Chocolate Peanut Butter Cup Cupcakes are a wonderfully rich and delicious dessert! These amazing little chocolate cupcakes filled with peanut butter cups are packed with sensational flavors, what is not to love about the perfect pairing that is peanut butter and chocolate?
When you bite into these cupcakes with peanut butter cups you are instantly surprised by the heavenly taste and the lovely moist texture. These chocolate cupcakes with peanut butter cups inside are sure to satisfy your sweet craving with the smooth frosting mixed with the chunky center surprise.
First, can I just say that I bought a big bag of Reese’s to make these, and slowly, the bag got smaller and smaller and smaller. Word to fellow chocoholics: do not buy Reese’s too far in advance. Unless you have willpower, which we clearly do not.
Chocolate Cupcakes with Peanut Butter Cup Center
I saw this recipe ages ago on a local television show and knew I had to try them. They were amazing as I thought they would be and they have become a favorite in my household, we are all huge chocolate and peanut butter lovers.
I have adapted the recipe slightly over the years, instead of regular-sized cupcake pans we have started to use mini cupcake pans. They make just the perfect, sweet, and delightful treat! These cupcakes are so easy to make but they pack a lot of flavor in a small bite! You can also make these in regular-sized cupcake pans, really, you just have more to enjoy that way.
Chocolate Peanut Butter Cup Cupcakes ingredients
For the Cupcakes, you will need:
–Chocolate cake mix: You will need 1 box of chocolate cake mix to create these fluffy and sweet cupcakes.
–Eggs: Using 3 eggs will help give the batter great texture and flavor.
–Milk: You need 1 cup of milk to give these treats just the right amount of moisture.
–Peanut butter cups: For the sweet center surprise you will need 1 bag of chocolate peanut butter cups candy.
For the Chocolate Frosting, you will need:
–Butter: You will need ¾ cup of butter, softened, to make the perfect creamy and rich frosting.
–Cocoa powder: Using ½ cup of unsweetened cocoa powder will create a fantastic frosting flavor.
–Powder sugar: You need 8 ½ cups of powdered sugar (about 2 pounds) for the base of this frosting recipe.
–Milk: Use ¼ cup of milk to achieve and wonderful and creamy frosting consistency.
For the Peanut Butter Drizzle, you will need:
–Peanut Butter: You will need 1/2 cup of creamy peanut butter for a yummy addition to the cupcakes.
Step by step on how to make Peanut Butter Chocolate Cup Cakes
Prep
Start by preheating the oven to 350 degrees F.
Then, line a mini cupcake pan with paper or silicone cups. If you do not have either of these, spray the pan with non-stick cooking spray.
Batter
Next, in a large mixing bowl, combine the dry cake mix, eggs, and milk until fully combined and the mixture is smooth.
Proceed to scoop 1 tablespoon of batter into each cupcake liner.
Then, add a peanut butter cup on top of the batter. Since I made these in a mini cupcake pan I chose to cut my peanut butter cups into small pieces and of course filled each liner cup with a little less batter.
After that, add another 1-2 tablespoons of batter on top of the candy (filling to about 3/4 full).
Bake
Place the cupcake pan in the preheated oven and bake for 15-18 minutes.
Once baking is complete, let the cupcakes cool for 15-20 minutes before adding the toppings.
Chocolate Frosting
In a medium-size bowl, beat the butter with an electric handheld mixer until smooth.
Then, add the cocoa powder and about a cup of powdered sugar. Beat slowly until combined.
Gradually add more powdered sugar and the milk until frosting reaches the desired consistency. It should be somewhat stiff but not too much that you can’t spread it on the cupcake.
Peanut Butter Drizzle
If desired and for added taste, put about 1/2 cup of creamy peanut butter in a ziplocked bag and warm slowly in the microwave. Start with 20 seconds, test to see if it is melted enough, if not, do 10 additional seconds.
Then, cut off a small corner of the bag and drizzle the melted peanut butter over the cupcakes.
Serve immediately and enjoy!
Chocolate Peanut Butter Cup Cupcakes
Ingredients
Chocolate Peanut Butter Cup Cupcakes
- 1 box (15.25oz) chocolate cake mix
- 3 large Eggs
- 1 cup Milk
- 1 package Peanut butter cups
Chocolate Frosting
- ¾ cup Butter softened
- ½ cup Cocoa powder
- 3-4 cups Powder sugar
- ¼ cup Milk
Peanut Butter Drizzle
- ½ cup Peanut Butter melted
Instructions
Prep
- Start by preheating the oven to 350 degrees F.
- Then, line a mini cup cake pan with paper or silicon cups. If you do not have either of these, spray the pan with non-stick cooking spray.
