Stuffed Peanut Butter Cupcakes With Swirled Peanut Butter Frosting

Serves: 2

Darlene Legros

1 January 1970

Based on User reviews:

54

Spice

52

Sweetness

39

Sourness

44

mins

Prep time (avg)

6.1

Difficulty

Ingredients:

4 cups

Powdered Sugar

1 cup

Whole Milk (at room temperature)

1 cup

Creamy Peanut Butter

1 cup

Heavy Cream

1 cup

All-Purpose Flour

1 tsp

Baking Powder

1 tsp

Fine Sea Salt

1.25 cups

Granulated Sugar

1 cup

Unsalted Butter (1 stick, at room temperature)

1 tsp

Vanilla Extract

3

Eggs (at room temperature)

Directions:

1

Watch how to make this recipe

2

Place an oven rack in the center of the oven

3

Preheat the oven to 350 degrees F

4

Line a 12 cup muffin tin with paper liners

5

Set aside

6

For the filling: In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat

7

Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes

8

Set aside to cool slightly

9

For the cupcakes: In a medium bowl, whisk together the flour, baking powder and salt

10

In a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter on high speed until light and fluffy, 2 to 3 minutes

11

Reduce the speed to medium and beat in the vanilla and eggs

12

With the machine running, in batches, gradually add the flour mixture to form a thick batter

13

Beat in the peanut butter

14

Place 3 tablespoons of batter in the bottom of each cupcake liner

15

Top with 1 tablespoon of the caramel mixture

16

Add 1/4 cup of batter on top of the caramel mixture

17

Bake for 23 to 25 minutes until a cake tester inserted into the center of the cupcakes comes out with moist crumbs

18

Cool for 5 minutes

19

Remove the cupcakes from the muffin tin and cool completely on a wire rack, about 1 hour (center of cupcakes will fall during cooling)

20

For the frosting: In a medium bowl, using an electric mixer, beat the butter until light and smooth

21

Beat in the powdered sugar and milk until smooth and creamy

22

Using a rubber spatula, fold in the peanut butter until swirls of peanut butter form throughout the frosting

23

Place the frosting in a piping bag and top the cupcakes or use a small spatula to frost the cupcakes