Peanut Butter Cup Cupcakes

If you’re a fan of the delightful combination of chocolate and peanut butter, you’re in for a treat! Today, we’re sharing a mouthwatering bakery recipe for Peanut Butter Cup Cupcakes that will have your taste buds dancing with joy. These decadent cupcakes are a perfect blend of rich chocolate and creamy peanut butter, making them an absolute must-try for all dessert enthusiasts. So, roll up your sleeves, put on your apron, and let’s get baking!

Ingredients

Cupcakes:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 tsp pure vanilla extract
• ½ cup hot water

Peanut Butter Filling:

• ½ cup creamy peanut butter
• ¼ cup powdered sugar
• 2 tbsp unsalted butter, softened

Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This will ensure that your dry ingredients are well combined.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended.
4. Gradually add the wet mixture to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the cupcakes dense.
5. Stir in the hot water until the batter is smooth. The batter will be thin, but don’t worry; this is normal.
6. Fill each cupcake liner about two-thirds full with the batter.
7. In a small bowl, prepare the peanut butter filling by mixing together the creamy peanut butter, powdered sugar, and softened butter until it forms a smooth and creamy consistency.
8. Place a dollop of the peanut butter filling into the center of each cupcake batter.
9. Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the outer edge of a cupcake comes out clean.
10. While the cupcakes are cooling, make the chocolate ganache. In a microwave-safe bowl, heat the heavy cream until it’s hot but not boiling. Pour it over the chocolate chips and let it sit for a minute to melt the chocolate. Stir until the mixture is smooth and glossy.
11. Once the cupcakes have cooled, spoon a generous amount of chocolate ganache over the top of each cupcake. Allow the ganache to set for a few minutes.
12. Optional: Garnish your Peanut Butter Cup Cupcakes with chopped peanut butter cups, grated chocolate, or a drizzle of peanut butter for that extra indulgence.

Variations and Tips:

1. Gluten-Free Option: If you have dietary restrictions, you can substitute the all-purpose flour with a gluten-free flour blend to make gluten-free peanut butter cup cupcakes.
2. Mini Peanut Butter Cups: For an extra surprise inside your cupcakes, use mini peanut butter cups instead of the peanut butter filling. Just drop a mini peanut butter cup into the center of each cupcake before baking.
3. Frosting: While the chocolate ganache is the perfect topping, you can also opt for a peanut butter frosting or a combination of chocolate and peanut butter frosting for an even richer flavor.
4. Storage: Store your cupcakes in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. They can also be frozen for longer storage.
5. Experiment with Toppings: Get creative with your cupcake decorations. Crushed peanuts, chocolate shavings, or even a sprinkle of sea salt can add a unique touch to your cupcakes.
6. Share the Joy: These cupcakes make for a great gift or treat to share with family and friends. Consider making a batch for a special occasion, bake sale, or as a surprise for a loved one.