Description
Indulge in these rich and delicious Peanut Butter Cup Cupcakes featuring a moist chocolate cake center with a surprise peanut butter cup, topped with creamy peanut butter frosting and garnished with mini peanut butter cups or chocolate drizzle. Perfect for chocolate and peanut butter lovers looking for an easy yet decadent dessert.
Ingredients
Scale
Cake Ingredients
- 1 box chocolate cake mix (plus eggs, oil, and water as directed on the box)
- 12 mini peanut butter cups, unwrapped
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
- Mini peanut butter cups or melted chocolate for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal and cleanup.
- Make the Cake Batter: Prepare the chocolate cake batter according to the package instructions, mixing the cake mix with eggs, oil, and water until smooth and well combined.
- Fill the Cupcake Liners: Spoon the batter into each cupcake liner until it’s about halfway full. Then, place one unwrapped mini peanut butter cup into the center of each filled liner.
- Top with More Batter: Cover the peanut butter cups with additional batter, filling the liners about two-thirds full to avoid overflow while baking.
- Bake the Cupcakes: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted near the cupcake’s edge comes out clean, indicating they are fully baked.
- Cool Completely: Allow the cupcakes to cool completely in the tin or on a wire rack before frosting to prevent the frosting from melting.
- Prepare the Frosting: In a mixing bowl, beat the softened butter and creamy peanut butter together until smooth and creamy. Gradually add powdered sugar while mixing on low speed to avoid a sugar cloud. Then add the heavy cream and vanilla extract and beat on high until that frosting is light and fluffy.
- Frost the Cupcakes: Using a piping bag or a spatula, spread or pipe the peanut butter frosting evenly over each cooled cupcake.
- Garnish: Top each frosted cupcake with an additional mini peanut butter cup or drizzle with melted chocolate for an extra decorative and tasty finish.
Notes
- For an extra chocolatey twist, fold mini chocolate chips into the cake batter before baking.
- Refrigerate frosted cupcakes for 15 minutes before serving to allow the frosting to set for a firmer texture.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cupcakes make a fun and festive treat for parties, birthdays, or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 32g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
