Peanut brittle is one of those candies that I totally love but often overlook. One, because it isn’t sold in many stores, and two, because it isn’t as common as your average M&M’s or Skittles.
But when I am around it? Lawd have mercy, homedog. I’m scarfing it down like it’s my day job. It’s just so addictive!
Since I still have an enormous fear of candy thermometers (seriously, I do not have time for high-maintenance candy!) I haven’t actually made my own peanut brittle at home. If we’re being honest, I find it easier to just stock up at See’s Candies and get it for $6/box than stress over a pot of boiling caramel. Not my idea of a good time. Eating the peanut brittle, however, is a great time.
So while I haven’t mastered the brittle itself, I have mastered these scrumptious cupcakes! I have to admit, the peanut brittle flavor is spot-on. If you could somehow bottle it up and drink that delectable peanut butter caramel flavor, it would be the best beverage evah. But for now, you’ll have to settle with eating your cupcake and your peanut brittle, too. These are the best!
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Skip the candy thermom mama drama and buy yourself a box of brittle… and the ingredients for these cupcakes. You’ll be glad you did!
- 1 box yellow cake mix
- ¼ cup vegetable oil
- 1 cup water
- ⅓ cup caramel flavored syrup (NOT sundae sauce, but the kind you can use to flavor your coffee, like by Torani)
- ¾ cup creamy peanut butter (I like Jif!)
- FOR FROSTING:
- 1 & ½ sticks butter, room temperature
- ½ cup creamy peanut butter
- 1 tsp vanilla extract
- ¼ cup caramel flavored syrup
- 1-2 Tbsp milk, if needed
- About 4 cups powdered sugar
- Peanut Brittle, prepared or your favorite homemade recipe, broken into shards
- Preheat oven to 350 degrees F. Line two standard muffin tins with about 16 paper liners; set aside. Meanwhile, in a large bowl, beat together the cake mix, oil, eggs, water, caramel syrup and peanut butter together with a handheld electric mixer for about 2 minutes or until blended. Distribute batter evenly among the cupcake tins, filling about ¾" full.
- Bake for approximately 15-17 minutes or until a toothpick inserted near the center comes out clean or with light crumbs. Cool the cupcakes completely while you prepare the frosting.
- In the bowl of a stand mixer, beat together the butter, peanut butter, vanilla and caramel syrup with the paddle attachment until creamy and blended. Gradually add the powdered sugar, about one cup at a time, until frosting is light and fluffy. Add the milk if frosting is too thick.
- Spoon the frosting into a disposable piping bag attached with a large open star tip. Pipe the frosting high onto the cooled cupcakes, then garnish with a couple of shards of peanut brittle. Top with caramel sundae syrup if you'd like! Serve immediately.
These are FABULOUS! They’re a must-try. If you haven’t had caramel + peanut butter before, you must give this insanely-delicious combination a go. It’s a total winner and is what makes the flavor in these delectable Peanut Brittle Cupcakes so spot-on!
Have a fantastic day!
xo, Hayley
June Burns says
Mmm those look amazing! I love peanut brittle, of course it’d be awesome on a cupcake 🙂
thedomesticrebel says
Thanks so much, Jane!! 🙂
CakeSpy says
SO into this. Love pb brittle, even better with cake!!
thedomesticrebel says
I was thinking, what would CakeSpy do!? 🙂 Thanks love!
Tori@Gringalicious.com says
Love! These are so yummy looking!
thedomesticrebel says
Thank you, Tori! Yummy looking AND tasting! 🙂
Cheryl Newton says
Oh my. These look delish. One question though: how many eggs?
thedomesticrebel says
Hi Cheryl! Oops, 3 eggs for the cupcakes is all. I’ll update that; thanks!
Ashton says
I love that huge, beautiful pile of frosting on top!! And– can I just say– I kind of hate peanut brittle, because it’s so hard to eat! But I’ve always loved the flavor. This is perfect! The taste of peanut brittle without breaking any teeth 🙂