Chocolate Peanut Butter Cup Cupcakes
Chocolate Peanut Butter Cup Cupcakes is an American side dish. This recipe serves 12 and costs $1.02 per serving. One portion of this dish contains about 11g of protein, 35g of fat, and a total of 583 calories. If you have baking powder, peanut butter cups, dutch processed cocoa, and a few other ingredients on hand, you can make it. 9456 people found this recipe to be flavorful and satisfying. It is brought to you by Two Peas and Their Pod. From preparation to the plate, this recipe takes about 20 minutes. With a spoonacular score of 43%, this dish is solid. If you like this recipe, you might also like recipes such as Peanut Butter Cup Chocolate Cupcakes, Chocolate Peanut Butter Cup Cupcakes, and Chocolate Peanut Butter Cup Cupcakes.
Servings: 12
Cooking duration: 20 minutes
Ingredients:
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 oz bittersweet chocolate, finely chopped
1/2 cup Dutch-processed cocoa
2 large eggs, at room temperature
3/4 cup all-purpose Gold Medal flour
3/4 cup granulated sugar
1/2 cup plain Greek yogurt or sour cream (I used Chobani Greek yogurt)
1 tablespoon heavy cream
1 cup of cream peanut butter
12 Reese's Peanut Butter Cups
2 1/2 cups powdered sugar
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
Equipment:
muffin tray
oven
double boiler
microwave
bowl
whisk
toothpicks
wire rack
frying pan
stand mixer
Cooking instruction summary:
1. To make the cupcakes: preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Set aside.2. Place butter, chocolate and cocoa powder in a medium heatproof bowl. Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth. (Alternatively, you could do this step in a double boiler.) Set the mixture aside to cool until it is warm to the touch.3. In a small bowl, whisk together the flour, baking soda, and baking powder. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture to the bowl and whisk to combine. Sift one-third of the flour mixture into the bowl and whisk gently to combine. Add the Greek yogurt or sour cream and whisk to combine. Finally, sift the the rest of the flour mixture into the bowl and whisk until everything is well combined. The cupcake batter will be thick.4. Place a spoonful of cupcake batter on the bottom of each cupcake liner. Place a Reese's Peanut Butter Cup on top of the batter. Cover the peanut butter cups with remaining batter, filling each about 2/3 full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes. Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to a wire rack to cool completely.5. While the cupcakes are cooling, make the peanut butter buttercream frosting. In the bowl of a stand mixer, beat butter and peanut butter until creamy. On low speed, add in powdered sugar. Mix until combined and add the heavy cream. Mix until frosting is fluffy. You can play around with the amounts of powdered sugar and heavy cream to get the exact texture and consistency that you want.6. Frost cooled cupcakes with the peanut butter frosting and top each cupcake with a mini peanut butter cup, if desired.
Step by step:
1. To make the cupcakes: preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Set aside.
2. Place butter, chocolate and cocoa powder in a medium heatproof bowl. Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth. (Alternatively, you could do this step in a double boiler.) Set the mixture aside to cool until it is warm to the touch.
3. In a small bowl, whisk together the flour, baking soda, and baking powder.
4. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated.
5. Add the cooled chocolate mixture to the bowl and whisk to combine. Sift one-third of the flour mixture into the bowl and whisk gently to combine.
6. Add the Greek yogurt or sour cream and whisk to combine. Finally, sift the the rest of the flour mixture into the bowl and whisk until everything is well combined. The cupcake batter will be thick.
7. Place a spoonful of cupcake batter on the bottom of each cupcake liner.
8. Place a Reese's Peanut Butter Cup on top of the batter. Cover the peanut butter cups with remaining batter, filling each about 2/3 full.
9. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes.
10. Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to a wire rack to cool completely.
11. While the cupcakes are cooling, make the peanut butter buttercream frosting. In the bowl of a stand mixer, beat butter and peanut butter until creamy. On low speed, add in powdered sugar.
12. Mix until combined and add the heavy cream.
13. Mix until frosting is fluffy. You can play around with the amounts of powdered sugar and heavy cream to get the exact texture and consistency that you want.
14. Frost cooled cupcakes with the peanut butter frosting and top each cupcake with a mini peanut butter cup, if desired.
Nutrition Information:
covered percent of daily need
