Peanut Butter Cup Cupcakes Recipe

ByLogan Pierce
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Introduction

These Peanut Butter Cup Cupcakes are a decadent treat combining rich chocolate cake with creamy peanut butter ganache and frosting. Topped with mini Reese’s peanut butter cups, they’re perfect for peanut butter and chocolate lovers alike.

A group of six chocolate cupcakes sits on a round wooden board, each cupcake with two main layers; the bottom layer is a rich, dark brown chocolate cake, and the top is a smooth, light brown creamy frosting swirled high with soft peaks. Each cupcake is topped with a small round chocolate candy placed near the edge of the frosting. One cupcake in the center has its dark brown wrapper peeled back and a bite taken out, revealing a creamy peanut butter center inside the chocolate cake layer. Surrounding the board are scattered whole peanuts and mini chocolate peanut butter cups, with two white bowls filled with the same candies and peanuts placed at the bottom edges of the image. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 1/4 cup + 1 tablespoon (25 g) Dutch process cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup (56 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated white sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tsp vanilla
  • 1/4 cup (61 g) sour cream, at room temperature
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 3/4 cup (150 g) Reese’s peanut butter chips
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (112 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar
  • 1/2 cup (128 g) creamy peanut butter (Jif or similar, not natural peanut butter)
  • Mini Reese’s peanut butter cups, for topping

Instructions

  1. Step 1: Preheat the oven to 350°F and line a standard cupcake pan with 12 cupcake liners.
  2. Step 2: In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2-3 minutes.
  4. Step 4: Add the egg, egg yolk, and vanilla; mix on medium-high speed for 1 to 2 minutes until pale and smooth.
  5. Step 5: Mix in the sour cream and milk on medium-low speed. The mixture may look curdled but will come together after adding dry ingredients.
  6. Step 6: Add the flour mixture and mix on low speed until combined and smooth, scraping the bowl as needed.
  7. Step 7: Divide the batter evenly among the cupcake liners, filling each two-thirds to three-quarters full.
  8. Step 8: Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  9. Step 9: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Step 10: For the peanut butter ganache, place peanut butter chips in a medium bowl.
  11. Step 11: Heat the heavy cream in a small saucepan over medium heat until steaming, then pour over the peanut butter chips. Stir until smooth.
  12. Step 12: Let ganache cool to room temperature, stirring as it thickens, then transfer to a piping bag.
  13. Step 13: For the frosting, beat the softened butter in a large bowl on high speed for 5 to 10 minutes until pale and fluffy.
  14. Step 14: Add cream cheese and mix on medium speed until incorporated.
  15. Step 15: Gradually sift in powdered sugar while mixing on low until combined.
  16. Step 16: Add peanut butter and beat on low, then high speed until light and fluffy, about 1-2 minutes. Transfer to a piping bag with a decorative tip.
  17. Step 17: Using a cupcake corer, remove the center of each cooled cupcake.
  18. Step 18: Fill each hollow with peanut butter ganache, then pipe the peanut butter frosting on top.
  19. Step 19: Garnish with mini Reese’s peanut butter cups and serve.

Tips & Variations

  • Use room temperature ingredients for smoother batter and frosting.
  • Substitute heavy cream with half-and-half for a lighter ganache.
  • For a crunchier texture, add chopped peanuts to the frosting mix.
  • Try natural peanut butter if you prefer less sweetness, but adjust sugar accordingly.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best flavor and texture. You can refrigerate the frosted cupcakes or freeze unfrosted cupcakes for up to 2 months.

How to Serve

A group of seven dark brown chocolate cupcakes sits on a round wooden board over a white marbled surface. Each cupcake has three main layers: a rich, dark chocolate base with a moist texture, a thick swirl of light beige peanut butter frosting on top that looks creamy and smooth, and a small round piece of chocolate peanut butter cup placed on the frosting near the edge. One cupcake in the front has the wrapper peeled down and a bite taken out, revealing a soft peanut butter filling inside the chocolate cake. Surrounding the cupcakes are scattered whole peanuts and extra mini chocolate peanut butter cups on the wooden board and the white marbled surface, with two white bowls filled respectively with mini peanut butter cups and peanuts. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Prepare the frosting and ganache the day you plan to assemble and serve for maximum freshness.

Can I use a different brand of peanut butter chips?

