Peanut Butter Cupcake Swirl. These Chocolate Swirled Peanut Butter Blast Cupcakes are a chocolate peanut butter lover's dream! They're the perfect cupcakes to satisfy your sweet tooth! The thick creamy peanut butter swirl and peanut butter chips give each bite that little something extra.

Ingredients of Peanut Butter Cupcake Swirl

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

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. The Ultimate Chocolate Peanut Butter Cupcakes – Rich chocolate cake topped with a two-toned swirl of chocolate and peanut butter frosting gets dressed up in an edible candy cupcake wrapper. Top it all off with the cutest mini "cupcake" to create the ultimate chocolate peanut butter dessert.

Peanut Butter Cupcake Swirl step by step

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..

In large bowl, mix flour, sugar, baking powder, baking soda and salt. Beat on medium-high speed until smooth and creamy, scraping bowl as needed. 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.