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Home » Cake & Cupcakes » Peanut Butter Cup Stuffed Chocolate Peanut Butter Cupcakes

Peanut Butter Cup Stuffed Chocolate Peanut Butter Cupcakes

Published: May 1, 2017 · Modified: Nov 12, 2020 by Allison · 45 Comments

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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!

Chocolate cupcakes with peanut butter frosting topped with chopped peanut butter cups. 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.Half of a chocolate cupcakes with a peanut butter cup inside of it.

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 cupcakes with peanut butter frosting topped with chopped peanut butter cups.

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!

Cake batter in a muffin tin with a peanut butter cup on top.

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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Chocolate cupcakes with peanut butter frosting topped with chopped peanut butter cups.

More Chocolate & Peanut Butter Recipes

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  • Chocolate Peanut Butter Rice Krispies® Treats 
  • Small Batch Peanut Butter Cup Fudge
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  • Peanut Butter Cup Magic Cookie Bars
Chocolate cupcakes with peanut butter frosting topped with chopped peanut butter cups.

Peanut Butter Cup Stuffed Chocolate Peanut Butter Cupcakes

Moist chocolate cupcakes stuffed with peanut butter cups and topped with peanut butter frosting and chopped peanut butter cups.
4.64 from 19 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 15
Calories: 209kcal
Author: Allison - Celebrating Sweets

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

Cake adapted from Hershey's
Frosting from Ina Garten

Nutrition

Calories: 209kcal | Carbohydrates: 31g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 145mg | Potassium: 70mg | Sugar: 24g | Vitamin A: 155IU | Calcium: 29mg | Iron: 0.6mg

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!
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Comments

  1. Isabella Ragazzi

    October 16, 2020 at 10:59 am

    5 stars
    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!

    Reply
    • Allison

      October 20, 2020 at 8:53 am

      I’m glad you enjoyed them! Thanks for stopping by. 🙂

      Reply
  2. Isabella+Ragazzi

    October 16, 2020 at 11:04 am

    5 stars
    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!

    Reply
  3. Angie

    November 20, 2020 at 8:03 pm

    2 stars
    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.

    Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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