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
Scale
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
