Best 8 Chocolate Peanut Butter Box Cupcakes Recipe By Tasty Recipes

PEANUT BUTTER CUP CHOCOLATE CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth., Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.

CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the cake batter.
• Divide the batter evenly among a lined muffin tin, filling halfway.
• Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up.
• Bake for 20 minutes, then cool.
• In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth.
• Then halve the remaining peanut butter cups.
• Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.
• Enjoy!

CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
• Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
• Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
• Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
• In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
• Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
• Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
• Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
• In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
• Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
• Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
• Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
• Let the cake thaw for 15 minutes, then serve.
• Enjoy!

CHOCOLATE-COVERED STRAWBERRY 'BOX' CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the cake batter.
• Divide the batter evenly among a lined muffin tin, filling halfway.
• Finely chop 8 of the strawberries.
• Spoon them evenly on top of the batter.
• Top with remaining batter, filling about ¾ of the way up.
• Bake for 20 minutes, then cool.
• In a small bowl, microwave the chocolate chips in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
• Dip the strawberries in the chocolate, then chill.
• Pipe the frosting onto each cupcake, then top with a chocolate-covered strawberry.
• Enjoy!

PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Whisk flour, baking powder, and salt together in a bowl.
• Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.

PEANUT BUTTER TRUFFLE CUPCAKES

Steps:

• For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well. , Fill 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down). , Bake at 350° until a toothpick inserted in cake portion comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.

PEANUT BUTTER CHOCOLATE CUPCAKES

Steps:

• In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. , In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin)., Fill 12 paper-lined jumbo muffin cups half full with batter. Drop a scant tablespoonful of peanut butter mixture into center of each; cover with remaining batter. , Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

CHOCOLATE FROSTED PEANUT BUTTER CUPCAKES

Steps:

• In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes.