Best 2 Peanut Butter Cookie Cupcakes Recipes

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Indulge in a delightful symphony of flavors with Peanut Butter Cookie Cupcakes, a captivating dessert that harmonizes the rich, nutty essence of peanut butter with the comforting warmth of freshly baked cupcakes. These cupcakes are not just any ordinary treat; they are an explosion of textures and tastes that will tantalize your taste buds from the first bite. The soft, fluffy cupcake base provides a delicate canvas for the creamy peanut butter frosting, which boasts a luscious, velvety texture that melts in your mouth. But the journey doesn't end there; nestled within each cupcake lies a hidden treasure—a delectable peanut butter cookie that adds an extra layer of irresistible crunch and peanut butter flavor. This recipe offers variations to suit every palate, including a gluten-free option for those with dietary restrictions. Embark on a culinary adventure with Peanut Butter Cookie Cupcakes and let your taste buds experience a delightful harmony of flavors.

**Variations:**

- Classic Peanut Butter Cookie Cupcakes: Experience the timeless combination of peanut butter and chocolate chips in these classic cupcakes, topped with a generous swirl of creamy peanut butter frosting.

- Gluten-Free Peanut Butter Cookie Cupcakes: Indulge without compromise with this gluten-free version of the beloved peanut butter cookie cupcakes. Enjoy the same rich flavors and textures, but with a gluten-free flour blend that ensures everyone can savor this delightful treat.

- Peanut Butter Cookie Cupcakes with Reese's Pieces: Elevate the indulgence factor with the addition of Reese's Pieces, adding pops of color and an extra layer of peanut butter and chocolate flavor to each bite.

- Peanut Butter Cookie Cupcakes with Salted Caramel Sauce: Create a symphony of sweet and salty flavors by drizzling salted caramel sauce over the peanut butter frosting. The combination of creamy peanut butter and rich caramel creates a truly decadent dessert experience.

Here are our top 2 tried and tested recipes!

PEANUT BUTTER COOKIE CUPCAKES



Peanut Butter Cookie Cupcakes image

Inspired by Mom's homemade cookies, these peanut butter coated cupcakes with creamy icing would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 14

1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup sour cream
12 ounces cream cheese, room temperature
1 1/2 cups confectioners' sugar, plus more for decorating
3 tablespoons unsalted butter, softened
1 1/2 cups creamy peanut butter

Steps:

  • Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
  • Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
  • Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
  • Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
  • Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern.

CHOCOLATE CUPCAKES WITH PEANUT BUTTER COOKIE FROSTING



CHOCOLATE CUPCAKES WITH PEANUT BUTTER COOKIE FROSTING image

Categories     Chocolate     Dessert

Number Of Ingredients 19

For the cupcakes:
1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter, at room temperature
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract
For the ganache:
6 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners' sugar

Steps:

  • To make the cupcakes, preheat the oven to 350. In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved. Set aside. In another bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated, being careful not to overmix. Divide the batter between the prepared liners, filling each about two-thirds of the way full. Bake about 20 minutes. . When the cupcakes are cool, make the ganache by placing the chopped chocolate in a small bowl. Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes. Whisk together until a smooth ganache forms. If needed, let cool briefly at room temperature to thicken slightly before using. To make the peanut butter cookie frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute. Add in the confectioners' sugar until fully incorporated. Mix until smooth, about 2 minutes. Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty. Use the tines of a fork to make the classic crisscross pattern on top of the "cookie". Repeat with the remaining peanut butter mixture. Use an offset spatula to spread a layer of ganache over the top of each cupcake. Place a peanut butter "cookie" on top of each cupcake.

Tips:

- To make sure your cupcakes are moist and fluffy, cream together the butter and sugar until light and airy. This will incorporate air into the mixture, which will help the cupcakes rise. - Don't overmix the batter. Overmixing can make the cupcakes tough. Mix just until the ingredients are combined. - Use fresh baking powder and baking soda. Old baking powder and baking soda can lose their potency, which will result in flat cupcakes. - Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can dry out the cupcakes. - Let the cupcakes cool completely before frosting them. This will help the frosting set properly. - Store leftover cupcakes in an airtight container at room temperature for up to 3 days.

Conclusion:

These peanut butter cookie cupcakes are a delicious and easy-to-make treat. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these peanut butter cookie cupcakes a try. You won't be disappointed!

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