Warning: these are extremely yummy and tempting. Slight weight gain may occur if you eat too many.
Yeah, you know you want one.
Also, if you have peanut/nut allergies, obviously omit the peanut butter filling and feel free to substitute your own!
This makes about 24 -28 cupcakes depending on how you fill up the paper cups or on the size of your cupcake pan.
Here’s what you need:
For the cupcakes:
1 box chocolate cupcake mix (I used double chocolate fudge) baked according to package directions.
Make the cupcakes first so they have time to cool.
For the frosting:
1/2 cup butter (1 stick), softened (but not too soft!)
3 1/2 cups of powdered sugar
1/2 cup baking cocoa
1/4 cup milk
2 tsp. vanilla
1. Beat butter until smooth with an electric mixer.
2. Beat in remaining ingredients until smooth, about 2 minutes. Add additional milk a little at a time if thinner consistency is desired.
For the peanut butter filling:
A small bag of minature peanut butter cups (I’m sure you can guess what brand I used – seriously – is there any other?)
1/2 cup butter (1 stick), softened – again not too soft!
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups powdered sugar (also known as confectioner’s sugar)
1. Beat peanut butter and butter until smooth with an electric mixer. Gradually mix in the powdered sugar. When it starts to get thick, add the milk one tablespoon at a time until all the sugar is mixed in. The frosting should be thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
2. Chop up about 12 minature peanut butter cups. Add more or use less to your taste. Fold them into the frosting.
Assembling the cupcakes:
1. Create an indent in the middle of the cupcake. I use a cupcake tool that allows you to indent the center of the cupcake. If you don’t have one, use a small spoon, wooden spoon handle or melon baller to gently remove or compress the middle of the cupcake. Regardless of how you do it, be gentle and make a big enough well to spoon in the PB filling. A dinky hole isn’t going to cut it!
2. Spoon the PB filling into the center. Again, be gentle so you don’t crack the cupcake.
3. Spread or pipe the chocolate frosting over the top of the cupcake. I used a large star tip and a pastry bag to get the fancy swirl. If you don’t have those, no worries. These cupcakes will get devoured regardless of how the frosting appears.
4. Optional – cut up a few leftover PB cups for garnish on the top.
5. Enjoy. Don’t send me any nasty grams if you gain weight. These are full of butter and sugar – what did you expect!