Chocolate Peanut Butter Cup Cupcakes
An award winning peanut butter filled chocolate cupcake by Dawn T.
Servings 24
Cost 5
Ingredients
- 1 box Betty Crocker Super Moist Chocolate Fudge Cake Mix (or any other brand)
- eggs, oil, water (or coffee) as indicated on the box,
Filling
- 1 cup peanut butter
- ½ cup powdered sugar
- 3 tablespoons half & half
Frosting
- 2 sticks butter, softened unsalted
- 4 cups powdered sugar
- ¾ teaspoon salt (omit if using salted butter)
- ½ cup or less half and half or part cream part milk
- 1 tablespoon vanilla
- ¾ cup cocoa powder
Topping
- 2 cups semisweet chocolate chips
- 1 tablespoon of unsalted butter
- ¼ cup heavy cream
- 24 mini peanut butter cups and sprinkles
Instructions
- Preheat oven to 350 degrees F. Line 24 muffin cups with paper or foil liners.
- Prepare cupcakes using the directions on the back of the box. If you have some brewed coffee, use coffee instead of water.
- Mix together peanut butter, ½ cup powdered sugar and 3 tablespoons half and half. Using a knife, cut a hole in the cupcake and fill it with about a tablespoon of the peanut butter mixture.
- For frosting, beat together the 2 sticks of butter, 4 cups powdered sugar, vanilla and cocoa powder. Add enough half and half to make a creamy consistency, beating all the while. Frost each cupcake generously or pipe on a big dollop. At this point, you might want to chill the frosting so it’s nice and firm when the warm topping goes on.
- For topping, melt the chips, butter and cream together in a microwave-safe bowl using 50% power and stirring every 30 seconds or melt in a double boiler. Spoon a little topping in the center of each cupcake to make a circle or drizzle it. Put sprinkles around the bit of topping. Top center of each cupcake with a peanut butter cup.