Absolutely. Any brand of peanut butter chips will work, but using Reese’s chips will give the most authentic flavor matching the topping. Alternatively, finely chopped peanut butter cups can be used in the ganache for texture.

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Peanut Butter Cup Cupcakes Recipe

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★★★★★

4.6 from 70 reviews

These Peanut Butter Cup Cupcakes combine rich chocolate cupcakes with a luscious peanut butter ganache center and a creamy peanut butter cream cheese frosting. Perfectly topped with mini Reese’s peanut butter cups, these cupcakes offer a delightful balance of chocolate and peanut butter flavors, making them an irresistible treat for any occasion.

  • Author: Logan
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Chocolate Cupcakes

  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 1/4 cup + 1 tablespoon (25 g) Dutch process cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup (56 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated white sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (61 g) sour cream, at room temperature
  • 1/2 cup (120 ml) whole milk, at room temperature

Peanut Butter Ganache

  • 3/4 cup (150 g) Reese’s peanut butter chips
  • 1/2 cup (120 ml) heavy cream

Peanut Butter Cream Cheese Frosting

  • 1/2 cup (112 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar
  • 1/2 cup (128 g) creamy peanut butter (Jif or similar, not natural peanut butter)

Topping

  • Mini Reese’s peanut butter cups, for topping

Instructions

  1. Preheat and prepare cupcake pan: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners to prevent sticking and facilitate even baking.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside for later blending.
  3. Cream butter and sugar: Using an electric hand mixer on high speed (or a stand mixer with paddle attachment), beat the softened butter and granulated sugar together for about 2 to 3 minutes until the mixture becomes fluffy and light in color.
  4. Add eggs and vanilla: Incorporate the egg, egg yolk, and vanilla extract into the creamed butter mixture. Mix on medium-high speed until the batter is pale and smooth, approximately 1 to 2 minutes.
  5. Add sour cream and milk: Mix in the sour cream and whole milk on medium-low speed. Though the batter might look curdled here, it will smooth out once the dry ingredients are added.
  6. Combine with dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the batter is combined and smooth; be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
  7. Fill cupcake liners: Divide the cupcake batter evenly among the prepared liners, filling each about two-thirds to three-quarters full to allow room for rising during baking.
  8. Bake cupcakes: Place the pan in the oven and bake for 17 to 20 minutes, or until a toothpick inserted into the centers comes out clean or with a few moist crumbs attached.
  9. Cool cupcakes: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely at room temperature.
  10. Prepare peanut butter ganache: Place the Reese’s peanut butter chips in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to steam. Pour the hot cream over the peanut butter chips and stir until fully melted and combined. Allow ganache to cool to room temperature and thicken, stirring occasionally. Transfer to a piping bag.
  11. Make peanut butter cream cheese frosting: In a large bowl, whip the softened butter on high speed for 5 to 10 minutes until pale, fluffy, and doubled in size. Add the cold cream cheese and mix on medium speed until smooth and combined. Gradually sift in the powdered sugar while mixing on low speed until fully incorporated. Add the creamy peanut butter and beat on low, then high speed for 1 to 2 minutes until light and fluffy. Transfer frosting to a piping bag fitted with a decorative tip.
  12. Core cupcakes: Using a cupcake corer or small sharp tool, remove the center portion of each cooled cupcake to create space for the ganache filling.
  13. Fill cupcakes: Pipe the peanut butter ganache into the cored center of each cupcake until filled.
  14. Frost cupcakes: Pipe the peanut butter cream cheese frosting over each cupcake in your desired design.
  15. Decorate and serve: Top each frosted cupcake with mini Reese’s peanut butter cups and serve immediately or store appropriately for later enjoyment.

Notes

  • Ensure all dairy ingredients such as eggs, sour cream, and milk are at room temperature for best batter consistency.
  • Use creamy peanut butter for frosting; natural peanut butter may affect texture and consistency.
  • The ganache should be cooled to room temperature but still pipeable; if too thick, gently warm and stir before piping.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Bring refrigerated cupcakes to room temperature before serving for optimal flavor and texture.

Keywords: peanut butter cup cupcakes, chocolate cupcakes, peanut butter ganache, cream cheese frosting, Reese’s peanut butter cups, chocolate peanut butter dessert

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