Stuffed Peanut Butter Cup Cupcakes

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Do you love Peanut Butter and Chocolate? Who doesn’t…right? Since one of the most popular cupcakes are the Peanut Butter Cup Cupcakes that I shared last year, I decided to change up the recipe a bit and create some new and delicious Stuffed Peanut Butter Cup Cupcakes. They start with a Peanut Butter Cupcake that has a Peanut Butter Cup stuffed inside and topped with a creamy Chocolate Frosting. To finish them off…I added another Peanut Butter Cup!

I know Cupcake Tuesday is a bit early this week, but with the Bush’s Grillin’ Recipe Virtual Party tomorrow, I thought it would be best to get started a little early. And besides…I could hardly wait to share these with you all!

Yum! See what I mean? Heaven…I tell you…heaven!

I found the original recipe in the Taste of Home Cupcake Book, and actually combined two of the recipes from the book. The Peanut Butter Cupcakes start with a cake mix, and with just a few other ingredients, they turned out rich and creamy.

The Chocolate Frosting was also a new recipe to me, and it turned out delicious as well.

Peanut Butter Cupcakes with Chocolate Frosting

Peanut Butter Cupcakes with Chocolate Frosting

Yield: 24 cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Delicious cupcake that is special enough for a celebration, but easy enough for a weeknight treat. Recipe from Adapted from Taste of Home.



  • 1 box yellow cake mix {I used Duncan Hines}
  • 3/4 cup peanut butter, creamy
  • 3 eggs
  • 1 1/4 cups buttermilk {splash of vinegar in a measuring cup, fill with milk and let set for a couple minutes}
  • 1/4 cup canola oil
  • Reese's Peanut Butter Cups {miniatures}


  • 1 2/3 cup chocolate chips {I used milk chocolate, but semisweet are fine too}
  • 1/2 cup heavy whipping cream
  • 1/2 cup butter, softened
  • 1-2 cups powdered sugar {depending on how thick you want your frosting}



  1. Combine all ingredients in a large bowl, beat until smooth
  2. Preheat oven to 350 degrees and fill a cupcake pan with liners
  3. Add batter to liners {about 1/4 cup}
  4. Unwrap peanut butter cups and push into the center of the batter
  5. Bake for about 15-20 minutes or until a toothpick inserted at an angle comes out clean
  6. Cool completely


  1. Add chocolate chips to a large bowl
  2. In a small saucepan, bring cream just to a boil, pour over chocolate chips and stir until smooth
  3. Cool, stirring occasionally, to room temperature
  4. Add butter and beat until smooth
  5. Gradually add powdered sugar until desired consistency
  6. Frost cupcakes {I used a large round #1A Tip}, add peanut butter cup if desired


Liz says...I loved the peanut butter cups inside and on top of these, but you could certainly leave them out, and simply add sprinkles.

Now it’s your turn…show off your cupcake creations! I’d appreciate a link back and be sure to check out the other cupcakes!

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