Batter
- Next, in a large mixing bowl, combine the dry cake mix, eggs, and milk until fully combined and the mixture is smooth.
- Proceed to scoop 1 tablespoon of batter into each cup cake liner.
- Then, add a peanut butter cup on top of the batter. Since I made these in a mini cup cake pan I chose to cut my peanut butter cups into small pieces and of course filled each liner cup with a little less batter.
- After that, add another 1-2 tablespoons of batter on top of the candy (filling to about 3/4 full).
Bake
- Place the cup cake pan in the preheated oven and bake for 15-18 minutes.
- Once baking is complete, let the cup cakes cool for 15-20 minutes before adding the toppings.
Chocolate Frosting
- In a medium size bowl, beat the butter with an electric handheld mixer until smooth.
- Then, add the cocoa powder and about a cup of powdered sugar. Beat slowly until combined.
- Gradually add more powdered sugar and the milk until frosting reaches the desired consistency. It should be somewhat stiff but not too much that you can’t spread it on the cup cake.
Peanut Butter Drizzle
- If desired and for added taste, put about 1/2 cup of creamy peanut butter to a ziplocked bag and warm slowly in microwave. Start with 20 seconds, test to see if it is melted enough, if not, do 10 additional seconds.
- Then, cut off a small corner of the bag and drizzle the melted peanut butter over the cupcakes.
- Serve immediately and enjoy!
Notes
Nutrition
How do you store Chocolate Peanut Butter Cupcakes?
These cupcakes are best stored in an air-tight container where they can sit upright and not have anything smashing the frosting. If you don’t frost them right away, a Ziploc bag would be fine to store them in. But once you add the frosting you will want to protect it at all costs!
Can you freeze Peanut Butter Cupcakes?
Yes, you sure can! You will want to put them in an airtight container, I like to use a glass or plastic container myself. You can store these for up to 3 months. When you are ready to enjoy them just pull them out, thaw at room temperature and they should be ready in about 2-3 hours. If you want to preserve the frosting a bit better you can wrap each cupcake individually before freezing. But please be aware that you will lose some of the frostings to the wrapper if you do this.
What other candy would work for the cupcake center surprise?
If you wanted to switch up the candy for the yummy center surprise there are a few other great options. Who wouldn’t love the sweet caramel of a Rolo? Or even a chunk of a Snicker bar or Milky Way would be tasty too. Have fun with this recipe and find the combination of chocolate cupcake and candy that you love.
Did you love this recipe for Chocolate Cup Cakes? Try some of our other favorites too!
- Pumpkin Spice Cupcakes
- Hot Chocolate Cupcakes
- Oreo Owl Cupcakes
- Little Lemon Mini Cupcakes
- Butterfly Cupcakes
- Sugar Cookie Cupcakes
- Glazed Mini Strawberry Cupcakes
- Mint Chocolate Cupcakes
- Rootbeer Float Cupcakes
- Berries and Cream Cupcakes
- Zucchini Cupcakes with Caramel Frosting
- Banana Cupcakes with Lemon Marshmallow Buttercream
- Chocolate Peanut Butter Cup Cupcakes
- Red, White, Blue Swirl Cupcakes
These amazing little chocolate cupcakes filled with peanut butter cups are packed with sensational flavors, you will fall in love with them just like we did!
Nancy M says
Your Pin it button comes up blank and please remember that close-up portrait style photos pin better. Love you recipes and blog.
Jessica Williams- UDD, Butter with a Side of Bread says
Pinterest is just having issues right now- I had to add it manually. Hopefully later on everything will be working again!
Christi says
Oh my goodness these look amazing and my hubby would die for these! I found your link through What's Cookin Wednesday and am a new follower!<br /><br />Christi<br />http://the-not-so-perfect-momblog.blogspot.com
Monsterscircus says
Yummy Amanda! They looks so jaw dropping 🙂 this one is bookmarked and PINNED! Have a lovely weekend and thank you for sharing!
Angel Allen says
These look amazing. Hi, I'm your new follower. All your blogs look amazing. I have to try the raspberry vanilla jello salad and the caramel icing for the cake. I want to try everything, I do love to eat, especially anything with chocolate or sugar in it. I will be visiting your blog often and can't wait to try these recipes . Please allow me to invite you to come visit my blog and
Ruthie Armstrong says
Perfect combo!! Pinned. Thanks so much for coming to party at Super Saturday Show & Tell 🙂 I hope you’ll come again next week. xoxo~ Ruthie
Raquel Piña says
So do both frosting and topping go on top of cupcake or choose one??
Sania says
It looks delicious, thanks for the recipe Amanda.