Happy New Year!! It's officially 2013 and I can't think of a better way to start it than sharing one of my favorite recipes. These are easily some of the best cupcakes I've ever made. Ever. That's a pretty bold statement, but I am backing it up with these amazing cupcakes.
They encompass one of the greatest flavor combinations in the history of the world... chocolate and peanut butter. It's just layer upon layer of deliciousness. Literally, there are layers of peanut butter and chocolate that just create a symphony of flavor. They are simply perfect in their glory.
The base of the cupcake is a traditional peanut butter cup. Nothing fancy, just everyone's favorite peanut butter confection. Covered in chocolate. A fluffy chocolate cake batter wraps around the peanut butter cup. To top it off, a luscious and creamy peanut butter buttercream. Not too sweet, but perfectly peanut buttery. I have been known to pipe the leftover buttercream directly into my mouth when finished decorating these cupcakes. It's that good. And the final touch? A few colorful and crunchy Reese's Pieces candies.
These are the ULTIMATE chocolate peanut butter cup cupcakes. Others may simply stick a peanut butter cup into the center of their cupcakes using BOX MIX (COUGH COUGH COUGH), but they will never taste as good as these. They will please any chocolate/peanut butter lover in your life. I guarantee it.
PS These cupcakes may not be the best way to start the year if your resolution is to eat less cupcakes. But I know we all break our resolutions sooner or later, so keep this in the vault for that day you break down and need some guilty indulgence 😉
Chocolate Peanut Butter Cup Cupcakes
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking powder
- 2 ounces (4 tablespoons) unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 large egg at room temperature
- ½ cup milk
- 12 Reese’s peanut butter cups wrappers removed
- 4 ounces (8 tablespoons) unsalted butter at room temperature
- ¾ cup creamy peanut butter
- 1 cup confectioners’ sugar sifted
- Pinch kosher salt
- Reese’s Pieces candies as needed (optional)
- Adjust the oven rack to the center of the oven and preheat the oven to 350°F.
- Line 12 standard muffin cups with paper liners and set aside.
- To make the cupcakes: Sift together the flour, cocoa powder, baking soda, salt, and baking powder in a bowl.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the egg and mix until smooth. Scrape down the sides of the bowl.
- Stir half of the dry ingredients into the butter mixture, the add the milk. Finally stir in the other half of the dry ingredients.
- Add about 1 ½ tablespoons of batter to each cup and top with a peanut butter cup. Cover with the remaining batter. Bake the cupcakes for about 22 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes completely.
- To make the buttercream: In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until smooth and creamy, about a minute. Scrape down the sides of the bowl and add the confectioners’ sugar and salt. Beat together until on low speed until just combined, then scrape down the sides of the bowl and beat again on medium-high speed for a few more minutes until light and fluffy.
- Fill a pastry bag fitted with whatever large piping tip you prefer and frost the cupcakes. Decorate each cupcake with a few Reese’s Pieces candies, if desired. I like using one of each color per cupcake.
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*