Go Back

Chocolate Peanut Butter Cupcakes

Rich chocolate cupcakes made with a molten peanut butter cup center, topped with creamy peanut butter frosting and optional chocolate ganache. Decadent, layered flavors in every bite.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings 24 cupcakes

Ingredients
  

Cupcake Batter:

  • 1¼ cups all‑purpose flour
  • 1 cup natural cocoa powder
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • 3 Tbsp canola oil
  • ½ cup unsalted butter melted
  • 3 oz bittersweet chocolate finely chopped
  • 1 cup granulated sugar
  • ¾ cup light brown sugar packed
  • 2 large eggs + 1 egg yolk
  • 2 tsp vanilla
  • 1 cup full‑fat sour cream
  • 1 cup freshly boiled hot water
  • 24 peanut butter cups as insert

Peanut Butter Frosting:

  • 1¾ cups unsalted butter very soft
  • 1 tsp vanilla extract
  • 5 cups confectioners’ sugar add only as needed
  • ¼ tsp salt
  • 4 Tbsp milk
  • 1 cup creamy peanut butter

Optional Milk Chocolate Ganache:

  • ½ cup milk or semisweet chocolate finely chopped
  • 1 Tbsp creamy peanut butter
  • ⅓ cup heavy cream
  • ⅛ tsp salt

Garnish (Optional):

  • 24 peanut butter cups
  • ¼ cup chopped peanuts

Instructions
 

  • Preheat oven to 350°F (175°C). Line two 12‑cup muffin tins with liners and lightly spray.
  • In a bowl, sift flour, cocoa, baking soda, baking powder, and salt. Set aside.
  • Melt butter and chopped chocolate together; set aside to cool slightly.
  • In a large bowl, beat sugars, eggs, egg yolk, and vanilla until smooth. Add melted chocolate mixture and stir to combine.
  • Gently fold in flour mixture in three parts, alternating with sour cream, beginning and ending with flour. Don’t overmix.
  • Pour in hot water (or coffee) and stir until just combined. Batter will be thin.
  • Fill each cupcake liner about ⅓ full, push a peanut butter cup in the center, then top with more batter to fill about ⅔.
  • Bake 16–18 minutes or until toothbrush tester comes out with moist crumbs, not wet batter. Let cool completely.
  • For frosting: beat butter until smooth, add vanilla. On low speed, gradually add confectioners’ sugar. Add milk, salt, and peanut butter; beat on medium-high until light and fluffy.
  • For ganache: heat cream until near boiling, pour over chopped chocolate + peanut butter; sit 1–2 minutes, then stir until smooth. Let cool slightly before using.
  • Pipe frosting on cooled cupcakes. Drizzle (or spoon) ganache over frosting if using. Garnish with peanuts or mini cups.
  • Serve. Store at room temperature or in fridge (depending on climate).

Notes

  • Use high-quality chocolate and peanut butter for flavor.
  • Don’t overfill cupcake liners—allow room for rise.
  • Cool cupcakes before frosting to prevent melting.
  • Adjust frosting sweetness by tasting as you go.
  • For thicker ganache, use less cream; for thinner, more cream.