Triple Peanut Butter Cupcakes (w/ Peanut Butter “Nutella” Filling)
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| Serves | 24 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Meal type | Dessert |
These delicious cupcakes will satisfy your peanut butter craving with a perfect combination of sweet and salty.
Ingredients
Cupcake
- 1 1/2 cup All-purpose unbleached flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/3 cup Refined softened coconut oil (unrefined with give a coconut-y flavor to your cake)
- 1 cup Smooth peanut Butter (Jif perferred)
- 1 cup Dark brown sugar
- 2 Eggs
- 1 cup Buttermilk
- 2 teaspoons Vanilla extract
Filling
- 1 cup Smooth peanut butter (Jif preferred)
- 3 tablespoons Salted butter, softened
- 2/3 cups Powdered sugar
- 1/3 cup Special Dark Cocoa Powder
- 1/2 teaspoon Vanilla extract
Milk Chocolate Frosting
- 1 stick Softened salted butter
- 2 1/2 cups Powdered sugar
- 1/2 cup Cocoa Powder (add more cocoa powder if you prefer a richer/darker chocolate flavor)
- 1/4 cup Heavy cream or half-and-half
- 1 teaspoon Vanilla extract
Topping
- 20 pieces Mini Reeses Peanut Butter Cups (the ones in the gold wrappers)
Directions
| Preheat oven to 350 degrees | |
| Cake | |
| In a medium bowl, whisk together all of the dry ingredients and set aside | |
| In a mixing bowl, combine the peanut butter, coconut oil, and brown sugar. Beat for 1-2 minutes, until combined and becomes creamy. Mix in the eggs and vanilla extract until just combined. | |
| Add in the flour mixture and buttermilk, alternately, beginning and ending with flour | |
| Distribute 1/3 cup portions into a prepared cupcake pan and bake for ~15 minutes or until a toothpick inserted at the highest part of the cake comes out clean. Remove from the oven and set aside on a cooling rack. | |
| While the cake is cooling, prepare the filling and frosting. | |
| Peanut Butter "Nutella" Filling | |
| In a bowl, combine peanut butter and butter and mix with a spatula until well combined and creamy. Add vanilla extract and combine. | |
| Add the powdered sugar, a 1/2 cup at a time until well combined and smooth. Scoop the filling into a prepared piping bag with a large filling tip. Set aside and prepare the frosting. | |
| Milk Chocolate Frosting | |
| In a mixing bowl, cream the softened butter until smooth. Add half of the powdered sugar until the frosting is smooth and thick. Add a splash of the cream and combine. | |
| Add remaining powdered sugar, the cocoa powder and mix well. Pour in the remaining cream and the vanilla extract. Mix well until the texture is silky smooth. Put the frosting into a prepared piping bag with your preferred frosting tip and set aside until ready for use. | |
| Filling & Frosting the cupcakes | |
| Fill the cupcakes by inserting the piping tip into the cupcake and slowly squeezing the filling into the cake while you simultaneously lift upward, pulling the tip out of the cake. Fill all cupcakes. If any filling is left over, you can frost some of the cupcakes with the filling (as I did in the photos). Frost the cupcakes to your desired specifications. I prefer to pipe a classic swirl with a large Wilton star tip | |
| Peanut Butter Cup Topping | |
| Unwrap the mini Reece's Peanut Butter Cups and cut off the chocolate tops and discard, leaving mostly the peanut butter filling with a little chocolate from the sides/bottom. Chop all of Reece's filling into small bits. | |
| Top the frosted cupcakes with the peanut butter cup pieces and serve! | |
