Hi everyone! Laura from Pink Cake Plate back to share another delicious dessert! I know January and February are the months for cutting back on rich and decadent desserts but I could not resist coming up with this recipe for Peanut Butter Black Bottom Cupcakes!!  peanutbutter cup blackbottom cupcakeAs usual I started with my favorite chocolate cake mix and added to it!!

And the black-bottom is what is inside the cupcake!!

peanutbutter cup blackbottom cupcake 1A sweet and creamy peanut butter cream cheese filling studded with mini Reese’s Peanut Butter cups!!

r a c!

Peanut Butter Black Bottom Cupcakes
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10527 calories
1222 g
932 g
630 g
139 g
262 g
2443 g
6671 g
931 g
12 g
320 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 10527
Calories from Fat 5456
% Daily Value *
Total Fat 630g
Saturated Fat 262g
Trans Fat 12g
Polyunsaturated Fat 96g
Monounsaturated Fat 224g
Cholesterol 932mg
Sodium 6671mg
Total Carbohydrates 1222g
Dietary Fiber 56g
Sugars 931g
Protein 139g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 chocolate cake mix and ingredients needed to make
  2. 8oz cream cheese softened
  3. 1/4 c. peanut butter
  4. 1/4 Cup confectioners sugar
  5. 1 teaspoon vanilla
  6. 1 large egg
  7. 1/2 cup mini Reese's Peanut Butter cups and extra for decorating
  8. For Ganache
  9. 1 cup heavy cream
  10. 2 tablespoons corn syrup, optional
  11. 10 to 16 ounces semisweet chocolate chips
  12. For Frosting
  13. 1/3 cup solid vegetable shortening
  14. 1/3 cup butter
  15. 3/4 cup peanut butter
  16. 1 teaspoon pure vanilla extract
  17. 4 cups (approx. 1 lb.) confectioners' sugar, sifted
  18. 4-6 tablespoons milk
  1. Preheat oven to 350 degrees and line a muffin tin with 24 cupcake liners.
  2. Mix cake mix according to package directions. Set aside. Mix together softened cream cheese, peanut butter, vanilla,powdered sugar and egg until smooth and creamy. Mix in 1/2 cup of mini peanut butter cups.
  3. Fill cupcake liners half full with cake batter when all are filled drop a heaping tablespoon of cream cheese mixture into each cupcake.
  4. Bake in preheated oven for 18-20 minuets or until a toothpick inserted in center comes out clean. Remove from oven and let cool completley before frosting.
For Frosting
  1. Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy. Fill large pastry bag with a large star tip for decorating or you can fill a ziplock bag with frosting and cut off corner of bag. Pipe frosting onto cupcakes.
For Ganache
  1. Heat the cream and corn syrup till they begin to steam. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, and whisk until smooth. Allow to cool until ganache starts to thicken then drizzle over cupcakes and decorate with additional mini peanut butter cups
Inspiration Made Simple https://www.inspirationmadesimple.com/
peanutbutter cup blackbottom cupcake 3I hope you enjoy!!!