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Chocolate Peanut Butter Cupcakes with a chocolate drizzle and peanut butter cup.
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5 from 1 vote

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes are soft and tender inside with a surprising filling in the middle! The peanut butter frosting steals the show, along with a peanut butter cup and chocolate drizzle on top!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Desserts
Cuisine: American
Servings: 12
Calories: 522kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Cupcakes

  • ¾ cup milk
  • ½ Tablespoon white vinegar
  • 1 ¼ cup flour
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup vegetable oil

Peanut Butter Filling

  • ¾ cup creamy peanut butter

Frosting

  • 1 cup unsalted butter softened
  • 1 cup peanut butter creamy
  • 3 cups powdered sugar
  • 3 Tablespoons milk
  • 1 pinch salt

Optional Toppings

  • 12 Reese's peanut butter cups
  • chocolate syrup drizzle

Instructions

  • STEP 1: Preheat oven to 350℉ and line a muffin tin with liners. In a large bowl, whisk together the dry ingredients for the cupcakes.
  • STEP 2: Make a well in the middle of the dry ingredients and add all of the wet ingredients. Stir with a whisk until combined.
  • STEP 3: Add the batter to each lined muffin tin. Fill each liner about ⅔ full (about ¼ cup). Bake for 20 minutes, then set aside to cool completely.
  • STEP 4: Once cooled, gently scoop out the middle with a round teaspoon. There should be about a teaspoon missing from the center, but don't scoop all the way to the bottom or it will leak.
  • STEP 5: Melt peanut butter in the microwave for about 15-20 seconds, or long enough to drizzle. Using a spoon, fill the holes in the cupcakes until the filling is even with the top of the cupcakes.
  • STEP 6: In a separate bowl, make frosting by beating together the butter and peanut butter until smooth. Using a hand mixer or stand mixer works best. Add the rest of the frosting ingredients and beat with mixer for at least 5 minutes to make smooth, fluffy frosting.
  • STEP 7: Add the frosting to a piping bag and frost cupcakes as desired. Add half a Reese's cup to one side and drizzle some chocolate syrup on top to make a decadent dessert!

Notes

  • It helps to refrigerate these cupcakes for about an hour before serving so the peanut butter can set, but it's not mandatory.
  • Store leftover cupcakes in an airtight container in the refrigerator. 

Nutrition

Calories: 522kcal | Carbohydrates: 68g | Protein: 12g | Fat: 45g | Saturated Fat: 15g | Sodium: 329mg | Potassium: 327mg | Fiber: 3g | Sugar: 51g | Calcium: 89mg | Iron: 2mg