Last fall I stuffed some pumpkin pies into cupcakes so I was thinking I could get some peanut butter balls into cupcakes.
I wasn't quite sure how to make a peanut butter ball so I of course searched pinterest. Some of the recipes seems far more difficult or detailed than I felt necessary but after awhile I found this one which only had four ingredients: peanut butter, butter, brown sugar, powdered sugar.
The recipe on Six Sisters' Stuff made 52 peanut butter balls! The next step was the easiest. I was going to make chocolate cake from scratch but with a baby the peanut butter balls took one whole day and if I wanted to send the cupcakes to work with Chris the following day (Friday) I needed to speed the process up a bit so I bought a box of devil's food cake.
The frosting is a peanut butter buttercream! I took my go-to buttercream recipe and simply replaced 1/4 cup of the softened butter for peanut butter since the texture is the same.
Peanut Butter Buttercream Frosting (for 24 PIPPED** cupcakes)
- 1 3/4 cups salted butter softened
- 1/4 cup creamy peanut butter
- 6 cups powdered sugar
- 1/2 teaspoon salt
- 2 Tablespoons vanilla extract
- optional 1T of milk
Directions: Beat butter and peanut butter together on medium for a couple minutes. Add powdered sugar a cup at a time on your lowest setting. Once butter, peanut butter and sugar is mixed turn mixer back up to medium and add salt, and vanilla. Beat for 3 more minutes.
For the pipping I used an Ateco 808 pastry tube (tip) bought off of Amazon.
These cupcakes were incredibly tasty and the leftover peanut balls were kept in the freezer to snack on later!
*I have tried both covering the peanut butter ball with batter and filling the cupcake liner with batter and placing the frozen peanut butter ball on top. Both ways work however when the peanut butter ball is placed on top and sinks into the cupcake during the baking process the ball is cooked slightly too and becomes not as soft.
**If you are not pipping your cupcakes you most likely will only need half of the buttercream recipe. Buttercream does last for a few months frozen in the freezer if you do decide to make the whole recipe and save the leftovers.