Irresistibly chocolatey, decadent, and bursting at the center with a creamy surprise, Peanut Butter Cup Cupcakes are every peanut butter and chocolate lover’s dream come true. Imagine a moist, rich cocoa cupcake hiding a mini peanut butter cup inside, topped with the silkiest peanut butter frosting and a sprinkle of more chocolatey goodness. You’ll find yourself savoring each blissful bite and, trust me, these are the kind of treats that disappear within minutes at any gathering. Whether it’s a weekend baking project or a show-stealing birthday dessert, this recipe deserves a spot in your regular rotation!
Ingredients You’ll Need
Peanut Butter Cup Cupcakes come together with straightforward pantry staples, but each one plays a crucial role in making these cupcakes truly spectacular. The combination of rich chocolate, creamy peanut butter, and a few essentials delivers the perfect flavor and fluffiness every time.
- All-purpose flour: Lays the foundation for a soft, tender crumb in every cupcake.
- Unsweetened cocoa powder: Deep chocolate flavor is non-negotiable here, so use a good-quality powder.
- Baking soda: Just enough lift for that dreamy, cake-like texture.
- Salt: Enhances both the chocolate and peanut butter flavor for balance.
- Granulated sugar: Adds sweetness and moisture without overpowering other flavors.
- Light brown sugar: Brings in a hint of molasses for deeper sweetness and chewiness.
- Vegetable oil: Keeps cupcakes ultra-moist and tender, plus it’s easy to mix in.
- Large eggs: Bind everything together for a sturdy-yet-light crumb.
- Vanilla extract: Rounds out both the cake and frosting with a sweet, aromatic touch.
- Buttermilk: Reacts with baking soda for extra fluffiness and a gentle tang; substitute with sour cream if needed.
- Mini peanut butter cups: The star of the show hiding inside every cupcake!
- Unsalted butter (for frosting): Softened butter creates a creamy, spreadable base for the frosting.
- Creamy peanut butter: For a luscious, nutty frosting that whips up beautifully.
- Powdered sugar: Sweetens and lightens the frosting to cloud-like perfection.
- Heavy cream or milk: Adds richness and makes the frosting fluffy and smooth.
- Additional mini peanut butter cups (for topping): Chop and sprinkle them over the top for a tempting finish.
How to Make Peanut Butter Cup Cupcakes
Step 1: Prep the Pan and Preheat
First, set the stage for your cupcake magic by preheating your oven to 350°F. Line a 12-cup muffin tin with colorful paper liners (or your go-to neutrals). This not only guarantees easy cleanup but also helps the Peanut Butter Cup Cupcakes pop right out after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, cocoa powder, baking soda, and salt. This step is important because whisking ensures that the chocolate flavor is evenly distributed, and your cupcakes will bake up nice and consistent every time.
Step 3: Build the Wet Mixture
Grab a large mixing bowl and combine the granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk. Whisk until everything is beautifully smooth. The buttermilk and oil work together to keep your Peanut Butter Cup Cupcakes moist for days.
Step 4: Combine and Create the Batter
Gently add your bowl of dry ingredients into the wet ingredients. Mix just until everything comes together—no over-mixing! You want a batter that’s combined but not tough, so expect it to look a little thick and luxurious.
Step 5: Add the Surprise Center
Spoon the batter into each of the cupcake liners, about halfway full. Then, gently press a mini peanut butter cup into the center of each one. Use a little more batter to cover the candy completely—this keeps the peanut butter cup as an irresistible hidden treasure.
Step 6: Bake to Perfection
Slide your pan into the oven and bake for 18–20 minutes. To check for doneness, insert a toothpick into the edge of a cupcake—not the middle, since that’s melted candy land!—and it should come out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Step 7: Whip Up the Peanut Butter Frosting
In a large bowl, beat the softened butter and creamy peanut butter together until creamy and combined. Gradually add the powdered sugar, then drizzle in your heavy cream (or milk) and vanilla extract. Beat the frosting on high until it’s light, fluffy, and simply irresistible.
Step 8: Frost and Finish
Once the cupcakes have cooled (patience pays off), generously swirl on the peanut butter frosting using a spatula or piping bag. For the ultimate finish, shower your Peanut Butter Cup Cupcakes with chopped mini peanut butter cups right on top. Snack-time bliss awaits!
