Chocolate Peanut Butter Cup Cupcakes Recipe

Ingredients

Chocolate cupcake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup black coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract
Peanut Butter Filling
2/3 cup confectioners sugar
1/2 cup creamy peanut butter
3 tbsp butter or margarine, softened
1/4 tsp vanilla

Peanut Butter Frosting
2 cup confectioners sugar
2 cup creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2/3 cup heavy cream

1/2 cup peanuts, chopped
3 peanut butter cups, quartered for decoration.

Directions

Preheat oven to 350°F. Line pans with cupcake paper.

To make the batter, Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls and set aside on a baking sheet.

Spoon batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.

Bake for 20-25 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Place the confectioners sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. Frost cupcakes.

If desired, decorate with peanut bits and place a piece of peanut butter cup on top.

Original Chocolate Peanut Butter Cup Cupcakes Recipe found at Grandmothers Kitchen Recipes.