Chocolate Peanut Butter “Cup” Cakes Recipe

Name: Chocolate Peanut Butter “Cup” Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Room Temperature Butter; 1/2 cups Smooth Peanut Butter; 2/3 cups Sugar; 3 whole Eggs; 1/2 teaspoons Vanilla; 1-1/2 cup Flour; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Salt; 1/4 cups Milk; 24 whole Small Chocolate Covered Peanut Butter Cup Candies, Wrappers Removed; FOR THE FROSTING:; 1 cup Room Temperature Butter; 1/3 cups Cocoa Powder; 2 cups Powdered Sugar; 1/4 cups Milk

Servings: persons

FOR THE CUPCAKES:
1/2 cups Room Temperature Butter
1/2 cups Smooth Peanut Butter
2/3 cups Sugar
3 whole Eggs
1/2 teaspoons Vanilla
1-1/2 cup Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoons Salt
1/4 cups Milk
24 whole Small Chocolate Covered Peanut Butter Cup Candies, Wrappers Removed
FOR THE FROSTING:
1 cup Room Temperature Butter
1/3 cups Cocoa Powder
2 cups Powdered Sugar
1/4 cups Milk

1
For the Cupcakes:
2
Preheat oven to 350F. Line 12 muffin cups with papers.
3
Using an electric mixer, cream the butter. Add peanut butter and sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each. Mix in vanilla extract.
4
In a separate bowl sift together the flour, baking powder and salt.
5
With the mixer on low, alternate adding the flour mixture and the milk into the creamed sugar mixture. Mix until combined.
6
Fill the muffin cups with the batter and then press two peanut butter cups into the middle of each. Smooth the top of the batter with a knife to cover the chocolates when you are done.
7
Bake 20-25 minutes until a toothpick inserted comes out clean. Cool the cupcakes on a wire rack.
8
Chocolate Butter Cream Frosting:
9
Cream butter using an electric mixer. With the mixer on low add the cocoa and powdered sugar, alternating with milk. You can control the consistency by adding more or less milk. If you are planning on piping the icing onto the cupcakes you would want to keep it thicker but you can thin it if you are spreading it on the cakes.
10
Make this for the peanut butter cup lover in your life.

4934

kcal

Calories

394

Fat

258

Carbs

173

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Room Temperature Butter, 1/2 cups Smooth Peanut Butter, 2/3 cups Sugar, and more.

Yes, Chocolate Peanut Butter “Cup” Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peanut Butter “Cup” Cakes

How did you like this recipe?

Frequently Asked Questions