Chocolate Peanut Butter Popper Mini Cupcakes

About: I'm just a lady who likes making stuff. I got my degree in engineering but also enjoy cooking, sewing, knitting, gardening and backpacking, among other things.

Making dessert for a lot of people can be daunting and expensive.  It's easy to buy something, but I wanted to make a sweet, fun, easy dessert with a little something special.  Using chocolate and peanut butter candies, you can make these delicious, peanut butter-filled mini chocolate cupcakes that are sure to be a hit!

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Step 1: Gather Ingredients

I use the same special cupcake recipe I use in my other instructables here and here

You will need:
-One 18.25 oz box of the most chocolaty chocolate cake mix you can find
-4 eggs (instead of what is calls for on the box)
-1 cup butter milk (instead of water that is called for on the box)
-Vegetable oil (amount called for on the box)
-Enough chocolate and peanut butter candies for all the mini cupcakes you are making

Other stuff you will need:
-Mini cupcake trays
-mini cupcake papers

Step 2: Combine Ingredients

Preheat oven to 350 degrees F.  Combine all ingredients and mix according to the directions on the box.  

Step 3: Add Peanut Butter Chocolates

Put mini cupcake papers in the tray.  Unwrap a peanut butter chocolate candy for each cupcake and but them in the papers.
Spoon a small amount of batter over each candy.  Use a fork to make sure the candies are completely surrounded with batter.
Baking time will depend on your oven, start with 12 minutes and check on them to see how they are doing.  It took 15 minutes to cook them in my oven.

Step 4: Enjoy!

You can choose to frost your cupcakes if you want, although they are very rich and delicious with no frosting at all.
This recipe should make a lot of mini cupcakes, and it's very cheap, impressive and yummy, not to mention minimal clean up since you don't need to use plates or silverware with them.  Perfect party dessert!

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    2 Discussions

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    Nate1047

    8 years ago on Step 4

    I have been doing this for years, but I never liked the molten peanut butter. I usually pour the cupcakes first, and I have found that if you freeze the peanut butter cups then insert them into the cupcakes so that the flat of the peanut butter cup is flush with the top of the batter. After the cupcakes are baked, the peanut butter is still cool and crumbly, not gooey or molten... (its just a personal preference)

    Nice instructable though, I have been thinking about posting it myself but you beat me to the punch! :-)