Peanut Butter Cupcakes With Chocolate Frosting Recipe

Name: Peanut Butter Cupcakes With Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 box Duncan Hines Yellow Or White Cake Mix, 18 Ounce Box; 1 cup Greek Yogurt; 3 whole Large Eggs; 1/4 cups Grapeseed Oil; 3/4 cups Creamy Peanut Butter; 1 teaspoon Vanilla Extract; 24 Unwrapped Mini Peanut Butter Cups; FOR THE FROSTING:; 3 Tablespoons Dutch Process Cocoa Powder; 3 Tablespoons Boiling Water; 3/4 cups Unsalted Butter; 1/4 teaspoons Salt; 1/4 cups Powdered Sugar; 1-2/3 cup Chopped Semisweet Chocolate, Melted And Cooled

Servings: persons

FOR THE CUPCAKES:
1 box Duncan Hines Yellow Or White Cake Mix, 18 Ounce Box
1 cup Greek Yogurt
3 whole Large Eggs
1/4 cups Grapeseed Oil
3/4 cups Creamy Peanut Butter
1 teaspoon Vanilla Extract
24 Unwrapped Mini Peanut Butter Cups
FOR THE FROSTING:
3 Tablespoons Dutch Process Cocoa Powder
3 Tablespoons Boiling Water
3/4 cups Unsalted Butter
1/4 teaspoons Salt
1/4 cups Powdered Sugar
1-2/3 cup Chopped Semisweet Chocolate, Melted And Cooled

1
Preheat oven to 350F and line 24 muffin cups.
2
Combine all of the cupcake ingredients in the bowl of a stand mixer or a large bowl. Mix with a hand mixer or your stand mixer on low speed for about 30 seconds until combined then increase the speed to medium-high and beat for 3 minutes.
3
Divide half of the batter into the muffin tins and plop a peanut butter cup into each one. Add the remaining batter on top of each.
4
Bake for 18-22 minutes or until the tops are lightly golden brown. Remove from the oven and allow to cool before frosting.
5
For the frosting:
6
Combine cocoa and boiling water in a small heatproof bowl. Set aside to bloom for a few minutes.
7
Beat together butter, salt and sugar until very fluffy, about 5 minutes. Scrape down sides of bowl and add the melted chocolate. Combine on low speed. Add cocoa mixture and mix until combined.
8
If frosting is too runny to pipe through a bag, refrigerate it for about 15 minutes first. Then add the frosting into a piping bag (or a Ziplock bag with the corner cut off) and pipe on top of the cooled cupcakes.

4563

kcal

Calories

388

Fat

163

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 box Duncan Hines Yellow Or White Cake Mix, 18 Ounce Box, 1 cup Greek Yogurt, 3 whole Large Eggs, and more.

Yes, Peanut Butter Cupcakes With Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Cupcakes With Chocolate Frosting

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