Peanut Butter Cup Cupcakes

If you’re on the lookout for a dessert that combines the rich, decadent flavor of chocolate with the creamy, nutty goodness of peanut butter, then look no further! These Peanut Butter Cup Cupcakes are a match made in heaven, and they’re sure to impress anyone who takes a bite. With the perfect balance of moist chocolate cake and a luscious peanut butter frosting, these cupcakes are like a party in your mouth. Plus, they’re simple to whip up with a few key ingredients you probably already have in your pantry. Let’s dive into this irresistible recipe!

What Makes This Recipe Special

What sets these Peanut Butter Cup Cupcakes apart is their dual-layered flavor profile. The base is a rich devil’s food chocolate cake that’s incredibly moist, thanks to the addition of sour cream and instant pudding mix. Hidden inside each cupcake is a frozen Reese’s Miniature, which melts to create a gooey chocolate-peanut butter surprise. Topped with a creamy peanut butter frosting, these cupcakes are not just delicious—they’re an experience. Each bite is a delightful combination of textures and flavors that will have you reaching for seconds (or thirds!).

Ingredient List

To create these delightful Peanut Butter Cup Cupcakes, gather the following ingredients:

• 1 (18.25 ounce) package devil’s food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
• 24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)
• 3 sticks unsalted butter, softened
• 1 cup creamy peanut butter
• 2 tablespoons vanilla extract
• 1.5 pounds (24 ounces or about 5.5 cups) confectioners’ sugar, sifted
• 6-8 tablespoons heavy cream (if using milk, the amount will be less)

What’s in the Gear List

Before you start baking, make sure you have the following tools handy:

• Cupcake pan – to bake your cupcakes
• Cupcake liners – for easy serving and clean-up
• Mixing bowls – for combining your ingredients
• Electric mixer – to whip up that fluffy peanut butter frosting
• Spoon or ice cream scoop – for portioning batter
• Spatula – for mixing and spreading frosting

Build Peanut Butter Cup Cupcakes Step by Step

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line your cupcake pan with cupcake liners.

Step 2: Prepare the Cake Batter

In a large mixing bowl, combine the devil’s food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, beaten eggs, vanilla extract, and the dissolved espresso granules. Use an electric mixer on medium speed to mix until the batter is smooth and well combined.

Step 3: Portion the Batter

Using a spoon or an ice cream scoop, fill each cupcake liner about halfway with the cake batter. This ensures there’s enough room for the Reese’s Miniatures.

Step 4: Add the Surprise

Take your frozen Reese’s Miniatures and gently press one into the center of each cupcake batter-filled liner. This will allow them to melt perfectly while baking.

Step 5: Top with More Batter

Spoon a little more batter over each Reese’s Miniature until the liners are about three-quarters full. This will cover the candy completely.

Step 6: Bake the Cupcakes

Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!

Step 7: Cool Completely

Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.

Step 8: Make the Peanut Butter Frosting

In a clean mixing bowl, beat together the softened unsalted butter and creamy peanut butter until smooth and creamy. Gradually add the sifted confectioners’ sugar and vanilla extract, mixing until combined. Lastly, add heavy cream a tablespoon at a time until you reach your desired frosting consistency.

Step 9: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each one with the peanut butter frosting using a spatula or a piping bag for a more decorative touch.

Step 10: Serve and Enjoy!

These Peanut Butter Cup Cupcakes are now ready to be devoured! Serve them at parties, gatherings, or keep them all to yourself for a sweet treat at home.

Texture-Safe Substitutions

If you need to make some adjustments for dietary preferences or ingredient availability, consider the following substitutions:

• For a gluten-free version, use a gluten-free chocolate cake mix.
• Replace sour cream with Greek yogurt for a tangy twist.
• Substitute vegetable oil with melted coconut oil for a richer flavor.
• Use almond or cashew butter in place of peanut butter for nut allergies.

Things That Go Wrong

Even the best bakers face challenges sometimes. Here are a few common pitfalls to watch out for:

• Overmixing the batter: This can lead to dense cupcakes. Mix just until ingredients are combined.
• Not cooling cupcakes properly: Attempting to frost warm cupcakes can cause the frosting to melt.
• Too much frosting: While it’s tempting to pile on the frosting, balance is key to avoid overwhelming the cupcake.
• Reese’s Miniatures sinking: Ensure they are fully frozen before adding them to the batter to keep them from sinking too deep.

Make-Ahead & Storage

These Peanut Butter Cup Cupcakes can be made ahead of time, making them perfect for parties or gatherings. Here are some tips for storing them:

• Store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
• Frosted cupcakes can be kept in the refrigerator for up to a week. Allow them to come to room temperature before serving.
• You can also freeze unfrosted cupcakes for up to 3 months. Just thaw and frost when you’re ready to enjoy!

Troubleshooting Q&A

What if my cupcakes are dry?

If your cupcakes turned out dry, it may be due to overbaking or measuring flour incorrectly. Always check for doneness a few minutes before the recommended bake time.

Why did my frosting turn out runny?

Runny frosting usually means too much liquid has been added. Try adding more sifted confectioners’ sugar until you achieve the desired consistency.

Can I use a different type of cake mix?

Absolutely! While devil’s food cake mix provides a rich chocolate flavor, you can experiment with other cake mixes, such as vanilla or red velvet, for a different twist.

How do I make my cupcakes more chocolatey?

For extra chocolate flavor, consider adding chocolate chips to the batter or using chocolate frosting instead of peanut butter frosting.

Try These Next

If you love these Peanut Butter Cup Cupcakes, you’ll want to check out these delicious recipes as well:

• Peanut Butter Brownie Swirl Cookies
• Chocolate Chip Cookie Fudge Squares

Ready, Set, Cook

Now that you have this delightful recipe for Peanut Butter Cup Cupcakes, it’s time to hit the kitchen and start baking! With their rich chocolate cake base, gooey peanut butter surprise, and creamy frosting, these cupcakes are sure to be a hit. Don’t forget to share your creations with friends and family—they’ll love you for it! Happy baking!