Dessert | October 24, 2020

Chocolate Peanut Butter Cupcakes

Decadent creamy chocolate cupcakes filled with peanut butter cup chunks, topped with chocolate peanut butter ganache and extra peanut butter cups.  These Chocolate Peanut Butter Cupcakes are definitely an indulgence, but well worth it!  You’ll be dreaming of these baby cakes after the first bite.
Chocolate peanut butter cupcakes on a marble tray. There is a bottle of milk to the side.

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!

Chocolate peanut butter cupcakes in a metal cupcake tray. Some cups are filled with mini peanut butter cups.

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
  • 1/2 cup oil
  • 1/4 cup milk
  • 1/4 cup water
  • 2 cup of chopped peanut butter cups (you’ll used about a 10oz bag of the snack size for this)

Ingredients for cupcake batter on a metal tray.
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The Ganache

For the rich ganache, you’ll need:

  • 1/2 cup heavy whipping cream
  • 4 oz chocolate chips
  • 1/2 cup creamy peanut butter

Ingredients needed for chocolate ganache on a metal baking tray.

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 1/4 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.

How to make chocolate cupcakes.

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.

How to make chocolate ganache.

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 chocolate ganache.

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?!

Spider cupcakes on marble tray.

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!

How to make spider cupcakes

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.

A close up of chocolate peanut butter cupcakes.

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.

An overhead shot of chocolate cupcakes with ganache. Cupcakes are on a marble platter.

I Love Chocolate! Do You Have More Recipes?

Check out our:

A closeup of chocolate peanut butter cupcakes.

I’m Looking For More Halloween Recipes – Do You Have Recommendations?

Yes, Check our our:

5 from 1 vote
A closeup of chocolate peanut butter cupcakes.
Chocolate Peanut Butter Cupcakes
Prep Time
10 mins
Cook Time
19 mins
Cooling time and decorating time
40 mins
Total Time
1 hr 9 mins
 

Decadent creamy chocolate cupcakes filled with peanut butter cup chunks, topped with chocolate peanut butter ganache and extra peanut butter cups.  These Chocolate Peanut Butter Cupcakes are definitely an indulgence, but well worth it!  You'll be dreaming of these baby cakes after the first bite.

Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes, peanut butter cupcakes
Servings: 24
Calories: 296 kcal
Author: Kadee
Ingredients
Chocolate Peanut Butter Cupcakes
  • 1 devils food cake mix
  • 3 eggs
  • 1 cup sour cream
  • 1/4 cup water
  • 1/4 cup milk
  • 1/2 cup vegetable oil
  • 15 oz peanut butter cups (chopped and divided) This ends up being about 3 cups total chopped up.
Chocolate Peanut Butter Ganache
  • 4 oz semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1/4 cup creamy peanut butter
Instructions
Cake Instructions
  1. Mix cake mix, eggs, sour cream, water, milk & oil with a hand or stand mixer on slow for 30 seconds until combined.
  2. Scrape down the sides and beat for another 2 minutes.
  3. Stir in 2 cups chopped peanut butter cups.

  4. Fill 24 cupcake liners with 1/4 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!
  5. Bake at 350 degrees for 15-19 minutes, or until the center springs back when touched. Cool completely on a wire rack.

  6. 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:
  1. Place chocolate chips in a medium mixing bowl.  
  2. In a small heavy sauce pan heat the cream just to boiling.  
  3. Pour hot cream of top of chocolate chips and whisk until smooth.
  4. Stir in peanut butter.
Recipe Notes

How To Make Spider Cupcakes:

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.

Nutrition Facts
Chocolate Peanut Butter Cupcakes
Amount Per Serving (1 cupcake)
Calories 296 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Cholesterol 34mg11%
Sodium 243mg11%
Potassium 193mg6%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 18g20%
Protein 5g10%
Vitamin A 179IU4%
Vitamin C 1mg1%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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