Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting

Name: Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking powder; 25 soft caramel candies, such as Kraft Classic Caramels, unwrapped; 118 milliliters creamy peanut butter; 3 eggs, at room temperature; 237 milliliters all-purpose flour; 296 milliliters granulated sugar; 59 milliliters heavy cream; 946 milliliters powdered sugar; 1 teaspoons fine sea salt; 118 milliliters (1 stick) unsalted butter, at room temperature; 177 milliliters (1 1/2 sticks) unsalted butter, at room temperature; 1 teaspoon vanilla extract; 59 milliliters whole milk, at room temperature

The recipe Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting is ready in about 2 hours and is definitely an awesome vegetarian option for lovers of American food. This recipe serves 12. One portion of this dish contains approximately 7g of protein, 29g of fat, and a total of 624 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up sea salt, butter, powdered sugar, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. Set aside.

Equipment you will use

Muffin Tray

Oven

For the filling: In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.

Ingredients you will need

Caramel Candy

Heavy Cream

Candy

Equipment you will use

Sauce Pan

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

Ingredients you will need

Baking Powder

Cupcakes

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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. Reduce the speed to medium and beat in the vanilla and eggs. With the machine running, in batches, gradually add the flour mixture to form a thick batter. Beat in the peanut butter.

Ingredients you will need

Granulated Sugar

Peanut Butter

Vanilla

Butter

All Purpose Flour

Egg

Equipment you will use

Stand Mixer

Place 3 tablespoons of batter in the bottom of each cupcake liner. Top with 1 tablespoon of the caramel mixture.

Ingredients you will need

Caramel

Cupcakes

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

Ingredients you will need

Caramel

Bake for 23 to 25 minutes until a cake tester inserted into the center of the cupcakes comes out with moist crumbs. Cool for 5 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

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

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Tray

Wire Rack

For the frosting: In a medium bowl, using an electric mixer, beat the butter until light and smooth. Beat in the powdered sugar and milk until smooth and creamy. Using a rubber spatula, fold in the peanut butter until swirls of peanut butter form throughout the frosting.

Ingredients you will need

Powdered Sugar