Peanut Butter Stuffed Chocolate Cupcakes

If you want to add more American recipes to your repertoire, Peanut Butter Stuffed Chocolate Cupcakes might be a recipe you should try. One portion of this dish contains roughly 5g of protein, 16g of fat, and a total of 243 calories. This recipe serves 12. For 29 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 1396 people were glad they tried this recipe. Head to the store and pick up baking powder, powdered sugar, unsweetened cocoa powder, and a few other things to make it today. It is brought to you by Brunchtime Baker. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 27%, this dish is not so spectacular. Try Peanut Butter Cheesecake Stuffed Chocolate Cupcakes, Peanut Butter Cup Stuffed Dark Chocolate Cupcakes, and Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F degrees. Line a 12-cup cupcake pan with cupcake liners and Set asideMix the cream cheese and peanut butter with a spoon and set aside.Melt the butter and chocolate together in the microwave or on the stove top.In a separate bowl, mix the salt, cocoa powder, flour, baking powder, and baking soda together until thoroughly combined and Set aside. In a large bowl, whisk the eggs, sugar, 1 tablespoon of oil, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add the milk and flour mixture and whisk for 2 minutes until fluffy.Add 1 teaspoon batter into each cupcake cup be sure to leave half the mixture for the top layer. Next add 1.5 teaspoon of the peanut butter mixture on top of the cupcake batter. Now add the rest of the batter on top of the peanut butter mixture. Give the pan a little shake. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.Whisk the butter and peanut butter until fluffyAdd the powdered sugar and continue whisk for another minute.Frost cooled cupcakes. Cupcakes stay fresh at room temperature in an airtight container for up to 3 days or in the refrigerator is desired for up to 1 weekDivide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

 

Step by step:

1. Preheat the oven to 350F degrees. Line a 12-cup cupcake pan with cupcake liners and Set aside

2. Mix the cream cheese and peanut butter with a spoon and set aside.Melt the butter and chocolate together in the microwave or on the stove top.In a separate bowl, mix the salt, cocoa powder, flour, baking powder, and baking soda together until thoroughly combined and Set aside. In a large bowl, whisk the eggs, sugar, 1 tablespoon of oil, and vanilla together until smooth.

3. Add the cooled butter/chocolate and whisk until smooth.

4. Add the milk and flour mixture and whisk for 2 minutes until fluffy.

5. Add 1 teaspoon batter into each cupcake cup be sure to leave half the mixture for the top layer. Next add 1.5 teaspoon of the peanut butter mixture on top of the cupcake batter. Now add the rest of the batter on top of the peanut butter mixture. Give the pan a little shake.

6. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

7. Whisk the butter and peanut butter until fluffy

8. Add the powdered sugar and continue whisk for another minute.Frost cooled cupcakes. Cupcakes stay fresh at room temperature in an airtight container for up to 3 days or in the refrigerator is desired for up to 1 week

9. Divide the batter between 12 liners in your cupcake pan.

10. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Nutrition Information:

covered percent of daily need