Mini Chocolate Peanut Butter Cup Cupcakes
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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Mini Chocolate Peanut Butter Cup Cupcakes
Chocolate + Peanut Butter = Heaven! These mini cupcakes are perfect for any occasion!
Ingredients
Cupcakes
- 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
Instructions
- 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.
Frosting
- 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.
Hi! I was just wondering how many mini cupcakes this recipe makes?
Hi Jacqui, Most cake mixes will give you about 48 mini cupcakes or about 24 regular size.
Thanks for stopping by!
~Liz
I just made the icing…YUM!! Thanks for sharing.
heyy this look delicious but i got a question .. when i am making the cake should I bake the devil’s food cake mix normally and then add the other ingredients or should i bake the mix submitting its normal ingredients with the others you have on the recipe
Hi Cristina, You will use 1 cake mix plus the ingredients I have listed, 4 eggs, 1 cup buttermilk and 1/3 cup oil. These ingredients make a boxed mix taste more like homemade.
My dad works for Hershey now, and the Milton Hershey School is so awesome. My parents have toured it and my dad has done some volunteer stuff there, I think. I love Hershey – the city – and of course eating Hershey products. 🙂
Hi,
for the Cupcake Recipe,
I bought the Devil’s food cake mix, the direction in the box doesn’t mention to add buttermilk, and also different amount of oil and eggs. So, in order to use the mix for cupcakes, i just need to ignore the direction in the box and follow the recipe?
It’s Pillsburry’s Devils Food Cake mix, btw.
Thanks a bunch for the help 🙂
Yes, you are right, use buttermilk instead of water, 4 eggs and the same amount of oil as on the box. Let me know if you have other questions, I’m happy to help.
@CupcakeLady,
thanks for the reply, i was confused and was hesitant to start making it before. now i am sure to try to make it tomorrow.
do you have any tips for me in baking the cupcakes and also making the frosting?
thanks in advance.
can’t wait until tomorrow 🙂
*shaped*
Where did you get the white heart shed buckets??? So cute!!!
Those were from the Dollar Tree. Thanks! 🙂
Oh my, these look delicious! I’m all about chocolate and peanut butter! Such a yummy combination.
Thanks for joining in Mingle Monday. You always have great stuff to share!!!