This is peanut butter chocolate heaven! Seriously, these cupcakes are amazing, and if you love peanut butter and chocolate you need to make these! Fudgy chocolate cupcakes with a melty Reese’s Peanut Butter Cup inside of it, topped with Peanut Butter Chocolate frosting, and then a big chunk of Peanut Butter Cup. These decadent cupcakes are a peanut butter chocolate lover’s dream!
I kind of got this idea from my friend Richelle, who is a fabulous baker. I went to her party and she had baked a bunch of different kinds of drool-worthy cupcakes. I had a salted caramel one (which was fantastic), but I saw she had a tray of chocolate ones with a piece of peanut butter cup on top. Unfortunately I didn’t get to try those, I was busy stuffing my face with salted caramelly goodness. But I decided I wanted to try to make something like that. And make it even more peanut butter chocolatey with a peanut butter cup inside of it!
Last week I made a dozen, gave some to a few friends, and brought 4 to work. The 4 people I gave them to at work were very enthusiastic with “oh my god these are the best cupcakes!!”, which is awesome and I love hearing that! But then I felt bad for everyone else in the neighbouring cubicles that could hear us blissing out over the cupcakes. So that night I went home and baked 2 more dozen to bring in to work the next day. So if you make these, make enough for everyone! ;)
The cupcake recipe I’m using is from Brown Eyed Baker. My regular favourite chocolate cupcake recipe is great, but it’s kind of sproingy. Sproingy cupcakes are moist and light, but I needed something sturdier to hold up all that thick peanut butter chocolate frosting. This cupcake is nice and rich, fudgy, and sturdy! Well it’s not gonna hold up your lopsided table or anything, but it will hold all of that frosting nicely. The batter is super thick, compared to my other one. Just spooning the batter into the cupcake tin you can tell these are going to be super fudgy cupcakes! But don’t worry, these are just as moist and as the other ones.
I tried out 2 versions of this cupcake. One had the Peanut Butter Cup baked inside of it, and the other version I added it right when the cupcakes came out of the oven. I let them cool for a minute or two, then I cut a hole about the size of the Peanut Butter Cup and plopped it in. Since the cupcakes were still super hot the Peanut Butter Cup melted nicely inside. The winner was the one where I added it after the cupcakes came out of the oven. The cupcakes that had the Peanut Butter Cup baked in were great too, but the Peanut Butter Cup seemed a little more crunchy than melty.
The Peanut Butter Chocolate Frosting recipe I got from my friend Trudy. I love to bake for everyone’s birthdays, and this year she was so thoughtful and she baked for my birthday! She made me brownies with out-of-this-world Peanut Butter Chocolate Frosting. She gave them to me when I got to work and by lunch time I had already gobbled up 4 of them. Hey it was my birthday, I was allowed to be a pig! I believe I skipped lunch that day and just fell asleep on my desk instead.
Peanut Butter Cup Cupcakes
Cupcake recipes adapted from www.browneyedbaker.com. Frosting recipe adapted from www.about.com
Makes 12 cupcakes
- 1/2 C unsalted butter, chopped
- 2 oz (2 baking squares) bittersweet chocolate, chopped
- 1/2 C unsweetened cocoa powder
- 3/4 C all purpose flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 2 eggs, room temperature
- 3/4 C granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 C sour cream
- 12 Reese's Peanut Butter Cups, unwrapped
- 1/2 C creamy peanut butter
- 1/3 C unsweetened cocoa powder
- 4 C icing sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2/3 C evaporated milk
- 6 Reese's Peanut Butter Cups, unwrapped and chopped in half
- Preheat oven to 350 degrees F. Line a cupcake tin with liners.
- Combine butter and chocolate in a medium heatproof bowl and melt in the microwave. Nuke for about 20 seconds, stir. Repeat until smooth. Whisk in the cocoa powder. Set aside.
- Mix the flour, baking soda, and baking powder in a small bowl.
- In a large bowl whisk the eggs. Add the sugar, vanilla, and salt, and whisk some more until smooth. Whisk in the cooled chocolate mixture.
- Add in about half of the flour mixture and stir until combined. Stir in the sour cream. Then stir in the rest of the flour mixture.
- Spoon the batter into the cupcake tin and bake for about 21 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan on a rack for a minute or two. Then with a sharp knife, cut a hole in the middle of each of the cupcakes about the size of the Peanut Butter Cup. Place the (unwrapped) peanut butter cup in the hole in each cupcake. Let the cupcakes cool completely.
- Once they are cool, make the frosting: Beat the peanut butter and cocoa powder until smooth and well blended. Then beat in the salt and vanilla. Beat in the icing sugar, alternating with the evaporated milk. This recipe is a little finicky and you might need more or less icing sugar. One batch I made ended up being goopier than the previous. If it's a little goopy still, just add icing sugar until it's thick enough to spread and it doesn't goop and drip off of the spoon.
- Spread or pipe the frosting onto the cupcakes, and then decorate with a Peanut Butter Cup half.