A Fall Tradition
Say goodbye to your run of the mill sprinkled cupcakes, these are for the grownups! No fluffy frosting - I used the hard stuff (chocolate ganache) to ensure that every bite is rich and delicious. I only make these beauties in the fall. They are a special treat we look forward to...and they are definitely an indulgence! Peanut Butter cups in the batter, chocolate peanut butter ganache, and more peanut butter cups as garnish! Sinfully delicious. Every year I serve them at our Halloween party and there are RARELY any leftover. They are that good!
What Do I Need To Make Chocolate Peanut Butter Cupcakes?
There are a few steps for this recipe - the batter, and the ganache. I'm going to go over the two parts separately.
The Batter
Theses are a semi-homemade treat because you start with a cake mix - I love a shortcut with gourmet results! For this perfectly moist cake batter you'll need:
- 1 (15.25 oz) boxed Devil's Food cake mix
- 1 cup sour cream
- 3 eggs
- ½ cup oil
- ¼ cup milk
- ¼ cup water
- 2 cup of chopped peanut butter cups (you'll used about a 10oz bag of the snack size for this)
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The Ganache
For the rich ganache, you'll need:
- ½ cup heavy whipping cream
- 4 oz chocolate chips
- ½ cup creamy peanut butter
How Do You Make Chocolate Peanut Butter Cupcakes?
The Batter
1. Combine cake mix, 3 eggs, sour cream, oil, milk, and water in a large mixing bowl.
2. Mix on low speed for 30 seconds, scrape down the sides, and mix on medium for an additional 2 minutes.
3. Chop your peanut butter cups into small pieces.
4. Add candy to your batter and stir in until well combined.
5. Fill each muffin cup with ¼ cup of batter.
PRO TIP: use and ice cream scoop to perfectly portion your cupcake batter.
6. Bake at 350 degrees for 15-18 minutes until cake springs back when touched. Transfer to a wire rack and cool completely.
The Ganache
1. Add chocolate chips and peanut butter to a large mixing bowl.
2. Bring heavy whipping cream to a simmer in a small saucepan over medium heat. Pour hot cream over chocolate chips and peanut butter.
3. Let sit for 5 minutes.
4. Stir to combine.
5. Continue to stir until ganache is shiny and everything is melted and combined.
6. Top each cooled cupcake with a spoonful of ganache and let drip down the sides.
7. Add mini peanut butter cups to the top.
8. Or add additional chopped peanut butter cups, or both.
How To Make Spider Cupcakes
While, this extra step isn't necessary - it is a fun addition to Halloween. You can turn these cupcakes into spiders! How cute are these guys?!
Let me show you how to do it!
1. Use the crumbled peanut butter cups to create "hair" on the spider. Generously add crumbles to the top of the ganache.
2. Use large candy eyes to give the spiders a spooky look.
3. You can use black licorice rings, or black string licorice for the legs. Unroll rings.
4. Snip to desired length with scissors.
5. Insert into cupcakes - 4 on each side.
6. Serve them up!
Chocolate Peanut Butter Cupcake Q&A
What ingredient in cupcakes makes them moist?
The main to ingredients that add moisture are oil and sour cream - and this recipe has both! You'll have a moist delicious cupcake with this recipe.
Why are my cupcakes dry?
The most common reason for dry cupcakes is over baking. You want to remove them from the oven as soon as the cake springs back when touched.
Can I Make Cupcakes Without Liners?
You can bake excellent muffins or cupcakes and remove them safely from pans without using baking liners as long you effectively grease your baking pan.
Why do cupcakes stick to the liners?
They usually stick if they are eaten warm. If you let your cupcakes cool completely they should easily come out of the wrapper.
How long to Chocolate Peanut Butter Cupcakes last?
Luckily, with some proper storage you can keep the freshness for longer and hold their flavour better. How long do cupcakes keep for? As a general rule, we recommend eating your cupcakes on the day of baking or within 24 hours for the best flavour, but they will last up to 2 days.
I Love Chocolate! Do You Have More Recipes?
Check out our:
If you love peanut butter, you'll love these Peanut Butter Blossom Cookies.
And what is more perfect to go along with peanut butter cupcakes, than peanut butter ice cream? You're not going to want to miss this one!
I'm Looking For More Halloween Recipes - Do You Have Recommendations?
Yes, Check our our:
Chocolate Peanut Butter Cupcakes
Ingredients
Chocolate Peanut Butter Cupcakes
- 1 box devils food cake mix
- 3 eggs
- 1 cup sour cream
- ¼ cup water
- ¼ cup milk
- ½ cup vegetable oil
- 15 ounces peanut butter cups (chopped and divided) This ends up being about 3 cups total chopped up.
Chocolate Peanut Butter Ganache
- 4 ounces semi-sweet chocolate chips
- ½ cup heavy cream
- ¼ cup creamy peanut butter
Instructions
Cake Instructions
- Mix cake mix, eggs, sour cream, water, milk & oil with a hand or stand mixer on slow for 30 seconds until combined.
- Scrape down the sides and beat for another 2 minutes.
- Stir in 2 cups chopped peanut butter cups.
- Fill 24 cupcake liners with ¼ cup of the mixture. A trick I like to use to ensure that all cupcakes are the same size is to fill them using an ice cream scoop as a measuring cup. I hate it when I end up with big overflowing cupcakes and small ones that don't even reach the top of the cup - and this puts an end to that problem!
- Bake at 350 degrees for 15-19 minutes, or until the center springs back when touched. Cool completely on a wire rack.
- Top with ganache (recipe below) and extra 1 cup of chopped peanut butter cups. I usually just put a heaping spoonful of ganache onto each cupcake and let it drip off the edges. The ganache will firm up after a few minutes at room temperature. Store in an airtight container.
Ganache Instructions:
- Place chocolate chips in a medium mixing bowl.
- In a small heavy sauce pan heat the cream just to boiling.
- Pour hot cream of top of chocolate chips and whisk until smooth.
- Stir in peanut butter.
Kelly G says
Wow. Wow. Wow!!!
These are definitely a crowd favorite! I have made these for two different parties in the last two months! One party I decorated the cupcakes as spiders for Halloween. The second party I decorated them as reindeer (see the chocolate reindeer marshmallow cookies for decorating reference)!
For literally days and weeks after I have gotten comments on how delicious these cupcakes are! If people are still talking about a dessert few days after the party…you know it’s a dang good recipe!
Erin V says
these are diviiiine- perfectly rich!