Peanut Butter Cup Cupcakes
Indulge your sweet tooth with these rich and irresistible Peanut Butter Cup Cupcakes, a decadent fusion of chocolate and creamy peanut butter. Perfect for any occasion, these cupcakes feature a moist, cocoa-infused base with a delightful surprise—a whole mini peanut butter cup tucked into the center of each one. Topped with a dreamy whipped peanut butter frosting, these treats strike the ultimate balance between sweet and salty. Ready in just under 40 minutes, this small-batch recipe yields 12 bakery-style cupcakes that are as beautiful as they are delicious. Whether you’re hosting a party or simply craving a gourmet dessert, these peanut butter chocolate cupcakes deliver big on flavor and presentation.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Buttermilk
- 12 pieces Mini peanut butter cups
- 0.5 cup Butter
- 0.5 cup Creamy peanut butter
- 1.5 cups Powdered sugar
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
Add the egg and vanilla extract to the wet mixture and mix until smooth.
Gradually alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry mixture. Stir until just combined; do not overmix.
Fill each cupcake liner halfway with batter. Place a mini peanut butter cup in the center of each, then top with more batter until the liners are about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the edge of a cupcake (avoiding the peanut butter cup center) comes out clean.
Remove the cupcakes from the oven and let cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the peanut butter frosting, beat the butter and peanut butter together in a medium-sized bowl until creamy and smooth.
Gradually add the powdered sugar, beating on low speed at first and then increasing to medium-high. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Once the cupcakes are completely cool, pipe or spread the peanut butter frosting on top of each cupcake.
Optionally, garnish each cupcake with an additional mini peanut butter cup or a drizzle of melted chocolate.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 41.5 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 263 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
