Chocolate Peanut Butter Ball Cupcake

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These cupcakes were delicious and reminded me of peanut butter cups. I took them to work and they were a hit. The only thing I adjusted was the measurement of the confectioner's sugar for the frosting. I made two batches of frosting. The first batch was too thick. It was very difficult to pipe the frosting, even with my largest tip. I put 4 cups instead of 6 in the second batch and the frosting came out way better...creamy and perfect.

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Yummy recipe! I made bite-size cupcakes with this recipe. I cut the recipe in half to make less cupcakes. I was confused with the ounces of egg whites and egg yolks so I just used three eggs and it turned out fine. I would make these cupcakes again! :

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I'm sure the recipe is correct, but this is based on my execution. The batter was very 'wet', you could call it pourable (if that's a word. It was much different than a box recipe.I think I left them in the oven a little too long thinking they would need a little longer to firm up. Therefore, the first batch was a bit dry, but not lost. This recipe made a lot of cupcakes - more like 36 - and they were normal sized cupcakes. They were not too sweet and the family loved them! The frosting was wonderful, too! I actually cut the recipe for the frosting in half because I didn't want to waste my ingredients thinking I totally screwed up the cupcakes. I still had enough to frost all the cupcakes. I have the pleasure of living near Sugar Bakery. Their cupcakes are absolutely incredible. These cupcakes did not have the same texture and consistency of the bakery's cupcakes, but I guess every good chef has to hold on to one secret! ; Making this recipe is well worth your time!

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These cupcakes were a huge hit! I did make my cupcakes a little bigger than usual so I would highly agree that 2/3 is enough for the batter. Also, I actually ended up running out of frosting and shorted four cupcakes so I guess because I had bigger cupcakes I should have used less frosting on them. I also had trouble figuring out the egg deal. I had no idea how many ounces for the yolk and egg whites so I went online to figure it out. I had a scale but of course I needed to put it all in so I had to weigh the bowl first and then add that weight to the weight of the yolks and egg whites. I used three egg whites because I read that one egg white equaled 1 ounce. Then it said one egg yolk equaled 1/2 an ounce so for 5 ounces I think I used 6-7 egg yolks. All in all it came out just fine. Just wish they could say it in plain english next time.

Overall they came out DELISH!!!! Would totally make these again!

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Delicious! I cut the icing recipe in half and had more than enough for all the cupcakes!

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The cake part was fabulous. I had a little trouble with the peanut butter frosting, but I realize that it was my mistake (I can't blame the recipe!. My boyfriend loved these!

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Delicous! I have baked these 16 times!!!!!!!

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This received great reviews from my taste testers (family. I actually use 5 cups of Confectioners sugar, tried 4 as many of you suggested but thought it was not thick enough. The frosting is delicious as is the cupcake. It's a keeper :

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this was a yummy recipe...you must add the chocolate ganache filling to make it taste better than just a regular cupcake. I used only 4 cups of confectioners sugar which was definitely plenty. I garnished it with reeses pb pieces. Next time, i would fill the cupcakes 2/3 the way cuz they rise a lot. Then make sure you add a generous amount of ganache filling in the cupcake, otherwise you won't taste it as much. Also, pipe a generous amount of the frosting since there is A LOT of it. Don't worry about running out of it! I made 24 cupcakes and 9 mini cupcakes out of this recipe with 3/4 batter full. And 3 mini cupcakes seems to equal 1 regular cupcake. The mini one is better since I can taste more of the filling inside and people tend to choose mini ones rather than large ones.

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So good! We read the other reviews and used less confectioners' sugar and it was perfect! We are newbies and did not realize that the cupcakes were to be refrigerated after making them. We caught it in time though! The recipe made way too many cupcakes for us also, we made about 30 and still had batter left. We also had a ton of frosting left over.