Reviewed: Dec. 25, 2011

The only good part of these cupcakes is the peanut butter cup in the middle, so just unwrap the peanut butter cup and eat that. I think the idea of the cupcake is cute, and my kids were very excited, as they all love peanut butter, but they, too, ended up picking out the candy and not eating the cupcake. I did make a chocolate frosting for a few to see if that would "save" them, but it didn't make a big enough improvement for anyone to eat them.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Nov. 17, 2011

I give this 4 and 1/2 stars- though it did not let me put the 1/2. I made these this Summer and they turned out great. I only wished I had added more peanut butter as 1/3 I do not think gave enough peanut butter taste. I used the mini-unwrapped pb cups and will use the next size bigger. They were a HUGE hit. I had never made cupcakes from scratch. I did top them with frosting and used Dark Chocolate frosting. They were delicious and was told even better when in the microwave later on. Making these again for my daughter's birthday.

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Reviewer:

Mindy

Reviewed: Oct. 22, 2011

So I just made these a couple days ago, and I was like wow this was super duper simple, and they were just devine! My sister doesn't like peanut butter a lot, but she couldn't stop eating them! My brother has always been a critic to when I bake, but he said they were perfect! My mom who can't even have sweets said she liked them! This was a complete success, and I'm totally baking these again in the future!

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Reviewer:

SweetVietGirl

Reviewed: Sep. 18, 2011

I used both mini cupcake and reg sized cupcakes. I suggest reg size bc the dough to peanut butter ratio is much better!

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Reviewer:

PMSRACING

Reviewed: Aug. 11, 2011

Very moist and not too sweet. In this case, perfect to be topped with chocolate frosting(pb cup skipped). I'm not usually a cupcake fan, but the not so sweet cake balanced out the frosting and it was great. Used 2/3 c crunchy peanut butter and ommited shortening. Will make again!

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Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Reese, Michigan, USA

Reviewed: Mar. 30, 2011

These are so easy to make and delicious!..I make them a lot and they never get old!..Thank you for this recipe!...

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Reviewer:

RitaJones

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Reviewed: Mar. 13, 2011

These cupcakes were great! They were super moist and a nice alternative to regular cupcakes. I found that 22 minutes was the perfect amount of time. I also didn't have shortening, so I just used 6 tbsp of softened butter and they still tasted amazing.

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Reviewer:

hanajane

Reviewed: Feb. 24, 2011

I had the same texture that some others had with the cake being very crumbly. I followed the ingredients and directions as listed, so next time I will probably use butter beat the eggs in by hand, and just mix wet and dry ingredients instead of alternating to make a little denser cake. Otherwise, the flavor was okay and my kids liked them.

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Reviewer:

Christine

Cooking Level: Expert

Reviewed: Feb. 21, 2011

I really enjoyed the peanut butter flavor these offered but the texture was a little dense for me and my family/friends. Best hot out of the oven with a glass of milk!

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Reviewer:

Amandap

Reviewed: Feb. 12, 2011

These were pretty good. I used the heart reeses peanut butter cups instead of the standard ones. They turned out to be a pretty cute valentines day treat!

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