Chocolate Peanut Butter Cupcakes

Name: Chocolate Peanut Butter Cupcakes
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 24 cupcakes
Cuisine: American
Ingredients: 1 box cake mix, devils food; 1 pkg instant chocolate pudding mix; 1 c sour cream; 1 c vegetable oil; 4 eggs, lightly beaten; 2 tsp pure vanilla extract; 1/2 c warm coffee or water mixed with instant espresso; 1 pkg reese's peanut butter chips (frozen so they don't sink to the bottom of the batter); 4 reese's peanut butter cups, chopped (for garnish); FOR THE PEANUT BUTTER BUTTERCREAM FROSTING:; 3 stick unsalted butter, softened; 1 c creamy peanut butter; 4 1/2 c confectioners' sugar, sifted; 2 Tbsp pure vanilla extract; 5 Tbsp heavy whipping cream

By Amanda Heinrich
@mandarin327

These cupcakes are really moist and so simple to make! The frosting is the perfect amount of peanut butter and sweetness, sure to be a favorite for anyone who enjoys the combination of chocolate and peanut butter!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

24 cupcakes

Prep:

45 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 box

cake mix, devils food
1 pkg

instant chocolate pudding mix
1 c

sour cream
1 c

vegetable oil
4

eggs, lightly beaten
2 tsp

pure vanilla extract
1/2 c

warm coffee or water mixed with instant espresso
1 pkg

reese's peanut butter chips (frozen so they don't sink to the bottom of the batter)
4

reese's peanut butter cups, chopped (for garnish)
FOR THE PEANUT BUTTER BUTTERCREAM FROSTING:
3 stick

unsalted butter, softened
1 c

creamy peanut butter
4 1/2 c

confectioners' sugar, sifted
2 Tbsp

pure vanilla extract
5 Tbsp

heavy whipping cream
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How to Make Chocolate Peanut Butter Cupcakes

Step-by-Step

Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and coffee/espresso mixture. Beat for about two minutes on medium speed until well combined. With a spoon, mix in frozen Reese's peanut butter chips. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 1/2 way full.
Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Buttercream Frosting:

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 2 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.