One of the questions I am most asked as a food blogger is what my recommendations are for desserts to serve at an event. You know, those crowd-pleasing, guaranteed-to-disappear-quickly, everyone-asks-you-for-the-recipe, “winning” sort of recipes? Well, when it comes to dessert, I’ve learned that you pretty much can’t go wrong with anything chocolate and peanut butter. I don’t know what it is, but people lose their mind over all things chocolate peanut butter!! Just say those magic words, and the world is your oyster. Well, your oyster if it’s filled with chocolate and peanut butter. :)
So get ready to lose your mind today, because this fantastic Chocolate Peanut Butter Cupcakes recipe has officially arrived on the blog.
And oh friends, it’s a good one.
And even better, these cupcakes are part of an amazing Virtual Bake Day with Gold Medal Flour that I’m participating in with some of my favorite blogging friends. We were all asked to bake up some delicious scratch recipes to share during the holidays. So I decided to go for the “gold” with this fantastic chocolate peanut butter cupcakes recipe. Here’s the scoop, and the how-to!
Ok, first a word about the Virtual Bake Day with Gold Medal Flour. I’m totally honored to be participating in the deliciousness today with some amazingly talented bloggers. You should definitely take a minute to hop over and visit their recipes. Some are dessert recipes…
My recipe clearly fell in the “desserts” category, although I may have had one for breakfast this morning. (Hey, it’s December, and I’m working out each day!) ;)
All of the other cupcakes, though, got spread around my neighborhood today. I took some to the guys at my coffee shop next door to sample, where one guy happily ate it “in three bites” (whoa) and another said it was the best cupcake he’d ever had (bingo!). They I went and knocked on doors around my building and delivered them to more friends, whose eyes all lit up at the promise of peanut butter and chocolate. And then I took the final batch out to Mexican dinner with some friends, where we all decided that chocolate peanut butter cupcakes were in fact a perfect dessert after tamales and chips and salsa and margaritas. Who knew?!
Once again, I was reminded of how much fun it is to spend time baking during the holidays (all the more fun with Maria and Rolfe) and share good food with people you love. These cupcakes also turned out to be surprisingly easy to make, especially with the optional little “surprise inside”. Here’s the how-to:
We begin with our sponsor for the Virtual Bake Day — Gold Medal Flour. I used all-purpose flour for this recipe.
If you want to go the extra mile and throw in a peanut butter chocolate “surprise inside”, start by unwrapping a zillion (ok, 24) mini Reese’s peanut butter cups. I used the mini size, but you could also use full-size cups if you’d like. If you want to skip this step, you can just make plain chocolate cupcakes. But I highly recommend adding these guys in!
Then whip up a batch of chocolate cake batter. (Mine is extra dark, since I used dark chocolate cocoa — my favorite!)
Place the Reese’s in the baking cups, and then spoon your cupcake batter on top of the peanut butter cups. (Edit: Actually, I’ve found it works better to place the peanut butter cups in on top of the batter, which helps prevent the bottoms of the cups from burning.) I always use an ice cream scoop to fill my cupcakes, which is the perfect amount of batter. So for these, I just eyeballed it and subtracted the size of the Reese’s from the amount of batter added. It worked!
Then while the cupcakes bake, whip up a batch of peanut butter frosting. So easy, and so good.
Once the cupcakes have cooked and cooled to room temp, add on lots of frosting! You can just spread it on with a knife, or use a piping bag like I did. (I used Wilton Tip 1M.)
And then before you snap a zillion more photos, DIVE IN!
Do you spy the little “surprise” inside? That’s what we call a winner right there.
I’ve heard that this swirly frosting technique is going out of style, but I don’t care. It’s so easy, and makes cupcakes look so pretty, so I’m sticking with it. :)
Peanut butter and chocolate at their finest.
And another closeup of the tasty Reese’s inside.
You can either leave them plain like I did…
Or if you’re feeling extra fancy, drizzle them with a bit of melted chocolate. This was my original plan with the batch, but I actually liked the clean and simple look even better. Either way, though, I’m pretty sure you can’t go wrong. :)
Definitely a wonderful dessert, and a hit with my friends, and a fun contribution to all of the other great recipes in the Virtual Bake Day! Be sure to follow Gold Medal Flour on Facebook, Twitter, Instagram, YouTube and Pinterest this holiday season for how-to recipes, videos, tips on baking, and other deliciousness.
Thanks for organizing such a great event, Gold Medal Flour. Happy baking, everyone!!!
