Most chocolate cupcakes are the perfect “holder” for this Reese Cup peanut butter frosting! Chocolate and peanut butter are always a dynamic duo!
I’m not sure I trust anyone who doesn’t like peanut butter and chocolate together. Ok, that isn’t true, but that is one of the best known, and most loved food combinations out there!
Every Christmas, I spend hours and hours making Buckeye Balls for my family. If you aren’t familiar with this candy, it consists of a sugary peanut butter ball that gets dipped in melted chocolate. To make it a true Buckeye, you have to leave the center of the peanut butter ball exposed.
I could eat a million of these things. That sweet, nutty center tastes so good with the creamy, silky smooth chocolate. These cupcakes are just as lovely as those holiday candies, but they don’t take nearly as much time to make!
WHERE IS THE CHOCOLATE CUPCAKE RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Chocolate Cupcake and Peanut Butter Frosting Recipe–simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make Chocolate Cupcakes
These moist chocolate cupcakes are the perfect chocolate cupcake! They are soft, tender with rich chocolate flavor! To start the recipe, you will combine cocoa powder with boiling water and whisk in chopped chocolate and stir until melted and combined. I like to use semi-sweet chocolate here, but dark or even milk chocolate would be fine.
In a stand mixer combine butter, sugar, eggs, and vanilla. Add dry ingredients to the butter followed by sour cream. The sour cream keeps the cake nice and moist; I use it often in my baking.
The cocoa mixture is added in last; stir just until all the ingredients come together. It is important to try to avoid overmixing otherwise you will end up with a denser cake.
The cupcakes will only take about 20 minutes to bake in a 350-degree oven. Make sure you only fill each cavity ⅔ full as you want to leave room for the cakes to rise. The cupcakes will need to cool completely before you frost them with the peanut butter frosting.
*Side note: these cupcakes can easily be converted to a chocolate cake recipe. You should be able to get a 9 x 13 in cake or two 8 inch cake rounds*
How To Make Peanut Butter Buttercream Frosting Recipe
This peanut butter frosting is made by creaming together butter, powdered sugar, and creamy peanut butter.
The trick to a good, creamy frosting is to beat the butter until very light and creamy. Once the butter is fluffy, slowly beat in the powdered sugar one cup at a time. It is ok to test the frosting as you go to check the level of sweetness. I find that the amount of sugar can be adjusted in recipes to better suit my own tastes.
It is important to use regular peanut butter in this recipe. Natural style peanut butter will not hold up well. The oil will cause it separate. Regular, full-fat peanut butter is best for a smooth and creamy buttercream.
Heavy cream is added to your frosting a little at a time until you get a consistency you like. If you are going to spread the frosting with a knife, then a softer consistency is fine. If you are going to pipe the frosting, then you will want it a little thicker.
I added chopped, mini Reese Cups to my frosting. Regular sized chocolates are fine just make sure they are FINELY chopped. Otherwise, if you are piping your frosting, the chocolate pieces will clog up your piping tip (trust me on this one).
Does Peanut Butter Frosting Need To Be Refrigerated?
You can keep these cupcakes stored in an airtight container for a day or two, but if you need them to last longer, then yes, place them in the refrigerator. If left out too long, the frosting will become soft and a bit oily.
Greek yogurt can be used in place of the sour cream in the cupcakes.
Hot coffee can be used in place of the boiling water (the coffee will enhance the chocolate flavor)
Omit the peanut butter chocolates if you prefer. Use chopped chocolate or chocolate chips instead. The frosting is also fabulous all on its own!
What Do You Need To Make Chocolate Cupcakes and Peanut Butter Frosting Recipe?
A stand mixer
Cupcake Pan (2)
Large Cookie Scoop (A great tool for scooping cupcake batter)
Piping tips and bag (optional)
Offset spatula (optional)
As I mentioned above, chocolate and peanut butter are perfect partners! Some of my favorite recipes with the dynamic duo are Chocolate Peanut Butter Explosion Cookies, Chocolate Peanut Butter Sandwich Cookies, Reese’s Peanut Butter Caramel Bars, and Butterfinger Bark!
- 1/2 cup cocoa powder
- 2/3 cup boiling water
- 2/3 cup bittersweet chocolate, chopped
- 1 1/2 sticks softened butter
- 1 1/2 cups sugar
- 4 whole eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup butter
- 1 1/4 cup creamy peanut butter
- 4 cup powdered sugar
- 3-4 tablespoons heavy cream
- 1 cup chopped mini Reese Cups
- 24 unwrapped mini Reese Cups
- Preheat oven to 350. Line two cupcake pans and set aside.
- Place cocoa in a bowl. Pour boiling water over cocoa and whisk until smooth. Add chopped chocolate and stir until melted. Set aside.
- In a mixer, beat butter and sugar on medium speed until creamy. Add eggs one at a time beating well after each addition. Mix in vanilla.
- Combine flour, baking soda and salt in a separate bowl. Slowly add dry ingredients to wet in two additions, adding the yogurt in between each addition. Mix just until incorporated. Stir in your chocolate.
- Fill liners 1/3 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pan.
- Prepare the frosting. In a mixer bowl, combine butter and peanut butter beating until smooth. Very slowly mix in powdered sugar, one cup at a time mixing well after each addition. Add in cream and beat until frosting is piping consistency, adding more cream if necessary. Fold in finely chopped peanut butter cups
- To assemble: Pipe your frosting using an 844 large tip onto each cupcake. Garnish each cupcake with an unwrapped Reese Cup.
Nutrition InformationYield 24 Serving Size 1 cupcake
Amount Per Serving Calories 458 Total Fat 26g Saturated Fat 12g Trans Fat 1g Unsaturated Fat 12g Cholesterol 66mg Sodium 278mg Carbohydrates 52g Fiber 2g Sugar 38g Protein 8g
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