Peanut Butter Cup Cupcakes Recipe

    24 Servings


For the Cupcakes:
  • 2 cups Sugar
  • 2 cups All-Purpose Flour
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 large Eggs
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 3 teaspoons Pure Vanilla Extract
  • 1 cup Boiling Water
For the Filling:
  • 9 sheets Graham Crackers, Crushed very finely
  • 1 cup Creamy Peanut Butter
  • 6 tablespoons Butter, Softened to room temperature
  • 1 1/2 cups Powdered Sugar
For the Frosting:
  • 2 sticks Salted Butter, Slightly softened
  • 1 cup Creamy Peanut Butter
  • 3 teaspoons Pure Vanilla Extract
  • 6 cups Powdered Sugar
  • 1/3-1/2 cup Heavy Cream
For the Chocolate Shell:
  • 1 cup Semisweet Chocolate Chips
  • 2 tablespoons Vegetable Shortening
  • 24 Miniature Peanut Butter Cups, For garnish


For the Cupcakes:

  1. Heat oven to 350°F. Line 24 cupcake tins with paper liners and set aside.
  2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat for 2 minutes on medium speed. Stir in boiling water. Fill muffin tins 2/3 full.
  3. Bake for about 15 minutes, until cupcakes are puffy and spring back when lightly touched in the center. Remove from oven and let cool in pans for 10 minutes. Remove to wire rack to cool completely.

For the Peanut Butter Cup Filling:

  1. Combine graham cracker crumbs, peanut butter, butter, and powdered sugar in the bowl of your mixer. Beat on medium speed until smooth and combined.
  2. Using a cupcake corer or a small paring knife, remove a circle of cake out of the top center of each cupcake (should be about  1/2" inch – 1" deep).
  3. Fill hole with a scoop of peanut butter cup filling.

For the Frosting:

  1. In the bowl of your mixer, beat butter, peanut butter, and vanilla on medium speed until smooth.
  2. With the mixer on medium low, slowly add powdered sugar until just combined.
  3. Add 1/3 cup heavy cream and slowly increase mixer speed to high. Beat at high for one minute. If frosting is too thick, add a bit more cream and beat until smooth.
  4. Generously frost or pipe frosting on cupcakes. Chill cupcakes until frosting is cold and firm, a few hours.

For the Chocolate Shell:

  1. In a microwave safe bowl, heat chocolate chips and shortening, stopping to stir every 20 seconds until smooth.
  2. Dip tops of frosted cupcakes in chocolate shell, allowing excess to drip off.
  3. Gently press a mini peanut butter cup into melted chocolate before it sets.


Source: Cupcake batter adapted from Hershey
Cupcake batter adapted from Hershey
Cooking Method:
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Related Recipes:
Cupcake Recipes, Baking Recipes, Peanut Butter Recipes, Chocolate Recipes, Frosting Recipes, Dessert Recipes, Baked Recipes, Party Food Recipes
Recipe Yields:
24 cupcakes
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kristan Roland
Source: Cupcake batter adapted from Hershey
Recipe Yields: 24 cupcakes
Prep Time: 90 minutes
Cook Time: 15 minutes
Total Time: 105 minutes

Nutrition Facts

Serving Size 1 cupcake
Servings Per Recipe 24

Amount Per Serving
Calories from Fat 252
Calories 609

% Daily Value*
Total Fat 32g
  Saturated Fat 10g
Sodium 221mg
Total Carbohydrate 76g
  Dietary Fiber 1g
  Sugars 61g
Protein 8g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kristan Roland

About Kristan

Kristan is known for her candy creations and hilarity on Confessions of a Cookbook Queen. We know where her true genius is, though: fanciful fanatical cupcake and cake creations!