Description
Indulge in the delicious combination of chocolate and peanut butter with these Peanut Butter Cup Cupcakes. Moist chocolate cake surrounds a hidden mini peanut butter cup, topped with a creamy peanut butter frosting.
Ingredients
Cupcakes:
- 1 box chocolate cake mix (plus eggs, oil, and water as directed)
- 12 mini peanut butter cups (unwrapped)
Peanut Butter Frosting:
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
Garnish:
- Mini peanut butter cups or chocolate drizzle
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Prepare the batter: Prepare the chocolate cake batter as per package instructions. Fill each cupcake liner halfway with batter, place a mini peanut butter cup in the center, cover with more batter until two-thirds full.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean. Cool completely.
- Make the frosting: Beat butter and peanut butter until creamy. Gradually add powdered sugar, then mix in cream and vanilla until fluffy.
- Frost and garnish: Pipe or spread frosting on cupcakes, and garnish with mini peanut butter cups or chocolate drizzle.
Notes
- For extra chocolatey cupcakes, mix mini chocolate chips into the batter.
- Refrigerate frosted cupcakes for 15 minutes before serving for a firmer texture.
