PB Chocolate Cupcakes with PB Cream Cheese Frosting

With a little bit of a switcheroo in using a cake mix, you can have yourself a bakery style cupcake with all the trimmings in no time. This is one of our favorite cupcakes. Enjoy! This recipe can also be adapted to make Rolo Cupcakes.


  • 1 package chocolate cake mix (I like using triple fudge :))
  • 1 – 5.9 oz. package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 whole eggs (lightly beaten)
  • 1/2 cup warm water
  • 1 teaspoon vanilla
  • 24 PB Cups (unwrapped and frozen for at least two hours)


  • 1 – 8oz. cube cream cheese (room temperature)
  • 4 Tablespoon butter (room temperature)
  • 1/2 cup creamy peanut butter ((or use caramel topping for Rolo Cups))
  • 3 1/4 cup powdered sugar
  • 1 cup frozen whipped topping (thawed)


  • 4 ounce bittersweet chocolate (chopped into very small pieces (I have also used semi-sweet chocolate chips))
  • 1/2 cup heavy whipping cream
  • 2 Tablespoon corn syrup
  • 2 teaspoon vanilla

To Make Cupcakes:

  1. Preheat oven to 350 degrees. Line 24 muffin tins. (I like the Reynolds tinfoil ones. I have also recently started using the name brand Wilton and like those.) . Sift cake mix into mixing bowl. In a separate bowl, add all other ingredients, except the frozen rolos. Gradually add to cake mix. Using a large cookie scoop (3 Tablespoon), scoop one into each muffin tin. Bake cupcakes for about 10 minutes and then press the frozen rolo (or can also use a PB cup) in center of cupcake. Finish baking for an additional 8-10 minutes more. Cool Completely.

To Make Frosting:

  1. Combine cream cheese, butter and peanut butter and mix until smooth. Slowly mix in the powdered sugar. Beat smooth and creamy. Spoon in the whipped topping until smooth and fluffy. Pipe onto cooled cupcakes.


  1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Stir constantly. Turn off heat. Slowly add the chocolate pieces. Let melt. Whisk the mixture until smooth. Whisk in the corn syrup and vanilla. Allow to cool slightly. Put in a squeeze bottle. Squeeze a bit on the top of our frosting and top with a PB Cup (or Rolo candy if making Rolo). Store in fridge. Take out one hour before serving.

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