Peanut Butter Stuffed Cupcakes with Swirled Peanut Butter Frosting

this isn't a pic of the cupcakes in the recipe
it's just the only one i could find

Ingredients
Filling:
25 soft caramel candies, such as Kraft Classic Caramels, unwrapped
1/4 cup heavy cream
Cupcakes:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3 eggs, at room temperature
1/2 cup creamy peanut butter
Peanut Butter Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
4 cups powdered sugar
1/4 cup whole milk, at room temperature
1/2 cup creamy peanut butter
Directions
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.

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.

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

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.

Place 3 tablespoons of batter in the bottom of each cupcake liner. Top with 1 tablespoon of the caramel mixture. Add 1/4 cup of batter on top of the caramel mixture.

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

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.

Place the frosting in a piping bag and top the cupcakes or use a small spatula to frost the cupcakes.

Read more at: CLICK HERE

                                                     XOXO, Zoey & Izzy <3
                                                    ***************************

Chocolate Birthday Cupcakes with Vanilla Frosting

Ingredients
Cupcakes:
1/2 cup milk
1 teaspoon white vinegar
1/2 cup cocoa powder
1/2 cup hot water
1 cup granulated sugar
1/2 cup shortening
2 teaspoons vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Frosting:
8 cups confectioners' sugar
2 sticks unsalted butter
2 teaspoons vanilla extract
2 tablespoons milk
Food coloring, for decorating
Sprinkles, for decorating
Directions
For the cupcakes: Preheat the oven to 350 degrees F. In a measuring cup, mix together the milk and vinegar to make sour milk. In a large bowl, add the cocoa powder and hot water and mix together with an electric hand mixer. Add the soured milk, granulated sugar, shortening, vanilla extract and eggs, and mix together. Next, add the flour and baking soda and mix until all the ingredients are incorporated.

Place cupcake liners into a cupcake pan and fill each halfway with batter. Bake until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pan for 5 to 10 minutes.

For the frosting: Whip 4 cups of the confectioners' sugar, the butter and vanilla extract with an electric hand mixer until smooth, while slowly adding the milk.

Add food coloring to achieve desired color and the remaining 4 cups confectioners' sugar.

Frost the cupcakes and top with sprinkles.


Click here to go to real recipe!

                                                             XOXO, Zoey & Izzy <3