Prepare 24 baking cups with paper baking liners. Set aside.
In the bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.
In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined. Then in an additional separate bowl, stir together buttermilk and coffee. Add dry ingredients to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.
Fill baking cups with batter on top of the peanut butter cups until they are nearly 2-3 full, then nestle a peanut butter cup in on top of the batter. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Top with peanut butter frosting. (Optional: Then drizzle with melted chocolate.)
To Make The Peanut Butter Frosting:
Using an electric mixer, beat peanut butter, butter and vanilla together on medium speed until combined and smooth. Add remaining ingredients and beat on low speed until incorporated. Then beat on medium-high speed for an additional minute until smooth and fluffy.
Disclaimer: This is a sponsored post from Gold Medal Flour. All opinions are 100% my own as always. I’m honored to be a part of this Virtual Bake Day and share it with you!
Wow. Just wow. These will be my favorite cupcakes EVER because of my passionate love for Reeses! Thank you for sharing! :)
Gorgeous cupcakes, Ali!! :)
These are probably on of my new favorite cupcakes!! Nothing beats chocolate and peanut butter!
Oh Ali. You are speaking my language, girl!!!!
(I’m thisclose to drooling on my keyboard.)
Mm-m-m, girl. Very nice! I’ll take a dozen! :)
Whoa! These look amazing. So much peanut buttery goodness here! Gorgeous pictures and I love the pan, too.
It’s funny that you say you feel honored to be participating with the other bloggers. I feel like someone must have made a mistake to invite me! Hehe. :D
That frosting is out of style? P-shaw! I can’t believe you can get it to look so light and fluffy! I’m totally using your recipe. Looks crazy good!
I think those are the most perfectly frosted cupcakes I’ve ever seen in MY LIFE!! Too bad I’m going to have to ruin that frosting by DEVOURING ALL OF THOSE cupcakes!! (Sorry for shouting, they just look SO good!!)
I am definitely in the “love chocolate + peanut butter” camp! omg, love the addition of the chocolate peanut butter cups inside!! brilliant. . love!
The Wilton 1M is my favorite tip! Beautiful food never goes out of style :-) Can’t wait to try these cupcakes!
Whoa, baby! These would be worth the 3 hours drive to KC. Wish I could do it, but alas, they are gone!
Yep, I agree PB & Choc are always a winner!
These cupcakes are irresistible! Love PB and chocolate combo!
Your cupcakes look amazing! I love the peanut butter cup in the bottom.
I think I’ve died and gone to chocolate peanut butter heaven! Swoon, that pile of frosting is calling my name!
Ok, I’m drooling! you’re right–you can make something new and fancy to bring somewhere, but people won’t go as crazy for it as they will for peanut butter + chocolate! Even the men will admit it’s good! :)
The peanut butter cup in the center and chocolate drizzle on top really sends it over the edge!
These cupcakes look really tasty! I just made the same exact kind yesterday here:https://brunchtimebaker.com/2013/12/03/chocolate-peanut-butter-stuffed-cupcakes, but stuffed the cupcakes with peanut butter instead of the mini peanut butter cups.
There is nothing better than peanut butter and chocolate!!
Absolutely amazing! I would face plant these.
Totally my favourite flavour combination and I just love that little peanut butter surprise in the middle there!
Love the little surprise inside the cupcake…best part!
as always, AMAZING photos…and PB + Chocolate = my slice of heaven :)
Glad we could both participate in the event today! :) pinned
I can’t get over that sneaky peanut butter cup surprise inside the cupcake!! I die over choc & pb every time, too, these will have to get made this season.
Such lovely photos… Do you use a lightbox?
Thank you, Jamie! I just use natural light from my window. :)
Definitely need to try these. Yum!!
You are absolutely right – everyone loves chocolate and peanut butter together! These cupcakes look fantastic, I especially love the mini surprise inside!
Gorgeous, I can never say no to chocolate and PB!
These are gorgeous! Frosting swirls will never go out of style for me!
Beautiful cupcakes! Now I’m just craving peanut butter and chocolate..:D
Can the coffee be left out or substituted with something? Coffee is probably one of my least favorite things!
Yes, you can substitute water or milk in place of coffee.
Made these tonight – the cupcake itself was excellent. The addition of coffee is a good call. The peanut butter cup in the bottom didn’t melt though, I would put it more in the centre of the batter next time or cut it in half. Overall pretty tasty, very peanut buttery!
I about to make these for the Super Bowl and I can’t tell if they are mini cupcakes or reg size!??
