Chocolate Peanut Butter Cup Stuffed Cupcakes

These Reese’s Stuffed Chocolate Cupcakes with Peanut Butter Frosting take dark chocolate cupcakes to another level. It doesn’t get any more decadent than a Reese’s peanut butter cup baked into the center of the cupcakes which are then topped with a creamy peanut butter frosting and garnished with a mini Reese. Chocolate cupcakes never tasted so good!

Reese’s Pieces Stuffed Dark Chocolate Cupcakes

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Chocolate and peanut butter have to be one of the best combinations! If you agree we can definitely be friends.

And as your friend, I must tell you these chocolate covered rice krispie balls, no-bake chocolate peanut butter bars, and chocolate chip peanut butter cookie cups, should be next on your list.

This is why the rich dark chocolate and smooth creamy peanut butter make these the ultimate cupcakes. So for all the chocolate lovers, the peanut butter lovers, and the decadent cupcake lovers, this chocolate cupcake recipe is for you!

Feel free to play around with the ingredients and add your other favorite toppings or mix-ins. If you can’t get your hands on Reese’s peanut butter cups, any brand will work or even a tablespoon of peanut butter would complement the flavors of these moist chocolate cupcakes well. 

Equipment you’ll need

• Measuring spoons
• Hand or stand mixer
• Cupcake or muffin tray
• Whisk
• Piping bag & star tip

Ingredients

For the Dark Chocolate Cupcakes:

• Butter –  Use room-temperature unsalted butter, cubed, to control the amount of salt. If you’ve only got salted butter on hand use it but omit any added salt.

• Bittersweet Chocolate – Finely chopped bittersweet chocolate adds more depth to the chocolate flavor. I like to use Ghirardelli baking chips because I always have them in the pantry or a bar of good baking chocolate.

• Dutch-Processed Cocoa – I use Hershey’s Special Dark cocoa powder. Regular unsweetened cocoa powder will also work.

• All-Purpose Flour –  Measure the flour correctly to avoid dry, dense cupcakes. Use a scale or the spoon and level method for just the right amount.

• Baking Soda – Baking soda helps the cupcakes rise. 

• Baking Powder – Helps give these cupcakes their light and fluffy texture. 

• Eggs– I used large eggs at room temperature to bind the cupcakes and keep them nice and moist. Starting with room temperature ingredients helps with even baking.

• White Sugar – Sugar sweetens up these cupcakes, as bittersweet chocolate is, well, bitter.

• Vanilla Extract – Use real vanilla extract for the best flavor.

• Salt – A touch of salt enhances the flavor.

• Greek Yogurt – Use plain Greek yogurt, any fat content will work. 

• Reese’s Peanut Butter Cups  – These full-sized peanut butter cups go inside each of the cupcakes for a fun little surprise!

For the Peanut Butter Frosting:

• Butter – Use unsalted butter at room temperature for the frosting. It needs to be able to whip and cream nicely.

• Peanut Butter – I prefer to use commercial peanut butter as it will hold the structure better than natural peanut butter, which is runnier and has a tendency to separate. However, because commercial peanut butter usually contains sugar, your frosting may be on the sweeter side. Use natural peanut butter or one that is unsweetened if you’d like to try it out.

• Powdered Sugar – Also known as confectioners’ sugar this is what gives the frosting its sweet taste and silky texture. 

• Heavy Cream – Heavy cream adds richness and helps make the frosting spreadable but whole milk is another option. 

• Mini Peanut Butter Cups – I used mini peanut butter cups for the tops of the cupcakes.

How to make Chocolate Cupcakes with Peanut Butter Frosting

1. Step One: Combine and melt the butter, chocolate, and cocoa powder and set aside to cool. 

2. Step Two: In a small bowl, whisk together the dry ingredients; flour, baking soda, and baking powder. Then, in a medium bowl, whisk the eggs and then add the sugar, vanilla, and salt, continuing to whisk until fully incorporated.
   
3. Step Three: Pour the cooled chocolate mixture into the wet ingredients and whisk to combine.

4. Step Four: Add half of the flour mixture to the chocolate mixture and whisk gently to combine and then add the Greek yogurt and stir. Add the remaining flour mixture and stir until just combined.
   
5. Step Five: Place a spoonful of cupcake batter into each well of the cupcake pan. Place a Reese’s Peanut Butter Cup on top of the batter. Cover the peanut butter cups with the remaining batter, filling each about 2/3 full.

6. Step Six: Bake the cupcakes until a toothpick inserted into the center of the cupcakes comes out clean, which is about 18-20 minutes. Let them cool for a few minutes before removing them to a wire rack to cool completely before frosting.

