chocolate peanut butter cupcakes

Name: Chocolate Peanut Butter Cupcakes
Prep time: 45 min
Cook time: 30 min
Yield: 24
Cuisine: American
Ingredients: 1 box(es) cake mix, devils food; 1 package(s) instant chocolate pudding mix; 1 cup(s) sour cream; 1 cup(s) vegetable oil; 4 - eggs, lightly beaten; 2 teaspoon(s) pure vanilla extract; 1/2 cup(s) warm coffee or water mixed with instant espresso; 1 package(s) 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(s) unsalted butter, softened; 1 cup(s) creamy peanut butter; 4 1/2 cup(s) confectioners' sugar, sifted; 2 tablespoon(s) pure vanilla extract; 5 tablespoon(s) heavy whipping cream

(1 RATING)

177 Pinches 1 Photo

Amanda Heinrich

Denver, CO

Updated on Dec 1, 2012

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!

Rate

prep time 45 Min

cook time 30 Min

method Bake

yield 24 cupcakes

Ingredients

1 box cake mix, devils food
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 - eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm coffee or water mixed with instant espresso
1 package 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 sticks unsalted butter, softened
1 cup creamy peanut butter
4 1/2 cups confectioners' sugar, sifted
2 tablespoons pure vanilla extract
5 tablespoons heavy whipping cream

How To Make chocolate peanut butter cupcakes

Step 1

Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.
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