Peanut Butter Cup Cupcakes Recipe

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These Peanut Butter Cup Cupcakes are a dream come true for chocolate and peanut butter lovers. Each moist, rich chocolate cupcake hides a surprise peanut butter cup in the center, and the silky-smooth peanut butter buttercream on top is just the icing on the cake—literally. Whether you’re baking for a birthday party, a bake sale, or simply to treat yourself, these cupcakes deliver that classic chocolate-peanut butter combo in the most decadent way.

With their beautiful swirl of frosting and a mini peanut butter cup on top, these cupcakes aren’t just delicious—they’re a showstopper. The balance of flavors and textures makes every bite feel indulgent, from the fudgy base to the creamy filling and whipped topping. It’s a cupcake that doesn’t just satisfy a sweet tooth—it makes a statement.

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Ingredients for Peanut Butter Cup Cupcakes

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup hot water
• 12 mini peanut butter cups (frozen)

For the Peanut Butter Buttercream:

• 1 cup unsalted butter (softened)
• 1 cup creamy peanut butter
• 2½ cups powdered sugar
• 2–3 tbsp heavy cream (as needed)
• 1 tsp vanilla extract

Topping:

• Additional mini peanut butter cups for garnish

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Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, whisk the sugar, oil, eggs, and vanilla until smooth. Stir in the sour cream until fully combined. Gradually add the dry ingredients to the wet mixture, alternating with hot water. Stir just until the batter is smooth—don’t overmix.

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Step 2: Assemble with Peanut Butter Cup Centers

Spoon a tablespoon of batter into each cupcake liner. Place one frozen mini peanut butter cup in the center of each, pressing down slightly. Top with more batter until the liners are about ¾ full. Make sure the peanut butter cups are completely covered.

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Step 3: Bake the Cupcakes

Bake for 18–22 minutes, or until a toothpick inserted beside the center (not through the peanut butter cup) comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

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Step 4: Make the Peanut Butter Buttercream

In a large bowl, beat the softened butter and peanut butter together until light and creamy. Gradually add powdered sugar, mixing well after each addition. Add vanilla extract and 2 tablespoons of cream, beating on high until fluffy. If the frosting is too thick, add a bit more cream until you reach a smooth, pipeable consistency.

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Step 5: Frost and Garnish

Once the cupcakes are completely cool, pipe the peanut butter buttercream in tall swirls over each one using a large star tip. Top each swirl with a mini peanut butter cup for a decorative finish.

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Estimated Nutrition

Per 1 cupcake (including frosting and 1 mini PB cup center and topping):

• Calories: ~430
• Fat: 26g
• Saturated Fat: 9g
• Carbohydrates: 47g
• Sugar: 35g
• Protein: 6g
• Fiber: 2g
• Sodium: 220mg

Note: Values may vary based on specific ingredients used.

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Frequently Asked Questions

What kind of peanut butter works best for the frosting?

Creamy, shelf-stable peanut butter (like Jif or Skippy) creates the smoothest, most stable frosting. Avoid natural peanut butters as they tend to separate.

Can I make these cupcakes in advance?

Yes! Bake the cupcakes a day ahead and store them unfrosted in an airtight container. Frost just before serving for best results.

How do I prevent the peanut butter cup from sinking to the bottom?

Freezing the peanut butter cups before baking helps them stay in the center during baking.

Can I use a boxed chocolate cake mix?

Absolutely. While homemade batter tastes richer, a good quality boxed mix is a time-saving alternative.

How do I pipe tall swirls like in the photo?

Use a large open or closed star piping tip (like Wilton 1M or Ateco 849) and start piping from the outer edge inward in a tight spiral.

What can I use if I don’t have sour cream?

Greek yogurt or full-fat plain yogurt makes a great substitute for sour cream in this recipe.

Are these cupcakes safe for people with peanut allergies?

No—these cupcakes contain peanut butter and mini peanut butter cups. For a nut-free version, consider using a sunflower seed butter alternative.

Can I make mini versions of these cupcakes?

Yes, use a mini muffin pan and mini liners. Reduce the baking time to around 10–12 minutes and use miniature PB cups.

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