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Name: Peanut Butter Cup Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: not set
Ingredients: 1 cup white sugar; 1 egg; 1/2 cup milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 3/4 cup flour; 1/4 cup cocoa; 3/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup boiling water; mini peanut butter cups for topping; 1/2 cup butter room temperature; 1 cup peanut butter; 2 cups confectioners' sugar; 4 tablespoons milk

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INGREDIENTS

Cupcakes
1 cup white sugar
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup cocoa
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup boiling water
mini peanut butter cups ; for topping
Frosting
1/2 cup butter ; room temperature
1 cup peanut butter
2 cups confectioners' sugar
4 tablespoons milk

Servings

INSTRUCTIONS

Preheat oven to 350 degrees F.

Stir sugar, egg, milk, vegetable oil, and vanilla in a medium mixing bowl with a wooden spoon or in a standalone mixer with paddle attachment.

In a separate bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.

Add flour mixture to liquid ingredients little by little. Stir until well blended.

Line cupcake pan with paper cupcake liners.

Add boiling water to batter and whisk well. It will be thin.

Use a ladle to fill cupcake liners ? full.

Bake for 25 minutes, checking a little before with a toothpick (it will come out dry if done). Once toothpick comes out dry, remove from oven and let cool.

While the cupcakes are cooling, add butter and peanut butter to a standalone mixer and beat with whisk attachment until creamed together very well.

Add confectioners’ sugar a little at a time, alternating with the milk.

If you need more than 4 tbsp of milk it is fine – keep checking the frosting during this process until you reach the desired texture and sweetness.

Once cooled, frost cupcakes with a butterknife or pipe the frosting in a swirled motion over the cupcakes with a cake decorating bag.

Top the frosted cupcakes with mini peanut butter cups or crushed Reese’s peanut butter cups.

NOTES

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Peanut Butter Cup Cupcakes

Cupcakes
1 cup white sugar
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup cocoa
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup boiling water
 mini peanut butter cups for topping
 Frosting
1/2 cup butter room temperature
1 cup peanut butter
2 cups confectioners' sugar
4 tablespoons milk

Preheat oven to 350 degrees F.

Stir sugar, egg, milk, vegetable oil, and vanilla in a medium mixing bowl with a wooden spoon or in a standalone mixer with paddle attachment.

In a separate bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.

Add flour mixture to liquid ingredients little by little. Stir until well blended.

Line cupcake pan with paper cupcake liners.

Add boiling water to batter and whisk well. It will be thin.

Use a ladle to fill cupcake liners ? full.

Bake for 25 minutes, checking a little before with a toothpick (it will come out dry if done). Once toothpick comes out dry, remove from oven and let cool.

While the cupcakes are cooling, add butter and peanut butter to a standalone mixer and beat with whisk attachment until creamed together very well.

Add confectioners’ sugar a little at a time, alternating with the milk.

If you need more than 4 tbsp of milk it is fine – keep checking the frosting during this process until you reach the desired texture and sweetness.

Once cooled, frost cupcakes with a butterknife or pipe the frosting in a swirled motion over the cupcakes with a cake decorating bag.

Top the frosted cupcakes with mini peanut butter cups or crushed Reese’s peanut butter cups.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (134g)
Recipe Makes: 10 Servings

Calories: 599
Calories from Fat: 289 (48%)

Amt Per Serving		% DV

	Total Fat 32.1g	43 %
	Saturated Fat 16.5g	82 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 3.1g
Cholesterol 82.7mg		25 %
Sodium 237.1mg		8 %
Potassium 73.1mg		2 %
Total Carbohydrate 79.2g		23 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 78.6g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 599

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