How to Make Appetizing Peanut Butter Cupcake Swirl

Peanut Butter Cupcake Swirl. Using a knife or a toothpick, gently swirl it around into the batter. This chocolate and peanut butter fudge swirled cupcake is topped with two of my absolute favorite frostings ever: Peanut Butter Buttercream and Sweet Milk Chocolate Ganache. These peanut butter cupcakes are for the true peanut butter lover - they are super peanuty, light, fluffy, and moist.

These are my new & improved peanut butter cupcakes. Adapted from my original recipe, I use oil, brown sugar, sour cream, and extra milk to guarantee each cupcake is soft and moist. Very finely chopped peanuts add flavor. You can have Peanut Butter Cupcake Swirl using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Peanut Butter Cupcake Swirl

1. Prepare 1/4 cup of butter softened.
2. You need 1/3 cup of creamy peanut butter.
3. You need 2 tbsp of sugar.
4. It's 1 of egg.
5. You need 3/4 cup of milk.
6. It's 1/2 tsp of vanilla extract.
7. It's 3/4 cup of cake flour.
8. Prepare 1 tsp of baking soda.
9. It's 1/2 tsp of baking powder.
10. Prepare 1/2 tsp of salt.
11. Prepare 1/4 cup of Nutella divided warmed.

They're tender, flavorful, and EASY, making this updated recipe the indisputable peanut butter cupcake champion! Now to be honest with you, I had intended to "swirl" the peanut butter filling with the chocolate cake batter. But the filling was too thick to swirl….which confused me at first because this is the same filling I used in my peanut butter swirled brownies. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over tops of cakes.

Peanut Butter Cupcake Swirl instructions

1. Line the muffin tins with cupcake liners and set aside..
2. Cream together the butter, sugar, and peanut butter using a whisk or an electric mixer. Then, add the egg, milk and vanilla extract. Mix until homogenous. Finally, add the rest of dry ingredients and mix until well combine..
3. Scoop the batter into the liners about 2/3 full. Then, use a spoon to drop about 1/2 teaspoon of Nutella into the center of the cupcake. Insert a toothpick into the center of the Nutella and create a swirl by making circles in the batter..
4. Air fry at 300F (150C) for about 12-14 minutes. Insert a toothpick to test. When the toothpick comes out clean, then the cup cake is cooked through..

Using a rubber spatula, fold in the peanut butter until swirls of peanut butter form throughout the frosting. Place the frosting in a piping bag and top the cupcakes or use a small spatula to. The cupcake itself is a swirl of chocolate and peanut butter cake. This was actually a happy accident as I had planned for this cupcake to have just a simple chocolate cake for the base, but ended up absentmindedly swirling more chocolate and peanut butter cupcakes than I had planned on for the party. Chocolate Peanut Butter Swirl Bundt Cake.