The Story:
Peanut butter and I have a spastic relationship.
I can remember days when I would sit down and eat 15 peanut butter cups and not think anything bad of that.
But it also grosses me out to watch people eat it straight out of the jar.
In the end, I think I blame Barney. He was unable to talk when he ate peanut butter because it got stuck to the roof of his mouth, it seemed like a form of torture.
Peanut Butter Filling
6 oz cream cheese
½ cup creamy peanut butter
¼ cup sugar
1 teaspoon vanilla2 teaspoons milk
Chocolate Cake
3 eggs
½ cup oil
1 teaspoon vanilla
¾ cup sour cream
¾ cup plain yogurt
¼ cup milk
Devil’s Food Cake Mix
Cream Cheese Buttercream
8 oz cream cheese
½ cup butter, softened
3 ½ cups powdered sugar
1 teaspoon vanilla
1-3 tablespoons milk
Directions:
1. Preheat oven to 350 degrees and line pans with cupcake liners (yields 22).
2. Peanut Butter Filling: Cream all ingredients until well combined and set aside.
3. Chocolate Cake: In a large bowl, combine eggs, oil and vanilla (do not over beat the eggs).
4. Add sour cream, yogurt and milk and stir well.
5. Add cake mix (for easy mixing sift cake mix into batter).
6. Fill cupcake liners ½-3/4 full.
7. Place about 1 ½ teaspoons peanut butter filling on top of batter. Then, do your best to push the filling down into the batter. (Unlike my photo where it is just sitting on top.) If you don’t push the filling into the middle, it may slide over while it bakes, that is what mine did.
8. Bake for about 18 minutes, or until an inserted knife comes out clean.
9 Buttercream: Beat butter and cream cheese. Add remaining ingredients and adjust as needed to reach desired consistency.
10.Pipe onto cooled cupcakes and top with half of a peanut butter cup. (To cut easily, put peanut butter cups into the freezer for a few minutes.)
Beautiful and delicious! I will eat peanut butter straight out of the jar, or in anything!
A couple of days ago, I told my daughter that I no longer "star" your recipes in Google Reader because everything you post deserves a star. I know that whenever I need a spectacular cupcake recipe, this is where I come. Everything you make looks amazing.
Aww, thank you so much Patti!
This looks amazing! I can't wait to try it!
Bless you.
I absolutely love the combination of peanut butter and chocolate! I've seen cupcakes filled with peanut butter but I'm really excited to see the peanut butter baked into these!
I found your blog today from a friend – and I made these this afternoon for my son's birthday bash tomorrow – he can hardly wait to have one! They look amazing! Thank you for all these amazing recipes! I will be back often to try others!!Blessings,Janelle
Ahh the Reeses on top are the perfect touch!!
I made these for my brother's birthday and they were a huge hit! My kids wanted more. I love your blog and can't wait to try more cupcakes. Are you from Wisconsin by any chance?
I am originally from Portland, but in Utah for school right now. I am glad the cupcakes worked out well for you, happy baking!
Can't wait to try these. What size tip do you use to decorate your cupcakes?
I used a 1M tip! Good luck!
This may be a silly question, but I'm curious… when testing to see if filled cupcakes are done, where do you insert a knife/toothpick?
Insert the knife as close as you can get to the center without going through peanut butter
I made these amazing cupcakes today for my dad's birthday and everything turned out perfect except my icing. What is the trick to making the icing fluffy? Mine tends to be runny.
I'm SO happy I found you!!! I LOVE cupcakes and now I know where to look for delicious recipes!!! Son #2 has his first bday this weekend and will be getting a cupcake from this blog!!!! I just haven't decided which one yet!!!!!
Are all your recipes for high altitude? I live at 5,000 ft.
I tend to add about 1/4 cup of extra flour to make up for my high altitude. But I post them as if I were not at high altitude. Basically, just make sure your batter is thick enough and I also bake my things 15 degrees lower so that they don’t overflow
Hope that helps!