Nutter Butter Cupcakes
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| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
cupcakes
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Ingredients
Chocolate Cupcakes
- 2 tsp baking soda
- 2/3 cup unsweetened cocoa powder
- 3 cups all purpose flour
- 3 cups powdered sugar
- 1 tsp salt
- 2 cups granulated sugar
- 3 tsp pure vanilla extract
- 2 tsp white vinegar
- 2/3 cup butter (for vegan, use coconut oil)
- 2 cups water
Peanut Butter Frosting
- 3/4 cup peanut butter creamy
- 2 tsp pure vanilla extract
- 1-4 tbsp milk
- 3-4 cups powdered sugar
Chocolate dipped Nutter Butters
- 18 nutter butter sandwich cookies
- 1/2 cup chocolate chips
- 1 tbsp vegetable oil
- 1 cup crushed peanuts
Ingredients
Chocolate Cupcakes
Peanut Butter Frosting
Chocolate dipped Nutter Butters
|
Rate this recipe!
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Instructions
Chocolate Cupcakes
- Preheat oven to 350 degrees. Place cupcake liners in cupcake tins.
- Add first 6 dry ingredients into a bowl. Wish together to combine ensuring there are no lumps.
- Add next 4 wet ingredients to bowl; stir to combine. Fill cupcake liners about 2/3 full. Bake for 25 minutes. Meanwhile prepare the frosting.
Peanut Butter Frosting
- Beat together peanut butter, vanilla and powdered sugar (add one cup of the powdered sugar at a time, then beat the mixture - or your kitchen will be covered).
- Add milk as needed to smooth out frosting. Frost cooled cupcakes.
Chocolate dipped Nutter Butters
- Combine chocolate chips and vegetable oil in a small bowl. Microwave on 30 seconds, remove and stir, then microwave for another 30 seconds. Stir to combine until smooth.
- Dip cookie half way into the chocolate, then lightly dip in crushed peanuts. Set on wax paper lined baking sheet.
Recipe Notes
My man loves Nutter Butter cookies so I thought these would be a fun way to enjoy them. I brought a batch of these to a bbq today and they were a hit. Very yummy.
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