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Chocolate Peanut Butter Cup Cupcakes

Chocolate Peanut Butter Cup Cupcakes a decadent treat that are perfect for any occasion. These peanut butter cupcakes feature a moist chocolate cupcake filled with a peanut butter cup and topped with a fluffy peanut butter frosting.
Prep Time15 minutes
Cook Time18 minutes
Total Time25 minutes
Course: Cupcakes, Dessert
Cuisine: American
Keyword: Chocolate Peanut Butter Cup Cakes
Servings: 24 servings
Calories: 181kcal

Ingredients

  • 1 box 15.25-ounce 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.
  • 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

Chocolate peanut butter cup cupcakes can be stored in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to 5 days. 
If you want to store the cupcakes for a longer period, they can be frozen for up to 3 months. To freeze, wrap each cupcake individually in plastic wrap and place them in an airtight container or freezer bag. Thaw the cupcakes in the refrigerator overnight and bring them to room temperature before serving.

Nutrition

Calories: 181kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 234mg | Potassium: 151mg | Fiber: 1g | Sugar: 8g | Vitamin A: 238IU | Vitamin C: 0.002mg | Calcium: 55mg | Iron: 1mg