White Chocolate Cupcakes with Peanut Butter Frosting

White Chocolate Reese’s Cups are the inspiration for these Cupcakes. White chocolate cupcakes topped with a creamy Peanut Butter Frosting!

White Chocolate Cupcakes topped with Peanut butter Frosting: inspired by Reese's white chocolate PB cups #peanutbutter #Reese's www.shugarysweets.com

My husband says these are his favorite cupcakes I ever made.

I’ve said it before, I like peanut butter, I don’t love peanut butter. My kids and husband LOVE peanut butter. So when I made these cupcakes I thought “perfect, something I won’t be tempted to eat.”

White Chocolate Cupcakes topped with Peanut butter Frosting: inspired by Reese's white chocolate PB cups #peanutbutter #Reese's www.shugarysweets.com

I was wrong. Let’s start with the cupcake base. I made this base using my favorite white cake recipe, and I added in some melted white chocolate. GOOD white chocolate. Not morsels. I used Green & Black’s White Chocolate bar for this recipe. It’s my favorite white chocolate…once you try it you will understand. It melts so smooth and creamy, not lumpy like most other white chocolates. PLUS, it has vanilla in it, which makes it the perfect bar to put in this recipe! The white chocolate does weigh the cupcake down, SLIGHTLY, so you won’t get domed tops. But don’t let the weight fool you. These are still light, airy cupcakes that are perfectly moist!

White Chocolate Cupcakes topped with Peanut butter Frosting: inspired by Reese's white chocolate PB cups #peanutbutter #Reese's www.shugarysweets.com

Now. The frosting. Remember I said I’m not a huge peanut butter freak. Apparantly that didn’t apply to this frosting. This frosting is made with MORE melted white chocolate and some creamy peanut butter. You really can’t tell from these photos, but I made TWO batches of frosting. One white chocolate and one peanut butter. I then swirled them together on top of the cupcakes. Because I didn’t go overboard on the peanut butter, the color is hard to differentiate. I then of course had to top each one with a White Chocolate Reese’s Cup (halved). This frosting is insane. Creamy. Light. Insane.

Of course I pipe my frosting high on cupcakes, so if you like to just spread a little bit on top, you probably won’t need the entire recipe. The cupcakes make about 24-30 cupcakes, so be prepared to feast! Or make sure you have company over to help you eat them! I am not responsible for YOUR lack of willpower. I have my own lack of willpower to deal with!

White Chocolate Cupcakes topped with Peanut butter Frosting: inspired by Reese's white chocolate PB cups #peanutbutter #Reese's www.shugarysweets.com

Love peanut butter? Here are a few of my other favorite Peanut Butter recipes:

Peanut Butter Bars: peanut butter cookie crust topped with a peanut butter ganache (yeah, there is such a thing) then topped with Reese’s pieces and PB cups!

Peanut butter bars from www.shugarysweets.com

Peanut Butter Cup Cookies: big PB cookies made in my muffin top (whoopie pie) pan. Filled with more Reese’s cups!

Reese's PB Cup cookies from www.shugarysweets.com

Peanut Butter Granola Bars: delicious, no bake granola bars that are better than any store bought variety!

Peanut Butter Granola Bars from www.shugarysweets.com

Chocolate Peanut Butter Fudge: A rich, soft chocolate fudge topped with peanut butter ganache. Perfect any time of year!

Chocolate Peanut Butter Fudge from www.shugarysweets.com

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White Chocolate Cupcakes with Peanut Butter Frosting

Yield: 24-30 cupcakes

White Chocolate Reese's Cups are the inspiration for these Cupcakes. White chocolate cupcakes topped with a creamy Peanut Butter Frosting!

Ingredients:

For the Cupcakes:

  • 5 egg whites, room temperature
  • 3/4 cup whole milk, divided
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 3.5oz white chocolate bar, melted (I used Green & Blacks)
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt

For the White Chocolate Frosting:

  • 1 cup unsalted butter, softened
  • 2 cup powdered sugar
  • 3.5oz white chocolate bar, melted
  • 1 1/2 Tbsp whole milk

For the Peanut butter Frosting:

  • 1 cup unsalted butter, softened
  • 2 cup powdered sugar
  • 1/3 cup creamy peanut butter
  • 1 1/2 Tbsp whole milk

Directions:

  1. For the cake, whisk together the egg whites, and 1/4 cup of the milk in small bowl until slightly combined. Set aside.
  2. In mixing bowl, beat butter and sugar for 2 minutes on medium. Add in dry ingredients and mix until combined. Slowly in a steady stream add in the egg white mixture. Beat in remaining milk and melted white chocolate bar.
  3. Fill cupcake liners half full with batter and bake in a 350 degree oven for about 15 minutes. Remove and cool in pan 5 minutes then transfer to a wire rack. Cool completely before frosting.
  4. For the frosting, beat butter 5 minutes until it becomes pale in color. Add sugar, melted white chocolate and whole milk. Beat an additional 5 minutes until fluffy. Fill a disposable pastry bag with frosting (no tip on the end). Set aside.
  5. For PB frosing, beat butter 5 minutes until pale in color. Add sugar, peanut butter and whole milk. Beat an additional 3-5 minutes until fluffy. Fill a disposable pastry bag with frosting (no tip on end).
  6. Take a LARGE pastry bag and add both types of frosting, making sure the ends of each bag go down to the bottom. Using a 6S tip, pipe onto cupcakes. The peanut butter frosting is very light, so it's hard to see the swirl. That's okay, you will taste it!!

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