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Peanut Caramel Cupcake Recipe

As most of us know, cracker jacks and peanuts are the most common snacks to enjoy during a baseball game. I decided to turn one of these snacks into a delicious dessert.

Here I made Chocolate Cupcakes filled with caramel and topped with Honey Roasted Peanuts. The peanuts add a salty flavor to the cupcakes, which goes perfectly with the chocolate and caramel. These cupcakes are great for bringing home those baseball flavors that everyone will enjoy!


For the Chocolate Cupcakes:

  • 2 1/2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 12 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups boiling water

For the Vanilla Buttercream:

  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 3 cups confectioners sugar
  • 1/2 teaspoon pure vanilla extract
  • Blue food coloring, optional
  • 1 cup honey roasted peanuts, for topping
  • 1/2 cup caramel, for filling and topping

To make the chocolate cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with baking liners, set aside until needed.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the water. Increase the speed to medium and beat until the batter is smooth.

Using an ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners 2/3 of the way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the vanilla buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times.

Add the vanilla and whisk until the buttercream is light and fluffy, about 3 minutes. If dyeing the buttercream a color, add a couple drops of the food coloring and mix to color the buttercream completely.

Before you frost the cupcakes, use an apple corer to create a hole in the center of each cupcake. Fill each cupcake with caramel.

To frost the cupcakes, place the buttercream in a piping bag fitted with a large open star tip. Pipe in a circular motion onto the top of each cupcake. Top with peanuts and a drizzle of caramel.

These cupcakes last up to three days in a sealed container.

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