You're in for a treat with the 10 best filled cupcake recipes! Start with Chocolate Peanut Butter Cupcakes, bursting with creamy peanut butter goodness. Next, try Red Velvet Cream Cheese Cupcakes, flaunting their festive colors and tangy filling. Want something zesty? Lemon Meringue Cupcakes bring a tart twist! Don't forget about S'mores Cupcakes that combine chocolate and marshmallow magic. Other awesome options include Strawberry Shortcake and Carrot Cake Cupcakes, perfect for parties! And if tropical vibes are your thing, Coconut Cream Cupcakes are a must! Get ready for some serious baking fun because there's so much more to investigate!
Main Points
- Chocolate-based filled cupcakes, like Chocolate Peanut Butter and Cookies and Cream, offer rich flavors and delightful surprises in every bite.
- Fruit and cream-based options, such as Lemon Meringue and Strawberry Shortcake, provide refreshing tastes perfect for spring and summer events.
- Unique creations like S'mores Cupcakes combine classic flavors with a fun twist, ideal for gatherings and special occasions.
- Ensure proper baking by preheating the oven and using cupcake liners for easy removal and presentation.
- Experiment with fillings like raspberry jam or cream cheese for added texture and flavor in your cupcake recipes.
Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Cupcakes are the ultimate treat for anyone who loves the classic combination of chocolate and peanut butter. These cupcakes start with a rich and moist chocolate base that's sure to satisfy any chocolate lover.
Once you take your first bite, you'll be pleasantly surprised by the creamy peanut butter filling hidden within, adding a delightful twist to every mouthful. Topped with a luscious chocolate ganache and swirled with peanut butter buttercream frosting, these cupcakes not only taste incredible but also look stunning, making them perfect for any occasion.
Preparing these delectable treats is a straightforward process that yields impressive results. You'll impress your family and friends with your baking skills while enjoying the delicious flavors of chocolate and peanut butter in one delightful dessert.
Whether it's a birthday celebration, a holiday gathering, or just a sweet craving, these Chocolate Peanut Butter Cupcakes are a surefire hit and will leave everyone wanting more.
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup heavy cream (for chocolate ganache)
- 1 cup semi-sweet chocolate chips (for chocolate ganache)
- 1 cup powdered sugar (for peanut butter frosting)
- 1/2 cup unsalted butter, softened (for peanut butter frosting)
- 1/2 cup creamy peanut butter (for peanut butter frosting)
- 1 tsp vanilla extract (for peanut butter frosting)
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the melted butter, eggs, milk, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Using a small spoon, create a small well in the center of each cupcake and fill it with a teaspoon of creamy peanut butter.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely before adding the chocolate ganache and frosting.
Extra Tips:
To achieve the best results with your Chocolate Peanut Butter Cupcakes, verify that all your ingredients are at room temperature before mixing. This will help create a smooth batter and a more uniform texture in your cupcakes.
When making the chocolate ganache, let it cool slightly before pouring it over the cupcakes for a glossy finish. For decorative purposes, consider garnishing with crushed peanuts or chocolate shavings to improve the visual appeal and add a bit of crunch.
Enjoy your baking adventure!
Red Velvet Cream Cheese Cupcakes
Red Velvet Cream Cheese Cupcakes are a delightful treat that combines the classic flavors of red velvet cake with the irresistible tanginess of cream cheese filling. These cupcakes are perfect for any celebration or special occasion, thanks to their striking red color and rich taste.
The moist texture of the cupcake, improved by a hint of cocoa powder, makes each bite a delightful experience, while the cream cheese filling adds a unique twist that sets them apart from ordinary cupcakes.
Creating these cupcakes at home is a rewarding endeavor that will impress family and friends alike. With a generous swirl of cream cheese frosting on top, they become a feast for both the eyes and the palate.
Whether you're celebrating a birthday, holiday, or simply indulging in a sweet craving, these Red Velvet Cream Cheese Cupcakes are sure to be a hit.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup butter, softened
- 4 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, combine the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Gradually mix the wet ingredients into the dry ingredients until smooth.
Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
Meanwhile, prepare the cream cheese filling by beating the softened cream cheese with ½ cup powdered sugar until smooth.
Once the cupcakes are cool, core the center of each cupcake and fill it with the cream cheese mixture.
For the frosting, beat the softened butter until creamy, then gradually add the remaining powdered sugar and vanilla extract until well combined. Frost the cupcakes generously with the cream cheese frosting.
Extra Tips:
For the best results, make sure all your ingredients are at room temperature before you start baking, as this helps to achieve a smooth batter and a light texture.
