Chocolate Peanut Butter Cup Cupcakes
This post may contain affiliate links.
I think we can all agree that chocolate and peanut butter is one of those classic flavor combinations that never goes out of style. These Chocolate Peanut Butter Cup Cupcakes combine rich chocolate cake with creamy peanut butter frosting and peanut butter cup candies for a delicious bakery-style dessert that’s surprisingly easy to make.
This is one of those dessert cupcakes that looks complicated but really isn’t. I have been making different versions of these for decades.
Whether you’re baking for a birthday party, holiday gathering, potluck, or simply satisfying a dessert craving, these cupcakes are always a crowd-pleaser.
Why You’ll Love This Recipe
- Delicious chocolate and peanut butter flavor combination
- Easy enough for beginner bakers
- Great for birthdays, parties, and celebrations
- Uses simple pantry ingredients
Ingredients
For the Chocolate Cupcakes
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Vegetable oil
- Milk
- Vanilla extract
- peanut butter cups
For the Peanut Butter Frosting
- Unsalted butter, softened
- Creamy peanut butter
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
- Mini peanut butter cups
- chopped peanuts, optional
How to Make Chocolate Peanut Butter Cup Cupcakes
Step by Step Instructions Overview. Full details in recipe card.
Step 1 – Preheat oven. In a bowl, add oil, eggs, buttermilk, and vanilla extract .
Step 2 – Whisk until blended.
Step 3 – Sift the dry ingredients into the wet mixture and stir until just combined.
Step 4 – Mix until blended – do not over mix. Prepare muffin pan with liners.
Step 5 – Fill muffin liners about 2/3 full. Push half a peanut butter cup into the center of each muffin
Step 6 – Spoon 1 teaspoon of creamy peanut butter on top of each muffin. Bake for 18–22 minutes
Step 7 – Allow cupcakes to cool in the pan briefly before transferring to a wire rack. Prepare Frosting in saucepan per directions in recipe card.
Step 8 – After frosting has cooled,
Transfer to a piping bag fitted with a star tip or round tip.
Step 9 – Top with mini peanut butter cups and chopped peanuts if desired.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes
Time Saving Tips
- Use a boxed chocolate cake mix as a shortcut.
- Freeze unfrosted cupcakes for up to 3 months.
- Use a cookie scoop for evenly sized cupcakes..
- Make the cupcakes a day ahead and frost before serving.
- Use mini peanut butter cups for easy decorating.
Variations
Stuffed Peanut Butter Cup Cupcakes
Place a mini peanut butter cup in the center of each cupcake before baking.
Double Chocolate Peanut Butter Cup Cupcakes
Add chocolate chips to the batter for extra chocolate flavor.
Boxed Cake Mix Version
Use a Chocolate cake mix for these easy Cake Mix Chocolate Peanut Butter Cupcakes.
Storage Instructions
Refrigerator
Store frosted cupcakes in an airtight container for up to 5 days.
Freezer
Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.
More Easy Cupcake Recipes
.Chocolate Peanut Butter Cup Cupcakes
Ingredients
For the Cupcakes
- 1 ¼ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs room temperature
- ½ cup buttermilk room temperature
- 1 teaspoon vanilla extract
- 1/4 cup creamy peanut butter
- 10 Peanut butter cups
For the Peanut Butter Ganache Frosting
- 1 1/2 cups white chocolate chunks
- 3/4 cup heavy cream
- 3/4 creamy peanut butter
For Decoration
- 30 Mini peanut butter cups
- 1/2 cup chopped peanuts optinal
Instructions
- Cupcakes
- Preheat oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners.
- Mix wet ingredients: In another bowl, whisk oil, eggs, buttermilk, and vanilla extract until smooth.
- Combine batter: Sift the dry ingredients into the wet mixture and stir until just combined. Do not overmix.
- Fill muffin liners: Divide the batter evenly between the muffin cups, filling about â…” full.
- Add peanut butter swirl: Drop 1 tsp of peanut butter on top of each muffin. Use a toothpick or knife to gently swirl it into the batter.
- Insert peanut butter cups: Push half a peanut butter cup into the center of each muffin (it will sink while baking).
- Bake for 18–22 minutes, or until a toothpick inserted near the edge (not the center with the peanut butter cup) comes out clean.
- Cool completely before frosting.
- Make the Frosting
- In a small saucepan, heat the heavy cream over medium heat until it begins to bubble (do not boil).
- Pour the hot cream over the white chocolate chunks in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth.
- Add peanut butter and stir until fully combined.
- Cover with plastic wrap and let sit at room temperature for 15 minutes to thicken slightly.
- Transfer to a piping bag fitted with a star tip or frost with a spoon
- Decorate the Muffins
- Pipe the peanut butter ganache frosting onto cooled muffins.
- Garnish with chopped peanuts and mini peanut butter cups.
Notes
For a softer, silkier ganache, microwave it for just 5 seconds and stir well. Be careful not to overheat—it can split easily.

Always test the consistency with a spoon before piping; you can repeat the chilling or softening process until it’s just right.
Nutrition
If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share easy recipes for the season that the entire family is sure to love and also a few things that I don’t share here.