To make this easy peanut butter frosting

1. Step One: To a large bowl, or the bowl of a stand mixer with a paddle attachment, add the butter and peanut butter and beat on medium speed until creamy.
2. Step Two:  With the mixer on low speed, add in the powdered sugar and mix until combined, and then mix in the heavy cream until the frosting is fluffy.
3. Step Three: Once the cupcakes have cooled, use a piping bag to pipe the peanut butter frosting on and top each with a mini peanut butter cup.

What to serve with Peanut Butter Chocolate Cupcakes

If you’re serving these as a snack they go well with a cup of coffee, tea, or a cold glass of milk. 

For a festive occasion, pair them with these Vanilla Cupcakes or these Marble Cupcakes for variety and nut-free options.

How to reheat and store Chocolate Cupcakes with Peanut Butter Frosting

How to store leftovers

These stuffed cupcakes will keep well in an airtight container at room temperature for up to 3 days.

How long will homemade Reese’s cupcakes last in the fridge?

Though you don’t need to store these cupcakes in the fridge, if it is hot and humid in your kitchen it may be a good idea. If stored in the fridge, the cupcakes will keep for up to one week. 

Can I freeze them?

Yes, absolutely. If you want to freeze, they will keep for up to 3 months. To thaw, let the cupcakes sit on the kitchen counter until soft. 

FAQs

Need more delicious homemade cupcake recipes? Try these:

Adorable Chocolate Panda Cupcakes

Cheesecake Filled Black Bottom Cupcakes

Chocolate Cupcakes Filled With Vanilla Buttercream

Lemon Cupcakes With Raspberry Frosting

Click here for my entire collection of dessert recipes.

Reese’s Stuffed Chocolate Cupcakes with Peanut Butter Frosting

Melissa Williams | Persnickety Plates

These Reese’s Stuffed Chocolate Cupcakes with Peanut Butter Frosting take dark chocolate cupcakes to another level. It doesn’t get any more decadent than a Reese’s peanut butter cup baked into the center of the cupcakes which are then topped with a creamy peanut butter frosting and garnished with a mini Reese. Chocolate cupcakes never tasted so good!

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 607 kcal

Ingredients

 

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For the Dark Chocolate Cupcakes:

• ½ cup unsalted butter cubed
• 2 ounces bittersweet chocolate finely chopped
• ½ cup dutch-processed cocoa
• ¾ cup all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• 2 large eggs at room temperature
• ¾ cup granulated white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup plain Greek yogurt
• 12 full sized Reese's Peanut Butter Cups unwrapped

For the Peanut Butter Frosting:

• 1 cup unsalted butter at room temperature
• 1 cup peanut butter
• 2 ½ cups powdered sugar
• 1 tablespoon heavy cream
• 12 mini Peanut Butter Cups for topping cupcakes

Instructions

 

To make the cupcakes

• Preheat the oven to 350°F and line a cupcake pan with paper liners. Set aside.
• To a large microwave safe bowl, add the butter, chocolate, and cocoa powder.
• Heat in the microwave in 30 second increments, stirring between each, until the butter and chocolate is melted and smooth. Set the mixture aside to cool.
• In a small bowl, whisk together the flour, baking soda, and baking powder.
• In a medium bowl, whisk the eggs and then add the sugar, vanilla and salt, continuing to whisk until fully incorporated.
• Pour the cooled chocolate mixture to the bowl and whisk to combine.
• Add half of the flour mixture into the chocolate mixture and whisk gently to combine.
• Add the Greek yogurt and stir to combine.
• Finally, add the remaining flour mixture and stir until just combined. No white streaks should remain. The cupcake batter will be thick.
• Place a spoonful of cupcake batter into the bottom of each well of the prepared cupcake pan. Place a Reese’s Peanut Butter Cup on top of the batter.
• Cover the peanut butter cups with remaining batter, filling each about 2/3 full.
• Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes.
• Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to a wire rack to cool completely.

To make the peanut butter frosting

• While the cupcakes are cooling, make the peanut butter butter cream frosting.
• To a large mixing bowl, or the bowl of a stand mixer, add the butter and peanut butter and beat on medium speed until creamy.
• With the mixer on low speed, add in the powdered sugar. Mix until combined and add the heavy cream.
• Mix until the frosting is fluffy.
• Once the cupcakes have cooled, pipe the peanut butter frosting on and top each with a mini peanut butter cup.

Notes

• In place of bittersweet chocolate, you can use 1/4 cup of a dark chocolate chip (like Ghirardelli 60% baking chips).
• Sour cream can be used in place of Greek yogurt.
• Store leftovers covered at room temperature for up to 3 days.

Nutrition

Serving: 1gCalories: 607kcalCarbohydrates: 58gProtein: 10gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 95mgSodium: 285mgPotassium: 284mgFiber: 3gSugar: 45gVitamin A: 785IUVitamin C: 0.03mgCalcium: 60mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published November 9, 2012