When mixing the food coloring into your batter, use gel food coloring for a more vibrant hue.
If you want to improve the flavor further, consider adding a pinch of cinnamon or nutmeg to the batter.
Lemon Meringue Cupcakes
Lemon meringue cupcakes are a delightful twist on the classic dessert that combines the tartness of lemon curd with the sweetness of fluffy meringue. These cupcakes are perfect for spring and summer gatherings, boasting an invigorating flavor that will tantalize your taste buds. The zesty lemon filling provides a vibrant burst of citrus, while the light and airy meringue topping creates a beautiful contrast in both taste and texture.
Making these cupcakes is a fun and rewarding experience, as the combination of ingredients comes together to create a delightful treat that's both visually appealing and delicious. Whether you're hosting a picnic, a birthday party, or simply craving something special, lemon meringue cupcakes are sure to impress your guests and leave them wanting more.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 2 tsp baking powder
- ½ tsp salt
- Zest of 1 lemon
- ½ cup fresh lemon juice
- 1 cup granulated sugar (for meringue)
- 4 large egg whites
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until well combined. Stir in the lemon zest and juice, then fill each cupcake liner about two-thirds full with the batter.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely before filling.
Extra Tips:
When making lemon curd, be sure to use fresh lemons for the best flavor. If you want to save time, you can use store-bought lemon curd instead.
For the meringue, make certain that your mixing bowl and beaters are completely clean and free of grease, as any residue can prevent the egg whites from whipping to their full volume. If you desire a toasted meringue finish, use a kitchen torch to lightly brown the meringue just before serving for an impressive presentation!
S'mores Cupcakes
S'mores cupcakes are a delightful twist on the classic campfire treat, bringing the beloved flavors of graham crackers, chocolate, and toasted marshmallows into a portable and easy-to-eat form. These cupcakes are perfect for outdoor gatherings, birthdays, or any occasion where you want to impress friends and family with a unique dessert.
The combination of a crunchy graham cracker crust, a rich chocolate filling, and a fluffy toasted marshmallow frosting makes these cupcakes not just visually appealing but also irresistibly delicious.
To make S'mores cupcakes, you'll start by preparing the graham cracker crust that forms the base of each cupcake. Then, you'll fill each cupcake with a luscious chocolate filling that perfectly captures the essence of traditional s'mores. Finally, a generous swirl of toasted marshmallow frosting on top adds a light and airy finish that ties all the flavors together beautifully.
Get ready to indulge in this sweet and nostalgic treat that's sure to be a crowd-pleaser!
Ingredients:
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 cup granulated sugar (for filling)
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 cups mini marshmallows (for frosting)
- 1/2 cup powdered sugar (for frosting)
To prepare the S'mores cupcakes, preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until well combined.
Press this mixture firmly into the bottom of each cupcake liner to form the crust. In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat the eggs with 1 cup granulated sugar until light and fluffy, then mix in the milk and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips, then spoon the batter over the graham cracker crusts in the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before topping with toasted marshmallow frosting.
When making S'mores cupcakes, a few extra tips can improve your experience. For an extra crispy topping, use a kitchen torch to toast the marshmallow frosting just before serving, which adds a beautiful golden color and depth of flavor.
If you want a more pronounced chocolate flavor, consider adding a drizzle of chocolate ganache on top of the marshmallow frosting. Additionally, you can customize the filling by incorporating different types of chocolate, such as dark or milk chocolate, to suit your taste preferences.
Enjoy your baking adventure!
Strawberry Shortcake Cupcakes
Strawberry shortcake cupcakes are a delightful treat that brings together the classic flavors of vanilla cake and fresh strawberries in a fun and portable form. Perfect for summer gatherings, these cupcakes aren't only delicious but also visually stunning, topped with fluffy whipped cream and garnished with fresh strawberries. Each bite bursts with the sweetness of strawberries, making them a favorite among both kids and adults alike.
Whether you're hosting a picnic, a birthday party, or simply looking for a sweet indulgence, these cupcakes are sure to impress.
To create the perfect strawberry shortcake cupcakes, you'll need to prepare both the cake and the strawberry filling. The vanilla cake is light and fluffy, providing a wonderful base that complements the juicy strawberries. The filling can be made with fresh strawberries, sugar, and a touch of lemon juice to improve the flavors.
