Peanut Butter Cup Cupcakes Recipe
If you’re searching for the ultimate dessert that merges chocolate and peanut butter into pure cupcake bliss, Peanut Butter Cup Cupcakes are your new secret weapon. These irresistible treats feature a luscious chocolate cake with a surprise peanut butter cup center, topped off by the dreamiest, cloudlike peanut butter frosting and finished with another mini cup for good measure. Easy enough for weeknight baking but show-stopping enough for any celebration, this recipe is a must-bake for anyone who loves the classic peanut butter and chocolate combo. Each bite is gooey, decadent, and impossible to forget!
Ingredients You’ll Need
The beauty of these Peanut Butter Cup Cupcakes is how familiar, everyday staples come together to create something extraordinarily special. Each ingredient brings its own personality—think richness, moisture, fluffiness, or that melt-in-your-mouth center—to the finished cupcake. Let’s break down the essentials:
- All-purpose flour: The backbone of your cupcakes, it gives them structure and that perfect crumb.
- Unsweetened cocoa powder: For a deep chocolatey flavor; try Dutch-process for an extra boost!
- Baking soda: This little leavener creates the light, airy texture we all crave in cupcakes.
- Salt: Enhances sweetness and balances all the rich flavors.
- Unsalted butter (for cupcakes): Softened for easy creaming, it adds richness and helps with texture.
- Granulated sugar: Provides sweetness and structure, resulting in a lovely rise.
- Light brown sugar: Adds a hint of caramel flavor and extra moisture.
- Large eggs: These bind everything together and make the cupcakes tender.
- Vanilla extract: Rounds out the flavors and adds warmth.
- Sour cream: The secret to an ultra-moist, fluffy cake—it can’t be skipped.
- Milk: Loosens up the batter so the cupcakes bake up soft, never dry.
- Miniature peanut butter cups: The indulgent surprise inside (and on top!) of each cupcake.
- Creamy peanut butter (for frosting): The star flavor of your dreamy frosting.
- Unsalted butter (for frosting): Makes the frosting super smooth and creamy.
- Powdered sugar: Sweetens and thickens the frosting to a perfect, spreadable consistency.
- Milk (for frosting): Helps achieve that fluffy, light-as-air frosting texture.
- Vanilla extract (for frosting): A splash goes a long way in rounding out the peanut butter’s salty notes.
- Optional extra mini peanut butter cups: Because you can never have too much of a good thing!
How to Make Peanut Butter Cup Cupcakes
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F and lining a standard 12-cup muffin tin with cupcake liners. This simple prep step ensures your cupcakes don’t stick and come out picture-perfect every single time. Trust me, the anticipation builds the minute you get those liners ready!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This not only distributes the cocoa and leavener evenly, but it also fluffs up the flour for an irresistibly tender crumb. Don’t just dump and stir—give those ingredients a gentle, thorough whisk!
Step 3: Cream Butter and Sugars
Grab a large mixing bowl and cream the soft unsalted butter with both the granulated sugar and packed light brown sugar. When it turns light, pale, and fluffy, you’re on the right track! This step creates air in the batter, setting you up for cupcakes that feel bakery-worthy.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for a warm, comforting aroma that compliments the chocolate and peanut butter perfectly.
Step 5: Mix in the Wet Ingredients
Blend in the sour cream and milk to the butter-sugar mixture until the batter is smooth. The sour cream adds unbeatable moisture and a slight tang, ensuring your cupcakes stay fresh and soft for days.
Step 6: Combine Wet and Dry
Gradually add your dry ingredients to the wet mixture. Stir until just combined—don’t overmix, or you could lose that delicate cupcake crumb! The batter should be thick, creamy, and ready to cradle those peanut butter cup surprises.
Step 7: Assemble and Bake
Spoon about a tablespoon of batter into each liner, then gently press a miniature peanut butter cup into the center. Cover with more batter until the liners are about two-thirds full. Bake for 18–20 minutes. A toothpick inserted at the edge should come out clean—but avoid poking through the candy center. Let your Peanut Butter Cup Cupcakes cool completely before frosting.
Step 8: Make and Frost
For the frosting, beat creamy peanut butter with unsalted butter until totally smooth and luscious. Add powdered sugar, vanilla, and enough milk to reach a fluffy, spreadable consistency. Pipe or generously spread frosting onto each cooled cupcake, then crown them with extra mini peanut butter cups if desired. It’s pure peanut butter joy!
