These Peanut Butter Cup Cupcakes are soft, fudgy chocolate cupcakes filled with smooth peanut butter ganache and topped with tangy peanut butter cream cheese frosting. I first made these for Liam's birthday last spring, and he's asked for them three times since. They're surprisingly easy to pull together, and the combo of chocolate and peanut butter hits just right every time.
If you love this flavor pairing, you'll also want to try my Red Velvet Oreo Brownies or these Party Piñata Cupcakes for your next celebration.
Why You'll Love These Peanut Butter Cup Cupcakes
The chocolate base stays moist for days thanks to the sour cream, and the peanut butter ganache center is like biting into a melted Reese's cup. The cream cheese frosting balances everything with a slight tang that keeps it from being too sweet. You can prep the ganache and frosting ahead, which makes these great for busy weekends or last-minute gatherings.
These Peanut Butter Cup Cupcakes are everything you want in a chocolate peanut butter dessert: rich, creamy, and packed with flavor. Whether you're baking for a party or just treating yourself, they're guaranteed to disappear fast. If you're looking for more chocolate peanut butter desserts, check out my Chai Cheesecake Bars or Peach Cobbler Bars for something a little different.
Jump to:
- Why You'll Love These Peanut Butter Cup Cupcakes
- Peanut Butter Cup Cupcakes Ingredients
- How to Make Peanut Butter Cup Cupcakes
- Substitutions and Variations
- Equipment For Peanut Butter Cup Cupcakes
- Storage Tips For Peanut Butter Cup Cupcakes
- Expert Tips
- Serving Suggestions
- FAQ
- Related
- Pairing
- Peanut Butter Cup Cupcakes
Peanut Butter Cup Cupcakes Ingredients
Here's what goes into each layer of these Peanut Butter Cup Cupcakes.
See Recipe Card Below This Post For Ingredient Quantities
For the Chocolate Cupcakes
- All-purpose flour: Forms the structure and keeps the cupcakes tender. Spoon and level for accurate measurement.
- Dutch process cocoa powder: Gives a deep, smooth chocolate flavor without bitterness.
- Baking powder and baking soda: Work together to help the cupcakes rise and stay soft.
- Salt: Balances the sweetness and enhances the chocolate.
- Unsalted butter: Adds richness and moisture. Make sure it's softened to room temperature.
- Granulated white sugar: Sweetens the batter and helps create a light, fluffy texture when creamed with butter.
- Egg and egg yolk: Bind everything together and add extra richness from the yolk.
- Vanilla: Deepens the chocolate flavor.
- Sour cream: Keeps the cupcakes incredibly moist and tender.
- Whole milk: Thins the batter just enough for a soft crumb.
For the Peanut Butter Ganache
- Reese's peanut butter chips: Melt into a smooth, sweet filling that tastes just like the candy.
- Heavy cream: Creates the creamy ganache texture when heated and stirred with the chips.
For the Peanut Butter Cream Cheese Frosting
- Unsalted butter: Whipped until fluffy for a light, creamy base.
- Cream cheese: Adds tang and helps balance the sweetness. Use it cold for the best texture.
- Powdered sugar: Sweetens and stabilizes the frosting.
- Creamy peanut butter: Use Jif or a similar brand, not natural peanut butter, which can separate and make the frosting oily.
- Mini Reese's peanut butter cups: The perfect finishing touch.
How to Make Peanut Butter Cup Cupcakes
Follow these steps for bakery-style Peanut Butter Cup Cupcakes at home.
For the Chocolate Cupcakes
Preheat and prep: Preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 cupcake liners.
Mix dry ingredients: In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set it aside.
Cream butter and sugar: In a large bowl, use an electric hand mixer on high speed to cream the softened butter and granulated sugar for 2 to 3 minutes until light and fluffy.
Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla on medium-high speed for 1 to 2 minutes until the mixture looks pale and smooth.
Add wet ingredients: Mix in the sour cream and milk on medium-low speed. Don't worry if it looks curdled, it'll smooth out when you add the dry ingredients.
Combine wet and dry: Gradually add the dry ingredients and mix on low speed until the batter is smooth. Scrape down the sides of the bowl as needed.
Fill liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds to three-quarters full.
Bake: Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
Cool: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely before filling.
For the Peanut Butter Ganache
Prep the chips: Add the peanut butter chips to a medium bowl.
Heat the cream: In a small saucepan over medium heat, warm the heavy cream just until steaming. Don't let it boil.
Combine and stir: Pour the hot cream over the peanut butter chips and stir until smooth. Let the ganache cool to room temperature, stirring occasionally. It'll thicken as it cools.
Transfer to piping bag: Once cooled, transfer the ganache to a piping bag so it's ready to fill the cupcakes.
For the Peanut Butter Cream Cheese Frosting
Whip the butter: In a large bowl, whip the softened butter with an electric mixer on high speed for 5 to 10 minutes until it's pale and fluffy.
Add cream cheese: Mix in the cold cream cheese on medium speed until fully combined and smooth.
Add powdered sugar: Sift in the powdered sugar a little at a time, mixing on low speed until it's fully incorporated.
