Inside Out Peanut Butter Kisses…aka Little Debbie Swiss Roll Stuffed PB Cupcakes

inside out peanut butter kiss cupcakesThe challenge was…use Little Debbie Snacks to create a dessert that kids would love.  My first question is, ‘is there a dessert that kids don’t like?’ My second is, ‘Little Debbie’s aren’t considered “dessert”?’

Anyway, the challenge was made, and my husband’s only request was to make something with peanut butter.  Where the final idea came from, I have no idea.  Ooohhh, but was it good.  In fact, I’m pretty sure I heard Jeremy utter an “O..M..G..” once or twice.

1 box Little Debbie Swiss Rolls

1 stick butter-softened

3/4 c. sugar

1 tsp vanilla

1/4 c. peanut butter

2 eggs

1 1/2 c. flour

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

3/4 c. half n half

In a mixing bowl, place all but one packet (save one pack for garnish) of Swiss Rolls and mash up by turning mixer on with paddle attachment. Using a cookie scoop, scoop and roll 12-14 Swiss Roll balls.  Place on a parchment lined cookie sheet and refrigerate while making cupcake batter.

In a mixing bowl, cream together sugar, butter, vanilla, and peanut butter.  Add eggs, one at a time, beating well after each addition.

In a small bowl, sift together dry ingredients.  Alternately, add flour mixture and half n half to butter mixture.  When all ingredients have been added, turn mixer to high and whip for 1 minute.

Line a muffin pan with cupcake liners.  Place one chilled Swiss Roll ball in each cupcake opening.  Scoop peanut butter cake batter on top.  Fill cupcake liners to 2/3-3/4 fullness.

Bake at 350 degrees for 20-25 minutes or until cupcake tops feel done/will spring back to the touch.  (You will not be able to test like a normal cake. The Swiss Roll filling is gooey.)

Remove from oven and cool before frosting.


1 stick butter-softened

1/4 c. shortening

1/2 c. peanut butter

1 tsp vanilla extract

1/2 tsp salt

1 lb. powdered sugar

3-5 TBSP half & half

In a large mixing bowl, beat butter, shortening, peanut butter, vanilla, and salt until smooth.  Add powdered sugar.  Turn mixer on to low.  As it mixes together, stop mixer periodically to scrape down sides.  Add half & half as needed. When all ingredients have been incorporated, turn mixer to high and whip for 2 minutes.

Pipe onto cooled cupcakes.  Be sure to fill indention made by Swiss Roll ball cooling.  Garnish with chopped Swiss Rolls and cocoa powder.

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