They are regular-sized, although you can make them “mini” if you shorten the cooking time. Enjoy!
Can these be made using the mini cupcake pan, with the same results?
Yes, you will just need to adjust the cooking time and use mini peanut butter cups (or cut them into smaller pieces).
Can the cupcake be made ahead and then frozen? I wasn’t sure if that would work with the candy inside. Thanks!
Yes, they could. But I tend to think that freezing cupcakes dries them out a bit. I recommend making them fresh if possible!
Is it necessary to use coffee in this recipe?? What happens if you don’t?? Will it affect the taste of the cupcakes drastically??
You can substitute in water or milk in place of the coffee. It won’t affect the taste dramatically. The coffee just helps amplify the taste of the chocolate. :)
How did you store, extra cupcakes? Do they need frig?
I store them in the fridge in a sealed container.
I need some advice to why my peanut butter frosting has gone all greasy and isn’t going fluffy help me please
What do you use to get the frosting in that design?!
I used a Wilton open star tip and piping bag. https://www.wilton.com/store/site/product.cfm?sku=pg_openstartips
So I really wanna make the frosting you suggested, it looks amazing.
but 2 cups of peanut butter ?? isn’t it the whole jar?
My basic vanilla frosting is 80 grams butter, 250 grams icing suger, 1 tspn vanilla and 1 tbsp milk,
Are you sure adding 2 cups of peanut butter will still be solid icing?
I love your blog and these were the first things I have made from it. They are A-MA-ZING (to say the least). I just have one question- why did my frosting turn out a lot thicker and less fluffy? Is it because I over-whipped it? Thanks for sharing this wonderful recipe and I plan on making them again in the future.
Hey Jennifer! So glad you liked the muffins! And hmmm, it could have been the brand of PB with the frosting. Some are thicker than others. If the frosting gets too thick, feel free to thin it down with a 1/2 teaspoon (or two) of water or milk. But whipping it more should actually make it more fluffy. So hmmm, not sure. Hope they turn out better next time! :)
hi. can i just omit the coffee?
You can replace it with water or milk, but the liquid needs to be there.
Terribly disappointed in these. The frosting was delicious and cupcakes were very chocolatey. The cupcakes, however, stuck to the paper cupcake holders and all that could be gotten out was the middle.
I haven’t yet made these, but can you skip the coffee if you want? Will it affect the consistency or cook time? Even though it’s only a little bit, nobody in my family likes it and we don’t have a coffee machine or anything, so I’d rather not go to all the trouble to add it in.
Sure, you can just use 1/2 cup of water or 1/2 cup milk instead. The coffee just helps intensify the flavor of the chocolate.
My 16 year old granddaughter and her friend made these with the mini Reece’s pb cup and they brought me one to try. OMG it was delicious…as good as a local bakery, if not better…had to get recipe from her! I can still taste it. Can’t wait to make them for my self.
I absolutely LOVE these cupcakes and the peanut butter frosting! Every time I make chocolate cupcakes I use this recipe (the coffee makes them sooooo good). I just have one question: how do you get your peanut butter frosting so smooth and un-oily (if that’s even a word)? What brand do you use? The two times I have made them, the frosting has come out thick and oily (I use Trader Joe’s organic creamy peanut butter). Thanks!
Ooooh, I wish I remembered what brand I used for these photos. I switch brands of peanut butter often. But I tried these again with natural peanut butter awhile back, and they worked great! :)
I addded 1.5 cups of peanut butter for my icing and still had to adjust it because it was too much. 1 cup woulda probably been sufficient for me. Love the blog and classy photography!
I love these! The dark cocoa and coffee combo is fantastic. I had to add quite a bit more cream than was called for in the recipe to get the icing to consistency I prefer, it that’s about it. Thank you very much for sharing!
These were pretty good!
The frosting does not come out as creamy as it looks in the pictures though. I had to add more butter and cream. Even with that it didn’t come out as creamy.
The chocolate cupcakes came out a little dry. I think I might put another egg or some oil in next time!
We made these for a bake sale and we did modify the recipe somewhat by using a prepared dark chocolate cake mix and added more cream to the frosting. These were exceptional and sold out in 15 minutes. I will definitely make them again only next time, I think I’ll put a small amount of batter at the bottom, then the peanut butter cup, and then the rest of the batter. When the chocolate goes at the very bottom it has a tendency to get hard and crunchy when cooked. These cupcakes will disappear rather than disappoint!