tbsp milk
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Moist Peanut Butter Cupcakes with Swirled Chocolate Peanut Butter Frosting
My peanut butter cupcakes are carefully designed to be perfectly moist and fluffy. We'll top them off with a swirled chocolate peanut butter icing that is surprisingly easy to make!
Recipe:
Ingredients
Peanut Butter Cupcakes
3 cups cake flour (335g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
12 Tablespoons unsalted butter, melted (170g)
¼ cup vegetable or canola oil (60ml)
1 cup creamy peanut butter (260g)
3 large eggs, room temperature preferred
1 Tablespoon vanilla extract
1 cup sour cream (240g)
¼ cup whole milk (60ml)
Peanut Butter & Chocolate Frosting
1 ½ cup unsalted butter, softened (340g)
1 ½ cup creamy peanut butter (390g)
1 ½ teaspoons vanilla extract
½ teaspoon salt
4 cups powdered sugar (500g)
1-3 Tablespoons milk
½ cup natural cocoa powder (50g)
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Instructions
00:00 Introduction
00:21 Preheat oven to 350F (175C) and line two 12-count cupcake tins with paper liners. Set aside.
00:27 In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
01:02 Add melted butter and oil and use an electric mixer to stir until all flour is moistened.
01:37 Stir in peanut butter.
02:05 Add eggs, vanilla extract and sour cream and stir until thoroughly combined.
03:08 Slowly drizzle in milk and stir until completely combined and batter is smooth and uniform.
03:27 Evenly divide batter into prepared cupcake tin.
03:49 Transfer to center rack of 350F (175C) oven (I only bake one tray at a time) and bake for 22-24 minutes or until a toothpick inserted in the center comes out clean or (preferably) with moist crumbs. Cupcake surfaces will crack, the cracks may still appear wet when the cupcakes are finished baking. Do not over-bake or cupcakes will be dry and crumbly.
04:10 Allow cupcakes to cool in pan for 5 minutes before gently, carefully removing to a cooling rack to cool completely before frosting.
Peanut Butter Chocolate Swirled Frosting & Decorating
04:37 Combine butter, peanut butter, vanilla extract and salt and stir until smooth and creamy.
05:20 Gradually add powdered sugar until completely combined. Thin frosting as needed by adding milk, one tablespoon at a time, until smooth and creamy.
06:30 Measure out approximately half of the frosting into a disposable piping bag and set aside.
07:01 Add cocoa powder to remaining half of frosting and stir until completely combined. If needed, thin the frosting with additional milk.
07:33 Transfer chocolate frosting to another piping bag. Snip the ends off both frosting bags and place in an additional piping bag that’s been fitted with a large closed star piping tip (I use Ateco 848) together. Pipe swirled frosting onto cupcakes (note that the first bit you pipe may not be swirled but as both frostings work their way through you’ll get a nice swirl!).
Notes
Peanut butter
I recommend classic creamy peanut butter for this recipe. Natural peanut butter won’t work as well and will negatively alter the texture of both the cupcake and the frosting.
Storing
Store in an airtight container at room temperature for up to 48 hours or in an airtight container in the refrigerator for up to 4 days.
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How to make Reese peanut butter chocolate cupcakes- 4 Mins or Less Recipe
How to make chocolate peanut butter cupcakes. These chocolate cupcakes are stuffed with a Reese peanut butter cup and have a peanut butter buttercream frosting. Topped with nuts and chocolate for extra flavour and texture.
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Recipe:
Cupcakes:
½ cup unsalted butter
¾ cup granulated sugar
¼ cup brown sugar
1 egg
½ cup cocoa powder
1 cup all purpose flour
¼ tsp salt
1 tsp vanilla extract
½ tsp coffee or espresso powder
1/2 tsp baking powder
½ tsp baking soda
3/4 cup buttermilk
12 full size Reese peanut butter cups
12 mini Reese peanut butter cups
nuts (optional)
Frosting:
1/2 unsalted butter
1 cup peanut butter (I used chunky natural)
2 cups powdered/icing sugar
3 tablespoons milk
pinch of salt
Directions:
Cream the butter, brown sugar and white sugar together.
