If you are looking for a dessert that is both rich and delightfully nostalgic, this Peanut Butter Cup Cupcakes Recipe will become your new go-to treat. Imagine a moist, chocolatey cupcake with a gooey peanut butter cup surprise tucked right in the center, all topped with a luscious, creamy peanut butter frosting that melts in your mouth. These cupcakes strike the perfect balance between sweet and salty, with flavors that complement each other beautifully. Whether you’re baking for a party, a family gathering, or just because, these cupcakes offer a fun twist on classic flavors that will have everyone begging for seconds.
Ingredients You’ll Need
The magic of this Peanut Butter Cup Cupcakes Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a crucial role in creating the perfect texture, flavor, and overall cupcake experience without any fuss.
- 1 cup all-purpose flour: The foundation for a tender yet sturdy cupcake base.
- 1 cup granulated sugar: Sweetness that balances the cocoa’s bitterness perfectly.
- 1/2 cup unsweetened cocoa powder: Adds deep chocolate flavor and beautiful color.
- 1 teaspoon baking powder: Helps the cupcakes rise to a fluffy, light texture.
- 1/2 teaspoon baking soda: Works alongside baking powder to give the perfect crumb.
- 1/2 teaspoon salt: Enhances all the flavors, cutting through some of the sweetness.
- 1/2 cup vegetable oil: Keeps the cupcakes moist and tender.
- 1/2 cup buttermilk, room temperature: Adds a subtle tang and helps with the rise.
- 1 large egg, room temperature: Provides structure and richness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the chocolate.
- 1/2 cup hot water: Helps bloom the cocoa powder, intensifying the chocolate taste.
- 12 peanut butter cups: The delicious surprise core that makes these cupcakes truly special.
- 1 cup unsalted butter, softened: The base for a rich and creamy frosting.
- 1 cup creamy peanut butter: Adds that irresistible peanut butter flavor to the frosting.
- 2 cups powdered sugar: To sweeten and thicken the frosting perfectly.
- 1-2 tablespoons heavy cream: Adjusts frosting consistency for easy spreading or piping.
How to Make Peanut Butter Cup Cupcakes Recipe
Step 1: Prep Your Oven and Muffin Tin
Begin by preheating your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners to ensure your cupcakes come out perfectly without sticking. This step lays the groundwork for even baking and easy cleanup.
Step 2: Combine the Dry Ingredients
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Sifting not only prevents lumps but also creates a lighter texture in the final cupcake, ensuring every bite is smooth and tender.
Step 3: Mix the Wet Ingredients and Combine
Add the vegetable oil, buttermilk, egg, and vanilla extract to your dry ingredients. Stir them together just until combined – overmixing can make cupcakes tough, so aim for a smooth but slightly lumpy batter.
Step 4: Add Hot Water to the Batter
Slowly pour the hot water into the batter while stirring. This step is key because it helps bloom the cocoa powder, intensifying the chocolate flavor and creating a glossy, silky batter ready for baking.
Step 5: Fill the Cupcake Liners and Add Peanut Butter Cups
Fill each lined muffin cup halfway with batter. Then, gently press one peanut butter cup into the center of each. Top off with more batter until the liners are about three-quarters full. This method ensures the peanut butter cup stays in the middle, giving you a gooey surprise inside every cupcake.
Step 6: Bake and Cool
Bake for 18 to 20 minutes. To check for doneness, insert a toothpick into the cupcake away from the peanut butter cup—if it comes out clean, they’re ready. Once baked, transfer cupcakes to a wire rack and allow them to cool completely, which helps the frosting adhere properly.
Step 7: Prepare the Peanut Butter Frosting
Beat the softened butter and creamy peanut butter together until smooth and fluffy. Gradually add powdered sugar and continue beating until you have a silky frosting. Add heavy cream a little at a time to reach your preferred spreading consistency — thick enough to hold its shape, but still soft and creamy.
Step 8: Frost and Garnish
Once the cupcakes are fully cooled, generously spread or pipe the peanut butter frosting on top. For an extra touch, garnish with additional peanut butter cups. This finishing step not only makes the cupcakes look irresistible but also enhances their rich peanut butter-chocolate flavor.
How to Serve Peanut Butter Cup Cupcakes Recipe
Garnishes
Garnishing is where you can get playful! A small peanut butter cup on top or sprinkling chopped peanuts adds delightful crunch and a fun presentation. You can also drizzle a bit of melted chocolate or peanut butter over the frosting for a professional bakery look.
