Peanut Butter Crunch Cupcake

The sweet tooth gene is strong in our family so, as you might imagine, finding a good dessert while at the Disney parks is always on our radar.  And while we each have differing opinions on which desserts are the best, we are definitely always in agreement that Disney cupcakes are a must-do when we visit.  Aside from being incredibly tasty, cupcakes at the Disney theme parks are unique and imaginative and just all-around extraordinary works of culinary art.  Instead of the run-of-the-mill chocolate or vanilla cupcake, you can expect more adventurous flavors for both the cake and icing as well as fun decorative touches.  One of our all-time favorites has always been Hollywood Studio’s Peanut Butter Crunch Cupcake.  A light and fluffy chocolate cupcake is filled with decadent chocolate buttercream, topped with a rich peanut butter frosting, and then covered with crushed Butterfinger candy pieces.  They are INSANELY delicious – and for anybody that happens to be a diehard fan of all things chocolate and peanut butter combined (guilty as charged right here!) this little beauty does not disappoint.  It is seriously a dream come true!

Sadly, we are still about four months away from our next opportunity to sink our teeth into our beloved cupcake – but we decided we wouldn’t let that get in the way of getting our peanut butter crunch fix before our next trip to the Most Magical Place on Earth.  We put our heads together, did a little bit of recipe research, hit the grocery store, and then got to work in the kitchen to attempt our own version of this fabulous dessert.  While our end result certainly wasn’t 100% authentic we were still very pleased with our efforts, and we very much enjoyed recreating one of our favorite Disney park treats while imagining ourselves in our happy place!

PEANUT BUTTER CRUNCH CUPCAKES

Cupcakes:

• 1 Box Chocolate Cake Mix
• Water, vegetable oil, and eggs (quantities corresponding to cake mix of choice)

Chocolate Buttercream Frosting:

• 1/2 cup vegetable shortening
• 1/2 cup butter, softened
• 3/4 cup cocoa
• 1 teaspoon vanilla extract
• 4 cups (16 oz.) powdered sugar
• 4 tablespoons milk

Peanut Butter Buttercream Frosting:

• 1 cup vegetable shortening
• 1 cup butter, softened
• 2 cups creamy peanut butter
• 2 teaspoons vanilla extract
• 8 cups (32 oz.) powdered sugar
• 1/2 to 3/4 cup milk

Toppings:

• 8 oz. bag of Butterfinger Bits (or 2 to 3 Butterfinger candy bars)
• Oreo Mini Chocolate Sandwich Cookies or Chocolate Melting Wafers

INSTRUCTIONS

1. Prepare and bake 24 cupcakes according to cake mix baking instructions. Cool completely.
2. While the cupcakes are cooling, make the chocolate buttercream and peanut butter buttercream frostings.
   • To make the chocolate buttercream, beat shortening and butter with an electric mixer in a large bowl. Add cocoa and vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Gradually add milk and beat at medium speed until light and fluffy. Transfer icing into a disposable cake decorating bag fitted with a large star cake decorating tip.
   • To make the peanut butter buttercream, beat shortening and butter with an electric mixer in a large bowl. Add peanut butter and vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Gradually add milk and beat at medium speed until light and fluffy.
3. Once the cupcakes have cooled, use a cupcake corer (or a paring knife) to remove the center core of each cupcake.  Pipe chocolate buttercream into the cored, empty spaces.
4. Using a large ice cream scooper, scoop a generous amount of the peanut butter buttercream frosting onto each of the filled cupcakes. 
5. Pour the bag of Butterfinger Bits into a bowl.  If using candy bars, unwrap and place them in a food processor and pulse until they are finely chopped. Carefully turn over and roll the top of each cupcake over the crushed candy, thoroughly covering all of the peanut butter frosting. 
6. Gently press two Oreo Mini Chocolate Sandwich Cookies or two chocolate melting wafers onto the cupcakes to create Mickey Mouse ears.

Recipe Source: Peanut Butter Buttercream Frosting and Chocolate Buttercream Frosting adapted slightly from Wilton