Chocolate Peanut Butter Cupcakes – Moist chocolate cupcakes stuffed with peanut butter cups and topped with peanut butter frosting and chopped peanut butter cups. VIDEO below!
Today I’m bringing you an oldie. And by “oldie” I’m referring to this recipe which was originally published 3 years ago when this blog was a wee little babe.
The photos for this recipe desperately needed to be updated and I desperately needed to sink my teeth into a Chocolate Peanut Butter Cupcake … so, here we are. Same delicious recipe, new prettier photos, and my current craving for chocolate and peanut butter satisfied.
Along with Chocolate and orange, chocolate and peanut butter are one of my favorite flavor combinations. My family absolutely LOVES chocolate and peanut butter, so these cupcakes were quickly devoured.
Those peanut butter cups on top practically scream “EAT ME!”. If you can walk past one of these cupcakes without taking a huge bite, you have way more willpower than me. These are one of my favorite cupcake recipes ever.
Chocolate Peanut Butter Cupcakes with Peanut Butter Cups!
Here’s what we have going on here:
- Moist, light and super fluffy chocolate cupcakes.
- Peanut butter cups INSIDE each cupcake!
- Creamy peanut butter frosting swirled on top.
- A drizzle of chocolate sauce (optional).
- More peanut butter cups sprinkled on top.
It’s chocolate peanut butter heaven!
The cupcake and frosting recipes are both super simple. The cupcake batter is made in one bowl; no mixer needed! Check out the video below to see how these cupcakes come together.
Find a reason to make these beauties. They are everything you’d dream they would be. Grab a glass of milk and enjoy!
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More Chocolate & Peanut Butter Recipes
- Chocolate Peanut Butter Cookies
- Chocolate Peanut Butter Rice Krispies® Treats
- Small Batch Peanut Butter Cup Fudge
- Peanut Butter Brownies Trifles
- Peanut Butter Swirl Brownies
- Peanut Butter Cup Magic Cookie Bars
Recipe
Peanut Butter Cup Stuffed Chocolate Peanut Butter Cupcakes
Ingredients
Chocolate Cupcakes:
- 1 cup granulated sugar
- ¾ cup plus 2 tablespoons all purpose flour
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 1 egg
- ½ cup milk
- ¼ cup vegetable or canola oil
- 1 teaspoon pure vanilla extract
- ½ 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 ¼ cups powdered sugar
- 1 generous cup creamy peanut butter
- 6 tablespoons butter, softened
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup to ⅓ half and half
- ¼ cup hot fudge sauce, for drizzling (make sure it's not hot)
Instructions
For the cupcakes:
- Preheat oven to 350°F. Line 15 muffin cups with cupcake liners. Set aside.
- Combine first 6 ingredients in a bowl. Once combined, beat in egg, milk, oil and vanilla. Beat for 2 minutes. Stir in boiling water until well combined; the batter will be thin.
- Pour the batter into prepared cupcake liners, filling each about ⅔ full. Place one peanut butter cup in the middle of each of the cups of batter, no need to press it down, as 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 15 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 half and half until you reach your desired consistency.
- Using a butter knife or a pastry bag with a piping tip, generously frost the tops of all the cupcakes. Drizzle with hot fudge sauce (not hot) and sprinkle with chopped peanut butter cups.
Video
Notes
Frosting from Ina Garten
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Isabella Ragazzi says
These were wonderful the measured amounts were perfectly rationed and it tasted amazing! I made these for my boyfriend’s 18th birthday (his favorite candy is Reeces!) he absolutely loved these cupcakes. He wanted me to make him more. I just hope that in a few months he’ll make me cupcakes for my 18th too lol. (he’s better at cooking muffins though so maybe I’ll get muffins, I’m not complaining lol)
Over all I am very pleased as to how these came out. Thank you so much!
Allison says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Isabella+Ragazzi says
One thing I forgot to mention!
I did not have half and half on hand but I made homemade white chocolate recently so I had a tub of powdered heavy cream. I simply reconstituted it with equal portions powder to milk. It work wonderfully and the icing was AMAZING. I only made 12 cupcakes because of my pan size so I had plenty of icing left over to munch on.
Thank you so much!
Angie says
I did not like this recipe. I made these for a friends birthday and they were disappointing. The cupcakes were so bland and didn’t have enough sugar. The only reason for the two stars was because of the peanut butter frosting, it was pretty good. Overall this recipe was a fail and I wouldn’t make it again.
Sue says
Made these for my daughter’s birthday! They were a hit! I piped the hot fudge sauce on, because it was too thick to drizzle. I love the flavor of it, over any other chocolate topping. Thanks for sharing your recipe!
Allison Mattina says
I’m glad you enjoyed them! Thanks for taking the time to share your experience. 🙂