Chocolate Peanut Butter Cupcakes
Chocolate and peanut butter are such a classic flavor combo. You really can’t beat it. I’d say it’s definitely one of my favorites.
This peanut butter frosting recipe is amazing. No wonder it’s famous. I decided to make these on a whim and take them to a cookout.
I got inspiration from Mermaid Sweets. I decided to kick it up a notch by filling the cupcakes with more peanut butter cup pieces and some ganache. Because ganache definitely makes everything better! Be warned though, after one of these guys, you’ll definitely need a glass of milk.
For the chocolate cupcakes, I used the recipe from Elisa Strauss’s Confetti Cakes for kids – I’m not going to post the recipe here, I recommend the cookbook, although I’m sure someone else has posted the recipe on the Internet somewhere…
Kathleen’s Peanut Butter Icing – as seen on Mermaid Sweets from the Food Network
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
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.
Chocolate Ganache (I had some leftover in the fridge, you would probably only need about 1/4 of this recipe)
3/4 cup semi-sweet chocolate
3/4 cup bittersweet chocolate
1/3 cup heavy whipping cream
In saucepan bring whipping cream to boil over high heat.
Pour hot whipping cream over chocolate and stir until chocolate melted.
You can add more cream if your ganache is too thick to spread.
To assemble the cupcakes:
Using the cone method, remove some of the cupcake and set aside. Drop a few pieces of cut up mini Reeces peanut butter cups to the hole in the cupcake. Spoon some ganache in the hole.
Replace the top of the cupcake. Frost with peanut butter frosting (I used my Wilton 1M tip). Top frosting with more cut up mini Reeces peanut butter cups.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
oh no! that’s too bad he had to guess… they look awesome and i bet they taste better too!
I will GLADLY be your taste tester for all these candy bars! Looks great!
these look amazing!!! I want to try all three kinds 🙂 How do you think these would hold up if I gave them out as gifts a day or two after making them? Do they have to be refrigerated?
I kind of want to go trick or treating at your house with these candies! I got a recipe from King Arthur Flour to make Twix bars that I’m dying to try out!
Laura – I don’t know if they have to be refrigerated. I kept mine in the freezer and we snacked on them for over a week.
Fun and Fearless – If you decide to make Twix – let me know cause I want in on that!
This is an entire blog about candy, chocolate bars, and sugary stuff? I think I have just fallen in love.
I didn’t read down far enough in the post, I got too excited when I realized what I had stumbled upon, but i have to go back to see if you gave the Snicker’s bar recipe!
I’m sooooo going trick-or-treating at your place! You are amazing with your baking skills, absolutely amazing.
Those look delicious!!!
These look great! Thank you for submitting these to the ATTYC event!
Snickers bars are definitely my favorite candy as well and I’m trying to stay away from them due to all the junk that’s in the ingredients list. I may have to make these some day (saving the recipe!).
Your husband is hilarious – mine would probably have the same reaction. 🙂
These look so yummy! 🙂 How many Kraft caramels did you use? Thanks.
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