Chocolate Peanut Butter Swirl Cupcakes
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Ingredients
FOR THE CAKE:
- 1 cup butter, softened
- 1.5 cups granulated sugar
- 4 eggs
- ¾ cup milk
- 2 cups of GF all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- 2 tsp pure vanilla extract
FOR THE CHOCOLATE FROSTING:
- 4 cups powdered sugar
- 1 cup butter, softened
- ¾ cup cocoa powder
- 2 tbsp milk
- 3 tsp pure vanilla extract
FOR THE TOPPING:
- peanut butter cups
- ½ cup peanut butter
- piping bag
Preparation
- Preheat oven to 350 degrees, and line cupcake liners in a muffin pan. Makes about 18 cupcakes.
- In a large bowl, combine the butter and granulated sugar. Add in the eggs.
- Add flour, baking powder, and salt.
- Add milk and then pure vanilla extract.
- Stir well, and divide evenly between 18 cupcake liners.
- Bake for 18-20 minutes.
- Cool the cupcakes and then transfer to a wire rack.
- In a medium-sized bowl, combine the powdered sugar and cocoa powder to make the chocolate frosting. Add in butter, and then vanilla extract and milk. Mix together with a spatula and then use an egg beater or mixer machine if you have one. This makes the frosting smoother and creamy.
- Frost the cupcakes with the chocolate frosting.
- Melt peanut butter in microwave for 50 seconds.
- Add the peanut butter to a piping bag, and carefully create a swirl design on the cupcakes.
- Cut the peanut butter cups into halves, and place a half on each cupcake.
Dish Type:
Dessert, Cupcakes
Rate this recipe
