Krunch Kote Peanut Butter Cupcakes

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!

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. 

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

• Chocolate Striped Peanut Butter Cookies
• Peanut Butter Sheet Cake
• Chocolate Peanut Butter Cake
• Peanut Butter and Jelly Thumbprint Cookies
• Soft Peanut Butter Cookies
• Peanut Butter Pretzel Puppy Chow

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. 

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!

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. 

6. Add the batter to the paper-lined cupcake pan(s) filling each liner about two-thirds full. 

7. Bake for 20-21 minutes or until a toothpick inserted near the center comes out clean. 
8. In the bowl of a stand mixer fitted with the paddle attachment add the butter, peanut butter, vanilla extract, and salt. Beat until smooth. 
9. Add 1 cup of the confectioners’ sugar, and beat on low. Add the remaining confectioners’ sugar and continue to beat on low. 

10. Add in 1/4 cup of the heavy cream and then more as needed to achieve desired consistency. 
11. Increase the speed to high and beat until light and fluffy. 
12. Transfer to a large piping bag fitted with a large open star tip. 

13. Pipe the frosting onto the cooled cupcakes, then immediately roll in the Krunch Kote. 

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. 

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!

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

Happy baking! 

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Krunch Kote Peanut Butter Cupcakes

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!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cupcakes, frosting, Krunch Kote, peanut butter, sprinkles

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 15

Calories: 452kcal

Ingredients

Peanut Butter Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup creamy peanut butter
• 1 cup brown sugar packed
• 1 egg
• 1/3 cup sour cream
• 2 teaspoons vanilla extract
• 3/4 cup milk

Peanut Butter Frosting:

• 2 cups confectioners’ sugar
• 6 tablespoons butter
• 1 1/4 cups peanut butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 1/4 teaspoon kosher salt
• 1-2 cups peanut butter crunch sprinkles

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

Calories: 452kcal | Carbohydrates: 47g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 315mg | Potassium: 264mg | Fiber: 2g | Sugar: 35g | Vitamin A: 324IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg