Peanut Butter Cup Cupcake

Maggie May Schill


My husband hates sweets, but the one thing he will eat is peanut butter, anything! This cake was devised as a dessert that he, and everyone else, could agree on.


☆☆☆☆☆ 0 votes

15 Min
20 Min



  • 4 c
  • 4 c
    all purpose flour
  • 4 large
    eggs, room temperature
  • 1 1/4 Tbsp
    baking powder
  • 1 1/3 c
    sour cream
  • 1 3/4 c
    black coffee
  • 2 c
    unsalted butter, room temperature
  • 1 1/2 c
    unsweetened coco powder
  • 2 Tbsp
    pure vanilla extract
  • 1 1/2 tsp

  • 1 c
    unsalted butter, room temperature
  • 1 c
    peanut butter, creamy
  • 3 c
    confectioners' sugar
  • 1 Tbsp
    pure vanilla extract
  • 2 Tbsp
    dark chocolate syrup

  • 35
    mini reeses' peanut butter cups
  • ·
    dark chocolate syrup to drizzle

How to Make Peanut Butter Cup Cupcake


  1. Preheat oven to 350'F
    prepare two cupcake/muffin pans by lining with cupcake papers.
  2. Place a medium sized sauce pan over medium heat on the stove. Add black coffee, & butter to the sauce pan and bring it all to a low simmer.
    Add cocoa powder and whisk until smooth. Take off the heat and set aside.
  3. Sift flour, baking powder, and salt together in a large mixing bowl. Set aside.
  4. In a large bowl with an electric mixer cream sugar and eggs together.
  5. Add vanilla extract and sour cream to the egg mixture and mix on medium speed until a bit fluffy. About 3 minutes.
  6. Add cocoa mixture to the egg mixture slowly. Be sure the mixture has cooled enough to where it will not cook the eggs.
    Complete incorporate.
    Side note: if you are worried it might be a little too warm to add to the eggs, use a whisk to add about a tablespoon of the chocolate mixture to the egg batter and whisk vigorously. This will help temper the eggs to keep them from cooking.
  7. Add flour mixture to egg mixture in 3rds. Completely incorporate each 3rd of flour before adding next 3rd of flour.
  8. Pour batter out into cupcake pans.
    Poke an unwrapped peanut butter cup down into the batter in each cupcake liner.

    Bake on a center rack for 20-25 minutes, or until tooth pick comes out MOSTLY clean.

    Cool completely on a wire wrack.
  9. For Frosting:
    In a large mixing bowl cream butter and peanut butter together. Beat in vanilla. Then gradually beat in confectioner's sugar until complete incorporated and fluffy. Then slowly fold in the chocolate syrup until completely incorporated.
  10. Assembly:

    Once cakes are cooled, frost as desired. Garnish with peanut butter cups and chocolate syrup.

Printable Recipe Card

About Peanut Butter Cup Cupcake

Main Ingredient: Sugar
Regional Style: American
Other Tag: For Kids

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