Peanut Butter Cup Cupcakes
Rich, moist chocolate cupcakes, filled with peanut butter cups and topped with peanut butter frosting – it doesn’t get much better than that my friends. These Peanut Butter Cup Cupcakes are perfect for any occasion and will have everyone asking for more.
Happy Cupcake Tuesday! I’m so excited you are here! Looking for a cupcake recipe? Be sure to check out the Cupcake Heaven page, there are over 250 cupcake recipes and decorating ideas!
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 Peanut Butter Frosting yummy though. I could just eat it by the spoonful!
But here’s the deal – you don’t have to use this recipe for Chocolate Cupcakes. Short on time? Use a box mix and add ingredients to make it taste homemade.
There are many flavors of cupcakes that I adore. But when I bake Chocolate Cupcakes, they almost always go straight to the top of my favorite list. And when I add Peanut Butter, that’s even better.
And we can’t forget the Peanut Butter Cups, I have yet to meet anyone that doesn’t love peanut butter cups. If you are looking to keep the color scheme, these orange cupcake liners are great- and don’t forget piping tips!
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!
Ingredients
- 3/4 cup cocoa powder
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 4 large Reese’s Peanut Butter Cups, cut into small pieces
Peanut Butter Frosting
- 1/2 cup butter, softened
- 1 cup Peanut Butter
- 3 tablespoons milk, or as needed
- 2 - 2 1/2 cups Powdered Sugar
Instructions
- Preheat oven to 350 degrees.
- Line muffin tins with paper cupcake liners.
- In a separate bowl, combine cocoa, flour, baking powder and salt.
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Beat in vanilla.
- Add dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients.
- Gently fold in Peanut Butter Cup pieces.
- Divide batter into cupcake liners.
- Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
Peanut Butter Frosting
- Cream butter and Peanut Butter until fluffy.
- Gradually add powdered sugar, alternating with a little milk at a time.
- Beat well, until desired consistency.
- Frost cupcakes and garnish with a Mini Reese’s Peanut Butter Cup
Notes
Recipe adapted from Baking Addiction.
This looks great! Might try it Thisbe weekend!
Peanut butter and chocolate is my very favorite dessert combination! I am going to have to try your recipe. Your pictures are making my mouth water 🙂
HI! These cupcakes are so cute!
I am featuring them in a cupcake roundup on my blog tomorrow. Thanks for sharing!
I made these cup cakes and I found them to be really bitter and very very firm have I gone wrong???
Hmm…not sure Natalie, they weren’t that way for me. Were the cupcakes firm or the frosting?
Just a quick question…about how small do you cut the pieces? And when you cook them, your cupcakes will have those pieces still or do they melt?
Hi Kaitlin, I typically cut a regular size PB cup in 6 or 8 pieces, a small PB cup in 4 pieces. The candy will melt mostly, with bursts of flavor.
thank you!
My niece(age 11) made these for me this weekend! I AM IN HEAVEN, the best peanut butter frosting I have ever had. I eat 3 of them. Thank you for sharing your recipe! YUMMY 🙂
Just made these and they turned out very good! Thanks for the recipe!
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.
I had to share this link on my blog. So excited to try these. Thank you for the recipe.
Marcie