Peanut Butter Cup Cupcakes

I first made these cupcakes years ago, and if you’re a peanut butter fan, you really need to try these! I adapted this recipe from Hoosier Homemade. I made my icing a little thicker than Liz’s recipe so I could just scoop it on the cupcakes. Are these ever good! They are very rich, oozing with chocolate and peanut butter!

This is one of my favorite cupcakes so I thought I’d repost it for newer followers. The recipe is supposed to make 12 to 18 cupcakes; I filled my cupcake liners a little more than 3/4 full, and if you do that, you’ll end up with 13 to 14 cupcakes. I also had to bake them slightly longer, probably because I had filled the cupcake liners with more batter. Hope you enjoy these! 🙂

Peanut Butter Cup Cupcakes

  • Servings: 13-14
  • Difficulty: easy
  • Print

PEANUT BUTTER CUP CUPCAKES by NancyC, adapted from Hoosier Homemade
Makes 13 to 14 cupcakes

3/4 cup cocoa powder
3/4 cup all-purpose unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
4 large Reese’s Peanut Butter Cups, cut into small pieces

Preheat oven to 350˚F. Line muffin cups with paper cupcake liners; set aside.

In large bowl, combine cocoa, flour, baking powder, and salt.

In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in the vanilla and then add the dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Gently fold in the peanut butter cup pieces. 

Spoon batter into cupcake liners, a little over 3/4 full. Bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool about 5 minutes; remove from pan and let cool completely. Then add the frosting…

1/2 cup butter, softened
1 cup peanut butter
2 cups powdered sugar (Note: this will make a thick frosting, which is easy to scoop on the cupcakes. If you want a creamier consistency, add 2 to 3 Tablespoons of milk)
Mini Reese’s Peanut Butter Cups, for garnish

Cream butter and peanut butter until well blended, then gradually add in the powdered sugar and blend well (if creamier consistency is desired, add in some milk}.

Place a scoop of frosting on each cupcake—the scoop can be as large or small you want; you will have plenty of frosting to work with. Place a mini Reese’s Peanut Butter Cup in the center of each scoop and press down slightly.

Recipe from NancyC |

Of course, when you’re done, you’ll have to taste-test one of these cupcakes just to make sure they turned out okay! 🙂 Are you a fan of peanut butter and chocolate?

Sharing at Weekend Potluck, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me MondayHearth & Soul.


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