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!
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.