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Chocolate Peanut Butter Cup Stuffed Cupcakes

A perfect chocolate cupcake stuffed with a peanut butter cupcake, topped with creamy peanut butter frosting and more peanut butter cups!

Ingredients

  • For the cupcakes
  • •2 cups sugar
  • •1-3/4 cups all-purpose flour
  • •3/4 cup HERSHEY’S Cocoa
  • •1-1/2 teaspoons baking powder
  • •1-1/2 teaspoons baking soda
  • •1 teaspoon salt
  • •2 eggs
  • •1 cup milk
  • •1/2 cup vegetable oil
  • •2 teaspoons vanilla extract
  • •1 cup boiling water
  • 24 Miniature Peanut butter cups plus more for garnish
  • For the frosting this makes a double batch- enough for 24 cupcakes
  • 5 cups confectioner sugar
  • 5 sticks butter unsalted, softened to room temperature
  • 2 cups peanut butter smooth
  • 2 teaspoons vanilla extract
  • 1 Tablespoon heavy cream

Instructions

  • 1. Heat oven to 400°F. Prepare 2 muffin tins with cupcake liners.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
  • 3. Place one miniature peanut butter cup into the bottom of each well. Pour batter into prepared pans.
  • 4. Bake at 400 for 5 minutes, then reduce the oven temperature to 350 and continue to bake for an additional 25 to 30 minutes, rotating halfway through, until wooden pick inserted in center comes out clean.
  • Peanut Butter Frosting
  • 1. Prepare a stand mixer with a paddle attachment. Cream your butter and sugar together until smooth. Add in your peanut butter, vanilla, and heavy cream and mix for 8 minutes until very fluffy.
  • 2. Pipe onto each cupcake a swirl of frosting and top with additional miniature peanut butter cups.