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peanut butter surprise cupcakes

(1)
Carla_Carter79 avatar
Blue Ribbon Recipe by
Carla Carter
@Carla_Carter79
Indianapolis, IN

This recipe makes 18 cupcakes. The one-hour prep time includes making icing and decorating cupcakes.

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Blue Ribbon Recipe

These peanut butter surprise cupcakes are for every peanut butter lover. The rich and moist cupcakes have a deep chocolate flavor. A miniature peanut butter cup is stuffed in the center while baking, and add a burst of peanut butter to each bite. On top is an indulgent peanut butter buttercream icing with just the right balance of sweet and salty. They're sooooo good!

— The Test Kitchen @kitchencrew
(1)
yield 18 serving(s)
prep time 1 Hr
cook time 20 Min
method Bake

Ingredients For peanut butter surprise cupcakes

  • CUPCAKES
  • 1 1/3 c
    sugar
  • 1 box
    instant chocolate pudding (3.4 oz)
  • 1 3/4 c
    all-purpose flour
  • 3/4 c
    dark cocoa powder
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    salt
  • 2 lg
    eggs
  • 1/2 c
    vegetable oil
  • 2 tsp
    vanilla extract
  • 1 c
    milk
  • 1 c
    hot water
  • 27
    miniature peanut butter cups
  • PEANUT BUTTER BUTTERCREAM ICING
  • 1 stick
    unsalted butter, room temperature
  • 1 c
    creamy natural peanut butter
  • 3 c
    powdered sugar
  • 1/3 c
    half and half

How To Make peanut butter surprise cupcakes

  • Dry ingredients in a mixing bowl.
    1
    For the cupcakes, preheat the oven to 350 degrees F. Line a 12-cup and a 6-cup muffin pan with paper liners. In a bowl, mix dry ingredients.
  • Add eggs and oil.
    2
    Add eggs and oil. Beat on low.
  • Slowly add vanilla extract, milk, and water.
    3
    Slowly add the vanilla, milk, and water.
  • Beat until ingredients just incorporated.
    4
    Beat only until all ingredients are incorporated and the batter is smooth.
  • Scoop batter into cupcake tins.
    5
    Use an ice cream cup or small ladle to spoon about 1/4 cup mixture into each cup.
  • Place mini peanut butter cupcakes into the center of the batter.
    6
    Unwrap 18 miniature peanut butter cups. Place one into the batter pressing down until the top of the miniature is flush with the top of the batter.
  • Top cupcake with more batter.
    7
    Top each muffin cup with 1 Tbsp of batter to cover the peanut butter cups. Smooth with the back of a spoon to make sure the batter is distributed evenly.
  • Bake cupcakes and cool.
    8
    Bake for 20 minutes or until tops are rounded and centers are set. Cool before frosting.
  • Stir natural peanut butter and remove extra oil.
    9
    To make the icing, pour the excess oil off of the 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.
  • Mix peanut butter, powdered sugar, butter, and half and half.
    10
    Add the stick of butter, 1 cup of peanut butter, 1 cup of powdered sugar, and 1 Tbsp of the half and half. Beat slowly at first. Then on medium speed until well mixed.
  • Add more powdered sugar and half and half.
    11
    Scrape down the sides of the bowl then keep adding the sugar 1/2 a cup at a time and the half and half 1 Tbsp at a time.
  • Texture of the peanut butter icing.
    12
    Add more half and half for a creamier texture and more sugar for stiffer icing.
  • Frost the cooled cupcakes.
    13
    Place icing in a piping bag and ice cupcakes or spread on with a knife or spatula.
  • Place half a miniature peanut butter cup on top of the cupcake.
    14
    Take the remaining miniature peanut butter cups and cut them in half. Place half a miniature on top of each iced cupcake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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