Chocolate/Peanut Butter Cupcake Explosion Recipe

Name: Chocolate/Peanut Butter Cupcake Explosion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Sugar; 1-3/4 cup All-purpose Flour; 3/4 cups Cocoa; 2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Salt; 2 whole Eggs; 1 cup Buttermilk; 1 cup Strong Black Coffee; 1/2 cups Vegetable Oil; 1 teaspoon Vanilla Extract; 1 bag Miniature Reese's; _____; For Peanut Butter Frosting:; 4 Tablespoons Unsalted Butter, Softened; 8 ounces, weight Cream Cheese, At Room Temperature; 1/2 cups All Natural, Creamy, Peanut Butter; 3-1/4 cups Powdered Sugar; 1 cup Cool Whip; _____; FOR CHOCOLATE FROSTING; 2 sticks Unsalted Butter, Softened; 1 Tablespoon Milk; 6 ounces, weight Semisweet Chocolate Melted And Cooled Until Lukewarm; 1 teaspoon Vanilla Extract; 1-1/4 cup Powdered Sugar

Servings: persons

FOR THE CAKE:
2 cups Sugar
1-3/4 cup All-purpose Flour
3/4 cups Cocoa
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 whole Eggs
1 cup Buttermilk
1 cup Strong Black Coffee
1/2 cups Vegetable Oil
1 teaspoon Vanilla Extract
1 bag Miniature Reese's
_____
For Peanut Butter Frosting:
4 Tablespoons Unsalted Butter, Softened
8 ounces, weight Cream Cheese, At Room Temperature
1/2 cups All Natural, Creamy, Peanut Butter
3-1/4 cups Powdered Sugar
1 cup Cool Whip
_____
FOR CHOCOLATE FROSTING
2 sticks Unsalted Butter, Softened
1 Tablespoon Milk
6 ounces, weight Semisweet Chocolate Melted And Cooled Until Lukewarm
1 teaspoon Vanilla Extract
1-1/4 cup Powdered Sugar

1
For Black Magic Cake:
2
Preheat oven to 350u00b0F. Line pans with cupcake paper (I used a metallic finished one so they look more like a candy wrapper)
3
Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes.
4
Pour a little bit of batter into a cupcake wrapper, place a mini Reese's inside, put more batter on top... and continue until all the cupcake wrappers are full.
5
Bake 23 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.
6
For Peanut Butter Frosting:
7
In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended.
8
Add powdered sugar slowly, incorporating fully after each addition.
9
Add cool whip and beat until smooth and creamy.
10
For Chocolate Frosting:
11
In the bowl of an electric mixer, beat the butter until soft and creamy - about 3 minutes.
12
Add the milk as you need it, and beat until smooth.
13
Add the melted chocolate and beat well.
14
Add vanilla, and beat for 3 minutes.
15
Slowly add the sugar and beat until you reach your desired consistency.

2764

kcal

Calories

188

Fat

265

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 27 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Sugar, 1-3/4 cup All-purpose Flour, 3/4 cups Cocoa, and more.

Yes, Chocolate/Peanut Butter Cupcake Explosion 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.

That's it — enjoy your meal!

Chocolate/Peanut Butter Cupcake Explosion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions