peanut butter cupcakes

These Nutella Fluffernutter Cupcakes are a moist peanut butter cupcake filled with marshmallow fluff and topped with Nutella frosting. They're fun to make and extraordinarily delicious!

Nutella Fluffernutter Cupcakes

(104 grams) sugar

(45 grams) lightly packed light brown sugar

¼ cup (56 grams) unsalted butter, room temperature

peanut butter

(60 milliliters/58 grams) sour cream, room temperature

tsp vanilla extract

(163 grams) all purpose flour

tsp baking powder

salt

tbsp (90 milliliters) milk, room temperature

tbsp (30 milliliters) water, room temperature

marshmallow cream/fluff

(84 grams) butter

(36 grams) shortening

(157 grams) Nutella

(518 grams) powdered sugar

water

Chocolate sauce,

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2

. In a large mixing bowl, cream sugar, butter and peanut butter until light in color and fluffy, about 3-4 minutes.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in another bowl, then combine milk and water in another bowl. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

. While cupcakes are cooling, make the frosting. Beat the butter, shortening and Nutella together until smooth.

. Add about half of the powdered sugar and mix until smooth.

0. Add the water or cream and mix until smooth.

1. Add the remaining powdered sugar and mix until smooth. Set frosting aside.

2. Once cupcakes are completely cool, cut out the centers. I use a cupcake corer.

3. Fill the centers with marshmallow cream/fluff.

4. Pipe the frosting on top of the cupcakes. I used Ateco tip 844, but the Wilton 2D or 1M would create a similar look.

5. To decorate the cupcakes, top each with a large marshmallow, the drizzle with chocolate sauce.
Store cupcakes in an air tight container at room temperature. Cupcakes are best for 2-3 days. Best to add chocolate sauce drizzle decoration shortly before serving.

These chocolate peanut butter cupcakes feature soft peanut butter cake topped with creamy chocolate peanut butter frosting. They&#x27;re delicious!

Chocolate Peanut Butter Cupcakes

unsalted butter

vegetable oil

peanut butter (don’t use natural)

all-purpose flour

sugar

baking soda

full fat sour cream

milk

vanilla extract

unsalted butter (at room temperature)

cocoa powder

milk or heavy cream

Preheat the oven to 350 degrees.  Line 12 to 14 muffin cups with paper liners and set pans aside.

Combine the water, butter, vegetable oil, and peanut butter in a small saucepan set over medium heat.

Cook, stirring often, until peanut butter and butter are melted and mixture is smooth.   Remove from the heat and let cool while you continue with the cupcake batter.

Combine the flour, sugar, baking soda, and salt in a large mixing bowl and beat briefly with an electric mixer to combine.

Add the sour cream, milk, egg, and vanilla and beat on low speed until combined.

Beat in the cooled peanut butter mixture on low speed until batter is smooth, stopping mixer to scrape the sides and bottom of the bowl several times.   Batter will be fairly thin.

Divide batter evenly between the prepared muffin cups, filling each a little more than half full. Bake for 15 to 20 minutes, until a cake tester inserted into the center of the pans comes out clean.

Cool in the muffin tins for 20 minutes, then transfer to a wire rack to cool completely before frosting.

Cupcakes

Once cupcakes are cool, make the frosting.

Beat butter and peanut butter together until very smooth, then add 3 cups powdered sugar, the cocoa powder, 4 tablespoons milk, and salt and beat on low to combine.

Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat for a minute or two, until frosting is smooth.

Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.  Frost cupcakes and decorate as desired.

Uneaten cupcakes can be stored at room temp, covered, for up to 2 days or in the fridge for up to 3 days.

They can also be frozen, tightly wrapped, for up to 2 months.

Unfrosted cupcakes can be stored, tightly wrapped, at room temp for up to a day or so.

Frosting

These moist vanilla cupcakes are filled with a sticky marshmallow crème, and they’re topped a fluffy peanut butter and marshmallow frosting and chopped peanuts.

Peanut Butter Marshmallow Cupcakes

eggs

sour cream

baking powder

milk (I use nonfat)

½ cups (3 sticks) unsalted butter

heavy whipping cream

(7 ounces) marshmallow crème

jars (7 ounces) marshmallow crème

peanuts (light salted or unsalted)

Preheat the oven to 350°F. Line a with cupcake liners.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.

Combine the dry ingredients in a separate bowl. Alternate adding half the dry ingredients followed by the half the milk and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the cupcakes:

Cut the butter into pieces. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.

Next add the peanut butter and incorporate into the butter, scraping the bowl as needed.

Slowly add the powdered sugar, 2 cups at a time, adding the heavy cream and vanilla intermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.

Lastly, add the marshmallow crème and beat until it’s well incorporated. Use a large piping bag fitted with a large open round piping tip to decorate these cupcakes.

For the frosting:

Use a cupcake cupcake corer and take the top half of the center of your cupcakes out.

Fill your piping bag with marshmallow crème and use the piping bag to fill the centers of the cupcakes.

Pull the tops off those center pieces you previously removed and plop it back on top of the marshmallow filling.

 For the filling:

Chop the peanuts into small pieces. Hold the cupcake in one hand and fill your other hand with peanuts. Gently press the peanuts into sides of the frosting. Store in an airtight container.

 For the topping:

Can you make in mini muffin/cupcake pans and what cooking time adjustmen5?

These Chocolate Peanut Butter Cupcakes are always a crowd favorite! A moist chocolate cupcake with a Reese&#39;s baked in the center and topped with homemade fluffy peanut butter frosting!

chocolate cake mix

oil ((vegetable or canola oil))

Greek yogurts

mini Reese's Peanut Butter Cups (, divided)

butter (, room temperature)

Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.&nbsp;

Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full.&nbsp;

Place a Reese's PB cup into the center of the batter in each cup (it's okay if the the tops of the Reese's are showing, like photo above).&nbsp;

Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.

Beat together butter, and peanut butter and mix until smooth.&nbsp;

Add powdered sugar and vanilla and beat again until combined.&nbsp;

Add milk and mix until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).&nbsp;

Frost cupcakes (I used a wilton 1M tip in the photos above).&nbsp;

Chop up the remaining pieces of Reese's and gently press into frosting.&nbsp;

Store leftover cupcakes, covered, in the fridge for 3-4 days.

For the Peanut Butter Frosting

https://content.jwplatform.com/videos/O7TfCICD.mp4

These Reese’s Peanut Butter Cupcakes are always a crowd favorite! Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center.

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Top Tags

Nutella Fluffernutter Cupcakes

Chocolate Peanut Butter Cupcakes

Peanut Butter Marshmallow Cupcakes

Chocolate Peanut Butter Cupcakes

Top 4 peanut butter cupcakes recipes from across the web

The most viewed peanut butter cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nutella Fluffernutter Cupcakes

Chocolate Peanut Butter Cupcakes

Peanut Butter Marshmallow Cupcakes

Chocolate Peanut Butter Cupcakes

The most viewed peanut butter cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine