Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Double Peanut Butter Cupcakes




Source of Recipe


cookingvillage.com






Recipe Introduction


Chocolate chips and peanut butter turn these wonderful cupcakes into a kid’s idea of heaven!





List of Ingredients



• For the Filling
  
• 1/3 cup smooth or crunchy peanut butter
  
• 3 tablespoons granulated sugar
  
• 2 tablespoons mini chocolate chips
  
• For the Cupcakes
  
• 1 1/3 cups all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 3/4 cup firmly packed dark brown sugar
  
• 1/3 cup smooth peanut butter
  
• 6 tablespoons (3/4 stick) butter, softened
  
• 2 large eggs
  
• 1 teaspoon vanilla extract
  
• 1/2 cup milk
  
• For the Frosting
  
• 2 2/3 cups confectioners’ sugar
  
• 1/4 cup (1/2 stick) butter, softened
  
• 1/4 cup heavy cream
  
• 1/4 teaspoon salt
  
• 1/2 teaspoon vanilla extract
  
• 2/3 cup unsweetened cocoa powder
  
• 1 teaspoon chocolate extract
  






Instructions



1. Preheat oven to 350°F. Grease 12 standard size muffin-pan cups or line with paper liners.
   
2. To prepare filling, beat together peanut butter and sugar at medium speed until well blended. Stir in chocolate chips.
   
3. To prepare cupcakes, mix together flour, baking powder, baking soda, and salt. Beat together brown sugar, peanut butter, and butter at medium speed until light and fluffy. Beat in eggs and vanilla. At low speed, alternately beat in flour mixture and milk until blended.
   
4. Spoon two-thirds of batter into prepared cups. Spoon filling into center of batter in each cup. Spoon remaining batter over filling, filling each cup three-quarters full. Smooth tops.
   
5. Bake cupcakes until tops are golden and spring back when lightly pressed, 20 to 25 minutes. Transfer pan to a wire rack to cool for 5 minutes. Turn cupcakes out onto rack to cool completely.
   
6. To prepare frosting, beat together confectioners’ sugar, butter, cream, and salt at medium speed until light and fluffy. Divide frosting in half. Mix vanilla into 1 half. Mix cocoa powder and chocolate extract into remaining half. Spread frosting on top of cupcakes.
   






Final Comments


Makes 1 dozen cupcakes