Peanut Butter Cup Chocolate Cupcakes

Total Time

Prep: 30 min. Bake: 20 min. + cooling

Makes

2 dozen

Updated: Aug. 23, 2023
Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part. —Taste of Home Test Kitchen
Peanut Butter Cup Chocolate Cupcakes Recipe photo by Taste of Home

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1-1/4 cups water
  • 1/2 cup peanut butter
  • 1/3 cup canola oil
  • 3 large eggs, room temperature
  • 24 miniature peanut butter cups
  • FROSTING:
  • 6 ounces semisweet chocolate, chopped
  • 2/3 cup heavy whipping cream
  • 1/3 cup peanut butter
  • Additional miniature peanut butter cups, chopped

Directions

  1. In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
  2. Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
  3. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
  5. Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.
Peanut Butter-Reduced fat/Generic
Reduced-fat peanut butter is not recommended for this recipe.

Nutrition Facts

1 cupcake: 269 calories, 17g fat (6g saturated fat), 36mg cholesterol, 220mg sodium, 27g carbohydrate (18g sugars, 2g fiber), 5g protein.