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5.0 from 3 votes

Peanut Butter Cup Cheesecake Cupcakes

Peanut Butter Cup Cheesecake Cupcakes are tangy, nutty, rich, creamy, and full of chocolate.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
4 hrs
Total Time
4 hrs 27 mins
Servings: 15 cupcakes
Course: Dessert
Cuisine: American

Ingredients

  • 24 chocolate peanut butter cups, such as Reese's, 15 left whole and 8 coarsely chopped
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream or plain yogurt
  • Pinch salt

Instructions

    Cup of Yum
  1. Preheat oven to 275°F. Spray standard muffin tins lightly with nonstick spray. Line 15 of the muffin cups with paper liners. Place 1 whole peanut butter cup in the bottom of each.
  2. In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually add the sugar and beat until combined. Beat in vanilla. Beat in eggs, one at a time, until combined. Beat in sour cream and salt. Stir in chopped peanut butter cups with a rubber spatula.
  3. Divide batter evenly among prepared muffin cups. Bake until filling is set (no longer thin and liquid-looking), about 22 minutes. Transfer to wire racks to cool completely. Refrigerate for at least 4 hours or overnight before removing cupcakes from tins to serve.

Notes

  • Adapted from Cookies and Cream Cheesecake Cupcakes recipe.