Reviewed: Oct. 30, 2009

This recipe was divine. These cupcakes turned out picture perfect and were the most moisture cupcakes I've ever had. Also, the cinnamon really does add a little extra something to the recipe. And the icing definitely was the perfect finish to this already decadent dessert. Note: It is more like a glaze than a traditional icing. I would recommend this recipe to any fellow peanut butter lovers!

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mstrom7

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Reviewed: Oct. 19, 2009

Absolutely the best cupcakes ever! Moist and delicious and addictive.

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violette

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Brandon, Manitoba, Canada

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Reviewed: Aug. 29, 2009

These cupcakes were amazingly good. I frosted them with some maple buttercream frosting.

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Missy

Cooking Level: Expert

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Reviewed: Aug. 16, 2009

these were very good and moist. i enjoyed them and they were easy to make!!!!

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janeenep

Cooking Level: Intermediate

Living In: Mount Pleasant, Iowa, USA

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Reviewed: Jun. 5, 2009

I loved this recipe it was very moist and sweet! My whole family enjoyed them

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jutothelia

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Reviewed: Feb. 16, 2009

These cupcakes did not turn out the way I had hoped. I followed the recipe exactly (only omitting the cinnamon). The texture of the cupcakes was really dense and not moist at all. I will continue my search for the perfect moist PB cupcake recipe!

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PD

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 30, 2008

Just pulled these out of the oven and let them cool a bit. I haven't added the frosting yet. The texture is a little thick and dry, but the flavor is good. I think it needs some tweaking.

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Cookaholic

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Nov. 3, 2008

The frosting was the highlight of these cupcakes. The honey is a nice addition. Next time I will double the batch as the recipe only made 20 small cupcakes.

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senoramandi

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Reviewed: Oct. 13, 2008

I used my own chocolate frosting for these, but overall they were pretty tasty! The pb/brown sugar mixture smelled heavenly, and while it was baking it filled the kitchen with a wonderful cinnamon-y aroma. We have our cinnamon in a grinder, so we couldn't measure it, but it does give the cupcakes an interesting flavor and I can see how some people might not like it. I added semi-sweet chocolate chips to the second batch--OH MAN, with that addition they were perfectly divine!!

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Ichigo

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

excellent recipe. The peanut butter doesn't overpower the cupcakes. The only change I made was half whole wheat flour, half all purpose, came out great!!

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Kristi

Cooking Level: Intermediate

Home Town: Peterborough, Ontario, Canada

Living In: Nepean, Ontario, Canada

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Reviewed: Aug. 31, 2008

These were great. I didn't taste the cinnamon as another review said- the batter was really good. I did have to add 2 more TBLS of milk to the icing as Aprilart mentioned. The icing is not really an icing but a really thick glaze. I did double the peanut butter in the icing- so maybe that is why... I piped mine on with a tip and bag so when it spread it wouldn't drip over the sides. I made 12 regular sized baked about 30 minutes and made 12 mini muffins baked about 15 minutes. I piped some melted chocolate bars on the big ones. Thought the icing and the cake go hand and hand- very tasty.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Aug. 15, 2007

I am generously giving this recipe 3 stars in the off hand chance that I did something wrong but I seriously doubt that I did. I think that the cinnamon is what made this taste so terrible to me and my family. If I were to make them again, I would omit it entirely.

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OTTOS2

Cooking Level: Expert

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Reviewed: May 23, 2007

These cupckes were the hit of my weekly Girls' Night. They easy to make, super peanut buttery and very creative. I substituted half&half for the milk to make a smoother frosting.

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Berkeley Janelle

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Reviewed: Jan. 15, 2007

Made these exactly as the recipe states- but cooked them in the mini muffin pan. The cupcakes weren't a wow without the frosting and too sweet with frosting. I'm a peanut butter lover and I was a little disappointed. Thanks for a great idea.

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Oct. 9, 2006

These cupcakes were pretty darn good! Wonderful peanut butter flavor, moist, good texture, not too sweet. They are a great treat! I made them with my little kids and it was easy to follow and make. The baked up wonderfully. I did have to add approximately 2 more tablespoons of milk to the frosting to get it to the consistency I was looking for, but other than that this is perfect! If you love peanut butter and cupcakes, I'll bet you'd enjoy this recipe. :)

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