Take 5 Cupcakes

Servings 24 Cupcakes


Peanut Butter Cake:

  • 1/2 cup smooth peanut butter
  • 1/2 cup butter softened
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup buttermilk
  • 1 box yellow or white cake mix
  • 1/2 cup sour cream

Peanut Butter Caramel Frosting:

  • 1/2 cup butter softened
  • 1/3 cup smooth peanut butter
  • 2 tablespoons caramel sauce
  • 1 teaspoon vanilla extract
  • 4-5 cups powdered sugar

Chocolate Ganache:

  • 1/3 cup chocolate chips
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 cup whipping cream


  1. 1. Preheat oven to 325 degrees and line pans with cupcake liners.
  2. 2. Beat peanut butter and butter together, scrape down the sides of the bowl constantly.
  3. 3. With your mixer on slow, beat eggs in one at a time until fully incorporated.
  4. 4. Add vanilla extract and buttermilk.
  5. 5. Add cake mix (sift it before if you need to).
  6. 6. Add sour cream and mix until well combined.
  7. 7. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until an inserted knife comes out clean.
  8. 8. Frosting: Beat butter and peanut butter for two minutes. Scrape down your bowl often. Add caramel sauce (I used store bought) and vanilla extract. Slowly add powdered sugar until you reach your desired consistency.
  9. 9. Ganache: Place chocolate chips in a heat proof bowl and add honey and vanilla extract. On the stove top, heat heavy cream until small bubbles form around the edges (don't let it boil). Pour cream over your chocolate and whisk until smooth.
  10. 10. To assemble cupcakes, pipe buttercream onto cooled cupcakes, spoon ganache generously over the top and finish with a salty pretzel.