Peanut Butter Cup Cupcakes – a delicious recipe with Mix, Eggs, Buttermilk, Vanilla, Vegetable Oil, Heavy Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Line 2 cupcake pans (24 count total) with paper cupcake liners.
3
In a large bowl, beat cake mix, eggs, buttermilk, vanilla and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
4
Scoop batter into 24 lined cupcake tins and bake at 350 degrees F for about 30 minutes. Then remove from oven and allow to cool completely.
5
Microwave cream just until heated - it should be hot and foamy, about 1 minute. Remove hot cream from the microwave and add chocolate and peanut butter. Let sit for about 5 minutes to soften and melt. Whisk until smooth.
6
Unwrap and chop the second bag of peanut butter cups; set aside.
7
Now, take the cooled cupcakes and dip the top of each one into the melted chocolate mixture. Top each cupcake with a generous portion of chopped peanut butter cups.
8
Add sprinkles, if desired.
9
Yields: 20-24
2199
kcal
Calories
195
g
Fat
78
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 box Devil's Food Or Chocolate Cake Mix, 18 Ounce Box (used: Betty Crocker Triple Chocolate), 3 whole Eggs, 1 cup Buttermilk, 1 teaspoon Vanilla, 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.
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