Chocolate Peanut Butter Cup Cupcakes

 These irresistible chocolate peanut butter cupcakes combine rich, fudgy chocolate cake with a creamy peanut butter filling and decadent ganache topping. Filled with a Reese’s Peanut Butter Cup and topped with a smooth peanut butter frosting, these cupcakes are the ultimate dessert for chocolate and peanut butter lovers. Whether you need a gluten-free treat or a dairy-free option, this recipe is versatile and perfect for any occasion. Indulge in these indulgent, easy-to-make cupcakes that are sure to satisfy your sweet cravings and impress your guests!

Ingredients:

For the Cupcakes:

• 2/3 cup sugar
• 1 teaspoon apple cider vinegar
• 2 teaspoons Singing Dog vanilla extract
• 1/4 cup brown sugar
• 2 large eggs (room temperature)
• 1/3 cup vegetable oil
• 2/3 cup boiling water
• 3/4 teaspoon baking powder
• 1/2 cup OliveNation 22/24 Dutched cocoa powder
• 3/4 cup Bob’s Red Mill 1:1 gluten-free flour
• 2 tablespoons Bob’s Red Mill 1:1 gluten-free flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 12 Thin Reese’s Cups
• 1/4 cup creamy peanut butter

For the Peanut Butter Frosting:

• 1/2 cup dairy-free butter (room temperature)
• 1/2 cup creamy peanut butter
• 1 3/4 cups powdered sugar
• 1 teaspoon Singing Dog vanilla extract
• 3 tablespoons almond milk or plant cream
• 1/4 teaspoon salt

For the Chocolate Ganache:

• 1 1/2 cups dairy-free chocolate chips
• 3/4 tablespoon coconut oil

Instructions:

For the Cupcakes:

1. Preheat the oven to 350°F (175°C) and line a 12-count cupcake pan with cupcake liners.
2. In a stand mixer, whisk together the baking powder, cocoa powder, gluten-free flour, baking soda, and salt.
3. Add the eggs and vegetable oil, mixing on medium speed until combined.
4. Add the white sugar, brown sugar, apple cider vinegar, and boiling water, mixing on medium-high for 3-4 minutes until smooth and fully incorporated.
5. Fill each cupcake liner about 2/3 full with the batter. Place a Thin Reese’s Cup in each one and top it with 1 teaspoon of peanut butter. Press the peanut butter-topped Reese’s gently into the batter, then top with the remaining batter to fill the liners.
6. Bake the cupcakes for 14-17 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool on a wire rack for about an hour before frosting.

For the Frosting:

1. In a stand mixer, cream the dairy-free butter on medium-high speed for about 2 minutes until smooth.
2. Gradually add the powdered sugar, one cup at a time, mixing slowly at first, then increasing the speed to medium until fully incorporated.
3. Add the peanut butter and mix on medium-high for 1 minute until smooth and creamy.
4. Turn off the mixer and add the vanilla extract, salt, and 1 tablespoon almond milk. Mix until fully combined, adding more almond milk if needed to achieve a smooth, spreadable consistency.
5. Frost the cooled cupcakes with a piping bag and place them in the freezer for 15-20 minutes to set the frosting.

For the Ganache:

1. In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until melted and smooth.
2. Remove the cupcakes from the freezer and dip the frosted tops into the ganache, placing them on a wire rack lined with parchment paper.
3. Refrigerate the cupcakes for 15 minutes to allow the ganache to harden. Enjoy!

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Why You’ll Love This Recipe

These Chocolate Peanut Butter Cup Cupcakes are the ultimate treat for anyone who loves the irresistible combo of chocolate and peanut butter. The rich, fudgy cupcakes are filled with a Reese’s Cup and topped with creamy peanut butter frosting and decadent chocolate ganache. Perfect for any occasion, these cupcakes are sure to satisfy your sweet tooth while offering a delightful peanut butter and chocolate experience.

Tips

• Room temperature ingredients: Ensure your eggs, butter, and yogurt are at room temperature before baking to help the batter mix smoothly.
• Don’t overfill the liners: Fill cupcake liners to about 2/3 full to avoid overflow during baking.
• Test for doneness: Use a toothpick to check the center of the cupcakes. It should come out clean when the cupcakes are done.

Variations and Substitutions

• Gluten-free alternatives: If you don’t need gluten-free, you can substitute the gluten-free flour blend with regular all-purpose flour.
• Dairy-free options: Use dairy-free chocolate chips and butter to keep this recipe fully dairy-free.
• Add-ins: You can add crushed peanuts on top for a little crunch or swirl extra peanut butter into the frosting for more flavor.

FAQs

Can I use regular peanut butter cups instead of Reese’s Thin Cups?
Yes, regular-sized peanut butter cups can be used, but you may need to adjust the amount depending on size.

Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day or two in advance. Just store them in an airtight container at room temperature and frost them before serving.

How do I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.

Serving Suggestions

These Chocolate Peanut Butter Cup Cupcakes are perfect for parties, birthdays, or special occasions. Serve them as a decadent dessert or treat alongside a cup of coffee or a glass of cold milk. They also make a great gift for peanut butter and chocolate lovers!