Let’s be honest for a second. There are certain flavor combinations that just feel right, like they were destined to be together. Mac and cheese. Salt and caramel. And the undisputed champion: chocolate and peanut butter.
I still remember the first time I had a peanut butter cup. That perfect crack of the chocolate shell giving way to the creamy, slightly salty peanut butter center. It was a game-changer. For years, I’ve been on a mission to capture that exact feeling in a cupcake.
After a lot of trial and error (and a kitchen covered in flour more times than I can count), I finally nailed it. These aren’t just chocolate cupcakes with some peanut butter frosting slapped on top.
These are an experience. We’re talking a moist, rich chocolate cupcake with a whole miniature peanut butter cup baked inside, all crowned with a light, fluffy peanut butter buttercream. It’s pure dessert magic.
This recipe is straightforward, uses simple ingredients, and delivers a result that will have everyone asking for the recipe. So, let’s get our aprons on and make some memories.
What You’ll Need
Here’s a rundown of the ingredients. Using good quality ingredients makes a noticeable difference, especially with the cocoa powder and peanut butter.
For the Chocolate Cupcakes:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Large egg, room temperature
- Vegetable oil
- Vanilla extract
- Buttermilk, room temperature
- Hot water or hot coffee
- 18-20 miniature peanut butter cups, unwrapped
For the Peanut Butter Buttercream:
- Unsalted butter, softened
- Creamy peanut butter
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
- Pinch of salt
- Extra peanut butter cups for garnish (optional)
Tools Required for the Job
You don’t need any fancy equipment for this. Just your standard baking gear will do the trick.
- Muffin tin (standard 12-cup)
- Paper or silicone cupcake liners
- Mixing bowls (one large, one medium)
- Whisk
- Spatula
- Measuring cups and spoons
- Electric mixer (stand or handheld)
- Piping bag and tip (like a Wilton 1M for a nice swirl) or a knife for spreading
- Wire cooling rack
Pro Tips for Perfect Cupcakes
I’ve made these dozens of times, and I’ve picked up a few tricks along the way. These small details can take your cupcakes from good to unforgettable.
- Room Temperature is Key: I can’t stress this enough. Having your egg, buttermilk, and butter at room temperature helps them emulsify into the batter properly. This creates a smoother, more uniform texture and a lighter, fluffier cupcake.
- The Hot Coffee Trick: Using hot coffee instead of hot water in the cupcake batter doesn’t make the cupcakes taste like coffee. Instead, it deepens and intensifies the chocolate flavor, giving you a much richer result. It’s a secret weapon for chocolate cakes.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until they are just combined. A few small lumps are perfectly fine. Overmixing develops the gluten in the flour, which can lead to tough, dense cupcakes instead of light and tender ones.
- The Filling Secret: Don’t just press the peanut butter cup into the top of the batter. For a true surprise center, fill the cupcake liners about two-thirds full, then gently press the mini peanut butter cup into the center until it’s just covered by the batter. This ensures it bakes right into the middle.
How to Make Peanut Butter Cup Cupcakes
Follow these steps closely, and you’ll have perfect cupcakes. I’ve broken it down to make it as simple as possible.
Part 1: The Chocolate Cupcakes
Step 1: Preheat your oven to 350°F (175°C). Line a standard muffin tin with 18-20 cupcake liners. It’s better to have a few extra ready.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Sifting them first is even better for a lump-free batter.
Step 3: In a separate medium bowl, whisk the granulated sugar, egg, oil, vanilla, and room-temperature buttermilk until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Remember, do not overmix!
Step 5: Carefully pour the hot water or coffee into the batter and whisk until smooth. The batter will be thin, and that’s exactly what you want. This thin batter is what creates a super moist cupcake.
Step 6: Fill each cupcake liner about two-thirds full. Gently press one unwrapped mini peanut butter cup into the center of the batter in each liner.
