Chocolate Peanut Butter Cup Cupcakes

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First of all, our thoughts and prayers go out to everyone affected by Sandy. We hope you are all safe. We are thinking about you!

Happy Halloween! I hope the ghosts and gobblins haven’t gotten you yet:) Every year we stock up on Halloween candy to pass out to the kiddos. I try to buy candy that I don’t like so I am not tempted to eat it. Well, this year I bought a big bag of assorted chocolate candy. I resisted everything but the Reese’s Peanut Butter Cups. They get me every time. I know the candy was supposed to be for the trick-or-treaters, but those orange wrappers kept staring me down.

I knew I would eat all of them if I didn’t do something with them, hiding them never works since I am the one doing the hiding. I decided to bake Chocolate Peanut Butter Cup Cupcakes. Chocolate cupcakes with a Reese’s Peanut Butter Cup hidden inside and creamy peanut butter frosting. Oh yeah! 

I loved the Dark Chocolate Raspberry Cupcakes that I recently made, so I used the same chocolate cupcake recipe this time around. Why mess with a good thing? Except this time I put a Reese’s Peanut Butter Cup inside of the chocolate cupcake batter. So in a way, I did hide the Reese’s Peanut Butter Cups:)

I topped the cupcakes with a light and creamy peanut butter buttercream frosting. I am usually not the biggest frosting fan, but this frosting makes me want to stick my head in the bowl and never leave. Ok, I will leave once the frosting is all gone, but only so I can make more. It is Divine with a capital D! It is the perfect frosting to finish the rich and chocolaty cupcakes too!

So instead of eating a dozen Reese’s Peanut Butter Cups, I ate a dozen Chocolate Peanut Butter Cup Cupcakes. Hmmm…somehow my plan didn’t work out so well. Oops! Oh well, these cupcakes are worth every calorie and then some!

Everyone has been asking us about Caleb’s Halloween costume. Well, here you go! He is a pea pod! Are you surprised? 🙂 We dressed him up for a neighborhood Halloween party and he loved his costume…for about 5 minutes. Then he had too much fun ripping off the peas and his hat. He is the cutest little pea!

Make sure you save some Halloween candy so you can make these Chocolate Peanut Butter Cup Cupcakes. And if you have to sneak some of your kids candy, I won’t tell. Just make sure you share the cupcakes. They will love the surprise inside. Happy Halloween!

Chocolate Peanut Butter Cup Cupcakes

Dark chocolate cupcakes with creamy peanut butter frosting. And there is a fun surprise inside-a Reese's Peanut Butter Cup! Peanut butter lovers will LOVE these cupcakes!

Servings
12 cupcakes

Ingredients

  • For the Dark Chocolate Cupcakes:
  • 1/2 cup unsalted butter cut into 4 pieces
  • 2 oz bittersweet chocolate finely chopped
  • 1/2 cup Dutch-processed cocoa
  • 3/4 cup all-purpose Gold Medal flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 large eggs at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup plain Greek yogurt or sour cream I used Chobani Greek yogurt
  • 12 Reese's Peanut Butter Cups
  • For the Peanut Butter Frosting:
  • 1 cup unsalted butter at room temperature
  • 1 cup of cream peanut butter
  • 2 1/2 cups powdered sugar
  • 1 tablespoon heavy cream
  • Mini Peanut Butter Cups for topping cupcakes, if desired

Instructions

  1. 1. To make the cupcakes: preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Set aside.
  2. 2. Place butter, chocolate and cocoa powder in a medium heatproof bowl. Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth. (Alternatively, you could do this step in a double boiler.) Set the mixture aside to cool until it is warm to the touch.
  3. 3. In a small bowl, whisk together the flour, baking soda, and baking powder. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture to the bowl and whisk to combine. Sift one-third of the flour mixture into the bowl and whisk gently to combine. Add the Greek yogurt or sour cream and whisk to combine. Finally, sift the the rest of the flour mixture into the bowl and whisk until everything is well combined. The cupcake batter will be thick.
  4. 4. Place a spoonful of cupcake batter on the bottom of each cupcake liner. Place a Reese's Peanut Butter Cup on top of the batter. Cover the peanut butter cups with remaining batter, filling each about 2/3 full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes. Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to a wire rack to cool completely.
  5. 5. While the cupcakes are cooling, make the peanut butter buttercream frosting. In the bowl of a stand mixer, beat butter and peanut butter until creamy. On low speed, add in powdered sugar. Mix until combined and add the heavy cream. Mix until frosting is fluffy. You can play around with the amounts of powdered sugar and heavy cream to get the exact texture and consistency that you want.
  6. 6. Frost cooled cupcakes with the peanut butter frosting and top each cupcake with a mini peanut butter cup, if desired.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Having leftover peanut butter cups in this house is deadly too! Thank you for saving me…now, if I can just figure out how not to eat all the cupcakes.

