Chocolate Peanut Butter Cupcakes

A rich chocolate cupcake with Reese’s and peanut butter make these Chocolate Peanut Butter Cupcakes an absolute irresistible recipe.

Who doesn’t love the combination of chocolate and peanut butter? I know that I do and I think it is one of the best combos on the planet.

These Chocolate Peanut Butter Cupcakes aren’t just any cupcakes, they have Reese’s in them and on them and also drizzled with a chocolate ganache.

When we make these cupcakes, everyone flocks to them and we barely have any leftover.

Now I love a good dessert, especially when it has cake in the name. Cupcakes are just personal cakes for everyone.

When it comes to Chocolate Peanut Butter Cupcakes, they are one of the most requested recipes. We make them for gatherings, parties, holidays and just because.

You absolutely no reason to make these, they are just one of those desserts that you want to have around.

Some of my other favorite cupcake recipes that we have on our site include: Funfetti Cupcakes, Oreo Cupcakes and Salted Caramel Cupcakes.

WHY THIS RECIPE WORKS:

• This makes a large batch so there is many to go around.
• The combination of flavors go perfectly together.
• You can choose to use the Reese’s or leave it out.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

All-purpose flour 
Granulated sugar
Dutch process cocoa powder 
Baking soda
Baking powder
Salt
Vegetable oil
Buttermilk
Eggs
Vanilla extract
Hot water
Mini Reese’s cups
Salted butter
Creamy peanut butter
Powdered sugar
Heavy cream
Chocolate chips

HOW TO MAKE CHOCOLATE PEANUT BUTTER CUPCAKES, STEP BY STEP:

1. Preheat oven to 350 degrees F. Line 2 12-count cupcake pans with paper liners and set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment combine the dry ingredients.
3. In a large liquid measuring cup or a medium mixing bowl combine the oil, buttermilk, eggs, and vanilla. While whisking, slowly drizzle in the hot water till combined.
4. Pour the liquid ingredients into the stand mixer bowl and mix till well combined, about 2-3 minutes. Scrape the sides of the bowl at least 1 time.
5. Fill each cupcake liner 1/3 full, followed by a mini Reese’s cup gently placed on top. Fill the liner with more batter till about 2/3 full.
6. Bake for 14-17 minutes till an inserted toothpick comes out with a few moist crumbs.
7. Let cool in the pan for 5-10 minutes then remove and place on a wire cooling rack till completely cooled.
8. To make the frosting, in the bowl of a stand mixer fitted with a paddle attachment beat the butter and peanut butter till light and creamy.
9. Add the powdered sugar and beat till combined.
10. Add the vanilla and heavy cream and beat for at least 2-3 minutes till the frosting is soft and fluffy.
11. To make the ganache, in a microwave-safe bowl heat the heavy cream until steaming, about 1-2 minutes.
12. Pour chocolate chips in so they’re all covered and let sit for 2-3 minutes. Stir together till smooth.
13. To assembly, add your frosting to a piping bag fitted with an open star tip and generously frost each.
14. Cut remaining mini Reese’s in half and stick in the frosting. Drizzle the ganache over each cupcake and enjoy.

MY BATTER IS RUNNY, IS THIS NORMAL?

Yes, this chocolate cake recipe has a runny batter. Don’t worry, your cupcakes will turn out so moist!

WHY DO I NEED ROOM TEMPERATURE INGREDIENTS?

We use room temperature ingredients a lot when baking, it incorporates into the batter better.

It also allows the baked goods to trap air which will make them more light and fluffier but also keeping that moistness.

DO I NEED TO USE BUTTERMILK?

I highly suggest using buttermilk for this recipe as it will make these Chocolate Peanut Butter Cupcakes richer.

If you do not have buttermilk, you can make your own by using 1 cup regular milk and adding in 1 Tablespoon of distilled white vinegar and stir. Let sit for 5 minutes, stir again and use.

If you do not want to use buttermilk, you can use regular milk but the richness and texture may not be the same.

DO I HAVE TO USE THE REESE’S?

This is something extra that we like to add as it adds more of that chocolate and peanut butter combination.

If you do not want to use the Reese’s you can leave them out, you will still have an amazing cupcake.

HOW TO STORE:

These can be stored in an airtight container in the refrigerator or countertop where they will keep for up to 5 days.

They can also be frozen, you can freeze just the cupcakes and frost at a later time or freeze with frosting on them already.

Freeze in a freezer-safe airtight container where they will keep for up to 2 months.

To defrost, remove to the refrigerator until thawed and then serve.

TIPS AND TRICKS:

• Make sure you are using Dutch process cocoa.
• Buttermilk works the best and I highly suggest not substituting it.
• Make sure you are using room temperature ingredients when called for.
• These can be frozen, see above on how to do that.
• You do not have to use the Reese’s if you do not want to.
• The batter will be runny, this is normal and your cupcakes will turn out just fine.
• Make sure you do not overfill the cupcakes, if you have extra batter just make a few extra this will prevent them to overflow.

When it comes to a perfect cupcake you cannot go wrong when you make these Chocolate Peanut Butter Cupcakes, and you won’t regret it.

If you like this recipe you might also like:

• Peanut Butter Cheesecake
• Silky Peanut Butter Brownies
• Peanut Butter Fudge Cookie Cups
• Lunch Lady Peanut Butter Bars

If you’ve tried these CHOCOLATE PEANUT BUTTER CUPCAKES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!