Peanut Butter Chocolate Cupcakes with PB Cream Cheese Frosting
Rich chocolate cupcakes filled with classic peanut butter cups and topped with creamy peanut butter cream cheese frosting. These cupcakes are easy to make, full of chocolate-peanut butter flavor, and perfect for parties, celebrations, or anytime you need a reliable crowd-pleasing dessert.
Servings 24
Ingredients
Cupcakes
- 1-15.25oz 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 large eggs lightly beaten
- 1/2 cup warm water
- 1 teaspoon vanilla extract
- 24 Mini PB Cups unwrapped and frozen for at least two hours
Frosting
- 8 ounces cream cheese room temperature
- 4 Tablespoons butter room temperature
- 1/2 cup creamy peanut butter
- 3 1/4 cup powdered sugar
- 1 cup frozen whipped topping thawed
Ganache
- 4 ounce bittersweet chocolate chopped into very small pieces (I have also used semi-sweet chocolate chips)
- 1/2 cup heavy whipping cream
- 2 Tablespoons corn syrup
- 2 teaspoons vanilla
Instructions
To Make Cupcakes:
- Preheat the oven to 350°F. Line two 12-cup muffin tins with paper liners.In a large bowl, sift the cake mix to remove any lumps.In a separate bowl, combine the pudding mix, sour cream, vegetable oil, eggs, warm water, and vanilla extract. Mix until smooth.Gradually add the wet ingredients to the cake mix, stirring just until fully combined.Using a large scoop (about 3 tablespoons), divide the batter evenly among the prepared muffin cups.Bake for 10 minutes, then carefully remove the pan from the oven.Press one frozen PB cups into the center of each cupcake.Return cupcakes to the oven and bake for an additional 8–10 minutes, or until the cupcakes are set and a toothpick inserted near the edge comes out clean.Allow cupcakes to cool completely before frosting.
To Make Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.Add the peanut butter and mix until fully incorporated.Gradually add the powdered sugar, beating until light and fluffy.Frost cooled cupcakes using a piping bag or offset spatula.
Ganache:
- In a small saucepan over medium heat, warm the heavy cream until very hot but not boiling.Remove from heat and slowly add the chocolate, stirring until melted and smooth.Whisk in the corn syrup and vanilla extract.Allow ganache to cool slightly, then transfer to a squeeze bottle or spoon over the frosted cupcakes.If desired, top with a PB cup.Refrigerate cupcakes until set. Remove from the refrigerator about 1 hour before serving.
