Peanut Butter Cup Cupcakes

peanut butter cup cupcakesI did it. I signed up for my first Half Marathon in San Francisco next February! I am so excited to do this and start training. I have to admit the past few weeks I have been running less and less, and there have been too many “I have to study” excuses. This will definitely keep me more accountable. On a completely different note, these peanut butter cup cupcakes are AMAZING. I haven’t met too many people who don’t love the combination of peanut butter and chocolate *cough*my husband*cough*. I loveee peanut butter and chocolate together. Reese’s peanut butter cups are still one of my favorite candies. Have you ever tried peanut butter and chocolate frozen yogurt swirled together? THE BEST. I guarantee you will love these cupcakes – the chocolate cake is so moist, and the peanut butter frosting is perfectly fluffy. The mini peanut butter cups are a must, I found these cuties at Trader Joes, but if you can’t find mini peanut butter cups just chop up some Reese’s peanut butter cups and sprinkle them on top of your cupcakes.

Stay tuned for my weekly diet and workout plans during my training for the Half Marathon! And if you have done one before, I would love any tips/advice! XoXo

5.0 from 5 reviews
Peanut Butter Cup Cupcakes
 
Prep time
Cook time
Total
 
Type: Dessert
Serves: 10
Ingredients
Chocolate Cupcakes
  • 1 cup white sugar
  • 1 egg
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • ¾ cup flour
  • ¼ cup cocoa
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ cup boiling water
  • Mini peanut butter cups or Reese's peanut butter cups for topping
Peanut Butter Frosting
  • ½ cup butter, room temperature
  • 1 cup peanut butter
  • 2 cups confectioners' sugar
  • 4 tbsp milk
Instructions
  1. Preheat oven to 350 degrees F.
  2. Stir sugar, egg, milk, vegetable oil, and vanilla in a medium mixing bowl with a wooden spoon or in a standalone mixer with paddle attachment.
  3. In a separate bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda. flour cocoa
  4. Add flour mixture to liquid ingredients little by little. Stir until well blended.
  5. Line cupcake pan with paper cupcake liners.
  6. Add boiling water to batter and whisk well. It will be thin.
  7. Use a ladle to fill cupcake liners ⅔ full. chocolate cupcake batter
  8. Bake for 25 minutes, checking a little before with a toothpick (it will come out dry if done). Once toothpick comes out dry, remove from oven and let cool.
  9. While the cupcakes are cooling, add butter and peanut butter to a standalone mixer and beat with whisk attachment until creamed together very well.
  10. Add confectioners' sugar a little at a time, alternating with the milk. peanut butter frosting
  11. If you need more than 4 tbsp of milk it is fine - keep checking the frosting during this process until you reach the desired texture and sweetness. peanut butter frosting
  12. Once cooled, frost cupcakes with a butterknife or pipe the frosting in a swirled motion over the cupcakes with a cake decorating bag.
  13. Top the frosted cupcakes with mini peanut butter cups or crushed Reese's peanut butter cups. peanut butter cupcakes
Makes about 10 cupcakes

     

    This post is sponsored by:

    Share and Enjoy

    Pinterest

    52 comments

    1. Hotly Spiced says:

      Congrats on signing up for the marathon. That’s a terrific goal. I wonder what the course is like. I know you have some very steep streets in San Francisco. I love your cupcakes – they are gorgeous xx

      • Kristianne says:

        Thank you!!! Yes there are a lottt of hills, but the one I am doing is pretty minimal thank goodness! It is mainly in the park and on highway 1 🙂

    2. kitchenriffs says:

      Congrats on the half marathon! You’ll have a swell time, I’m sure. And congrats on these cupcakes, too! Gorgeous photos. I’m also a big fan of the peanute butter + chocolate combo, so I’m liking these!

    3. Erin Allmann says:

      oh my gaaahhhhhhdddd these look awesommeeeeee! I have recently come to the conclusion that there is literally no better combination in the entire world than chocolate and peanut butter. also i miss those trader joe’s chocolate peanut butter cups. also I’m super excited for you for your half marathon. I’m hoping to do one in June…you’re motivating me to not give up on it haha!

    4. Shannan Rose says:

      I wish I wasn’t allergic to peanut butter. Those look so delicious! Do you think the PB can be substituted for almond butter?

    5. Jane says:

      Oh my gosh! I made these for a potluck at work (I always end up making a dessert!), and they were a hit! Yummmmmmmmy! While making them, I used the only peanut butter in the house, which happened to be the ‘stir in the oil’ kind… and after making the icing, I could see the oil seeping out!!! My hubby had to go to the market at 11:30pm to buy more peanut butter – the ‘already stirred’ kind! I’m making them again for a bake sale, and thinking about putting peanut butter chips in the cupcake! The more pb & chocolate, the better! Awesome recipe, Kristianne! Thank you!

      • Kristianne says:

        Hi Jane! I am so happy you liked the recipe 🙂 I totally didn’t think about the oil problem since it didn’t happen to me, but that wouldn’t look very appealing! Glad it all worked out in the end – and I love the idea of putting the pb cups inside! yummy!!

    6. Jane says:

      FYI – I tried the PB chips, and they sunk to the bottom! A nice surprise, I guess, to the very end!

    7. Kim says:

      Ok, between the peanut butter cupcakes and the Nutella Whoopie Pies, which one should I make for a tailgate at a football game on Saturday??? I can’t decide!

    8. Nikki Thompson says:

      Made these for my fiancé and he devoured them! He requested that I make them again for fathers day this weekend 🙂 Great recipe!

    Leave a Reply

    Rate this recipe: