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Chocolate Peanut Butter Cupcakes

Delicious cupcakes combining rich chocolate and creamy peanut butter, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings: 24 cupcakes
Course: Baked Goods, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 2 cups all-purpose flour Soft and fluffy base for cupcakes.
  • 2 cups granulated sugar Adds sweetness and moisture.
  • 3/4 cup Dutch process cocoa powder Provides deep chocolate flavor.
  • 2 teaspoons baking soda Leavening agent for light cupcakes.
  • 1 teaspoon baking powder Adds fluffiness.
  • 1 teaspoon salt Enhances flavor.
  • 1/2 cup vegetable oil Keeps cupcakes moist.
  • 1 cup buttermilk Adds richness and acidity.
  • 2 large eggs Room temperature for better mixing.
  • 1 Tablespoon vanilla extract Enhances flavor.
  • 1 cup hot water Blooms cocoa powder.
  • 24 mini Reese’s cups Surprise filling inside each cupcake.
Frosting Ingredients
  • 18 Tablespoons salted butter Softened for easy mixing.
  • 3/4 cup creamy peanut butter Adds rich nutty flavor.
  • 3 3/4 cups powdered sugar Sweetens and thickens frosting.
  • 1 Tablespoon vanilla extract Enhances frosting flavor.
  • 6 tablespoons heavy cream Adds silky texture.
  • 12 mini Reese’s cups For decorating cupcakes.
  • 1/3 cup heavy cream For making ganache.
  • 1/2 cup chocolate chips Main ingredient for ganache.

Method
 

Prepare the Cupcakes
  1. Preheat the oven to 350°F (175°C) and line two 12-count cupcake pans with paper liners.
  2. In a stand mixer, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until cohesive.
  3. In a separate bowl, whisk together the oil, buttermilk, eggs, and vanilla extract. Slowly drizzle in the hot water while whisking.
  4. Pour the wet ingredients into the dry ingredients in the stand mixer and beat for 2-3 minutes.
  5. Fill each cupcake liner one-third full with batter, place a mini Reese’s cup on top, then fill another third with batter.
  6. Bake for 14-17 minutes or until a toothpick comes out with a few moist crumbs. Cool in the pan for 5-10 minutes, then transfer to a cooling rack.
Prepare the Frosting
  1. In a stand mixer, beat the softened butter and peanut butter until creamy.
  2. Gradually add the powdered sugar and mix until well combined.
  3. Add vanilla extract and heavy cream and beat until the mixture is soft and fluffy.
Make the Ganache
  1. In a microwave-safe bowl, heat heavy cream until steaming. Pour in chocolate chips and let sit for 2-3 minutes, then stir until smooth.
Assemble the Cupcakes
  1. Pipe the frosting onto each cooled cupcake.
  2. Decorate with halved mini Reese's cups and drizzle ganache on top.
  3. Serve and enjoy!

Notes

For best results, make sure butter and eggs are at room temperature. Use high-quality ingredients for the best flavor.