Side Dishes
These cupcakes pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream. For adults, try serving them with a cup of rich coffee or even a creamy peanut butter milkshake to double down on the flavor theme. They make an indulgent treat either way.
Creative Ways to Present
Serve these cupcakes on a themed platter alongside other peanut butter and chocolate treats for a party, or make a cupcake tower that becomes the centerpiece of any event. Wrapping the liners with a little ribbon or adding small flags can make them feel extra special for birthdays or celebrations.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep the frosting fresh. The flavors actually meld beautifully after a day, making them even more delicious!
Freezing
You can freeze un-frosted cupcakes by wrapping them tightly in plastic wrap and placing them inside a freezer-safe container for up to 3 months. For frosted cupcakes, it’s best to freeze them first unfrosted and add frosting after thawing for the best texture and appearance.
Reheating
To enjoy cupcakes warm, microwave an unfrosted cupcake for about 10-15 seconds. Avoid reheating frosted cupcakes in the microwave as the frosting may melt. Instead, let frozen cupcakes thaw at room temperature before frosting and serving.
FAQs
Can I use a different type of peanut butter for the frosting?
Absolutely! Creamy peanut butter works best for smooth frosting, but you can try natural peanut butter or even crunchy for added texture. Just keep in mind that natural peanut butter may change the frosting consistency, so adjust the powdered sugar and cream accordingly.
What if I don’t have buttermilk? Can I substitute it?
You can easily make a buttermilk substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using. This will provide the acidity that buttermilk adds, helping with the cupcake’s tenderness.
Can I make these cupcakes gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking blend, but be sure it includes xanthan gum for proper texture. Also, watch your peanut butter cups and other ingredients to ensure they are certified gluten-free.
How do I prevent the peanut butter cups from sinking to the bottom?
Filling the cupcake liners halfway, adding the peanut butter cup, and then topping with batter helps keep them centered. Using a thick batter and not overfilling the liners also prevents sinking. If your batter is too runny, chill it briefly before baking.
Can I add frosting flavors to the peanut butter frosting?
Definitely! You can mix in a little vanilla extract, a pinch of cinnamon, or even a touch of cocoa powder for a chocolate-peanut butter combo. Just adjust the powdered sugar or cream as necessary to keep the right texture.
Final Thoughts
Trying out this Peanut Butter Cup Cupcakes Recipe is like inviting a little celebration into your kitchen. The combination of rich chocolate, luscious peanut butter, and that special surprise in the center makes for a dessert that’s hard to resist and even harder to forget. Whether you bake them for loved ones or just to treat yourself, these cupcakes bring joy in every bite. So go ahead, bake a batch, share the love, and enjoy every decadent moment!
Print
Peanut Butter Cup Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and indulgent Peanut Butter Cup Cupcakes that combine moist chocolate cake with a gooey peanut butter cup center, topped with creamy peanut butter frosting. Perfect for peanut butter and chocolate lovers, these cupcakes are a crowd-pleasing dessert for any occasion.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 12 peanut butter cups
Frosting
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal of the cupcakes.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to create a well-aerated dry mixture.
- Add Wet Ingredients: Add the vegetable oil, room temperature buttermilk, egg, and vanilla extract to the dry ingredients. Mix until the batter is well combined but do not overmix to maintain a tender crumb.
- Incorporate Hot Water: Slowly add the hot water to the batter, stirring gently until the mixture is smooth and slightly thin. This step helps to intensify the chocolate flavor and create a moist cupcake texture.
- Fill Cupcake Liners: Fill each cupcake liner halfway with batter. Place one peanut butter cup in the center of each filled liner, then cover with more batter until the liners are about 3/4 full, ensuring the peanut butter cup stays inside.
- Bake the Cupcakes: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted away from the peanut butter cup comes out clean. Avoid opening the oven frequently to maintain even baking.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting to prevent melting the frosting.
- Prepare Frosting: In a bowl, beat the softened unsalted butter and creamy peanut butter together until smooth and creamy. Gradually add the powdered sugar, beating continuously until the frosting is smooth. Add 1-2 tablespoons of heavy cream as needed to reach a spreadable consistency.
- Frost the Cupcakes: Pipe or spread the peanut butter frosting onto the cooled cupcakes evenly. Optionally, garnish each cupcake with an additional peanut butter cup for an extra touch.
Notes
- Ensure the buttermilk and egg are at room temperature for better batter consistency.
- Be careful not to overmix the batter to keep the cupcakes light and fluffy.
- Use good-quality peanut butter cups for the best flavor impact.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Allow refrigerated cupcakes to come to room temperature before serving for optimal texture and flavor.
