Peanut Butter Cup Chocolate Cupcakes

Name: Peanut Butter Cup Chocolate Cupcakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 24
Cuisine: American
Ingredients: 79 milliliters canola oil; 3 eggs; 1 package chocolate cake mix (regular size); 158 milliliters heavy whipping cream; 79 milliliters peanut butter; 237 milliliters Additional miniature peanut butter , chopped; 24 miniature peanut butter cups; 170 grams semisweet chocolate, chopped; 296 milliliters water

Peanut Butter Cup Chocolate Cupcakes requires approximately 50 minutes from start to finish. This recipe serves 24. This dessert has 298 calories, 6g of protein, and 21g of fat per serving. This recipe is typical of American cuisine. If you have peanut butter, additional peanut butter, chocolate cake mix, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.

Ingredients you will need

Peanut Butter

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Bowl

Fill paper-lined muffin cups half full.

Equipment you will use

Muffin Liners

Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.

Ingredients you will need

Peanut Butter

Cupcakes

Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Sauce Pan

Bowl

Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.

Ingredients you will need

Peanut Butter

Chocolate

Equipment you will use

Whisk

Spread over cupcakes; immediately sprinkle with additional peanut butter cups.

Ingredients you will need

Peanut Butter Cups

Cupcakes

Spread

Let stand until set.

Equipment

Ingredients

Servings:

79milliliters

canola oil 3

eggs 1package

chocolate cake mix (regular size)158milliliters

heavy whipping cream 79milliliters

peanut butter 237milliliters

Additional miniature peanut butter , chopped 24

miniature peanut butter cups 170grams

semisweet chocolate, chopped 296milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Chocolate Cupcake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.