Wednesday, July 25
Peanut Butter Cup Classic Cupcakes
Is there anything better than a peanut butter cup? I don't like chocolate and I eat peanut butter cups like crazy! The magical balance of creamy, soft peanut butter cradled in a coating of chocolate. Yummy!
As I continue on my cupcake contest at work, this combination seemed to be a perfect match for a cupcake. A nice peanut butter batter topped with rich chocolate fudge frosting creates a magical bite to enjoy. I hope you like these as much as my co-workers did!
This will make 18 cupcakes
Full time: 1 hour (includes cooling and frosting time)
You will need:
18 small peanut butter cups
3 eggs, room temperature
2 1/2 cup flour
1 cup brown sugar
1 cup milk
3/4 cup sugar
1/2 cup butter, softened
1/3 cup creamy peanut butter
2 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1 tsp salt
1 1/2 cup chocolate fudge frosting (store bought or homemade)
Let us begin:
Preheat your oven to 350 (or cupcake maker)
Line 18-2 1/2" cupcake/muffin cups with paper liners or lightly grease and flour. Set aside. If using a cupcake maker count out 18 paper liners and set aside.
In a mixing bowl, blend butter and peanut butter into a creamy smooth mixture.
Cream in sugar.
Cream in brown sugar.
Add in eggs and blend until fully incorporated.
Add in salt, vanilla, and baking powder.
Add in 1/2 cup flour and 1/4 cup milk. Blend until evenly smooth.
Add in 1 cup flour and 1/4 cup milk and continue to to blend until smooth.
Add remaining flour and milk. Blend until a rich and creamy batter develops.
Fill paper lined cup 2/3 and bake in oven for 15-18 minutes, testing after 12 to make sure you don't have a hot spot. (cupcake maker bake 10 minutes)
Allow to cool on cutting board or wire rack for 20 minutes or until cool enough to frost.
With frosting in a pastry bag or large zip bag with corner cut slightly...
Pipe the middle 2/3 of cupcake with roughly 1/2" high of frosting.
Place a peanut butter cup into the center of the frosting.
You are now ready to serve and enjoy!