Peanut Butter Cup Cupcakes
Nobody needs an introduction to the combination of peanut butter and chocolate. This Peanut Butter Cup Cupcakes recipe is going to be your new found love because they taste exceptionally chocolaty with peanut butter filling. The creamy chocolate frosting on top is a heavenly touch to these cupcakes. You’ll notice in every bite how light, moist, crumbly and extraordinarily comforting this peanut butter cup cake tastes. This chocolate-draped cupcakes recipe is definitely one of the easy cupcake recipes. Sometimes there just isn’t enough time to make complicated desserts especially when you have a time crunch. When you think of convenience, easy cupcake recipes with simple ingredients are always the problem solver.
If you want to make this recipe simpler, go ahead and use a store-bought chocolate cake mix to make the cupcakes. Box cake mixes sure do save time, but they also have unwanted preservatives. You might want to keep in mind to only use store bought cake mixes when you absolutely have no time on hand. Some important tips to keep in mind when baking cupcakes are, using quality ingredients in the batter to get that luscious depth of flavor. Using a good quality vanilla extract will impact the flavor to a lot. Always purchase the best vanilla extract with no additives like corn syrup etc. Usually organic vanilla extract would be the best vanilla extract to choose from the wide range of vanilla extract brands available in stores. Choose the best dark chocolate brand to give the desired flavor in the peanut butter cupcakes. For a healthy option in this recipe, try to buy the dark chocolate with at least 70 percent or more cacao in it instead of the regular chocolate. This ensures less sugar and processing in the dark chocolate and allows maximum health benefits as well.
Always remember to fill the paper liners 2 /3 full only, to stop the batter from spilling out and wasting it. It’s always better to use a scoop to fill the cupcake liners as opposed to eyeballing it. Always make sure to bring the ingredients to room temperature to prevent clumps in the recipe. If the eggs and butter are still cold, let them sit long enough before you begin baking. Once the cupcakes are thoroughly baked, don’t let them cool for longer than a few minutes in the baking pan. The heat from the pan can cause the cupcakes to overcook and dry them out. Lastly, before you start frosting the cupcakes wait until they have thoroughly cooled. This is important because even if the cupcakes are slightly warm, it can melt the frosting and ruin it.
Thank you to Dorothy Kern at the Crazy for Crust food blog for sharing this easy Peanut Butter Cup Cupcakes recipe with us. Do visit her blog for more easy cupcake recipes and peanut butter dessert recipes. This peanut butter cup cake recipe is a wonderful chocolate surprise for all chocolate lovers. Make this recipe for your family and friends today!
Nutrition Facts for: Peanut Butter Cup Cupcakes From Crazy for Crust
Ingredients: All purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, water, vegetable oil, white vinegar, instant coffee granules, vanilla extract, unsalted butter, heavy whipping cream, sour cream, creamy peanut butter.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 24 servings. * Per Serving: Calories 369, Calories from Fat 171, Total Fat 19.0g 29%, Saturated Fat 7.8g 39%, Cholesterol 27mg 9%, Sodium 284mg 12%, Potassium 163mg 5%, Carbohydrates 50.3g 17%, Dietary Fiber 2.8g 11%, Sugars 34.1g, Protein 4.5g, Vitamin A 6%, Vitamin C 0%, Calcium 2%,Iron 12%
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