Chocolate Peanut Butter Surprise Cupcakes Recipes

Steps:

• In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth., Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.

Steps:

• Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
• Prepare, bake and cool cupcakes according to package directions.
• Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

Steps:

• Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).
• For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside.
• For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
• In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
• In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. Do not over-whip.
• Turn the stand mixer on the lowest speed. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Mix on medium for 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
• Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Top with one scoop of the peanut butter filling. The liners will be about two-thirds full. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm. Remove from the pans and cool.
• For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Be careful not to over-whip the cream.
• Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip.

Steps:

• Line 12 standard muffin cups with liners. Spray insides of liners with cooking spray and set aside.
• Preheat oven to 350°.
• In medium bowl, with mixer, beat together cream cheese, peanut butter, honey, powdered sugar and cream until smooth. Set aside.
• In medium bowl, sift together flour, cocoa, baking soda and salt. Lightly whisk and set aside.
• With mixer on medium, beat together oil and brown sugar until light and lump-free.
• Add Egg Beaters and beat until mixed well.
• Beat in vanilla until blended.
• Add flour mixture in two portions, alternating with milk and vinegar mixture (see note) in one addition until smooth and just blended.
• Fill each muffin cup 1/3 full of batter.
• Drop a heaping teaspoon of cream cheese and peanut butter mixture into center of each cupcake, gently nudging it into batter. Continue to fill each cup with more batter until each is nearly full.
• Bake in oven until tops spring back when lightly pressed, about 20 minutes. Do not overbake.
• Cool cupcakes completely before frosting.
• NOTE: If you don't have buttermilk, stir 1/2 T apple cider vinegar into 1/2 C milk and let sit for 10 minutes before using in the place of buttermilk.
• Frosting:.
• With mixer on medium-low speed, beat together margarine, cream cheese, peanut butter and vanilla until light and fluffy.
• On the lowest speed, add powdered sugar alternately with the whipping cream and beat until smooth. Frost cooled cupcakes.

Steps:

• 1. Preheat oven to 350 and line a 12 cup and a 6 cup muffin pan with paper liners.
• 2. Mix dry ingredients. Add eggs and oil. Beat on low and slowly add the vanilla, milk, and water. Beat only until all ingredients are incorporated and the batter is smooth. Use an ice cream cup or small ladle to spoon about ¼ cup mixture into each cup.
• 3. Unwrap 18 Reese's miniatures and place one into the batter pressing down until the top of the miniature is flush with the top of the batter. Top each muffin cup with an additional tablespoon of batter to cover the Reese's cups. Smooth with the back of a spoon to make sure the batter is distributed evenly.
• 4. Bake for 20 minutes or until tops are rounded and centers are set.
• 5. To make icing, pour excess oil off of peanut butter. Stir remaining peanut butter until well mixed. I find it helpful to pour the whole jar into a separate container and stir it that way.
• 6. Add the stick of butter, one cup of the peanut butter one cup of the powdered sugar and one tablespoon of the half and half. Beat slowly at first then on medium speed until well mixed. Scrape down the sides of the bowl then keep adding the sugar a ½ cup at a time and the half and half a tablespoon at a time. You can add more half and half for a creamier texture and more sugar for stiffer icing.
• 7. Place icing in a piping bag and ice cupcakes or spread on with a knife or spatula. Take 9 remaining Reeses Miniatures and cut them in half. Place half a miniature on top of each iced cupcake.

Steps:

• In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. , In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin)., Fill 12 paper-lined jumbo muffin cups half full with batter. Drop a scant tablespoonful of peanut butter mixture into center of each; cover with remaining batter. , Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.