Peanut Butter & Dark Chocolate Stuffed Cupcakes…BOMB. Peanut-Butter Filling 2/3 cup(s) confectioners’ sugar 1/2 cup(s) cream peanut butter 2 tablespoon(s) butter or margarine, softened 1/4 teaspoon(s) vanilla extract In bowl, with mixer on medium speed, mix confectioners’ sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons.  Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. You can use any cake batter you’d like, I used Dark Chocolate.  Kathleen’s Peanut Butter Icing: 1 cup confectioners’ sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1/3 cup heavy cream Topped with a Reese’s Peanut Butter M&M! Click for high-res photo

Peanut Butter & Dark Chocolate Stuffed Cupcakes…BOMB.

Peanut-Butter Filling

  • 2/3 cup(s) confectioners’ sugar
  • 1/2 cup(s) cream peanut butter
  • 2 tablespoon(s) butter or margarine, softened
  • 1/4 teaspoon(s) vanilla extract

In bowl, with mixer on medium speed, mix confectioners’ sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. 

Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. You can use any cake batter you’d like, I used Dark Chocolate. 

Kathleen’s Peanut Butter Icing:

  • 1 cup confectioners’ sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream

Topped with a Reese’s Peanut Butter M&M!

Notes