Once baked and cooled, the cupcakes are filled with the strawberry mixture and topped with a generous swirl of whipped cream frosting. The combination of textures and flavors makes these cupcakes a delightful summer dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 cup fresh strawberries, chopped
- 2 tablespoons sugar (for strawberry filling)
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for frosting)
- Fresh strawberries for garnish
To make the cupcakes, preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Meanwhile, combine the chopped strawberries, sugar, and lemon juice in a bowl and let it sit for about 10 minutes to macerate. Once cooled, use a small knife or cupcake corer to remove a portion of the center of each cupcake and fill with the strawberry mixture.
For the frosting, whip the heavy cream and powdered sugar together until soft peaks form, then pipe onto the filled cupcakes. Top with fresh strawberries for garnish.
When making strawberry shortcake cupcakes, it's important to use fresh, ripe strawberries for the best flavor. If strawberries are out of season, you can use frozen strawberries, but be sure to thaw and drain them beforehand to avoid excess moisture.
Additionally, for a richer flavor, consider adding a splash of vanilla extract to the whipped cream frosting. These cupcakes can be made a day in advance; just be sure to store them in an airtight container in the refrigerator to keep the strawberries and whipped cream fresh.
Enjoy your delightful summer treat!
Cookies and Cream Cupcakes
Indulge in the delightful world of Cookies and Cream Cupcakes, where the rich flavors of chocolate and creamy vanilla come together to create an irresistible treat. These cupcakes are perfect for any occasion, from birthday parties to casual gatherings, and are sure to impress both kids and adults alike.
The moist chocolate cupcake base infused with crushed Oreo cookies gives each bite a satisfying crunch, while the luscious cookies and cream frosting takes the dessert to another level of decadence.
Making these cupcakes is a straightforward process that will have your kitchen filled with the delightful aroma of baking chocolate. With just a few simple ingredients, you can whip up a batch of 12-15 cupcakes that are perfect for sharing.
Whether you choose to decorate them with whole Oreos or sprinkle cookie crumbles on top, these cupcakes not only taste great but also look stunning on any dessert table.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
- 1 cup crushed Oreo cookies (for batter)
- 1 cup unsalted butter (for frosting)
- 4 cups confectioners' sugar (for frosting)
- ½ cup heavy cream (for frosting)
- 1 cup crushed Oreo cookies (for frosting)
To create these delightful cupcakes, preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract, and mix until well combined. Gradually stir in the hot water and crushed Oreo cookies until the batter is smooth.
Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
For the frosting, beat the butter until creamy, then gradually add confectioners' sugar and heavy cream, mixing until fluffy. Fold in the crushed Oreos, and then pipe or spread the frosting onto the cooled cupcakes.
When making Cookies and Cream Cupcakes, consider using room-temperature ingredients for better incorporation into the batter. For an added touch of flavor, you can experiment with different types of Oreos or even add a splash of peppermint extract for a minty twist.
If you want to make the cupcakes ahead of time, they can be stored in an airtight container at room temperature for a couple of days, or refrigerated for up to a week. Just frost them right before serving to keep the frosting fresh and fluffy. Enjoy your baking adventure!
Carrot Cake Cupcakes
Carrot cake cupcakes are a delightful twist on the classic dessert, combining the moistness of a traditional carrot cake with the convenience of a cupcake. The grated carrots not only contribute to the sweetness and texture but also impart a healthy touch, making these treats a favorite among dessert lovers.
Spiced with warm flavors like cinnamon, nutmeg, and ginger, these cupcakes are perfect for springtime celebrations, especially Easter gatherings, where their vibrant appearance and delectable taste can shine. The rich cream cheese filling and frosting raise these cupcakes, providing a luscious contrast to the spiced cake.
Whether topped with toasted nuts or shredded coconut, each bite is a delightful experience. These cupcakes aren't only a treat for the taste buds but also a visual feast, making them an ideal dessert for any occasion. Plus, they can be prepared in advance, allowing you to enjoy the festivities without the stress of last-minute baking.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped nuts (optional)
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cream cheese frosting (store-bought or homemade)
- Toasted nuts or shredded coconut for topping (optional)
To make the carrot cake cupcakes, preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the grated carrots and crushed pineapple. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before filling and frosting.
For best results, make sure that your cream cheese and butter (if using) are at room temperature before making the filling and frosting, as this will help achieve a smooth and creamy texture. When filling the cupcakes, use a piping bag or a small spoon to create a small hole in the center of each cupcake, making it easier to add the cream cheese filling.
Additionally, to improve flavor and texture, consider adding a pinch of salt to the frosting or experimenting with different spices in the batter. These cupcakes can be stored in an airtight container for up to three days, maintaining their moistness and flavor beautifully.
