Peanut Butter Buttercream Chocolate Cupcakes

Lauri Myers


I made these for a group of children just before the school year began, and it was a huge hit!


★★★★★ 2 votes

25 Min
30 Min


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2 c
all purpose flour
2 c
1/2 tsp
baking powder
1 tsp
1 tsp
baking soda
1/2 c
3/4 c
large eggs
3/4 c
1 tsp
vanilla extract
4 oz
melted unsweetened baking chocolate


2 oz
bittersweet chocolate, chopped fine
1/4 c
heavy cream
1 Tbsp
confectioners' sugar


1 c
butter, room temperature
4 c
confectioners' sugar
1 tsp
3 Tbsp
heavy whipping cream
1/2 c
peanut butter

How to Make Peanut Butter Buttercream Chocolate Cupcakes


  • 1Chocolate cupcakes:

    Preheat oven to 350 degrees. Line cupcake pans with paper liners.
    Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
  • 2Fill liners 1/2 to 2/3 full of batter. If adding a filling, see below. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • 3Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
    Frost when chocolate cupcakes are completely cool.
  • 4For the Filling:

    For the ganache filling, place chocolate, cream, and confectioners' sugar in a small microwave-safe bowl. Cook on high power until mixture is warm to the touch, 20-30 seconds. Whisk until smooth and transfer to the refrigerator. Let stand until just chilled, no longer than 30 minutes.Divide batter evenly among muffin pan cups, filling each 3/4 full. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.
  • 5ICING:

    Cream the butter until light and fluffy. Slowly add in the sugar.
    Add the vanilla and cream.
    Beat in the peanut butter until creamy.
    Frost the cupcakes as desired. Top with half a Reese’s Peanut Butter Cup.

Printable Recipe Card

About Peanut Butter Buttercream Chocolate Cupcakes

Course/Dish: Cakes
Other Tags: Quick & Easy, For Kids

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