Real Recipes From Real Home Cooks ®

peanut butter surprise cupcakes

(1 rating)
Blue Ribbon Recipe by
Carla Carter
Indianapolis, IN

This recipe makes 18 cupcakes. The one-hour prep time includes making icing and decorating cupcakes.

Blue Ribbon Recipe

These peanut butter surprise cupcakes are for every peanut butter lover. The rich and moist cupcakes have a deep chocolate flavor. A miniature peanut butter cup is stuffed in the center while baking, and add a burst of peanut butter to each bite. On top is an indulgent peanut butter buttercream icing with just the right balance of sweet and salty. They're sooooo good!

— The Test Kitchen @kitchencrew
(1 rating)
yield 18 serving(s)
prep time 1 Hr
cook time 20 Min
method Bake

Ingredients For peanut butter surprise cupcakes

  • 1 1/3 c
  • 1 box
    instant chocolate pudding (3.4 oz)
  • 1 3/4 c
    all-purpose flour
  • 3/4 c
    dark cocoa powder
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
  • 2 lg
  • 1/2 c
    vegetable oil
  • 2 tsp
    vanilla extract
  • 1 c
  • 1 c
    hot water
  • 27
    miniature peanut butter cups
  • 1 stick
    unsalted butter, room temperature
  • 1 c
    creamy natural peanut butter
  • 3 c
    powdered sugar
  • 1/3 c
    half and half

How To Make peanut butter surprise cupcakes

  • Dry ingredients in a mixing bowl.
    For the cupcakes, preheat the oven to 350 degrees F. Line a 12-cup and a 6-cup muffin pan with paper liners. In a bowl, mix dry ingredients.
  • Add eggs and oil.
    Add eggs and oil. Beat on low.
  • Slowly add vanilla extract, milk, and water.
    Slowly add the vanilla, milk, and water.
  • Beat until ingredients just incorporated.
    Beat only until all ingredients are incorporated and the batter is smooth.
  • Scoop batter into cupcake tins.
    Use an ice cream cup or small ladle to spoon about 1/4 cup mixture into each cup.
  • Place mini peanut butter cupcakes into the center of the batter.
    Unwrap 18 miniature peanut butter cups. Place one into the batter pressing down until the top of the miniature is flush with the top of the batter.
  • Top cupcake with more batter.
    Top each muffin cup with 1 Tbsp of batter to cover the peanut butter cups. Smooth with the back of a spoon to make sure the batter is distributed evenly.
  • Bake cupcakes and cool.
    Bake for 20 minutes or until tops are rounded and centers are set. Cool before frosting.
  • Stir natural peanut butter and remove extra oil.
    To make the icing, pour the excess oil off of the peanut butter. Stir remaining peanut butter until well mixed. I find it helpful to pour the whole jar into a separate container and stir it that way.
  • Mix peanut butter, powdered sugar, butter, and half and half.
    Add the stick of butter, 1 cup of peanut butter, 1 cup of powdered sugar, and 1 Tbsp of the half and half. Beat slowly at first. Then on medium speed until well mixed.
  • Add more powdered sugar and half and half.
    Scrape down the sides of the bowl then keep adding the sugar 1/2 a cup at a time and the half and half 1 Tbsp at a time.
  • Texture of the peanut butter icing.
    Add more half and half for a creamier texture and more sugar for stiffer icing.
  • Frost the cooled cupcakes.
    Place icing in a piping bag and ice cupcakes or spread on with a knife or spatula.
  • Place half a miniature peanut butter cup on top of the cupcake.
    Take the remaining miniature peanut butter cups and cut them in half. Place half a miniature on top of each iced cupcake.