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Cupcake Tuesday~Peanut Butter Cup Cupcakes

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Welcome to Cupcake Tuesday!   If you are new here, grab a cup of tea or a glass of milk and enjoy a cupcake!

My youngest son, Casey, turns 13 this weekend. One of the cupcakes he wanted me to bake were Peanut Butter Cup Cupcakes.

Since, I haven’t shared a flavored cupcake in quite some time, I figured it would be perfect. And by the way, I updated the Cupcake Heaven page yesterday, I now have 73 cupcake creations!! Hop on over and let me know what you think.

These Peanut Butter Cup Cupcakes were very easy but big on flavor and presentation. I used a Chocolate Cake recipe that I’ve never tried before, it was very dense but had good flavor. We had a house divided on them, Doug and my youngest, Casey, loved them, the other 2 boys and myself liked the flavor, but like a more light tasting cupcake. Man oh Man is the frosting yummy though. I could just eat it by the spoonful!

Peanut Butter Cup Cupcakes
Combining the flavors of chocolate and peanut butter, these Chocolate Peanut Butter Cupcakes from HoosierHomemade.com are melt-in-your-mouth delicious!
Serves: 12-18 cupcakes
  • ¾ cup cocoa powder
  • ¾ cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 4 large Reese’s Peanut Butter Cups, cut into small pieces
Peanut Butter Frosting
  • ½ cup butter, softened
  • 1 cup Peanut Butter
  • 3 tablespoons milk, or as needed
  • 2 - 2½ cups Powdered Sugar
  1. Preheat oven to 350 degrees.
  2. Line muffin tins with paper cupcake liners.
  3. In a separate bowl, combine cocoa, flour, baking powder and salt.
  4. In a mixing bowl, cream butter and sugar until light and fluffy.
  5. Add eggs, one at a time, beating well after each.
  6. Beat in vanilla.
  7. Add dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients.
  8. Gently fold in Peanut Butter Cup pieces.
  9. Divide batter into cupcake liners.
  10. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
Peanut Butter Frosting
  1. Cream butter and Peanut Butter until fluffy.
  2. Gradually add powdered sugar, alternating with a little milk at a time.
  3. Beat well, until desired consistency.
  4. Frost cupcakes and garnish with a Mini Reese’s Peanut Butter Cup
Recipe adapted from Baking Addiction.

You could, of course, also use any Chocolate cake mix that you like.

You might also like…

Mini Reese’s Peanut Butter Cup Cupcakes

Linking to…Ingredient SpotlightGooseberry Patch


  1. says

    I have some packages of peanut butter cups hanging out in the cupboard that would be the perfect size for these! I also recently made a cupcake recipe from David Lebovitz for a German chocolate cupcake and the chocolate cake was so light and yummy! Might work well for this recipe..I found it on his blog.

    Can’t wait to peek at all of the other cupcake creations. YUM!
    Katie recently posted..Teacher GiftsMy Profile

  2. Katharina says

    Hey, those look amazing :)
    I know, you posted them some time ago, but hope you’ll still read my commend.
    I’m from Germany, but since I’ve been in US I really like Peanutbutter, so I’d like to do those cupcakes. Unfortunately I don’t know what Reese’s taste like and I think I can’t buy them over here.
    So do you have any ideas what to use instead or can you tell me what they taste like besides from peanuts? Hope you can help me, I’m already looking forward to eat thoooose :]

  3. Emily says

    I made these tonight, they were delicious! I had some trouble with the icing recipe though. I followed it exactly, but it turned out too thick and very whipped, so I tried adding milk until it looked like the consistency in the photo, but then it was too runny to stand up. I got it to an okay consistency by adding more confectioners sugar, but its still a bit too runny. I’m not sure what I did wrong.

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