Go Back
–+ servings
Peanut Butter Toffee Cupcakes, the cupcakes taste just like the inside of a peanut butter cookie and the frosting is dynamite! Pizzazzerie.com
Print

Peanut Butter Toffee Cupcakes

Servings 12 cupcakes
Author Courtney Whitmore

Ingredients

For the Cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter softened
  • 3/4 cup peanut butter
  • 1 cup packed brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk

For the Frosting:

  • 8 tablespoons 1 stick unsalted butter
  • 3 cups powdered sugar
  • 3 tablespoons heavy whipping cream
  • ½ teaspoon vanilla extract
  • 1/2 cup peanut butter

For the Garnish:

  • 2 Heath bars broken into 1" pieces
  • 1/2 cup hot fudge topping I used Smuckers brand

Instructions

For the Cupcakes:

  • Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  • In a mixing bowl, combine dry ingredients (flour, baking powder, and salt). Set aside.
  • In a bowl, cream together the butter and brown sugar with an electric mixer. Add egg and vanilla extract, mix well.
  • Alternating with flour mixture, add buttermilk and beat until combined (do not overmix).
  • Fill each cupcake liner 2/3 full.
  • Bake for 20-25 minutes or until toothpick inserted comes out clean (22 minutes for me).

For the Frosting:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter for 2 minutes on medium speed.
  • Adjust speed to low and add powdered sugar to butter, one cup at a time, until well incorporated. Add vanilla extract, and milk or heavy cream, and peanut butter.
  • Beat on medium for 3 minutes. Add additional powdered sugar or milk/cream until desired consistency is reached.
  • Pipe frosting onto cooled cupcakes and garnish with hot fudge topping and toffee bar piece.