Indulge your sweet tooth with these irresistible Peanut Butter Cup Cupcakes. Combining the best of both worlds—rich chocolate cake and creamy peanut butter—these cupcakes are the ultimate treat for anyone who loves a chocolate and peanut butter combination.
Ingredients:
Cupcakes:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup vegetable oil
1/2 cup buttermilk, 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
Directions:
Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: Add vegetable oil, buttermilk, egg, and vanilla extract to the dry ingredients. Mix until well combined.
Add Hot Water: Slowly add hot water to the batter, stirring until smooth.
Assemble Cupcakes: Fill each cupcake liner halfway with batter. Place a peanut butter cup in the center of each, then top with more batter until the liner is 3/4 full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the cupcake (away from the peanut butter cup) comes out clean. Allow the cupcakes to cool completely on a wire rack.
Make the Frosting: For the frosting, beat the softened butter and peanut butter together until creamy. Gradually add powdered sugar and beat until smooth. Add heavy cream as needed to achieve a spreadable consistency.
Frost and Garnish: Pipe or spread the frosting onto the cooled cupcakes. Garnish with additional peanut butter cups if desired.
Serving Tips:
Presentation: Garnish each cupcake with additional peanut butter cups or a drizzle of melted chocolate to make them look extra special.
Temperature: For the best taste, serve these cupcakes at room temperature. If you’ve just taken them out of the fridge, let them sit out for about 15-20 minutes to reach optimal flavor and texture.
Pairings: These cupcakes pair wonderfully with a glass of milk or a cup of coffee. The richness of the cupcake complements the creamy and nutty flavors beautifully.
Portion Control: Since these cupcakes are quite rich, consider serving them in smaller portions if serving at a party or gathering.
Storage Tips:
Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 3 days. This will keep the cupcakes moist and fresh.
Refrigeration: If you need to keep the cupcakes for longer than 3 days, store them in an airtight container in the refrigerator for up to a week. The cold can make the frosting firmer, which is often preferred by some.
Freezing: For longer storage, you can freeze the cupcakes. Place them in an airtight container or a resealable plastic bag, and freeze for up to 2 months. To thaw, let them sit at room temperature for a few hours before serving. Frosting can sometimes become a bit crumbly after freezing, so you might want to add a fresh layer of frosting once thawed.
Frosting Storage: If you have leftover frosting, store it separately in an airtight container in the refrigerator for up to 2 weeks. Rewhip the frosting before using it to restore its creamy texture.
Related Recipes:
FAQs:
Can I use mini peanut butter cups instead of regular-sized ones?
Yes, you can use mini peanut butter cups if you prefer. Simply place one mini peanut butter cup in the center of each cupcake instead of a regular-sized cup. You may need to adjust the amount of batter used to ensure they bake evenly.
Can I make these cupcakes ahead of time?
Absolutely! You can bake and frost the cupcakes up to 2 days in advance. Store them in an airtight container at room temperature or in the refrigerator. If you plan to freeze them, bake and cool the cupcakes first, then freeze without frosting. Frost them after thawing for the best results.
Can I substitute almond butter or another nut butter for the frosting?
Yes, you can substitute almond butter, cashew butter, or another nut butter for the peanut butter in the frosting if you have a peanut allergy or prefer a different flavor. Keep in mind that different nut butters may alter the flavor and texture of the frosting slightly.
What’s the best way to store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 2 months. If freezing, wrap each cupcake individually to prevent freezer burn. Thaw at room temperature before serving.
Conclusion:
Whether you’re celebrating a special occasion or simply satisfying a craving, these Peanut Butter Cup Cupcakes are sure to be a hit. The rich chocolate base combined with the creamy peanut butter center and frosting creates a treat that’s both decadent and delightful. Enjoy every bite of this sweet indulgence!
📖 Recipe:
Print
Peanut Butter Cup Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate and peanut butter treat with these Peanut Butter Cup Cupcakes. Rich, moist chocolate cupcakes are stuffed with a creamy peanut butter cup and topped with smooth peanut butter frosting. Perfect for satisfying your sweet cravings and impressing guests at any gathering. Ideal for parties, special occasions, or just because!
Ingredients
Cupcakes:
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 your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add vegetable oil, buttermilk, egg, and vanilla extract to the dry ingredients. Mix until well combined.
- Slowly add hot water to the batter, stirring until smooth.
- Fill each cupcake liner halfway with batter. Place a peanut butter cup in the center of each, then top with more batter until the liner is 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the cupcake (away from the peanut butter cup) comes out clean. Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the softened butter and peanut butter together until creamy. Gradually add powdered sugar and beat until smooth. Add heavy cream as needed to achieve a spreadable consistency.
- Pipe or spread the frosting onto the cooled cupcakes. Garnish with additional peanut butter cups if desired.
Notes
Ensure all ingredients are at room temperature for the best results.
If frosting is too thick, add a little more heavy cream until you reach the desired consistency.
For an extra touch, drizzle melted chocolate over the frosted cupcakes before adding additional peanut butter cup garnishes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 380 kcal
