Peanut Butter Cup Stuffed Cupcakes
The batter comes together quickly for these intensely chocolate cupcakes stuffed with peanut butter cups and topped with chocolate buttercream!
It doesn’t get more decadent than rich chocolate cupcakes stuffed with peanut butter cups! These cupcakes are tender, moist, and the perfect mix of sweet and salty, peanut butter and chocolate.
Why we love this recipe
- The coffee in this cupcake recipe brings out the most intense chocolate flavor.
- You can customize these cupcakes by stuffing them with any favorite mini candy bar.
Chocolate Sandwich Cookie Stuffed Cupcakes: Stuff a mini chocolate sandwich cookie into the cupcake batter before baking. After frosting the cupcakes, add another mini sandwich cookie and cookie crumbs on top.
HOW TO MAKE Peanut Butter Cup Stuffed Cupcakes
The base of this recipe is the chocolate cupcakes. To make these cupcakes we will be using the blending method. This is the easiest mixing method for cakes and only requires a few steps.
Step 1: Make the cupcake batter
Step 2: Stuff with Peanut Butter Cups
Portion the cupcake batter equally into the cupcake liners. Place a miniature peanut butter cup right on top of the batter and gently press down.
Step 3: Frost the cupcakes
After baking the cupcakes, make the chocolate buttercream frosting. For these cupcakes, I made a quick American-style buttercream. Frost the cooled cupcakes and garnish with sprinkles and another miniature peanut butter cup!
What candies can I stuff into cupcakes?
Most chocolate candies can be stuffed into cupcake batter and then baked. For example: mini chocolate bars, chocolate chips, chocolate covered marshmallows, and even mini chocolate sandwich cookies and soft caramels. Steer clear of gummy candies as they won’t hold up in the oven.
What are filled cupcakes?
Filled cupcakes usually mean cupcakes that are stuffed or filled after baking. After the cupcakes are cooled, take a small spoon and carve out a little hole in the center of the cupcake. You can pour in sprinkles, jam, marshmallow cream, caramel, ganache, or more frosting. Frost the cupcakes as usual and you’ll have a fun surprise when you bite into it!
Why does the recipe call for hot coffee?
The coffee in the recipe is optional but highly recommended! It isn’t overpowering and actually enhances the chocolate flavor. However, you can reduce the amount of coffee and substitute some or all of it for hot water.
Prep & Storage
How to store cupcakes:
Cupcakes are best served and stored at room temperature. Place the frosted cupcakes in an airtight container for up to 3 days. Cupcakes tend to dry out if stored in the refrigerator.
How to prep ahead:
Cupcakes can be baked up to 2 days in advance. Store the cupcakes on a sheet pan wrapped in plastic wrap at room temperature or in the refrigerator. Frost before serving.
Buttercream frosting can be made up to 1 week in advance stored in the refrigerator in an airtight container. Let it come back to room temperature, re-whip it, then frost the cupcakes.
How to freeze cupcakes:
Unfrosted cupcakes can be stored in the freezer up to 2 months. Place them on a sheet pan and wrap with 2 layers of overlapping plastic wrap. Thaw completely before frosting.
Buttercream frosting can be frozen in a freezer zipper bag or airtight container for up to 2 months. Let thaw overnight then let it come to room temperature. When it’s come to room temperature, re-whip it then frost the cupcakes.
For the Cupcakes
- 240 grams (2 cups) all-purpose flour
- 100 grams (1 ¼ cup) natural cocoa powder
- 450 grams (2 ¼ cups) granulated sugar
- 7 grams (2 teaspoons) baking powder
- 4 grams (1 teaspoon) baking soda
- 3 grams (¾ teaspoon) fine sea salt
- 170 grams (¾ cup, 180 milliliters) neutral oil (canola, vegetable, safflower, or grapeseed)
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 151 grams (⅔ cup, 160 milliliters) milk, room temperature (1%, 2%, or whole)
- 340 grams (1 ½ cups, 360 milliliters) coffee or water, very hot
- 24 miniature peanut butter cups, plus more for decorating if desired
For the Frosting
- 454 grams (2 cups, 4 sticks) unsalted butter, room temperature
- 600 grams (5 cups) powdered, icing, or confectioners sugar
- 107 grams (1 ⅓ cup) natural or dutch-processed cocoa powder , use dark cocoa powder for an ultra dark color
- 2 teaspoons vanilla extract
- 2 grams (½ teaspoon) kosher salt
- 56-84 grams (4-6) tablespoons milk or heavy cream
For the Cupcakes
- At least 30 minutes before making the cake, take the eggs (3 large) out of the refrigerator and measure out the milk (151 grams, ⅔ cup) to come to room temperature.
- Position the oven rack to the center position. Preheat the oven to 350°F/175°C. Line 2 muffin tins with paper liners.
- Measure out the rest of the ingredients. The coffee or water should be very hot when you mix the cake.
To Make the Cupcakes:
- In a large bowl, or the bowl of a stand mixer, sift together the flour (240 grams, 2 cups), cocoa powder (100 grams, 1 ¼ cup), granulated sugar (450 grams, 2 ¼ cup), baking powder (7 grams, 2 teaspoons), and baking soda (4 grams, ¾ teaspoon). Add the salt (3 grams, ¾ teaspoon) and whisk to evenly distribute.
- Add the oil (170 grams, ¾ cup) into the mixing bowl and mix on medium/low speed with a hand mixer or a stand mixer fitted with the paddle attachment for about 1 minute, until well combined.
- Add the eggs and vanilla extract (1 tablespoon) to the bowl, and mix on medium/low speed until all incorporated.
- With the mixer still running, slowly pour in the milk and then the hot coffee or water (340 grams, 1 ½ cups).
- Continue mixing until everything is evenly incorporated- about 1 minute. This is a very thin batter. Scrape down the sides and bottom of the bowl.
- Pour the batter into the prepared muffin cups. Leave about ½-inch space at the tops. Place a mini peanut butter cup into the center of the batter and gently press down until the top of the candy is flush with the top of the batter.
- Bake at 350°F/175°C for about 18-25 minutes. Pull out of the oven when the cake is firm but springs back when gently pressed in the center, or when a cake tester comes out clean.
- Cool the cupcakes completely before frosting.
For the Buttercream
- At least 30 minutes before making the buttercream, take the butter (454 grams, 2 cups) out of the refrigerator to soften at room temperature.
- Measure out the rest of the ingredients.
To make the buttercream:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed for about 1 minute, until fluffy. Scrape down the sides and bottom of the bowl.
- Add the powdered sugar (600 grams, 5 cups) and cocoa powder (107 grams, 1 ⅓ cups) into the mixing bowl and start mixing on low until the sugar starts to combine with the butter. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy. Mix in the vanilla extract (2 teaspoons) and salt (2 grams, ½ teaspoon).
- Add a splash of milk or heavy cream if needed to thin out the texture. If the texture becomes too thin, you can add a bit more powdered sugar until you get a spreadable consistency.
- Frost the cupcakes and decorate with additional chopped mini peanut butter cups.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
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