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
1/2 cup vegetable oil
3 eggs
1 cup buttermilk
1/2 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
1/2 cup peanut butter
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 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
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.
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