If you are a fan of the perfect marriage between chocolate and peanut butter, then this Peanut Butter Cup Cupcakes Recipe is going to become your new favorite treat. These cupcakes combine a moist, cocoa-rich cake that hides a gooey peanut butter cup surprise, topped with a luscious peanut butter frosting that is just dreamy. Whether you’re baking for a special occasion or just to indulge a sweet craving, this recipe brings a warm, joyful experience that feels like a cozy hug in dessert form.
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together to create these irresistible cupcakes. Each ingredient plays a vital role, from the rich cocoa powder that gives a deep chocolate flavor, to the creamy peanut butter that enriches the frosting, ensuring every bite is pure bliss.
- 1 cup all-purpose flour: Provides the structure for the cupcakes, keeping them tender yet sturdy enough to hold the peanut butter cup inside.
- 1 cup granulated sugar: Sweetens the cake and balances the cocoa’s richness perfectly.
- 1/2 cup unsweetened cocoa powder: Adds a deep chocolate flavor and gives the cupcakes their inviting dark color.
- 1 teaspoon baking powder: Helps the cupcakes rise beautifully for a light texture.
- 1/2 teaspoon baking soda: Works with the buttermilk to create a tender crumb.
- 1/2 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1/2 cup vegetable oil: Keeps the cupcakes moist and tender.
- 1/2 cup buttermilk, room temperature: Adds a slight tang and moisture, contributing to a soft texture.
- 1 large egg, room temperature: Binds everything together while adding richness.
- 1 teaspoon vanilla extract: Elevates the overall flavor with a sweet, aromatic touch.
- 1/2 cup hot water: Intensifies the cocoa flavor and makes the batter silky smooth.
- 12 peanut butter cups: The star of the show hidden inside each cupcake for a decadent surprise.
- 1 cup unsalted butter, softened: Creates a creamy base for the frosting.
- 1 cup creamy peanut butter: Gives the frosting its irresistible nutty flavor and smooth texture.
- 2 cups powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- 1-2 tablespoons heavy cream: Added as needed to achieve the perfect spreadable frosting.
How to Make Peanut Butter Cup Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to a cozy 350°F (177°C). Line your 12-cup muffin tin with cupcake liners, which not only makes cleanup easier but keeps each cupcake perfectly shaped for that classic bakery look.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This step is essential for distributing the leavening agents evenly and ensuring your cupcakes rise beautifully with an even crumb and color.
Step 3: Combine Wet Ingredients with Dry
Add the vegetable oil, buttermilk, egg, and vanilla extract to the dry mixture. Stir just until everything is combined—you want to avoid overmixing to keep the cupcakes tender and light.
Step 4: Add Hot Water for a Silky Batter
Slowly pour in the hot water while stirring gently. The hot water helps to bloom the cocoa, making the chocolate flavor more intense and the batter wonderfully smooth.
Step 5: Fill and Insert Peanut Butter Cups
Fill each lined cupcake cup halfway with batter. Then, gently press one peanut butter cup into the center of each. Top with more batter until the liner is about three-quarters full. This ensures every cupcake has a gooey peanut butter surprise inside.
Step 6: Bake and Cool
Bake for 18 to 20 minutes, or until a toothpick inserted away from the peanut butter cup comes out clean. Let the cupcakes cool completely on a wire rack before frosting. Patience here promises frosting success!
Step 7: Make the Peanut Butter Frosting
Beat the softened butter and creamy peanut butter together until fluffy and smooth. Gradually add powdered sugar, mixing well after each addition. Add heavy cream a little at a time until the frosting is just the right spreading consistency—rich, creamy, and nutty perfection.
Step 8: Frost and Garnish
Use a piping bag or an offset spatula to frost the cooled cupcakes generously. If you want to make these extra special, top each cupcake with a mini peanut butter cup to hint at the delightful treat inside.
How to Serve Peanut Butter Cup Cupcakes Recipe
Garnishes
Topping your cupcakes with a few mini peanut butter cups adds a charming visual cue and a little extra fun to every bite. You can also sprinkle some chopped peanuts, flaky sea salt, or even a drizzle of chocolate ganache to amp up the indulgence factor.
