Moist chocolate cupcakes stuffed with a peanut butter cup and topped with peanut butter frosting and chopped peanut butter cups.
Chocolate and peanut butter have to be one of the all-time best combinations. As much I as I love each on their own, they are so delicious when paired. These light chocolate cupcakes are filled with peanut butter cups, topped with a luscious peanut butter frosting and garnished with more peanut butter cups. It’s chocolate peanut butter heaven! The cupcake and frosting recipes are both super simple. And if you’d like to make these for a party, the cupcakes stay so moist that you can even make them the day before (wait until the day of to frost them, though). Since these cupcakes get topped with chopped peanut butter cups, I don’t take the time to frost them with a fancy tip and pastry bag. I just use a butter knife to pile on as much frosting as I can and then sprinkle on lots of peanut butter cups. Grab a glass of milk and enjoy!
Peanut Butter Cup Stuffed Chocolate Peanut Butter Cupcakes
- 1 cup granulated sugar
- 3/4 cup plus 2 tablespoons all purpose flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable or canola oil
- 1 teaspoon pure vanilla extract
- 1/2 cup boiling water
- about 30 miniature peanut butter cups 15 left whole (for filling the cupcakes) and the other 15 coarsely chopped (for topping the cupcakes)
Peanut Butter Frosting:
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 5 tablespoons butter softened
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/4 cup to 1/3 cream or half and half
For the cupcakes:
Preheat oven to 350°F.
Combine first 6 ingredients in a bowl. Once combined, beat in egg, milk, oil and vanilla. Beat for 2 minutes. Stir in boiling water - the batter will be thin.
Pour the batter into a muffin tin that has been sprayed or filled with paper liners, filling each about 2/3 full. Place one peanut butter cup in the middle of each of the cups of batter - no need to press it down - it will sink as the cupcakes bake.
Bake the cupcakes for about 18 minutes, until they have puffed up slightly and the tops spring back when you touch them.
Cool for 10 minutes in the pan and then remove to a wire rack to cool completely.
For the frosting:
Beat the powdered sugar, peanut butter, butter, vanilla and salt for several minutes, until smooth. Slowly add in cream or half and half until you reach your desired consistency.
Using a butter knife, generously frost the tops of all the cupcakes and sprinkle with chopped peanut butter cups.