How to Serve Peanut Butter Cup Cupcakes
Garnishes
Sprinkle chopped mini peanut butter cups or a handful of roasted salted peanuts over your frosted treats—a little extra crunch and chocolate never hurt anyone. You can also drizzle with a touch of melted chocolate for bakery-level flair that’ll wow your friends.
Side Dishes
Pair these cupcakes with big glasses of cold milk, strong cold brew coffee, or a scoop of vanilla ice cream. These delicious combos balance the richness and give you that old-fashioned dessert shop vibe, especially when you’re serving Peanut Butter Cup Cupcakes as the grand finale.
Creative Ways to Present
For special occasions, arrange the cupcakes on a multi-tiered stand or individual dessert plates, topped with sparkler candles for a festive touch. Or go all-in with a “peanut butter cup bar” and set out bowls of toppings like crushed pretzels, toffee bits, and sprinkles so guests can decorate their own Peanut Butter Cup Cupcakes.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Peanut Butter Cup Cupcakes soft and fresh by storing them in an airtight container at room temperature for up to 3 days. If you’ve topped them with extra peanut butter cups, you might want to refrigerate, especially in warmer weather, to keep the chocolate from melting.
Freezing
These cupcakes freeze beautifully—just wait until they’re completely cool, then wrap each one individually in plastic wrap and tuck them all into a freezer-safe bag. You can freeze them, unfrosted or frosted, for up to two months. Thaw at room temperature for a couple of hours before serving.
Reheating
If you’d like to enjoy your cupcakes slightly warm (especially to revive a gooey peanut butter center), pop one in the microwave for about 10 seconds. Just note that if they’re already frosted, the frosting may soften quite a bit, so this works best for unfrosted or lightly frosted treats.
FAQs
Can I use a different brand or size of peanut butter cups?
Absolutely! While mini peanut butter cups fit perfectly in these cupcakes, you can also use larger ones—just trim them if needed, or try flavored varieties for a fun twist on classic Peanut Butter Cup Cupcakes.
What’s the best way to pipe the frosting?
A large, open tip or a star-tip piping bag gives gorgeous swirls, but you can keep it simple and spread the frosting with a spatula. Either way, the luscious peanut butter frosting is a showstopper on these Peanut Butter Cup Cupcakes.
Do I need to chill the frosting before using?
If your kitchen is warm or the frosting feels a bit soft, a quick 10-15 minute chill will help it firm up to the perfect consistency for piping onto your Peanut Butter Cup Cupcakes.
Can I make this recipe gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free flour blend in place of the all-purpose flour. Keep an eye on the texture, as gluten-free flours can sometimes absorb a bit more moisture.
Should I serve these cupcakes at room temperature or chilled?
For the creamiest centers and fluffiest frosting, let your Peanut Butter Cup Cupcakes come to room temperature before serving, especially if stored in the fridge. The flavors and textures shine best when they’re not too cold.
Final Thoughts
If you’re looking for pure chocolate-peanut butter bliss, it simply doesn’t get better than Peanut Butter Cup Cupcakes. Every step is easy, every ingredient brings something special to the party, and the result is a cupcake that tastes like a celebration. Gather your ingredients, invite someone to lick the spoon, and give these all-star treats a try—you won’t regret it!
Print
Peanut Butter Cup Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Peanut Butter Cup Cupcakes that are a perfect marriage of rich chocolate and creamy peanut butter. These moist chocolate cupcakes are filled with mini peanut butter cups and topped with a luscious peanut butter frosting.
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 12 mini peanut butter cups
Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
- Optional topping: Additional mini peanut butter cups, chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, vanilla, and buttermilk until smooth.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet until just combined.
- Fill Cupcake Liners: Fill each cupcake liner halfway with batter. Press one mini peanut butter cup into the center of each and cover with more batter.
- Bake: Bake for 18–20 minutes or until a toothpick inserted at the edge comes out clean. Let cool.
- Make Frosting: Beat together butter and peanut butter, then gradually add powdered sugar, cream, and vanilla until fluffy.
- Frost Cupcakes: Frost the cooled cupcakes and top with chopped peanut butter cups if desired.
Notes
- Use room temperature ingredients for best results.
- You can substitute sour cream for buttermilk if needed.
- Store cupcakes in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 430
- Sugar: 38g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
