Chocolate Peanut Butter Crunch Cupcakes

When you were little, did your mom ever hide coins in your birthday cake? Mine didn’t, but my friend Lesley’s...
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Chocolate Peanut Butter Crunch Cupcakes
Janis Nicolay

Chocolate Peanut Butter Crunch Cupcakes

When you were little, did your mom ever hide coins in your birthday cake? Mine didn’t, but my friend Lesley’s mom did, and I loved it. I am not sure if this was an early indication of my love of baked goods, or cash! I like to think it was the thrill of finding an unexpected surprise. With that in mind, I decided to stash a little peanut butter in the centers of these cupcakes. I find it goes down a little easier than a dime. — Rosie Daykin, Butter Baked Goods.

18
Servings
926
Calories Per Serving
Deliver Ingredients

Notes

If you prefer crunchy peanut butter, feel free to use it for the peanut butter center — but be sure to use smooth for the cupcake batter.

YOU WILL NEED: 2 muffin pans lined with paper liners, large ice cream scoop, 2 14-inch piping bags, one fitted with a large round tip, one fitted with a large star tip.

Ingredients

For the cupcakes:

  • 2 ½ Cups all-purpose flour
  • 1 ¼ Cup dark cocoa
  • 1 ½ Teaspoon baking soda
  • ½ Teaspoon salt
  • 1 Cup smooth peanut butter
  • ½ Cup butter, room temperature
  • 1 Cup granulated sugar
  • 1 Cup dark brown sugar
  • 3 large eggs
  • 1 ½ Cup whole milk
  • 1 Cup sour cream
  • 2 Teaspoons pure vanilla extract
  • ½ Cup dark chocolate chips
  • ½ Cup Rice Krispies

For the peanut butter butter cream:

  • 1 ½ Cup smooth peanut butter
  • ½ Cup butter, room temperature
  • 4 Cups confectioners sugar, sifted
  • 1 Cup heavy cream

For the deep dark chocolate butter cream:

  • 1 Cup butter, room temperature
  • 1 Cup dark chocolate chips
  • 3 Cups confectioners sugar
  • ¾ Cup dark cocoa
  • ½ whole milk

Directions

For the cupcakes:

Preheat the oven to 350 degrees F.

Onto a large piece of parchment paper, sift together the flour, cocoa, baking soda, and salt. Set aside.

In a stand mixer fitted with a paddle attachment, cream ½ cup of the peanut butter with the butter and both sugars on medium to high speed until light and fluffy. Scrape down the sides of the bowl.

Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl several times.

In a liquid measuring cup, whisk together the milk, sour cream, and vanilla to combine.

Turn the mixer to low and add the dry ingredients in three parts, alternating with the liquid ingredients in two parts (begin and end with the dry). Scrape down the sides of the bowl several times to make sure everything is fully combined.

Use the ice cream scoop to fill each paper liner about three-quarters full with batter. Use two small teaspoons to push 1 teaspoon of peanut butter into the center of the batter and make sure it is fully covered by batter.

Bake in the preheated oven for 20 to 25 minutes or until a wooden skewer inserted into the side comes out clean.

Meanwhile, prepare the peanut butter butter cream and deep dark chocolate butter cream.

Remove the cupcakes from the oven and allow to cool in the pan for 10 minutes, then transfer to wire racks to cool completely.

Fill the piping bag fitted with the large round tip with peanut butter butter cream and pipe one layer of icing on top of each cupcake.

Fill the second piping bag with deep dark chocolate butter cream and pipe a second layer of icing on top of the first, then sprinkle each cupcake with Rice Krispies.

In a small saucepan over low heat, melt the chocolate chips until smooth and shiny (or melt in the microwave on high for about 30 seconds). Use the back of a teaspoon to drizzle the chocolate on top of each cupcake.

For the peanut butter butter cream:

In a stand mixer fitted with a paddle attachment, beat the peanut butter and butter on high speed until very pale in color. Scrape down the sides of the bowl at least twice while beating the butter.

Turn the mixer to low and slowly add the sugar. Mix until well-combined, then slowly add the cream. Scrape down the sides of the bowl again.

Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy.

For the deep dark chocolate butter cream:

In a stand mixer fitted with a paddle attachment, beat the butter on high speed until very pale in color. Stop the mixer and scrape down the sides of the bowl at least twice while beating the butter.

In a double broiler, or in a heatproof bowl set over a saucepan of simmering water, melt the chocolate chips until smooth. Set aside to cool slightly.

Onto a large piece of parchment paper, sift together the sugar and cocoa.

Turn the mixer to low and slowly add the dry ingredients to the creamed butter. Mix until well-combined. Scrape down the sides of the bowl. Slowly add the melted chocolate. Scrape down the sides of the bowl. Slowly add the milk. Scrape down the sides of the bowl again.

Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy.

Nutritional Facts

Total Fat
50g
71%
Sugar
26g
29%
Saturated Fat
17g
71%
Cholesterol
21mg
7%
Carbohydrate, by difference
123g
95%
Protein
15g
33%
Vitamin A, RAE
91µg
13%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
207mg
21%
Choline, total
26mg
6%
Fiber, total dietary
15g
60%
Fluoride, F
1µg
0%
Folate, total
128µg
32%
Iron, Fe
4mg
22%
Magnesium, Mg
68mg
21%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
224mg
32%
Selenium, Se
12µg
22%
Sodium, Na
549mg
37%
Thiamin
1mg
91%
Water
40g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.