Peanut Brittle Cupcakes
Peanutty and caramel, these Peanut Brittle Cupcakes taste like the addictive candy without the fuss of making it. Top with your favorite homemade or store-bought brittle for the perfect, tasty garnish.
Prep Time20 minutes mins
Cook Time17 minutes mins
Total Time37 minutes mins
Servings: 16
Author: Hayley Parker, The Domestic Rebel
- 1 box yellow cake mix
- 1/4 cup vegetable oil
- 1 cup water
- 1/3 cup caramel flavored syrup NOT sundae sauce, but the kind you can use to flavor your coffee, like by Torani
- 3/4 cup creamy peanut butter I like Jif!
- FOR FROSTING:
- 1 & 1/2 sticks butter room temperature
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/4 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 3/4" 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.