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–+ servings
Peanut Butter Cup Cupcakes

Decadent Peanut Butter Cup Cupcakes Everyone Will Love

Indulge in these Peanut Butter Cup Cupcakes, a delightful fusion of chocolate and peanut butter goodness.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour can substitute with gluten-free flour
  • 0.5 cups Dutch process cocoa powder ensure it's Dutch processed
  • 1 teaspoon baking powder ensure freshness
  • 0.5 teaspoon baking soda ensure freshness
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter softened
  • 1 cups granulated white sugar can substitute with brown sugar
  • 1 whole egg room temperature
  • 1 yolk egg room temperature
  • 1 teaspoon vanilla extract use pure extract
  • 0.5 cups sour cream can replace with plain yogurt
  • 0.5 cups whole milk room temperature
For the Ganache
  • 1 cups Reese’s peanut butter chips or creamy peanut butter
  • 0.5 cups heavy cream full-fat
For the Frosting
  • 0.5 cups cream cheese room temperature
  • 2 cups powdered sugar sifted
  • 0.5 cups creamy peanut butter no added sugar
For the Topping
  • 12 pieces Mini Reese's peanut butter cups for garnish

Equipment

  • Cupcake Pan
  • mixing bowls
  • electric mixer
  • Whisk
  • saucepan
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs and vanilla to the butter-sugar mixture, and mix until well combined.
  5. Mix in sour cream and milk until just combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
  7. Fill cupcake liners 2/3 full with batter and bake for 17-20 minutes.
  8. Cool completely before preparing ganache.
  9. Heat heavy cream until simmering, pour over peanut butter chips, stir until smooth, then cool slightly.
  10. Prepare frosting by beating butter, cream cheese, powdered sugar, and peanut butter until fluffy.
  11. Core the center of each cupcake, fill with ganache, frost the tops, and garnish with mini peanut butter cups.
  12. Serve and enjoy!

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 210mgPotassium: 160mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 3 days at room temperature. Refrigerate for longer storage.

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