Add peanut butter: Mix in the creamy peanut butter on low speed, then increase to high speed for 1 to 2 minutes until the frosting is light and fluffy.
Prep for piping: Transfer the frosting to a piping bag fitted with a decorative tip.
Assembling the Cupcakes
Core the cupcakes: Once the cupcakes are completely cool, use a cupcake corer to remove the center of each one. If you don't have a corer, a small paring knife works too.
Fill with ganache: Pipe the peanut butter ganache into each hollow center.
Pipe the frosting: Pipe the peanut butter cream cheese frosting on top of each cupcake in your favorite swirl pattern.
Garnish and serve: Top each cupcake with a mini Reese's peanut butter cup and serve.
Substitutions and Variations
Sour cream: Swap it with plain Greek yogurt for a similar tangy, moist texture.
Peanut butter chips: If you can't find them, use chopped peanut butter cups and melt them with the cream.
Natural peanut butter: Stick with regular creamy peanut butter like Jif for the frosting. Natural peanut butter tends to separate and can make the frosting greasy.
Whole milk: You can use 2% milk, but whole milk gives the best texture.
Cream cheese frosting: If you want a simpler option, use regular peanut butter buttercream instead.
Equipment For Peanut Butter Cup Cupcakes
- Electric hand mixer
- Piping bag
- Cupcake pan
- Cupcake liners
- Cupcake corer
- Small saucepan
Storage Tips For Peanut Butter Cup Cupcakes
Store these Peanut Butter Cup Cupcakes in an airtight container in the fridge for up to 4 days. The frosting holds up well, and the ganache stays soft. Let them sit at room temperature for about 15 minutes before serving so the frosting softens slightly. You can also freeze unfrosted cupcakes for up to 2 months. Thaw completely before filling and frosting.
Expert Tips
Bring ingredients to room temperature. Cold eggs and butter won't mix smoothly, and you'll end up with a lumpy batter.
Don't overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing can make the Peanut Butter Cup Cupcakes dense.
Cool completely before filling. If the Peanut Butter Cup Cupcakes are even slightly warm, the ganache will melt and make a mess.
Whip the butter long enough. Spending those extra minutes whipping the butter makes the frosting lighter and easier to pipe.
Use a cupcake corer. It makes clean, even holes. If you don't have one, a small spoon works in a pinch.
Serving Suggestions
These Peanut Butter Cup Cupcakes are rich, so they pair well with a cold glass of milk or a strong cup of coffee. Serve them at birthday parties, potlucks, or just because you're craving chocolate and peanut butter. They also look beautiful on a dessert table next to White Chocolate Raspberry Cake or Lemon Poppy Seed Muffins.
FAQ
How do you make peanut butter cup cupcakes from scratch?
Start with a moist Peanut Butter Cup Cupcakes base, fill it with peanut butter ganache made from peanut butter chips and cream, then top with peanut butter cream cheese frosting. Liam says the mini Reese's on top are non-negotiable.
What can I substitute for sour cream in cupcakes?
Plain Greek yogurt works great and keeps the Peanut Butter Cup Cupcakes just as moist and tender. Use the same amount.
How do you make peanut butter ganache for cupcakes?
Heat heavy cream until steaming, pour it over peanut butter chips, and stir until smooth. Let it cool to room temperature so it thickens up before piping.
Can I use natural peanut butter for the frosting?
I don't recommend it. Natural peanut butter separates and can make the frosting oily and hard to work with. Stick with creamy peanut butter like Jif or Skippy.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Peanut Butter Cup Cupcakes
Peanut Butter Cup Cupcakes
Ingredients
Method
- Preheat the oven to 350°F and line a standard cupcake pan with 12 cupcake liners.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together with an electric mixer on high speed for 2-3 minutes until fluffy.
- Add the egg, egg yolk, and vanilla, and beat on medium-high speed for 1-2 minutes until smooth and pale.
- Add the sour cream and milk, and mix on medium-low. The mixture may appear curdled but will smooth out once the dry ingredients are added.
- Slowly incorporate the dry ingredients into the wet mixture on low speed, mixing until smooth and combined. Scrape the bowl as needed.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds to three-quarters full.
- Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Place the peanut butter chips in a medium bowl.
- Heat the heavy cream in a small saucepan over medium heat just until steaming. Pour the hot cream over the peanut butter chips and stir until melted and smooth. Let the ganache cool to room temperature, stirring occasionally.
- Once cooled, transfer the ganache to a piping bag.
- In a large bowl, beat the softened butter on high speed for 5-10 minutes until pale and fluffy.
- Add the cold cream cheese and mix on medium speed until fully combined.
- Sift the powdered sugar into the bowl a little at a time, mixing on low speed until fully incorporated.
- Add the peanut butter and mix on high speed until the frosting is light and fluffy, about 1-2 minutes. Transfer the frosting to a piping bag fitted with a decorative tip.
- Once the cupcakes have cooled, remove the center of each using a cupcake corer.
- Fill each cupcake with peanut butter ganache. Then, pipe the peanut butter cream cheese frosting on top.
- Top each with mini Reese's peanut butter cups and serve.
Leave a Reply