Rich peanut butter cakes, topped with smooth peanut butter frosting, and rolled in Krunch Kote peanut brittle crunch sprinkles make a GRAND dessert recipe. These cupcakes aren’t just Krunch Kote peanut butter cupcakes, they’re the ultimate peanut butter cupcakes!

peanut butter cupcakes with peanut butter frosting.

I’m a fan of pretty much any peanut butter-based dessert. And while I’ve created many here on Inspired by Charm (check them all out HERE) I’ve yet to do any sort of peanut butter cupcake. They say “go big or go home,” so I went peanut butter on peanut butter on peanut butter with these Krunch Kote Peanut Butter Cupcakes. 

peanut butter cupcakes with peanut butter frosting.
peanut butter cupcakes with peanut butter frosting.

The Ultimate Peanut Butter Cupcakes:

Here’s the breakdown of the triple peanut butter goodness:

  1. Peanut Butter Cake – a really dense moist cake loaded with as much peanut butter as it could handle.
  2. Peanut Butter Frosting – think buttercream frosting, but with mega peanut butter flavor.
  3. Krunch Kote Peanut Brittle Crunch – a fun and colorful addition that adds added flavor and crunch.

I think the only thing I could have added was a peanut butter filling! Ha! Maybe next time. 

Want more peanut butter desserts? Try these

peanut butter cupcakes with peanut butter frosting.
peanut butter cupcakes with peanut butter frosting.

What is Krunch Kote:

Let’s talk about this peanut brittle crunch or as most know it as Krunch Kote. I’m not sure if this is a regional thing, but it’s definitely something I had in my childhood and still enjoy today. Krunch Kote was available as a sprinkle option for soft serve ice cream cones. There was one ice cream shop in my hometown that had it (they’ve since closed) and a couple of places that I know of here in Pittsburgh that still offer it on soft serve cones. 

krunch kote peanut brittle sprinkles.

To me, Krunch Kote is the ultimate soft serve ice cream topping. It’s SO GOOD! Since I love it so much, I figured why not use it on cupcakes?

If you’re looking to buy it, you can find some HERE and HERE

I think it’s time to get baking!

peanut butter cupcakes with peanut butter frosting.

Recipe Instructions:

You can find a detailed ingredients list and instructions in the printable recipe card below.

  1. Preheat your oven to 350 degrees F and line cupcake pans with paper liners.
  2. In a medium bowl whisk together the flour, baking soda, and salt. 
  3. In the bowl of a stand mixer fitted with the paddle attachment add the vegetable oil, peanut butter, brown sugar, egg, and sour cream. Mix until smooth. 
  4. Add the dry ingredients and begin to mix. 
  5. Add the milk and beat until completely combined. 
peanut butter cupcake batter,
  1. Add the batter to the paper-lined cupcake pan(s) filling each liner about two-thirds full. 
peanut butter cupcake batter in pan.
  1. Bake for 20-21 minutes or until a toothpick inserted near the center comes out clean. 
  2. In the bowl of a stand mixer fitted with the paddle attachment add the butter, peanut butter, vanilla extract, and salt. Beat until smooth. 
  3. Add 1 cup of the confectioners’ sugar, and beat on low. Add the remaining confectioners’ sugar and continue to beat on low. 
peanut butter frosting in bowl.
  1. Add in 1/4 cup of the heavy cream and then more as needed to achieve desired consistency. 
  2. Increase the speed to high and beat until light and fluffy. 
  3. Transfer to a large piping bag fitted with a large open star tip. 
piping peanut butter frosting.
  1. Pipe the frosting onto the cooled cupcakes, then immediately roll in the Krunch Kote. 
rolling cupcake in krunch note.

Recipe Notes:

A couple of quick notes to consider before you bake:

  • Peanut Butter: For this recipe, I highly recommend using one of the following: Jif, Skippy, or Peter Pan. ‘Natural’ style peanut butter tends to want to separate. 
  • Mixer: You do not need a stand mixer for this recipe. You can use a hand mixer or a whisk to yield the same results. 
peanut butter cupcakes with peanut butter frosting.
peanut butter cupcakes with peanut butter frosting.

Serve and Enjoy!

And that’s it!

If you’re a big fan of peanut butter desserts like I am, you definitely need to give these Peanut Brittle Crunch Peanut Butter Cupcakes a try!

peanut butter cupcakes with peanut butter frosting.

As a bonus, you can use any leftover peanut brittle crunch on a bowl of ice cream. You’re welcome!

Happy baking! 

peanut butter cupcakes with peanut butter frosting.

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Course: Dessert
Cuisine: American
Keyword: cupcakes, frosting, Krunch Kote, peanut butter, sprinkles
Servings: 15
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Rich peanut butter cakes, topped with smooth peanut butter frosting, and rolled in peanut brittle crunch sprinkles make a GRAND dessert recipe. These cupcakes aren’t just Krunch Kote peanut butter cupcakes, they’re the ultimate peanut butter cupcakes!

Ingredients

Peanut Butter Cupcakes:
Peanut Butter Frosting:

Instructions

  • Begin by preheating your oven to 350 degrees F. Line cupcake pans with paper liners. Set aside.
  • In a medium bowl whisk together the flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment add the vegetable oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract. Mix until smooth.
  • Add the dry ingredients and begin to mix. Add the milk and beat until completely combined. Do not overmix.
  • Add the batter to the paper-lined cupcake pan(s) filling each about two-thirds full. Bake for 20-21 minutes or until a toothpick inserted near the center comes out clean.
  • While the cupcakes cool, prepare the peanut butter frosting.
  • In the bowl of a stand mixer fitted with the paddle attachment add the butter, peanut butter, vanilla extract, and salt. Beat until smooth.
  • Add 1 cup of the confectioners’ sugar, and beat on low. Add the remaining confectioners’ sugar and continue to beat on low. Add in 1/4 cup of the heavy cream and then more as needed to achieve desired consistency.
  • Increase the speed to high and beat until light and fluffy.
  • Transfer to a large piping bag fitted with a large open star tip. Pipe the frosting onto the cooled cupcakes, then immediately roll them in the Krunch Kote sprinkles.

Notes

Peanut Butter: For this recipe, I highly recommend using one of the following: Jif, Skippy, or Peter Pan. ‘Natural’ style peanut butter tends to want to separate.
Mixer: You do not need a stand mixer for this recipe. You can use a hand mixer or a whisk to yield the same results.

Nutrition Facts

Calories: 452kcalCarbohydrates: 47gProtein: 10gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 36mgSodium: 315mgPotassium: 264mgFiber: 2gSugar: 35gVitamin A: 324IUVitamin C: 0.1mgCalcium: 59mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!
Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Posted By at 7:23 AM
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Comments

  • Bliss M at

    I love Crunch coat and purchased some earlier in the year to have with ice cream! This recipient is yummy and can’t wait to try it. I definitely recall that ice cream shop with fondness and I loved going there with my grandparents 💕 thank you for sharing!

    • Michael Wurm, Jr. at

      Awww. Love that! Thank you!

      xo Michael

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