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Home » Peanut Butter Cup Cupcakes

By Jennifer Leave a Comment

Peanut Butter Cup Cupcakes

OK.  As promised the Peanut Butter Cup Cupcake recipe as I mentioned in my previous post.
 I found this recipe on Bakerella's site and just couldn't resist trying it out for my son's 10th birthday…he loves chocolate and peanut butter.  
They.  Were.  Amazing.
Must be served with a tall cold glass of milk!
 In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

Scoop batter into 24 lined cupcake tins and bake at 350 degrees for about 30 minutes; cool completely.
Microwave cream just to a boil.  Add chocolate and peanut butter.  Let sit for about 5 minutes to soften and melt.  Whisk until smooth. 
 Unwrap and chop the second bag of peanut butter cups; set aside.  Now, take the cooled cupcakes and dip the top of each one into the melted chocolate mixture.  Top each cupcake with a generous portion of chopped peanut butter cups.


Look at that!  YUM!

Perfect for that special occasion!

Peanut Butter Cup Cupcakes
1 devil’s food cake mix (I used Betty Crocker Triple Chocolate)
3 eggs
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
½ cup peanut butter
Preheat oven to 350 degrees. 
Line 2 cupcake pans (24 ct total) with cupcake liners.
In a large bowl, beat cake mix, eggs, buttermilk, vanilla and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
Scoop batter into 24 lined cupcake tins and bake at 350 degrees for about 30 minutes; cool completely.

Microwave cream just to a boil.  Add chocolate and peanut butter.  Let sit for about 5 minutes to soften and melt.  Whisk until smooth. 

Unwrap and chop the second bag of peanut butter cups; set aside.  Now, take the cooled cupcakes and dip the top of each one into the melted chocolate mixture.  Top each cupcake with a generous portion of chopped peanut butter cups.
Add sprinkles, if desired.
Yields:  20-24
 

Filed Under: Cakes, Desserts

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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