Peanut butter blossom cupcakes~ a fun twist on traditional peanut butter blossom cookies! Chocolate cupcakes topped with Peanut butter cream cheese frosting & a chocolate kiss are a delicious treat!
Making the cupcakes with a base of cake mix makes these super simple to make! Which- let’s be honest- is a great thing. Adding the peanut butter cream cheese frosting over the top and pressing a Hershey in the center makes these cookies beautiful and irresistible. You’ll love these semi-homemade chocolate peanut butter cupcakes!
What are peanut butter blossom cupcakes?
As you may already know peanut butter blossom cookies are those thumbprint peanut butter cookies with a Hershey kiss pressed in the center. These cupcakes are inspired by those festive holiday cookies and give you delicious peanut butter and chocolate mix of flavors that have you reminiscing about simpler times.
They’re so easy to make and fantastic to eat any time of the year, so you don’t have to wait for chilly weather and snowflakes outside, enjoy them for Easter, Summer, Fall, or whenever a craving strikes.
For the cupcakes we will need:
-Cake mix: You will need 1 box of chocolate cake mix for the base of the cupcakes, the box should be about 15.25 ounces in size.
-Water: one cup of water will help the cake mix to form into a batter.
-Oil: We will need ½ cup of vegetable oil for the cupcakes to get the necessary fat needed in the base.
-Eggs: 3 large eggs will help to bind together the cupcakes and make them nice and fluffy.
For the frosting we will need:
-Peanut butter: We need 2 cups of peanut butter so that the frosting is packed with this delicious flavor and creaminess. Please use creamy or smooth peanut butter for the best results!
-Cream cheese: We need 1 block (8 ounces) of softened cream cheese to make a rich and tangy frosting.
-Brown sugar: Adding a little color, sweetness, and depth of flavor from the molasses is ¼ cup of brown sugar.
-Butter: We need 4 tablespoons of softened butter to go into the frosting and add a depth of flavor and richness. Unsalted butter would be best, but if you want the frosting saltier, you can use salted butter. Do not use margarine.
-Powdered sugar: We need 1 cup of powdered sugar (confectioners sugar) to help get a sweet and thick base for piping or spreading frosting.
-Hershey kisses: The star of the show are 24 unwrapped Hershey kisses that rest nestled in the frosting on the cupcakes.
Preheat your oven to 350 degrees F and line 24 cupcake tins with paper cups.
In a bowl, mix together the cake mix, water, oil, and eggs until well blended.
Divide and pour batter into the cupcake liners, filling each one ¾ of the way full.
Bake in the oven for 14-19 minutes or until a toothpick can be inserted and come out clean.
Set the cupcakes aside to cool completely before frosting.
Beat together the peanut butter, cream cheese, brown sugar, and butter in a large bowl with an electric mixer.
Slowly beat in the powdered sugar until everything is combined.
Place a good amount of frosting on top of each cupcake and then spread it around with a knife.
Top each one with a Hershey Kiss.
Peanut Butter Blossom Cupcakes
- 1 15.25oz chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups peanut butter
- 1 block softened cream cheese (8oz)
- 1/4 cup brown sugar
- 4 tbsp butter
- 1 cup confectioners sugar
- 24 Hershey kisses
- Heat oven to 350 degrees F. Mix and bake cupcakes as indicated on package directions. Cool completely once baked.
- In a large bowl using a mixer beat together the peanut butter, cream cheese, brown sugar and butter.
- Next slowly beat in the powdered sugar, until everything is well blended.
- Place a good amount of frosting on the top of each cupcake and spread with a knife.
- Top each one with a Hershey Kiss and serve!
How long are chocolate cupcakes good for?
These cupcakes are good for about a week if stored properly. You can leave unfrosted chocolate cupcakes in an airtight container at room temperature for up to a week. But once frosted, the cupcakes should be stored in a covered container in the fridge because the frosting is cream cheese-based and this will keep the frosting from spoiling.
Can I freeze peanut butter blossom cupcakes?
Yes! If you want to freeze the cupcakes after they’ve been assembled, you can. Just place them in a cupcake container that is freezer friendly or flash freeze them on a baking sheet before transferring to a safe container to prevent them from making a mess. Then, thaw the cupcakes on the counter before eating.
You will notice that the frosting may sweat a little as it thaws or that the unwrapped Hershey kiss turns white, this is a natural separation process that happens, but it doesn’t mean either product has gone bad or is unsafe to eat. So as long as the cupcakes were properly cared for they should be safe and delicious.
Absolutely! If you don’t want to use a box mix for the base, you can go right ahead and make a fabulous batch of homemade chocolate cupcakes to go with this recipe instead. Simply skip over the cupcake instructions and pick up right where the frosting and decorating portion begins. Enjoy!
More fabulous treats to check out soon!
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- Homemade Dark Chocolate Truffles
- 90 Second Chocolate Lava Cake
- Peanut Butter Fudge
- Rootbeer Float Cupcakes
- Pumpkin Spice Cupcakes
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- Cherry Chocolate Scones
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- Super Soft Sugar Cookies
- Churro Crispy Treats
- Homemade Caramels
- Martha Washington Candy
- Butterfly Cupcakes
- Layered Oreo Pudding
These peanut butter blossom cupcakes are a fun and exciting twist to the traditional cookie version. You’re going to love how simple and delicious this recipe is. Peanut butter blossom cupcakes~ a fun twist on traditional peanut butter blossom cookies! Chocolate cupcakes topped with Peanut butter cream cheese frosting & a chocolate kiss are a delicious treat!