Once creamed, add the egg to the butter/sugar mixture and beat to combine.
Add the buttermilk and vanilla extract once the egg is mixed.
Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder in a separate bowl.
Add half of the flour mixture to the wet ingredients and combine. Scrape down the sides of the bowl occasionally to make sure all flour is incorporated. Once the first half is thoroughly mixed, add the 2nd half and combine.
Once the batter is mixed you can begin to fill the cupcake liners. Fill the liners 1/4 of the way up with batter and then place a full size Reese cup in the center. Add more batter to the cup covering the Reese until the cupcake liners are 75% filled.
Once filled, tap and shake the tray to remove any air bubbles and bake at 350 degrees for 18-20 mins. The cupcakes will be done when a toothpick poked into the edge of the cupcake will come out clean.
To make the butter cream add butter, peanut butter, and a pinch of salt to your mixer and beat to combine. I used chunky because I like having some peanuts mixed in for texture, smooth will work fine.
Add half your powdered sugar, mix, and scrape down the sides of the bowl. Add the 2nd half of the powdered sugar and combine.
Once all the sugar is mixed add the milk and beat until the butter cream is light and fluffy.
Pipe the butter cream once the cupcakes are cool. Roll the decorated cupcakes in chopped up nuts and drizzle with tempered chocolate or chocolate ganache. (optional)
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Chocolate Peanut Butter Protein Cupcakes
What could be better than delicious chocolate cupcakes with a gooey peanut butter center? A healthy protein version you can enjoy without sabotaging your goals!
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Rich chocolate, creamy texture, delicious flavor—and that's just the protein powder! With a filling of real peanut butter and the added richness of cocoa powder, these chocolate peanut butter cupcakes take healthy baking to a whole new level.
Pro tip: No need to buy oat flour—you can make your own by simply blending up oats in a food processor. Use this quick baking hack as a substitute for brown rice flour or almond flour in your other favorite recipes for a whole-grain twist.
| Macros |
141 calories
9g carbs
12g protein
7g fat
| Rice Crispy Treat Ingredients |
2 scoop Signature Chocolate Whey Protein Powder (
½ cup oat flour
¼ cup cocoa powder, unsweetened
1 tsp baking powder
¾ cup plain Greek yogurt
1 large egg whites
1 whole egg
¼ cup unsweetened almond milk
¼ cup powdered Stevia
⅓ cup natural creamy peanut butter
| Directions |
Prep: 10 min
Cook: 15 min
Total: 25 min
1. Preheat the oven to 350 degrees F (180 C).
2. Combine all the ingredients except the peanut butter in a food processor. Process into a smooth batter.
3. Divide the cupcake mixture between nine cups in a cupcake tin. Then, pop a teaspoon of peanut butter in each and push it down so it is submerged.
4. Bake the cupcakes for 10-15 minutes until they're cooked through. They're best eaten fresh from the oven. If you have any leftovers, microwave them to re-melt the peanut butter center.
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How to Make Peanut Butter Chocolate Cupcakes | Cupcake Recipes | Allrecipes.com
Check out the top-rated recipe for[Brownie Batter Cupcake: The Second Best Cupcake Ever at
In this video, you’ll see how to make a vanilla cupcake with a secret brownie surprise inside. In the center, there’s a decadent, slightly gooey brownie layer. It’s so easy.
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Easy Peanut Butter Cupcakes Recipe
These easy Peanut Butter Cupcakes made with sour cream, milk, and brown sugar are beyond tender and moist. Both the batter and frosting have peanut butter mixed in, so these cupcakes are full of peanut flavor. They are also so easy to make from scratch and are always a crowd-pleaser. Any yes, you can add a cup of chocolate chips or swirl some chocolate ganache into the buttercream for a chocolate peanut butter vibe. Happy Baking!
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