Peanut Butter Cup Chocolate Cupcakes with Toasted Peanut Butter Meringue Frosting

Peanut Butter Cup Chocolate Cupcakes with Toasted Peanut Butter Meringue Frosting

0 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Life Tastes Good
Recipe by  Life Tastes Good

“Moist and delicious chocolate cupcakes with a peanut butter cup surprise inside.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 14 cupcakes

ADVERTISEMENT

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners.
  2. Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well.
  3. Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute.
  4. Fill each muffin cup halfway and place a peanut butter cup in the center of each.
  5. Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting.
  6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. Whisk egg whites and sugar together in a bowl until just combined. Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl. Whisk egg mixture on high speed until still peaks form.
  8. Place peanut butter in a microwave-safe bowl. Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites. Transfer peanut butter frosting to a piping bag.
  9. Pipe frosting onto cooled cupcakes.
  10. Toast cupcakes under preheated broiler until lightly browned, about 1 minute.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Chocolate Peanut Butter Wacky Cake
(71)

Chocolate Peanut Butter Wacky Cake

Chocolate Fudge Cupcakes with Peanut Butter Frosting
(38)

Chocolate Fudge Cupcakes with Peanut Butter Frosting

Peanut Butter and Chocolate Candy Cake
(40)

Peanut Butter and Chocolate Candy Cake

Peanut Butter and Chocolate Cake II
(33)

Peanut Butter and Chocolate Cake II

Peanut Butter and Chocolate Peanut Butter Cup Cookies
(19)

Peanut Butter and Chocolate Peanut Butter Cup Cookies

Peanut Butter Cake
(14)

Peanut Butter Cake

Nutrition

Amount Per Serving (14 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 47.3 g
  • 15%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Peanut Butter and Chocolate Cake II

>

next recipe:

Chocolate Peanut Butter Wacky Cake