peanut butter cup cupcakes
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Peanut Butter Cup Cupcakes

These Peanut Butter Cup Cupcakes are rich chocolate cupcakes stuffed with peanut butter cup filling, topped with creamy peanut butter frosting, and dunked in a soft chocolate shell. Perfection!!
Prep Time1 hr 30 mins
Cook Time15 mins
Total Time1 hr 45 mins
Course: Dessert
Keyword: Cupcakes, Peanut Butter
Servings: 24 cupcakes

Ingredients

For the cupcakes:

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 3 tsp pure vanilla extract
  • 1 cup boiling water

For the peanut butter filling:

  • 9 sheets graham crackers crushed very finely
  • 1 cup creamy peanut butter do not use peanut butter that needs to be stirred
  • 6 tbs butter room temperature
  • 1 ½ cups powdered sugar

For the peanut butter frosting:

  • 2 sticks salted butter slightly softened
  • 1 cup peanut butter
  • 3 tsp vanilla extract
  • 6 cups powdered sugar
  • ? - ½ cup heavy whipping cream

For the chocolate shell:

  • 1 cup semisweet chocolate chips
  • 2 tbs vegetable shortening
  • 24 miniature peanut butter cups for garnish

Instructions

For the cupcakes:

  • Heat oven to 350°F. Line 24 cupcake tins with grease proof paper liners and set aside.
  • In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat for 2 minutes on medium speed. Stir in boiling water. Fill muffin tins 2/3 full.
  • Bake for about 15 minutes, until cupcakes are puffy and spring back when lightly touched in the center. Remove from oven and let cool in pans for 10 minutes. Remove to wire rack to cool completely.

For the peanut butter filling:

  • Combine graham cracker crumbs, peanut butter, butter, and powdered sugar in the bowl of your mixer. Beat on medium speed until smooth and combined.
  • Using a cupcake corer or a small paring knife, remove a circle of cake out of the top center of each cupcake (should be about  1/2" inch – 1" deep).
  • Fill hole with a scoop of peanut butter cup filling.

For the peanut butter frosting:

  • In the bowl of your mixer, beat butter, peanut butter, and vanilla on medium speed until smooth.
  • With the mixer on medium low, slowly add powdered sugar until just combined.
  • Add 1/3 cup heavy cream and slowly increase mixer speed to high. Beat at high for one minute. If frosting is too thick, add a bit more cream and beat until smooth.
  • Generously frost or pipe frosting on cupcakes. Chill cupcakes until frosting is cold and firm, a few hours.

For the chocolate shell:

  • In a microwave safe bowl, heat chocolate chips and shortening, stopping to stir every 20 seconds until smooth.
  • Dip tops of frosted cupcakes in chocolate shell, allowing excess to drip off.
  • Gently press a mini peanut butter cup into melted chocolate before it sets.