Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes might be just the American recipe you are searching for. This recipe serves 24 and costs $1.01 per serving. One serving contains 439 calories, 5g of protein, and 24g of fat. It works best as a hor d'oeuvre, and is done in about 58 minutes. It is brought to you by Inside BruCrew Life. If you have gf chocolate cake mix, peanut butter, powdered sugar, and a few other ingredients on hand, you can make it. 229 people have tried and liked this recipe. With a spoonacular score of 17%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Peanut Butter Banana Cupcakes with Whipped Chocolate Peanut Butter Ganache, Peanut Butter Creme Cupcakes with Chocolate Peanut Butter Ganache, and Chocolate Peanut Butter Cupcakes.

Servings: 24

Preparation duration: 40 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Mix up the cake mix according to the package directions. Place an unwrapped Reese's peanut butter cup in the bottom of each liner. Fill liners 3/4 full and bake at 350* for 18-20 minutes or until top springs back. Cool completely.for the Chocolate Butter CreamStart on the chocolate butter cream by beating the butter and shortening until creamy. Add the vanilla, salt and whipping cream. Beat again. Slowly pour in powdered sugar and cocoa powder a little at a time until all is mixed in and creamy.For the peanut butter butter cream beat the butter and peanut butter until creamy. Add the whipping cream, salt, vanilla and honey and beat again. Slowly add the powdered sugar.To frost the cupcakes with both frostings, fill a piping bag with both flavors. You will fill it half full of chocolate on one side. Carefully spoon in the peanut butter frosting on the other side. As you begin to pipe it on the cupcakes, it will swirl together.Paint the inside of a candy mold with melted chocolate. Let set. Fill with peanut butter frosting. Cover the top with more chocolate and let set. Refrigerate the mold for about 5 minutes and the candy will pop out. Top each cupcake with one candy. Makes 24 cupcakes.

 

Step by step:

1. Mix up the cake mix according to the package directions.

2. Place an unwrapped Reese's peanut butter cup in the bottom of each liner. Fill liners 3/4 full and bake at 350* for 18-20 minutes or until top springs back. Cool completely.for the Chocolate Butter Cream

3. Start on the chocolate butter cream by beating the butter and shortening until creamy.

4. Add the vanilla, salt and whipping cream. Beat again. Slowly pour in powdered sugar and cocoa powder a little at a time until all is mixed in and creamy.For the peanut butter butter cream beat the butter and peanut butter until creamy.

5. Add the whipping cream, salt, vanilla and honey and beat again. Slowly add the powdered sugar.To frost the cupcakes with both frostings, fill a piping bag with both flavors. You will fill it half full of chocolate on one side. Carefully spoon in the peanut butter frosting on the other side. As you begin to pipe it on the cupcakes, it will swirl together.Paint the inside of a candy mold with melted chocolate.

6. Let set. Fill with peanut butter frosting. Cover the top with more chocolate and let set. Refrigerate the mold for about 5 minutes and the candy will pop out. Top each cupcake with one candy. Makes 24 cupcakes.

Nutrition Information:

covered percent of daily need