Feb 272012

So I’m slightly addicted to Pinterest, when the app is actually working on my iPhone. I typically browse the food category  because who doesn’t like looking at new recipes and pretty pictures of food. I saw this pin and knew I had to make it into a cupcake. And so I did.



I made these with my husband in mind who really likes peanut butter. Rather than making a chocolate cake I decided to go with Martha Stewart’s peanut butter cupcakes. Oh My Goodness. Best peanut butter cupcakes I’ve ever had. Martha wins once again.


I made the cupcakes like normal and then cored a hole in the middle with a cupcake corer I found at Target. I filled the cupcakes with the ganache being mindful that each one got some Reese’s peanut butter cups in them. I had saved some of the ganache before adding the peanut butter cups so after I filled them I also dipped the tops in ganache. Then I topped with the peanut butter frosting and added a mini peanut butter cup on top. These cupcakes are to die for.



Peanut butter cupcakes:


  • 1 3/4 cups all-purpose flour
  • 3/4 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2/3 cup natural, creamy peanut butter
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon pure vanilla extract



Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter. Add eggs, 1 at a time, beating after each addition. Mix sour cream and vanilla.
Add dry ingredients to mixture. Scrape sides of bowl.
Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Source


Peanut butter ganache:

  • 8oz semi-sweet chocolate, roughly chopped
  • 8oz heavy cream
  • 1/2 cup creamy peanut butter
  • 1/2 cup Reese’s peanut butter cups, roughly chopped

Heat the cream until it just begins to boil. Pour it over the chocolate in a medium bowl. Whisk until the chocolate melts, then whisk in the peanut butter until it’s all incorporated and smooth. Set aside 1/4 of the filling for the first layer of frosting. Cool the other 3/4 completely, then gently stir in the peanut butter cups.  Source


  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons milk, or as needed
  • 2 cups confectioners’ sugar

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.  Source