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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.

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

Find it online: https://dailysimplerecipe.com/peanut-butter-cup-cupcakes-recipe/