Coconut Cream Cupcakes
Coconut Cream Cupcakes are a delightful treat that embodies the essence of tropical flavors, perfect for any occasion that calls for a touch of sunshine.
These cupcakes feature a light and fluffy base, complemented by a rich coconut filling that raises them to a whole new level of decadence. Topped with a luscious coconut frosting and garnished with shredded coconut, they not only taste divine but also look stunning on any dessert table.
To make these cupcakes even more special, consider adding a hint of lime zest to the frosting, which will provide a revitalizing citrus twist that balances the sweetness of the coconut. Whether you're hosting a beach-themed party or simply indulging in a sweet afternoon snack, Coconut Cream Cupcakes are sure to impress your family and friends with their delightful flavor and texture.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened coconut milk or cream
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup shredded coconut (for filling)
- 1 cup powdered sugar (for frosting)
- ½ cup unsweetened coconut cream (for frosting)
- Optional: lime zest for garnish
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract and coconut milk.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture until just combined.
Fold in the shredded coconut, then divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before filling and frosting.
Extra Tips:
For an added layer of flavor, consider toasting the shredded coconut before garnishing your cupcakes, as this will improve the nuttiness and provide a delightful crunch.
Additionally, make sure that your butter is at room temperature before creaming with sugar for the best texture.
If you want to prepare these cupcakes ahead of time, they can be stored in an airtight container for up to three days, or frozen for longer preservation. Just make sure to frost them right before serving to maintain peak freshness!
Raspberry Chocolate Cupcakes
Raspberry Chocolate Cupcakes are a delightful treat that perfectly balances the rich flavors of chocolate with the tartness of raspberry. These cupcakes make for an impressive dessert that's both visually appealing and delicious, making them ideal for special occasions or just a sweet indulgence.
The combination of moist chocolate cake and luscious raspberry filling creates a tantalizing experience for the taste buds, while the dark chocolate ganache adds an extra layer of luxury.
To prepare these cupcakes, you'll start with a classic chocolate cupcake base, which can be made from scratch or using a boxed mix for convenience. After baking the cupcakes to perfection, you'll core them to create space for the raspberry jam, which can be either homemade or store-bought.
Finally, a glossy dark chocolate ganache is poured over the top, adding a finishing touch that improves both flavor and presentation.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberry jam
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Carefully stir in the boiling water until the batter is smooth. Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Once cooled, use a small knife or cupcake corer to remove the center of each cupcake and fill with raspberry jam.
Finally, heat the heavy cream in a saucepan until just simmering, then pour it over the chopped dark chocolate in a bowl. Stir until smooth to create the ganache, and drizzle it over the filled cupcakes.
Extra Tips:
For the best flavor, consider making your raspberry jam from scratch using fresh raspberries, sugar, and lemon juice. This will boost the taste and freshness of the cupcakes.
When filling the cupcakes, be careful not to overfill them, as this can cause the jam to spill out when topped with ganache.
For added decoration, you can garnish the cupcakes with fresh raspberries or a sprinkle of sea salt on top of the ganache for a gourmet touch. Enjoy your baking!
Peanut Butter Cup Cupcakes
Peanut Butter Cup Cupcakes are the perfect indulgent treat for any occasion. With a moist and rich chocolate cake that hides mini peanut butter cups inside, these cupcakes offer a delightful surprise with every bite. The combination of chocolate and peanut butter is a classic favorite, and this recipe allows you to create a batch of these delectable cupcakes easily.
Whether you're celebrating a special event or just looking for a sweet treat to enjoy, these cupcakes are sure to impress your friends and family. The process is straightforward, making it accessible for bakers of all skill levels.
With a rich chocolate frosting on top and a sprinkle of crushed mini peanut butter cups for added flair, these cupcakes not only taste fantastic but also look stunning. Let's explore the ingredients and instructions to whip up this delicious dessert!
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup mini peanut butter cups (plus extra for topping)
- 1 cup chocolate frosting
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar. In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Slowly stir in the hot water until the batter is smooth. Fill each cupcake liner about halfway with batter, then add a few mini peanut butter cups on top. Pour additional batter over the mini peanut butter cups until the liners are about ¾ full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting with chocolate frosting and topping with crushed mini peanut butter cups.
Extra Tips:
For an even more decadent experience, consider adding a dollop of peanut butter frosting under the chocolate frosting for an added layer of flavor.
Confirm that the cupcakes are completely cool before frosting to prevent the frosting from melting. You can also experiment with different types of chocolate frosting or even a peanut butter frosting for a unique twist.
Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate to extend their freshness. Enjoy your baking!