Side Dishes
Serve these cupcakes with a cold glass of milk or a cup of freshly brewed coffee or hot chocolate for the ultimate comforting combo. For grown-up gatherings, a smooth peanut butter whiskey cocktail or a rich stout beer pairs surprisingly well with the sweet and salty flavors.
Creative Ways to Present
Try placing the cupcakes on a tiered dessert stand decorated with fresh flowers or rustic burlap for a charming party setup. You can also pack them in cute gift boxes with a little handmade tag—these cupcakes make an unforgettable homemade gift sure to wow peanut butter and chocolate lovers alike.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Keeping them covered prevents the moist cupcakes and creamy frosting from drying out.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer bag for up to three months. Defrost fully at room temperature before adding the frosting. Alternatively, you can freeze frosted cupcakes on a tray, then transfer them to a container once the frosting is firm.
Reheating
To gently warm cupcakes, leave them at room temperature for a bit or microwave for about 10 seconds if you prefer a slightly warmed treat. Avoid overheating to keep the frosting from melting too much and losing its texture.
FAQs
Can I substitute regular peanut butter for creamy in the frosting?
Yes, but keep in mind that chunky peanut butter will add texture to your frosting. If you want a smooth finish, creamy peanut butter is best. However, adding a bit of crunch can be a delightful twist!
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, make a quick substitute by adding one tablespoon of lemon juice or white vinegar to a half cup of milk, then let it sit for 5 minutes before using. This mimics the acidity and tang that buttermilk brings to the cupcakes.
Are these cupcakes suitable for freezing after frosting?
Yes! Freeze frosted cupcakes on a tray until firm, then transfer to an airtight container. This method keeps the frosting intact and the cupcake fresh for longer storage.
Can I use dark chocolate peanut butter cups instead of regular?
Absolutely! Using dark chocolate peanut butter cups will deepen the chocolate flavor and add a slight bittersweet note, which complements the sweetness of the frosting beautifully.
Is this recipe nut-free if I use peanut butter cups with nut-free filling?
This recipe is specifically designed around peanut butter cups and peanut butter, so it is not nut-free. For a nut-free version, you would need to substitute with safe ingredients, but that would change the essential character of the cupcake.
Final Thoughts
Once you try this Peanut Butter Cup Cupcakes Recipe, you’ll see why it’s so beloved. Its perfect balance of chocolate and peanut butter, with that gooey surprise inside, is pure joy in cupcake form. Share these with friends and family to spread smiles and indulge in a truly unforgettable homemade dessert.
Print
Peanut Butter Cup Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and moist Peanut Butter Cup Cupcakes, featuring a luscious chocolate base hiding a creamy peanut butter cup center, topped with a smooth and decadent peanut butter frosting. Perfect for chocolate and peanut butter lovers looking for an indulgent yet easy-to-make treat.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 12 peanut butter cups
Peanut Butter Frosting
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean presentation.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting helps remove lumps and ensures even mixing of dry ingredients.
- Add Wet Ingredients: Add vegetable oil, room temperature buttermilk, egg, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth and well combined without overmixing.
- Incorporate Hot Water: Slowly pour in the hot water while stirring continuously. This helps to dissolve the cocoa powder completely and creates a tender, moist cupcake batter.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner until it is halfway full. Place one peanut butter cup in the center of each liner, then cover with more batter until the liner is about three-quarters full.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the cupcake away from the peanut butter cup comes out clean. This ensures the cupcakes are fully cooked without overbaking.
- Cool: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting. Cooling prevents the frosting from melting when applied.
- Prepare Frosting: In a large bowl, beat the softened unsalted butter and creamy peanut butter together until smooth and fluffy. Gradually add the powdered sugar and continue beating until the frosting is creamy. Add 1-2 tablespoons of heavy cream as needed to reach a spreadable consistency.
- Frost Cupcakes: Once cupcakes are fully cooled, pipe or spread the peanut butter frosting evenly on top. Optionally, garnish each cupcake with an additional peanut butter cup for decoration and extra flavor.
Notes
- Ensure ingredients like buttermilk and egg are at room temperature for optimal mixing and texture.
- Do not overfill cupcake liners to prevent spilling during baking.
- Use a gentle folding motion when mixing to keep cupcakes light and airy.
- Frosting consistency can be adjusted by adding more powdered sugar to thicken or more cream to thin.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
