Peanut Butter Cup Cupcakes: The Ultimate Recipe You’ll Love

Peanut Butter Cup Cupcakes: Prepare to meet your new dessert obsession! Imagine sinking your teeth into a moist, chocolatey cupcake, only to be greeted by a creamy, decadent peanut butter filling and a rich chocolate ganache topping. It’s a symphony of flavors and textures that will have you reaching for seconds (and maybe thirds!).

The combination of peanut butter and chocolate is a classic pairing that has delighted taste buds for generations. While the exact origins are debated, many credit the H.B. Reese Candy Company for popularizing the combination with their iconic peanut butter cups. These Peanut Butter Cup Cupcakes take that beloved flavor profile and elevate it to a whole new level of deliciousness.

What makes these cupcakes so irresistible? It’s the perfect balance of sweet and salty, the smooth creaminess of the peanut butter against the slightly bitter dark chocolate, and the sheer indulgence of a homemade treat. They’re surprisingly easy to make, perfect for impressing guests at your next gathering, or simply satisfying your own sweet tooth. Plus, who can resist the nostalgic charm of a peanut butter cup in cupcake form? Get ready to bake up a batch of happiness!

Ingredients:

• For the Chocolate Cupcakes:
• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ cups granulated sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• ¾ cup buttermilk, room temperature
• ¾ cup vegetable oil
• 2 large eggs, room temperature
• 1 ½ teaspoons vanilla extract
• ¾ cup boiling water
• For the Peanut Butter Filling:
• 1 cup creamy peanut butter
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Chocolate Ganache:
• 8 ounces semi-sweet chocolate, finely chopped
• ½ cup heavy cream
• 1 tablespoon light corn syrup (optional, for shine)
• For Garnish (Optional):
• Mini peanut butter cups, halved or quartered
• Chopped peanuts
• Sprinkles

Preparing the Chocolate Cupcakes:

1. Preheat and Prep: First things first, let’s get our oven ready! Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will make removing the cupcakes a breeze later on.
2. Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Make sure everything is well combined so you don’t end up with pockets of baking soda in your cupcakes.
3. Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until everything is nicely emulsified.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cupcakes.
5. Add Boiling Water: Slowly pour in the boiling water while mixing on low speed. The batter will be thin, but don’t worry, that’s exactly what we want! The hot water helps to bloom the cocoa powder and creates a super moist cupcake.
6. Fill the Liners: Fill each cupcake liner about ? full. This will give the cupcakes enough room to rise without overflowing.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them, as baking times can vary depending on your oven.
8. Cool Completely: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. It’s important that they are completely cool before frosting and filling, otherwise, the filling and ganache will melt.

Making the Peanut Butter Filling:

1. Cream Butter and Peanut Butter: In a large bowl (or the bowl of a stand mixer), cream together the softened butter and peanut butter until light and fluffy. This usually takes about 2-3 minutes.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Be careful not to add it all at once, or you’ll end up with a cloud of powdered sugar!
3. Add Heavy Cream and Vanilla: Add the heavy cream, vanilla extract, and salt. Mix on medium speed until the filling is smooth and creamy. If the filling is too thick, add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency.
4. Prepare for Filling: Transfer the peanut butter filling to a piping bag fitted with a large round tip (or just use a zip-top bag and cut off a corner).

Assembling the Cupcakes:

1. Core the Cupcakes: Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove a small portion from the center of each cupcake. Be careful not to go all the way to the bottom! You want to create a well for the peanut butter filling.
2. Fill with Peanut Butter: Pipe the peanut butter filling into the center of each cupcake, filling the well completely.

Preparing the Chocolate Ganache:

1. Heat the Cream: Place the heavy cream in a microwave-safe bowl and heat in the microwave for about 1-2 minutes, or until it’s just simmering. You can also heat it in a saucepan over medium heat on the stovetop.
2. Pour Over Chocolate: Pour the hot cream over the finely chopped chocolate in a heat-safe bowl. Let it sit for about a minute to allow the heat to melt the chocolate.
3. Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If you’re using corn syrup, stir it in now. The corn syrup will add extra shine to the ganache.
4. Cool Slightly: Let the ganache cool slightly for about 5-10 minutes before frosting the cupcakes. This will help it thicken up a bit and prevent it from running off the sides.

Frosting and Garnishing:

1. Frost with Ganache: Dip each cupcake into the chocolate ganache, or use a spoon to spread the ganache evenly over the top of each cupcake. You can also pipe the ganache on for a more decorative look.
2. Garnish (Optional): While the ganache is still wet, garnish the cupcakes with halved or quartered mini peanut butter cups, chopped peanuts, and/or sprinkles. Get creative and have fun with it!
3. Chill (Optional): Place the cupcakes in the refrigerator for about 15-20 minutes to allow the ganache to set. This will make them easier to handle and prevent the ganache from smudging.
4. Serve and Enjoy!: These Peanut Butter Cup Cupcakes are best served at room temperature. Enjoy the delicious combination of chocolate and peanut butter!

Conclusion:

And there you have it! These Peanut Butter Cup Cupcakes are truly a must-try for any baking enthusiast, or frankly, anyone who appreciates the divine combination of peanut butter and chocolate. From the moist, rich chocolate cupcake base to the creamy, dreamy peanut butter frosting, and that glorious miniature peanut butter cup nestled on top, every bite is an explosion of flavor and texture that will leave you wanting more. I know I always do!

But why are these cupcakes so special? It’s more than just the sum of their delicious parts. It’s the perfect balance of sweetness and saltiness, the comforting familiarity of classic flavors, and the sheer joy of creating something so beautiful and delectable. They’re perfect for birthdays, holidays, potlucks, or even just a “treat yourself” kind of day. Trust me, these cupcakes are guaranteed to bring a smile to anyone’s face.

Looking for serving suggestions? These cupcakes are fantastic on their own, but you can elevate them even further! Consider serving them with a scoop of vanilla ice cream for a truly decadent dessert. Or, for a more sophisticated touch, pair them with a glass of chilled milk or a strong cup of coffee. They also make a wonderful addition to a dessert platter, adding a touch of homemade goodness to any gathering.

And don’t be afraid to experiment with variations! If you’re feeling adventurous, try adding a swirl of peanut butter directly into the cupcake batter before baking for an extra burst of peanut butter flavor. You could also substitute the miniature peanut butter cups with chopped peanut butter candies or even a drizzle of melted chocolate ganache. For a festive touch, sprinkle the cupcakes with colorful sprinkles or edible glitter. The possibilities are endless!

Another fun variation is to use a different type of chocolate for the cupcakes. Dark chocolate will create a richer, more intense flavor, while milk chocolate will result in a sweeter, more classic taste. You could even try using a combination of both! And if you’re looking for a gluten-free option, simply substitute the all-purpose flour with a gluten-free blend.

I truly believe that this recipe for Peanut Butter Cup Cupcakes is a winner. It’s relatively easy to follow, uses readily available ingredients, and delivers consistently delicious results. But the real magic happens when you put your own personal touch on it. Don’t be afraid to get creative and experiment with different flavors and decorations. After all, baking should be fun!

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake up a batch of these irresistible Peanut Butter Cup Cupcakes. I promise you won’t regret it!

And most importantly, I’d love to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and comments on social media using [Your Hashtag] so I can see your creations. I can’t wait to see what you come up with! Happy baking!