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Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

Chocolate and peanut butter are one of my husband’s favorite combinations.  I make a peanut butter pie to die for.  When I do, my husband won’t stop till it’s gone.  Same thing for these Chocolate Peanut Butter Cupcakes.

The same surprise center is in my pie and also in these chocolatey cupcakes.  It is Reese’s peanut butter cups!  Be sure to place a small amount of cupcake batter in the cup liners before you place the peanut butter cups.  If you place the peanut butter cups in the bottom of the cup liners first, you will end up with possibly burnt bottoms on your cupcakes.

Any kind of peanut butter will work whether natural or regular.  Some individuals find the frosting too thick, so they cut back a little on the amount of the PB.  The dark chocolate really looks delicious; however, I use regular chocolate in my cupcakes.  Don’t leave the coffee out, because it really adds flavor.  If you do leave the coffee out, replace it with more buttermilk.

If you want to bake a whole cake out of this recipe, two 8″ or 9″ cake pans for baking cake.  Bake the cake longer than the cupcakes, approximately 30 to 40 minutes.

Tip:  Add a little more water or milk if your icing isn’t smooth enough.  I always use Medal Gold for all my baking needs such as cakes, cupcakes, bread, biscuits, and cookies.

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Chocolate Peanut Butter Cupcakes Recipe

Chocolate Peanut Butter Cupcakes Recipe

Servings: 24

Cupcake Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour (Gold Medal)
  • 1/2 cup unsweetened dark chocolate cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup buttermilk
  • 1/2 cup coffee, lukewarm (decaf coffee if desired!)
  • 24 mini peanut butter cups, unwrapped (Suggest Reese’s)
  • (optional: melted chocolate for drizzling)

Peanut Butter Frosting Ingredients:

  • 2 cups creamy peanut butter
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 tsp. vanilla extract
  • 2 cups powdered sugar
  • 1/4 tsp. salt
  • 1/4 cup heavy cream

Directions For Chocolate Peanut Butter Cupcakes:

  1. Prepare 24 baking cups with paper baking liners. Place a peanut butter cup in each baking liner. Set aside.
  2. In the bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.
  3. In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined. Then in an additional separate bowl, stir together buttermilk and coffee. Add dry ingredients to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.
  4. Fill baking cups with batter on top of the peanut butter cups until they are about two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  5. Top with peanut butter frosting. (Optional: Then drizzle with melted chocolate.)

Directions For Peanut Butter Frosting:

  1. Using an electric mixer, beat peanut butter, butter and vanilla together on medium speed until combined and smooth.
  2. Add remaining ingredients and beat on low speed until incorporated.
  3. Then beat on medium-high speed for an additional minute until smooth and fluffy.


Check Out The Original Source For This Recipe With Step-By-Step Photographs And Helpful Tips As well As Many Other Delicious Recipes At Gimme Some Oven.  Special Thanks!


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