Go Back
Paul

Chocolate Peanut Butter Cupcakes Recipe is a must-try!

These Chocolate Peanut Butter Cupcakes are rich, decadent, and loaded with everyone’s favorite flavor combo. Moist chocolate cake hides a surprise Reese’s center, topped with fluffy peanut butter frosting and finished with a drizzle of chocolate ganache. Whether for birthdays, bake sales, or midnight cravings, these cupcakes steal the spotlight every time.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 17 minutes
Total Time 45 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Cupcakes2 cups all-purpose flour2 cups granulated sugar¾ cup Dutch process cocoa powder2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt½ cup vegetable oil1 cup buttermilk room temperature2 large eggs, room temperature1 tablespoon vanilla extract1 cup hot water24 mini Reese’s cups
  • For the Peanut Butter Frosting18 tablespoons salted butter softened¾ cup creamy peanut butter3¾ cups powdered sugar1 tablespoon vanilla extract6 tablespoons heavy cream12 mini Reese’s cups, halved (for garnish)
  • For the Chocolate Ganache⅓ cup heavy cream½ cup chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Line two standard 12-cup muffin pans with paper liners.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, combine oil, buttermilk, eggs, and vanilla. Slowly whisk in hot water.
  4. Pour the wet mixture into the dry ingredients and mix until smooth, about 2–3 minutes.
  5. Fill each cupcake liner ⅓ full. Press a mini Reese’s into the center of each. Add more batter until liners are ⅔ full.
  6. Bake for 14–17 minutes, or until a toothpick inserted around the edge comes out clean. Let cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
  7. To make the frosting, beat butter and peanut butter until smooth and creamy. Add powdered sugar, vanilla, and heavy cream. Beat until light and fluffy, about 2–3 minutes.
  8. For the ganache, heat heavy cream in the microwave until just steaming. Add chocolate chips, let sit for 2–3 minutes, then stir until smooth.
  9. Pipe frosting onto cooled cupcakes. Top with a halved mini Reese’s and drizzle ganache over the top.

Notes

You can use unsalted butter in the frosting—just add a pinch of salt.
Cupcakes can be made a day ahead and frosted the next day. Store in an airtight container.
For extra chocolate, add mini chocolate chips to the batter before baking.
Let ganache cool slightly before drizzling for the best consistency.