Peanut Butter Cup Cupcakes Recipe

Name: Peanut Butter Cup Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All Purpose Flour; 1 box instant chocolate pudding; 1 cup sugar; 1/4 cup + 2 tbsp cocoa powder; 3/4 tsp baking soda; 1/8 tsp salt; 1 tbsp potato starch (or corn starch); 1/4 cup unsalted butter, melted; 1/4 cup vegetable oil; 1 cup brewed coffee; 2 tsp vanilla extract; 1 egg; Peanut Butter Frosting; 12 Mini Peanut Butter Cups; Peanut Butter Frosting; 1/2 cup (4 oz) unsalted butter, soft; 1/2 cup (4 oz) Crisco; 1/2 cup (4 oz) Creamy Peanut Butter; 2 lb (1 bag) powdered sugar; 1 tsp vanilla; 1/4 - 1/2 cup Half & Half

Servings: persons

1 cup All Purpose Flour
1 box instant chocolate pudding
1 cup sugar
1/4 cup + 2 tbsp cocoa powder
3/4 tsp baking soda
1/8 tsp salt
1 tbsp potato starch (or corn starch)
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
1 cup brewed coffee
2 tsp vanilla extract
1 egg
Peanut Butter Frosting
12 Mini Peanut Butter Cups
Peanut Butter Frosting
1/2 cup (4 oz) unsalted butter, soft
1/2 cup (4 oz) Crisco
1/2 cup (4 oz) Creamy Peanut Butter
2 lb (1 bag) powdered sugar
1 tsp vanilla
1/4 - 1/2 cup Half & Half

1
Preheat oven to 350 degrees F. Line 12-cup muffin tin with baking liners.
2
Combine and whisk together all dry ingredients in a large mixing bowl. Add butter, oil, coffee and vanilla and mix with whisk or mixer on low speed until well combined. Add egg and mix until combined. Fill tins 2/3 full with batter. Bake for about 23-25 minutes or until inserted toothpick comes out clean. Immediately and carefully take hot cupcakes out of tins and place side by side in a tightly sealed container (or just tightly cover container with plastic wrap) to cool completely. Top each cupcake with Peanut Butter Frosting and a Mini Peanut Butter Cup.
3
Peanut Butter Frosting
4
Using the paddle on your mixer, cream together butter and Crisco. Add powdered sugar and vanilla and mix. Add half & half until desired consistency. Mix for 8-10 minutes on high speed.

3757

kcal

Calories

226

Fat

385

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 21 ingredients. The key ingredients include: 1 cup All Purpose Flour, 1 box instant chocolate pudding, 1 cup sugar, 1/4 cup + 2 tbsp cocoa powder, and more.

Yes, Peanut Butter Cup Cupcakes 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!

Peanut Butter Cup Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions