Chocolate Peanut Butter Cupcakes
User Reviews
4.8
552 reviews
Excellent
Chocolate Peanut Butter Cupcakes
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These Chocolate Peanut Butter Cupcakes are always a crowd favorite! A moist chocolate cupcake with a Reese's baked in the center and topped with homemade fluffy peanut butter frosting!
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Ingredients
For the Chocolate Cupcakes*
- 1 box chocolate cake mix
- 3 large eggs
- 1 cup milk
- 1/4 cup oil (vegetable or canola oil)
- 2 heaping Tablespoons plain Greek yogurts
- 30 mini Reese's peanut butter cups , divided
For the Peanut Butter Frosting:
- 1/2 cup butter , room temperature
- 1 1/2 cups creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 Tablespoons milk
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Instructions
- Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
- Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full.
- Place a Reese's PB cup into the center of the batter in each cup (it's okay if the the tops of the Reese's are showing, like photo above).
- Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
For the Peanut Butter Frosting
- Beat together butter, and peanut butter and mix until smooth.
- Add powdered sugar and vanilla and beat again until combined.
- Add milk and mix until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
- Frost cupcakes (I used a wilton 1M tip in the photos above).
- Chop up the remaining pieces of Reese's and gently press into frosting.
- Store leftover cupcakes, covered, in the fridge for 3-4 days.
Notes
- *Chocolate Cupcake From Scratch: These cupcakes are made using a cake mix (gasp!). Here's the honest truth. As much as I totally believe in cooking everything from scratch, I believe there is a time and a place for boxed cake mixes. I "doctor" cake mixes all the time--I change the add-in's so that the end result tastes like they're from scratch! If you prefer a "from scratch" version, follow this recipe!
- Make Ahead Instructions: The cupcakes and the frosting can both be made ahead of time. Allow cupcakes to cool completely, then place in an airtight container and keep at room temperature for up to one day.
- Freezing Instructions: Allow cupcakes to cool completely, then store unfrosted cupcakes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bring them to room temperature before frosting and serving.
Nutrition Information
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Calories
378kcal
(19%)
Carbohydrates
36g
(12%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Cholesterol
42mg
(14%)
Sodium
334mg
(14%)
Potassium
218mg
(6%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
285IU
(6%)
Calcium
60mg
(6%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 334mg | 14% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 285IU | 6% |
| Calcium | 60mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
552 reviews
Excellent
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