Jul 12

FM’s Peanut Butter Cup Cupcakes

in Chocolate, Dessert, Recipes by Type

After spending so much time dreaming up Cupcake Week earlier this year with Lolly, I’ve been suffering from a very serious disease known as CCW (Cupcake Withdrawal). So when I found out that The Gourmet Girl Magazine was hosting a virtual cupcake crawl this week, I, of course, had to take the necessary course of CCW treatment and conjure up a FM treat to submit.
While brainstorming what to make, I was craving Reese’s Peanut Butter ups, so for my entry in the Summer 2009 Cupcake Crawl I created a cupcake inspired by the peanut butter cup.
This cupcake is made up of a rich devil’s food cake, with a slightly sweet peanut butter and chocolate chip center, and topped with a rich chocolate frosting and a piece of actual peanut butter cup candy.
These cupcakes are good right after making them, but if you can stand to wait a bit longer they are really best after being able to sit and rest for a good six hours. So what are you waiting for? Print out a copy of your “prescription” (aka, the recipe) and whip up a batch of what the doctor ordered.

FM’s Peanut Butter Cup Cupcakes
La Fuji Mama
Makes 30 cupcakes

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder, sifted
2 cups ice water

1 cup creamy peanut butter
3/4 cup confectioners’ sugar
1 egg
1 cup milk
3/4 cup bittersweet chocolate chips

1. Preheat oven to 350 degrees Fahrenheit (position rack in center of oven). Line cupcake tins with paper baking cups and spray lightly over top with cooking spray.

2. Make cake batter: Whisk flour, baking powder, baking soda, and salt in medium bowl to blend.

3. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended.

4. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Set cake batter aside to make PB filling.

5. Make PB filling: Using electric mixer, beat peanut butter, confectioners’ sugar, and egg together. Begin adding in the milk little by little until the mixture is smooth and creamy (and still quite thick). You may or may not use all of the milk depending on the type of peanut butter you use. Stir in chocolate chips.
6. Assemble cupcakes: Spoon several teaspoons of cake batter into each baking cup.
Drop rounded teaspoon of PB filling on top of batter,
then spoon additional batter over PB filling so that it is covered and cups are approximately 3/4 full.

7. Bake for 20-22 minutes. DON’T OVERBAKE! Cool cupcakes completely before frosting.

Rich Chocolate Frosting

12 oz. (2 cups) semisweet chocolate chips
3/8 cup (6 Tbsp.) butter

1. Heat chocolate chips and butter in heavy saucepan on low until melted, stirring constantly until shiny and smooth (will be thick). Spread hot frosting on cooled cupcakes.

OPTIONAL: Top each cupcake with a miniature Peanut Butter Cup (or part of one).

{ 18 comments… read them below or add one }

maybelles mom July 12, 2009 at 5:39 pm

my husband thanks you for this recipe.


Calm In The Kitchen July 12, 2009 at 6:25 pm



Melanie Gray Augustin July 12, 2009 at 6:43 pm

Yummy!! I've been craving peanut butter cups – but over here they are hard to find and then you have to pay import prices… I know what I'll be cooking instead now!


Jen @ MyKitchenAddiction.com July 12, 2009 at 8:15 pm

Mmmm… PB cups are my favorite. Hubby and I used to live across the street from the factory where they make them in Hershey, PA… we used to smell PB cups all day long. These cupcakes look just as good as the candy!


Dana July 12, 2009 at 8:26 pm


Hey, I've wanted to ask you if you've ever made/eaten chocolate zucchini cake. I make alot of them in the summer when we have zucchini coming out of our ears. And as I was making one the other day I started thinking about my foodie friend — YOU! :)


Natalie July 12, 2009 at 8:53 pm

Yay, another cupcake crawl contestant! Yours look fantastic! I love chocolate and peanut butter together.


Meg July 12, 2009 at 9:50 pm

Oh my my!


Sweet Kitchen July 12, 2009 at 11:06 pm

Seriously salivating over these. Reese's peanut butter cups are my all-time favourites.


[email protected] July 13, 2009 at 12:59 am

Wow. Your cupcakes are always SO gorgeous. Book-worthy gorgeous! This recipe sounds soo good and is so going on my gotta-make-it list. I'll be linking as well. YUM!


Tamakikat July 13, 2009 at 2:52 am

Oh ho ho.

I liked the look and sound of the pita bread but these babies are saying 'Crack open the milk and let's party!'



Mathilde July 13, 2009 at 2:54 am

These cupcakes are just insane! It looks like nothing but pure pleasure, can't wait to try it!


Miranda July 13, 2009 at 4:06 am

These cupcakes look terrific.
I love that you have cup cake week post…..
My girls would devour these


Fearless Kitchen July 13, 2009 at 7:42 am

This looks absolutely wonderful….


Anonymous July 13, 2009 at 8:07 am

YUM! I just made cupcakes last night but I want to make these now! :) Thank you!


Bob July 13, 2009 at 12:33 pm

Wow. Just wow.


Amber July 13, 2009 at 1:05 pm

Oh, these will definitely be on my dessert roster this week!! Yumm!!


Krissy @ The Food Addicts July 19, 2009 at 12:31 pm

These look awesome! I love peanut butter, but haven't had the opportunity to bake with it yet.


krismakes July 19, 2009 at 6:50 pm

Ohhhh I've printed it out and will definetly make these soon. i love Reece's PB Cups but they are very hard to find over here so this may satisfy that particular craving, thanks!


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