Easy Peanut Butter Cup Cupcakes for Chocoholics
If there were ever a cupcake designed to win over dads, kids, and chocolate lovers alike, it’s these irresistible Peanut Butter Cup Cupcakes. They’re everything you love about a Reese’s treat, baked into a cozy, handheld dessert. A rich, moist chocolate cupcake conceals a gooey surprise a mini peanut butter cup right in the center.
Crowned with a luscious swirl of creamy peanut butter frosting, these cupcakes always bring smiles at birthdays, Father’s Day, or just because. I’ve made these countless times for family parties, and they disappear faster than any other dessert on the table!
Why You’ll Love These Cupcakes
- Surprise center: Each cupcake has a hidden peanut butter cup inside!
- Rich and creamy frosting: The peanut butter frosting takes it over the top.
- Family favorite: Kid-friendly, dad-approved, and perfect for sharing.
- Easy to make: Uses boxed mix and only a few simple ingredients.
Simple Ingredients
Here’s all you need for these magical cupcakes:
- Chocolate Cupcake Mix: Store-bought boxed mix makes this super simple and consistently delicious.
- Mini Peanut Butter Cups: These get tucked inside the batter and melt into the perfect chocolate-peanut butter bite.
- Peanut Butter Frosting: Creamy, rich, and easy to pipe or spread.
Servings, Prep & Cook Time
- Servings: 12 cupcakes
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
What is Needed
- 1 box chocolate cupcake mix
- Ingredients required for the cupcake mix (usually eggs, oil, and water)
- 12 mini peanut butter cups
- 1 cup peanut butter frosting (store-bought or homemade)
Instructions
- Begin by preheating your oven to 350°F (or according to the instructions on your cupcake mix). While the oven heats, line a 12-cup muffin tin with paper cupcake liners. This helps ensure the cupcakes bake evenly and release easily after baking.
- In a large mixing bowl, prepare the chocolate cupcake batter as instructed on the box. Usually, you’ll need to mix in eggs, oil, and water. Stir the ingredients until just combined avoid overmixing to keep the texture light and fluffy.
- Place one unwrapped mini peanut butter cup flat side down in the center of each cupcake liner. You can gently press it into the liner so it stays centered when the batter is added.
- Carefully spoon the prepared batter into each liner, filling to about 3/4 full, completely covering the peanut butter cup. Place the muffin tin in the oven and bake for 18–20 minutes or until a toothpick inserted near the edge (not the center) comes out clean. The peanut butter cup may soften or melt slightly, which is perfectly fine!
- Remove cupcakes from the oven and allow them to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely. Once fully cooled, use a piping bag or spatula to generously frost each cupcake with the peanut butter frosting. Add an extra mini peanut butter cup on top if you like!
Top Tips
- Add the peanut butter cup after partially filling the liner for a more centered surprise.
- Let cupcakes cool fully before frosting to avoid melting the frosting.
- Use a piping bag for a clean, swirled finish on the frosting.
- Let kids help unwrap the peanut butter cups it’s a fun and easy task for little hands.
- Freeze extra cupcakes (without frosting) to enjoy later!
Recipe Variations
- Swap mini peanut butter cups for mini caramel or mint chocolates.
- Use chocolate frosting instead for double chocolate goodness.
- Add a sprinkle of crushed peanuts on top for crunch.
Recommended Equipment
- 12-cup muffin tin
- Mixing bowl
- Wooden spoon or hand mixer
- Cupcake liners
- Measuring cups and spoons
- Piping bag or spatula for frosting
Make Ahead Tips
- Bake cupcakes a day in advance and frost right before serving.
- Cupcakes (unfrosted) can be frozen up to 1 month in an airtight container.
How to Store and Reheat
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for 4-5 days.
- Bring to room temperature before serving. Reheat unfrosted cupcakes in the microwave for 10-15 seconds.
What To Serve With This Recipe
- Cold milk or hot coffee for the adults
- Fresh berries or banana slices
- A scoop of vanilla ice cream for an extra treat
What You Need to Know About This Recipe
- Great for holidays, parties, and bake sales
- Easily customizable with your favorite candy
- Kid-approved and super easy to make with little ones
- Store-bought shortcuts make it fast but still homemade
More Recipes
Try these you will love them!
Peanut Butter Cup Cupcakes
Moist chocolate cupcakes filled with a hidden peanut butter cup and topped with creamy peanut butter frosting. Easy and kid-friendly.
Equipment
- 12-cup muffin tin
- Mixing bowl
- Wooden spoon or hand mixer
- Cupcake liners
- Measuring cups and spoons
- Piping bag or spatula for frosting
Ingredients
- 1 box chocolate cupcake mix
- Ingredients required for the cupcake mix usually eggs, oil, and water
- 12 mini peanut butter cups
- 1 cup peanut butter frosting store-bought or homemade
Instructions
- Preheat the oven and line the pan: Begin by preheating your oven to 350°F (or according to the instructions on your cupcake mix). While the oven heats, line a 12-cup muffin tin with paper cupcake liners. This helps ensure the cupcakes bake evenly and release easily after baking.
- Prepare the cupcake batter: In a large mixing bowl, prepare the chocolate cupcake batter as instructed on the box. Usually, you’ll need to mix in eggs, oil, and water. Stir the ingredients until just combined avoid overmixing to keep the texture light and fluffy.
- Add the surprise center: Place one unwrapped mini peanut butter cup flat side down in the center of each cupcake liner. You can gently press it into the liner so it stays centered when the batter is added.
- Fill and bake: Carefully spoon the prepared batter into each liner, filling to about 3/4 full, completely covering the peanut butter cup. Place the muffin tin in the oven and bake for 18–20 minutes or until a toothpick inserted near the edge (not the center) comes out clean. The peanut butter cup may soften or melt slightly, which is perfectly fine!
- Cool and frost: Remove cupcakes from the oven and allow them to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely. Once fully cooled, use a piping bag or spatula to generously frost each cupcake with the peanut butter frosting. Add an extra mini peanut butter cup on top if you like!
Notes
- Use room temperature ingredients for smoother batter and frosting.
- Don’t overmix the cupcake batter a gentle stir is all you need.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]