Step 7: Bake for 18-22 minutes, or until a wooden toothpick inserted into the cake part (not the candy) comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Part 2: The Fluffy Peanut Butter Frosting
Step 1: While the cupcakes cool, make the frosting. In a large bowl using a hand mixer or stand mixer, beat the softened butter until creamy, about 1-2 minutes.
Step 2: Add the creamy peanut butter and mix until well combined and fluffy.
Step 3: Gradually add the powdered sugar, one cup at a time, mixing on low speed until it’s incorporated. Then, add the vanilla and a pinch of salt.
Step 4: With the mixer on medium-high, slowly drizzle in the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. Beat for another 2-3 minutes until it’s light and airy.
Step 5: Once the cupcakes are completely cool (this is important, or the frosting will melt!), frost them. You can use a piping bag with a star tip for a beautiful swirl or simply spread it on with a knife. Garnish with a chopped peanut butter cup or a drizzle of melted chocolate if you’re feeling fancy.
Substitutions and Variations
This recipe is pretty flexible. Here are a few ideas if you want to switch things up or accommodate dietary needs.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| All-Purpose Flour | 1-to-1 Gluten-Free Flour Blend | Use a blend that contains xanthan gum. |
| Buttermilk | 1 cup milk + 1 tbsp lemon juice | Let it sit for 5 minutes to curdle before using. |
| Vegetable Oil | Melted coconut oil or another neutral oil | Will add a very faint coconut flavor. |
| Peanut Butter | Almond butter or SunButter | Great for nut allergies (use SunButter). |
Nutritional Breakdown and Pairings
While these are definitely a treat, it’s good to have an idea of the nutritional info. This is an estimate and can vary based on your specific ingredients.
| Nutrient (per cupcake) | Estimated Amount |
|---|---|
| Calories | ~380 kcal |
| Fat | ~22g |
| Carbohydrates | ~45g |
| Sugar | ~30g |
| Protein | ~5g |
Meal Pairing Suggestions: These rich cupcakes are perfect as a standalone dessert. They go wonderfully with a tall, cold glass of milk to cut through the richness, or a simple cup of black coffee or tea.
Cooking Time Efficiency Tip: While the cupcakes are baking, you have the perfect window to gather and measure all your frosting ingredients. While they are cooling, you can make the frosting and clean up your bowls. This way, everything flows smoothly and you aren’t left with a huge mess at the end.
Leftovers and Storage
If you somehow have leftovers, here’s the best way to keep them fresh.
Store the cupcakes in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, it’s best to store them in the refrigerator.
If refrigerated, let them sit out at room temperature for about 20-30 minutes before serving. This allows the cake and frosting to soften up for the best texture.
Frequently Asked Questions
Q1. Can I use natural peanut butter?
Ans: It’s best to use a standard commercial creamy peanut butter like Jif or Skippy for the frosting. Natural peanut butters tend to separate and can make the frosting oily or grainy. For the cupcake batter, natural peanut butter would be fine if you are swirling it in, but this recipe uses candy instead.
Q2. Why did my cupcakes sink in the middle?
Ans: This usually happens for two reasons: underbaking or opening the oven door too early. Make sure a toothpick comes out clean from the cake part before removing them. The quick change in temperature from opening the oven can cause them to collapse.
Q3. Can I freeze these cupcakes?
Ans: Yes! You can freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw them at room temperature before frosting. You can also freeze the frosted cupcakes, but the frosting texture might change slightly upon thawing. Flash freeze them on a baking sheet for an hour before transferring them to an airtight container.
Wrapping Up
There you have it—a dessert that truly celebrates the perfection of chocolate and peanut butter. Each bite is a mix of rich, moist cake and creamy, dreamy frosting with that amazing candy surprise inside.
This recipe is more than just a set of instructions; it’s a way to bring a little bit of joy to your kitchen and to the people you share it with. I hope you give these Peanut Butter Cup Cupcakes a try.
When you do, I’d love to hear about it! Drop a comment below and let me know how they turned out, or if you have any questions.