  2. ahhhhhhhhhhhhhhhhhh! I love that hes a pea pod! SO cute. Those cupcakes=delicious. I just made chocolate peanut butter cupcakes too- best combo. Have a very happy halloween

  3. Caleb is adorable!!!!!

    I have just stopped buying the peanut butter cups, because I will non stop eat them. So instead I bought this other package, and now have eaten all the twix bars instead. Shoot! But these cupcakes look amazing! Have so much fun tonight!

  4. LOVE the costume! Def the cutest pea ever!! And I’ve been “hunkered down” with out halloween stash for days now with the storm – I’m surprised most of it even made it to today!

  5. Chocolate and peanut butter is one of my favorite combinations! These look pretty much perfect, as usual 🙂

    Caleb is adorable!

    Thanks for being such a consistently reliable resource for baking! I love you guys so much 🙂

  6. This sounds like the perfect peanut butter and chocolate cupcake! Very excited to try them as soon as my power is back up and running!

    Caleb is too precious! This is a perfect Halloween costume! I can only imagine how cute he must have been ripping off the peas! Hope you guys have a wonderful Halloween!

  7. You always have the most delicious chocolate and peanut butter combos on here! I know I can always come to your site when I need a treat because Chocolate and PB are my fave! Hope you have an excellent Halloween and thanks for another delicious recipe!

  8. I wonder if you are as high elevation as we are in Cache Valley, Northern Utah. I love cupcakes but since we moved here, they don’t come out right. Any advice, or is this recipe already adjusted to high elevation?

  9. Made these today. Totally fantastic and yummy! My batter was super “fluffy” and the cupcakes kinda sank in the middle when baked but it wasn’t anything a little dallop of fabulous buttercream frosting couldn’t fix. I followed the recipe exactly. I have baked at least ten recipes from Pinterest, but this is the first one I would make again! The whole fam LOVED em’. Thanks for the recipe, a definate must bake!!

  10. I made these tonight and the middle of the cupcakes completely sank. Shouldn’t there be more flour? I didn’t even think about it until I was watching them bake and then I realized this was probably the issue. Also, next time I would use sour cream instead of the Greek yogurt. These cupcakes had great flavor but with a giant dip in the middle it made frosting difficult, not to mention it looked ty looked messy. I also sifted the powder sugar prior to putting it in my mixer, but step was not listed in the recipe. I have never made frosting before without sifting the powdered sugar.

    Please let me know on the amount of flour as I would like to try making these again. Thanks!

  11. Hi, I have made so many of your recipes, to standing ovations from friends and family. I am a sweet and salty-aholic. I have a question though, can I do this will a milk chocolate instead. I am not a fan of dark chocolate. Do you think it will change the composition of the cupcake?

  12. Wow, I am SO glad I didn’t see this recipe until all the candy in my house was gone! I would have baked them immediately and probably eaten them all! But good to keep in mind for upcoming holiday parties…these look divine. Thanks, Maria!

  13. I was so excited to try these, but something went terribly wrong. The Reeses Cups all sank to the bottom and the top of the cupcakes sunk. I had planned on taking them to a family gathering, but I pitched them instead. I followed the recipes to a tee. I really wish more readers would try your recipes and post their comments. I always find this helpful. It seems like your readers only comment about how good the recipes sound but nobody ever bothers to actually make the recipes. Your beautifucl pictures are nice, but tried and true comments from your readers would be even better!

  14. I completely agree with you Baker Mom. I had posted a similar comment above – I actually made these as well and had the same issues you did. It’s frustrating when many people just post about how good something looks but do not actually make the recipe to see what works and what doesn’t. Glad to know it wasn’t just me that had those issues! Unfortunately I won’t be making these again unless I can figure out what went wrong and why the cupcakes sank in the middle so much.

    1. Sorry you had trouble with the cupcakes. The recipe comes from Cooks Illustrated and we’ve made it several times without having any problems.

  15. YUM-azing!! I ended up making three batches of these. I ran out of full-sized pb cups toward the end so I stuffed three minis in the middle….almost liked that better! Both ways were fantastic and that buttercream was on everyone’s lips (not literally!) at work, for a couple days! Lol. Thanks for sharing….oh, and the cupcakes sold for $5 each at my church’s bake auction. 🙂

  16. I love this combo and baked them this weekend….gave some as gifts to teachers at school. Everyone loved them, I must say they are extremely rich, go figure lol. I usually don’t have a problem inhaling every sugary goodie that crosses my path,but these, actually slowed me down a little:) Amazing and delicious, will make again! Might make half frosting recipe next time, I had a lot left over with a normal amount on each cupcake.

  17. I made chocolate cupcakes today (with the Reese’s cup in the middle) & used this recipe for the frosting and they turned out deliciously yummy! The frosting was so light yet still peanut buttery! I will definitely keep this recipe for future cupcakes!

  18. The cupcakes are just gorgeous. My mom has given it a two thumbs up.
    PB frosting – i have reduced the butter to 3/4cup and the powdered sugar by half to 1 1/4cups. The taste is great but the texture is runny. How can i make it thicker?

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