In our house, chocolate and peanut butter is a favorite flavor combination. Mixing a chocolate cake with peanut butter frosting and mini Reese’s cups is about as perfect as it gets! These mini chocolate peanut butter cupcakes are one of my most requested cupcakes!
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In summer, I often find myself only making desserts with fruit flavors- lemon, strawberry, lime, etc- because they are a bit lighter. They are delicious, but last weekend we were all craving chocolate! Since my boys are all off to new adventures soon, I decided to break out a favorite recipe- mini chocolate peanut butter cupcakes!
The cake part of these cupcakes is Devil’s Food Cake- probably my favorite chocolate cake! It is so rich and the flavor is so robust- I love it! For the frosting, I used my favorite peanut butter frosting recipe. It is my go to peanut butter frosting now- and it add such a great peanut butter flavor! It took a long time to find the perfect combination of flavors for a chocolate peanut butter cupcake- sometimes it was too chocolatey, sometimes too much peanut butter! This combination, however, is just right! I used a mini cupcake pan to bake them – everything looks so cute when they are small- and the boys love that they are practically bite sized!
I topped these cupcakes with Mini Reese’s Cups – they come in a bag and don’t have to be unwrapped- yay! The kids, Doug, and I devoured these cupcakes and enjoyed one of our last nights together as a family for a while. There is nothing better than an awesome dessert to bring back great memories and spur discussions of the future. I love knowing that my boys will look back on my baking with great memories- and hopefully keep coming home for more!
What is your favorite cupcake recipe? Do you tend to bake with fruit flavors in the summer?
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- Devil’s Food Cake Mix
- 1 1/4 cup Buttermilk
- 1/2 cup Oil
- 4 Eggs, room temp
Peanut Butter Frosting
- 1/2 cup Butter
- 1/2 cup Peanut Butter
- 1 1/2 – 2 cups Powdered Sugar
- 1-2 tablespoons Milk
- 1 teaspoon Vanilla
- Preheat oven to 350 degrees, place liners in mini muffin tins.
- Prepare cake mix plus ingredients and add about 2 tablespoons per cupcake liner.
- Bake for about 10 minutes or until a toothpick inserted into cupcake comes out clean.
- Cream together butter and peanut butter
- Gradually add powdered sugar, milk and vanilla until desired consistency.
- Fill a Decorator Bag with Peanut Butter Frosting, add a large swirl to each cupcake and top with a Mini Reese’s or Regular Size Peanut Butter Cup.