My spouse recently returned from a Costco trip with a bag of Reese’s Mini Peanut Butter cups. I remembered I had a recipe for Chocolate Peanut Butter Cupcakes so I figured why not?
What makes this Cupcake Recipe so easy is that you use store-bought chocolate cake mix. So basically this recipe is no more difficult than making regular cupcakes.
The frosting included with the recipe, while delicious, can be a bit challenging to pipe onto the cupcakes.
If you find the frosting too thick, you can dilute it a bit with some milk. Use just enough to reach your desired consistency.
Recipe Variation
Instead of placing the mini peanut butter cups with 1/2 the batter added, add them at the end when the muffin cups are filled with batter.
Gather your Ingredients
You will need the following ingredients to make this Chocolate Peanut Butter Cupcakes recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Chocolate Cake Mix – use your favorite brands
- Mini Chocolate Peanut Butter Cups – I like Reese’s brand (no affiliation)
- Vanilla Frosting – use your favorite brand frosting
- Peanut Butter – I like to use creamy peanut butter
How to Make Chocolate Peanut Butter Cupcakes
- Preheat the oven to 375°F.
- In a large mixing bowl, prepare the cake batter according to the directions on the box.
- Divide the batter evenly among a lined muffin pan filling each halfway.
- Place a mini peanut butter cup in each. Top with remaining cake batter, filling about 3/4 of the way up.
- Bake for 20 minutes. Let the cupcakes cool in the pan for about 10 minutes before moving to a wire rack to cool completely.
- In a separate bowl, add the peanut butter and vanilla frosting, stirring until smooth.
- Pipe the frosting onto each cupcake, then optionally top each with a mini peanut butter cup.
Printable Recipe Card
Chocolate Peanut Butter Cupcakes
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Ingredients
- 1 box Chocolate Cake Mix
- 24 Mini Chocolate Peanut Butter Cups
- 1 Cup Vanilla Frosting
- ¾ Cup Peanut Butter
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, prepare the cake batter according to the directions on the box.
- Divide the batter evenly among a lined muffin pan filling each halfway.
- Place a mini peanut butter cup in each. Top with remaining cake batter, filling about 3/4 of the way up.
- Bake for 20 minutes. Let the cupcakes cool in the pan for about 10 minutes to move to a wire rack to cool completely.
- In a separate bowl, combine the peanut butter and vanilla frosting, stirring until smooth.
- Pipe the frosting onto each cupcake, then optionally top each with a mini peanut butter cup.
These chocolate peanut butter cupcakes are excellent.
These cupcakes are moist and delicious