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Peanut Butter Cup Cupcakes with frosting and a peanut butter center.

Peanut Butter Cup Cupcakes

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Indulge in these decadent peanut butter cup cupcakes with rich chocolate and creamy peanut butter ganache.
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Prep Time 1 hour
Cook Time 18 minutes
Decorating Time 20 minutes
Total Time 1 hour 38 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chocolate Cupcakes:
  • 1 cup all-purpose flour spooned and leveled
  • ¼ cup + 1 tablespoon Dutch process cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup unsalted butter softened
  • ¾ cup granulated white sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream room temperature
  • ½ cup whole milk room temperature
For the Peanut Butter Ganache:
  • ¾ cup peanut butter chips Reese's brand recommended
  • ½ cup heavy cream
For the Peanut Butter Cream Cheese Frosting:
  • ½ cup unsalted butter softened
  • 4 oz cream cheese cold
  • 2 cups powdered sugar
  • ½ cup creamy peanut butter preferably Jif or similar not natural
For Decorating:
  • Mini Reese's peanut butter cups for topping

Method
 

  1. Preheat the oven to 350°F and line a standard cupcake pan with 12 cupcake liners.
  2. In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar together with an electric mixer on high speed for 2-3 minutes until fluffy.
  4. Add the egg, egg yolk, and vanilla, and beat on medium-high speed for 1-2 minutes until smooth and pale.
  5. 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.
  6. Slowly incorporate the dry ingredients into the wet mixture on low speed, mixing until smooth and combined. Scrape the bowl as needed.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds to three-quarters full.
  8. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  9. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. Place the peanut butter chips in a medium bowl.
  11. 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.
  12. Once cooled, transfer the ganache to a piping bag.
  13. In a large bowl, beat the softened butter on high speed for 5-10 minutes until pale and fluffy.
  14. Add the cold cream cheese and mix on medium speed until fully combined.
  15. Sift the powdered sugar into the bowl a little at a time, mixing on low speed until fully incorporated.
  16. 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.
  17. Once the cupcakes have cooled, remove the center of each using a cupcake corer.
  18. Fill each cupcake with peanut butter ganache. Then, pipe the peanut butter cream cheese frosting on top.
  19. Top each with mini Reese's peanut butter cups and serve.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 56gProtein: 6gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 290mgPotassium: 160mgFiber: 2gSugar: 39gVitamin A: 400IUCalcium: 45mgIron: 2mg

Notes

These cupcakes are a perfect balance of rich chocolate and creamy peanut butter—ideal for any celebration or as a special treat!

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