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Mini Peanut Butter Cupcakes Recipe

Mini Peanut Butter Cupcakes

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on February 06, 2011

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    Peanut butter topping was a little tricky to know when to stop beating. Mine didn't really get "fluffy". Some suggestion on time would be good. Also, as others have said, no way you need to bake for 20 minutes (regular oven. Taste great and the small size is just right for all that sweetness!

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  • on February 02, 2011

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    These are excellant!!!! Do not cook that long. My oven cooked them in 10-12 minutes.

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  • on January 24, 2011

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    I can't wait to try these (baking and eating. :

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  • on August 08, 2010

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    Our daughter is getting married and wants cupcakes for her wedding cake. I've been trying various recipes and this was one of the choices. I made the cupcake and frosting. I forgot to make the ganache, for the one's I made for her samples. I also made them in mini muffins. My future son-in-law flipped and said that they were great without the ganache. I took the remaining cupcakes into work. I did make the ganache and drizzled it on top versus dipping them. The people at work were speechless! Needless to say, for the wedding, I'm making the mini cupcakes without the ganache and I'm making 2 other cupcakes for some variety. These are SO cute in the mini muffins and are just a decadent and beautiful little treats!

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  • on May 24, 2010

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    I made these for hubby's birthday he loved them but I had used peanut butter chips before and don't feel they have much peanut butter taste so I used my butter cream icing recipe you know with butter and cream cheese I replaced butter with same amout of peanut butter and they were just perfect and loved by all................more chocolate peanut butter flavor!!

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  • on April 06, 2010

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    I used a box cupcake mix....but the topping was so yummy. I don't think I let the pb chill enough because mine wasn't "fluffy" but it tasted good! Definitely a keeper!

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  • on March 28, 2010

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    These cupcakes are super-cute! As others have commented, the cake itself was a little dry/crumbly, was done baking after only ~15 minutes, and required 3 bowls for prep, but still tasted good. I'll probably use a different cake recipe next time, but the peanut butter and chocolate toppings were great!

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  • on February 25, 2010

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    I just tried this recipe and the cupcakes are heaven! i had a little difficulty with the ganach because my chocolate was very thick so i added heavy cream which was defintly the wrong thing to have done! i am going to buy more milk chocolate and try the topping again...

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  • on February 06, 2010

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    These were wonderful! I didn't have mini muffin liners, so I just greased the mini muffin pan and it worked great! I feel like I should mention that the bake time (20 minutes was way off for my particular oven. I used the convection setting, as suggested, and the cupcakes were done after only 13 minutes. Another note - I would suggest that you leave the cupcakes in the freezer with the peanut butter frosting as long as it takes to get the frosting to really set to almost frozen (again, took way longer than suggested in the recipe. The reason is that when you turn the cupcakes upside-down to dip the tips in the chocolate glaze, the peanut butter frosting will probably fall off into the glaze if the frosting isn't set. I would definitely make these again! Yum!

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  • on January 21, 2010

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    I highly recommend using something like Martha Stewarts' one bowl chocolate cupcake recipe instead of this chocolate cupcake recipe. This one is dry because of the lack of oil. It did not taste very good. I used Martha's recipe and they turned out most and delicious. The peanut butter topping was great! I had no problem getting it whipped and fluffy. Good stuff and the chocolate glaze is a must. It really makes this cupcake perfect. I took these to a reception and they got great reviews!

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