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.
Servings: 24 cupcakes
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
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.
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.
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.
Serving: 1cupcake | Calories: 296kcal | Carbohydrates: 27g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 243mg | Potassium: 193mg | Fiber: 2g | Sugar: 18g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg