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Have a peanut butter lover in your life? You have to bake them these Ultimate Chocolate Peanut Butter Cupcakes!  Featuring moist chocolate cupcakes that are stuffed with a peanut butter cup, topped with peanut butter frosting, milk chocolate peanut butter ganache, and chopped peanuts, these are always a crowd-pleaser!

Ultimate Chocolate Peanut Butter Cupcakes

Ashley Manila
Super moist chocolate cupcakes have a peanut butter cup INSIDE and are topped with creamy peanut butter frosting, milk chocolate peanut butter ganache, and peanut butter cups! 
5 from 14 votes
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Prep Time 20 minutes
Cook Time 18 minutes
Inactive Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes

Ingredients
 

For the Chocolate Peanut Butter Cup Cupcakes:

  • 1 and 1/4 cups all-purpose flour (160 grams)
  • 1 cup unsweetened non-alkalized (natural) cocoa powder (112 grams)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons *canola oil
  • 1/2 cup (113 grams) unsalted butter
  • 3 ounces bittersweet chocolate (60%), finely chopped
  • 1 cup (198 grams) granulated sugar
  • 3/4 cup (142 grams) light brown sugar, packed
  • 2 large eggs plus 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 1 cup (227 grams) full fat sour cream
  • 1 cup (227 grams) freshly boiled hot water
  • 24 peanut regular sized butter cups

For the Peanut Butter Frosting:

  • 1 and 3/4 cups (396 grams) unsalted butter, very soft
  • 1 teaspoon vanilla extract
  • 5 cups confectioners' sugar, more only if needed
  • 1/4 teaspoon salt
  • 4 tablespoons milk
  • 1 cup creamy peanut butter

Milk Chocolate Ganache (Optional):

  • 1/2 cup (85 grams) milk chocolate OR semi-sweet chocolate, finely chopped
  • 1 Tablespoons creamy peanut butter
  • 1/3 cup (76 grams) heavy cream
  • 1/8 teaspoon salt

Garnish (Optional):

  • 24 peanut butter cups
  • 1/4 cup chopped peanuts

Instructions
 

For the Chocolate Peanut Butter Cup Cupcakes:

  • Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with cupcake liners. Spray lightly with non-stick baking spray, and set aside.
  •  In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside until needed. 
  • Combine the oil, butter, and chocolate together in a large bowl. Heat in the microwave, in 30 second increments, stirring between increments each time, until the butter and chocolate are completely melted. Set aside and cool while you assemble the other ingredients. 
  • In a large bowl, combine both sugars, eggs, egg yolk, and vanilla and beat until smooth and well combined. 
  • Gradually add in the melted chocolate mixture, adding a little bit at a time and whisking constantly.  
  • Gently fold in the flour in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix gently and stop when you can still see the lightest trail of dry ingredients.
  • Pour in the hot coffee (or water) and let it sit for 30 seconds, then fold it into the batter until combined. 
  • Scoop 2 tablespoons of batter into the bottom of each cupcake tin, then press a peanut butter cup into the batter. Top with another 3 tablespoons of batter; each cupcake mold should be 2/3 of the way full.
  • Bake, one tray at a time, for 16 to 18 minutes, or until the cupcakes have puffed up and a toothpick (or cake tester) inserted in the middle of a cupcake comes out clean, or with a few moist crumbs attached. 
  • Allow cupcakes to cool completely before frosting! 

For the Peanut Butter Frosting:

  • In a large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-speed until completely smooth. Beat in the vanilla.
  • Reduce mixer speed to low and slowly add in the sugar, adding a 1/2 cup at a time, beating until the sugar has incorporated into the frosting before adding more. Once all of the sugar has been added, beat in the milk. 
  • Increase mixer speed to medium-high and beat for 3 to 4 minutes, or until the frosting is thick and creamy. 
  • Finally, fold in the beat butter and beat on medium-high for 1 minute. Use a rubber spatula to scrape down the bottom and sides of the bowl, to ensure all ingredients have been combined. 
  • Scrape the frosting into a piping bag fitted with an open star piping tip, like this one. 

For the Milk Chocolate Ganache:

  • Finely chop the chocolate and place it in a small heatproof bowl. Set aside. 
  • Warm the cream over medium heat until it comes to a boil. Add in the peanut butter and whisk smooth.
  • Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the salt. 

Assembly:

  • Pipe a swirl of peanut butter frosting on top of each cooled cupcake. 
  • Using a small spoon, slowly drizzle the milk chocolate peanut butter ganache over the top of each cupcake. Start with a little bit, and add more if desired. 
  • Decorate the edge of each cupcake with a few chopped peanuts. Then press a peanut butter cup (or two!) in the middle of each cupcake! Enjoy! 
  • These cupcakes are best eaten the day they are made, but will keep, covered and stored at room temperature, for 2 days.

Notes

  • Vegetable oil or melted coconut oil would also work. Or any neutral flavored oil you have on hand.
  • These cupcakes are best eaten the day they are made, but will keep, covered and stored at room temperature, for 2 days. 
  • I do not have an egg substitution for this recipe. 
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