Peanut Butter Cupcakes

5 from 1 vote

These decadent and rich peanut butter cupcakes have finely chopped peanuts and Butterfinger bars mixed right into the batter for added magic. They are topped with a homemade chocolate buttercream frosting and more crushed Butterfinger for effect.

Prep Time20

Cook Time16

Total Time36

Servings: cupcakes

Author: Miranda Couse

Ingredients

Peanut Butter Cupcakes

⅓ cup creamy peanut butter
½ cup whole milk
⅓ cup vegetable oil canola oil works too
2 large eggs
1 teaspoon vanilla extract
1 cup light brown sugar packed
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup finely chopped peanuts optional
¼ cup finely chopped butterfinger candy optional

Chocolate Frosting

1/2 cup butter room temperature
½ cup semi-sweet chocolate chips melted and cooled
2 cups powdered sugar
1 teaspoon vanilla extract
crushed butterfinger candy for garnish

Instructions

Peanut Butter Cupcakes

Preheat the oven to 350 degrees F and line a cupcake pan with paper liners.
Add the ⅓ cup creamy peanut butter to a small microwave-safe bowl. Microwave for 30 to 45 seconds until the peanut butter is a pourable consistency.
In a large bowl, add the ½ cup whole milk, ⅓ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until combined.
Add the peanut butter and 1 cup light brown sugar to the wet ingredients. Whisk until incorporated.
Add the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt to the wet ingredients. Mix just until the dry ingredients are worked into the batter.
Fold in the ¼ cup finely chopped peanuts and ¼ cup finely chopped butterfinger candy until evenly distributed.
Using a 2 tablespoon cookie scoop, fill each cupcake liner ¾ of the way full.
Place in the preheated oven and bake for 15-17 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs. Wet batter always means it needs to bake longer.
Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely before frosting.

Chocolate Frosting

In a large bowl, add the 1/2 cup butter. Beat with a hand mixer on medium/high until creamed.
Slowly add in the cooled, melted ½ cup semi-sweet chocolate chips while beating on low speed. Scrape down the sides of the bowl.
Add in the 2 cups powdered sugar and 1 teaspoon vanilla extract. Beat on medium until the powdered sugar is combined and the frosting becomes light and fluffy, about 2 minutes.
Add the frosting to a piping bag fitted with a Wilton 1M piping tip.
Pipe swirls of frosting on the cooled cupcakes and sprinkle some crushed butterfinger candy, sprinkles, or chopped peanuts on top.
Store in an airtight container at room temperature.

Notes

Don’t use natural peanut butter for this recipe. It provides too much oil and will make the cupcakes heavy.

Storage: Store in an airtight container at room temperature for up to 5 days.

Nutrition