Go Back
Homemade Ultimate Chocolate Peanut Butter Cupcakes photo

Ultimate Chocolate Peanut Butter Cupcakes

Indulge in these moist Ultimate Chocolate Peanut Butter Cupcakes topped with creamy frosting and hidden peanut butter cups!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 and 1/4 cups all-purpose flour (160 grams)
  • 1 cup unsweetened non-alkalized cocoa powder (112 grams)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil
  • 1/2 cup unsalted butter (113 grams)
  • 3 ounces bittersweet chocolate (60%), finely chopped
  • 1 cup granulated sugar (198 grams)
  • 3/4 cup light brown sugar (packed, 142 grams)
  • 2 large eggs
  • 1 large egg yolk (at room temperature)
  • 2 teaspoons vanilla
  • 1 cup full-fat sour cream (227 grams)
  • 1 cup freshly boiled hot water (227 grams)
  • 24 regular-sized peanut butter cups
For the Frosting:
  • 1 and 3/4 cups unsalted butter (very soft, 396 grams)
  • 1 teaspoon vanilla extract
  • 5 cups confectioners' sugar (more if needed)
  • 1/4 teaspoon salt
  • 4 tablespoons milk
  • 1 cup creamy peanut butter
  • 1/2 cup milk chocolate or semi-sweet chocolate (finely chopped, 85 grams)
  • 1 tablespoon creamy peanut butter
  • 1/3 cup heavy cream (76 grams)
  • 1/8 teaspoon salt
  • 1/4 cup chopped peanuts

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Measuring cups and spoons
  • Muffin tin
  • Cupcake liners
  • Cooling rack
  • Spatula

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a heatproof bowl, combine the finely chopped bittersweet chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in short bursts, stirring until smooth. Allow it to cool slightly.
  4. In a separate large bowl, use an electric mixer to cream together the granulated sugar, light brown sugar, and the cooled chocolate-butter mixture until well combined.
  5. Add the eggs (2 whole plus 1 yolk) and vanilla extract to the mixture, and beat until fluffy.
  6. Mix in the full-fat sour cream until smooth. Gradually add the hot water, mixing until fully incorporated.
  7. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  8. Scoop the batter into the lined muffin tin, filling each cup about halfway. Place a peanut butter cup in the center of each cupcake and cover with more batter until the cups are about 3/4 full.
  9. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the tin for a few minutes before transferring to a cooling rack.
  10. In a large bowl, beat the very soft unsalted butter until creamy. Gradually add the confectioners' sugar, mixing until fluffy. Add the creamy peanut butter, vanilla extract, milk, and salt, and beat until smooth and spreadable.
  11. Once the cupcakes are completely cool, frost with the peanut butter frosting using a spatula or piping bag.
  12. For an extra special touch, make a ganache by heating the heavy cream until simmering, then pour over the chopped milk chocolate in a bowl. Let it sit for a few minutes, then stir until smooth. Drizzle on top of the frosted cupcakes.
  13. Top each cupcake with a mini peanut butter cup and sprinkle with chopped peanuts for an added crunch.

Notes

  • For a healthier version, consider using coconut sugar instead of granulated sugar.
  • You can substitute Greek yogurt for sour cream for a lighter option.
  • These cupcakes can be frozen for up to 2 months; thaw at room temperature before frosting.