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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Peanut Butter Cup Stuffed Chocolate Peanut Butter Cupcakes
Ingredients
Chocolate 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 1/4 cups powdered sugar
- 1 generous cup creamy peanut butter
- 6 tablespoons butter softened
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/4 cup to 1/3 half and half
- 1/4 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 2/3 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
Toni says
Holy moly these look amazing!!!! I need one asap!
Nicole says
That looks delicious! I am definitely going to add this to my bookmarks!
Nicole Parise – NicoleParise.com
Jamie says
These look absolutely heavenly!!
Cheryl says
Hello, do you have any hints on how to get the peanut butter cup in the middle of the cupcake instead of on the bottom? Could it work to let the cupcakes bake for a few minutes and then add the peanut butter cup? I have tried this recipe several times and it often is on the bottom… just curious, everything tastes delicious, thank you!!
Celebrating Sweets says
Hi, Cheryl. I wish I had the magic trick for this, but I don’t. The pb cup always sinks for me, too (you can even see it in the 2nd photo in my post). Fortunately, we enjoy it just fine that way. You can absolutely try adding it after a few minutes of bake time, just don’t wait too long to where the cake is already starting to cook through. If that works, let me know. I’m glad you like these. Thanks for stopping by!
Jasmine says
These were so good! I used “natural” peanut butter so my frosting came out a little oily but these cupcakes were still delicious!
Celebrating Sweets says
Glad to hear that! Thanks for stopping by!
Rachel says
I found the cupcake cases needed to be less than half full or they spilled over the top of the pan. Also, they bake to quite a rough, dimply finish which I wasn’t used to! Maybe because it’s oil based batter!
I am sure they will frost up lovely. I’m going to do half peanut butter and half with pistachio butter.
Lauren Vavala @ DeliciousLittleBites says
Oh goodness…now I HAVE to make these! I can not say no to an incredible PB and chocolate recipe like this!!
Marino says
I would like to make these for my PB&chocolate-addicted son’s bithday on wednesday. Could the cupcakes be made in advance? (like today?) If so, could I freeze them son they don’t dry out? (I’d make the frosting at the last minute anyway)
Thank you!
Celebrating Sweets says
Sorry I didn’t get back to you sooner. Yes, you should be able to freeze the cupcakes (unfrosted). They are a pretty moist cupcakes, so they shouldn’t dry out much. Just make sure they are well sealed. Enjoy!
Summer Marshall says
Everything tasted good but I had some issues with the cake… its too crumbly and if any cake goes above the cupcake liner it sticks to the cupcake pan BAD, even when I tried using butter or oil or non stick to keep that from happening. Other than that, good recipe, very rich and peanut buttery