How to Serve Peanut Butter Cup Cupcakes
Garnishes
The crowning glory for these cupcakes is always a little extra peanut butter cup magic. Add a halved or whole mini peanut butter cup on top, a drizzle of chocolate sauce, or even a sprinkle of crushed roasted peanuts for extra texture and flair. Each garnish makes the cupcakes look even more tempting and fun.
Side Dishes
Pair Peanut Butter Cup Cupcakes with a tall glass of ice-cold milk, hot coffee, or even a scoop of vanilla ice cream for an over-the-top dessert battle between hot, cold, creamy, and fudgy. They also shine next to a platter of fresh strawberries or sliced bananas—the light acidity of the fruit works wonders against the rich cupcake.
Creative Ways to Present
For celebrations, stack the cupcakes on a decorative tiered stand and scatter a few extra peanut butter cups around for good measure. Hosting a birthday? Pile the cupcakes high, add sparkling candles, and let everyone swoon when they glimpse the hidden peanut butter treasure inside! For a kid’s party, customize each topping—colored sprinkles, candy eyeballs, or festive picks will make them even more magical.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop the cupcakes into an airtight container. They’ll keep beautifully at room temperature for up to three days, or in the fridge if you want to extend their freshness. The moisture from the sour cream ensures the crumb stays just as tender on day three as it was fresh from the oven.
Freezing
To freeze, first let the Peanut Butter Cup Cupcakes cool completely and frost as desired. Arrange them in a single layer on a tray, then freeze until firm before transferring to a freezer-safe container or zip-top bag. They’ll keep for up to three months, making them the perfect last-minute treat when cravings strike.
Reheating
Simply let frozen cupcakes thaw in the refrigerator overnight or on the counter for about an hour. If you crave that “just baked” warmth, microwave a cupcake (unwrapped!) for 5–10 seconds—just enough to get that peanut butter cup center perfectly gooey again.
FAQs
Can I use natural peanut butter for the frosting?
You can, but natural peanut butter tends to be oilier and less stable, which can make the frosting separate. For the best creamy, fluffy texture, stick with a classic creamy peanut butter like Jif or Skippy.
What if I only have regular-sized peanut butter cups?
No problem! Just chop them into quarters and press a piece into each cupcake before baking, and use smaller portions as toppings for the same delicious effect.
Are Peanut Butter Cup Cupcakes suitable for freezing with frosting?
Absolutely! Both the cupcakes and the peanut butter frosting freeze well if done properly. Allow cupcakes to freeze until solid before transferring to containers, and they’ll be ready for any last-minute celebration.
Can I make these cupcakes gluten-free?
Yes, you can swap in your favorite cup-for-cup gluten-free flour blend. Just check that your other ingredients (especially the mini peanut butter cups) are gluten-free as well.
How do I know when the cupcakes are done baking?
Insert a toothpick near the edge of the cupcake—if it comes out clean, they’re ready! Avoid piercing the center, since the melted peanut butter cup will throw you off.
Final Thoughts
There’s just something about Peanut Butter Cup Cupcakes that brings out pure joy in both bakers and eaters alike. They’re the perfect balance of chocolate and peanut butter, finished with a playful surprise that no dessert lover can resist. Whether you bake them for friends, family, or a solo treat, make sure to savor every melt-in-your-mouth bite—you’ll be hooked from the very first one!
Print
Peanut Butter Cup Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the rich and delightful combination of chocolate and peanut butter with these Peanut Butter Cup Cupcakes. Moist and tender chocolate cupcakes filled with a surprise peanut butter center and topped with a luscious peanut butter frosting.
Ingredients
Cupcake:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 12 miniature peanut butter cups
Frosting:
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- optional extra mini peanut butter cups for garnish
Instructions
- Preheat the oven and prepare the tin: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Make the cupcake batter: In a large bowl, cream the butter and sugars, beat in the eggs and vanilla, mix in the sour cream and milk, then gradually add and mix in the dry ingredients.
- Fill the cupcake liners: Spoon batter into each liner, press a mini peanut butter cup into the center, and top with more batter.
- Bake: Bake for 18–20 minutes until a toothpick comes out clean. Let cool.
- Make the frosting: Beat peanut butter and butter, add sugar, vanilla, and milk until fluffy.
- Frost the cupcakes: Pipe or spread frosting on cooled cupcakes and garnish with mini peanut butter cups.
Notes
- For a richer chocolate flavor, use Dutch-process cocoa.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 30g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
