Chocolate Peanut Butter Cupcakes
User Reviews
4.8
Chocolate Peanut Butter Cupcakes
Description
These cupcakes use a boxed chocolate cake mix combined with milk, eggs, vegetable oil, and Greek yogurt to create a moist and tender crumb. Mini Reese’s peanut butter cups are placed in the center of each cupcake before baking, adding a surprise peanut butter filling as they melt slightly inside. Once baked and cooled, the cupcakes are frosted with a creamy peanut butter frosting made from butter, peanut butter, powdered sugar, vanilla, and milk to achieve a fluffy texture.
The frosting is decorated with chopped peanut butter cups pressed gently on top, introducing a crunchy contrast to the smooth frosting and soft cake. This combination highlights the complementary flavors of chocolate and peanut butter throughout the cupcake, presenting an indulgent dessert option.
Store leftover cupcakes covered in the refrigerator for 3 to 4 days to keep them fresh. Both cupcakes and frosting can be made ahead and assembled when ready. Unfrosted cupcakes freeze well for up to 2 months; thaw in the refrigerator before frosting and serving.
Ingredients
For the Chocolate Cupcakes*
- 1 box chocolate cake mix
- 3 large egg
- 1 cup milk
- 1/4 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 2 heaping Tablespoons Greek yogurt plain
- 30 Reese’s peanut butter cups divided, mini
For the Peanut Butter Frosting:
- 1/2 cup butter , room temperature
- 1 1/2 cups peanut butter creamy
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 Tablespoons milk
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
- Boxed cake mix is "doctored" with yogurt to enhance moisture and texture.
- Prepare cupcakes and frosting ahead; chill cupcakes before frosting.
- Unfrosted cupcakes freeze well for up to 2 months; thaw in refrigerator before frosting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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