Chocolate Nutter Butter Cupcakes

Chocolate Nutter Butter Cupcake Recipe

Chocolate cupcakes topped with peanut butter Nutter Butter frosting and a gorgeous cookie dipped in chocolate and sprinkled with peanuts.  These Chocolate Nutter Butter Cupcakes are  a dream come true.

Chocolate Nutter Butter Cupcakes

I tried Nutter Butters for the first time a few months ago and it was love at first taste!  How had no one ever introduced me to them?  They’re delicious and adorable! I made some Banana Nutter Butter Cupcakes and they were divine!

These cupcakes have crushed Nutter Butters in the frosting.  I love making cookie frostings because it adds a little texture to the frosting and makes it a tad more special.  Peanut butter frosting alone is incredible, but adding the crushed cookie bits really puts it over the top!

Nutter Butter Cupcake

The Nutter Butter dipped in chocolate is a gorgeous topper for this cupcake.  I just melted some “melts” (chocolate meant for candy making), dipped in a Nutter Butter and then set if down on wax paper.  I immediately sprinkled one of the sides with crushed peanuts and then let them harden.  It was actually really simple to do and made this cupcakes glamorous.

Chocolate Nutter Butter Cupcakes

Chocolate Nutter Butter Cupcakes


Chocolate Cake:
1 box Devil's Food Cake Mix
3 eggs
1/2 C. oil
1/2 C. milk or buttermilk
1 C. sour cream
2 tsp. vanilla extract
Nutter Butter frosting:
3/4 C. butter, softened
1/2 C. peanut butter, creamy
2 tsp. vanilla extract
1 tbsp. milk
6-8 Nutter Butters, finely crushed and sifted
3-4 C. powdered sugar
Extra Nutter Butters dipped in chocolate and sprinkled with peanuts


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a large bowl to remove any lumps.
3. Add eggs, oil, milk, sour cream and vanilla extract and stir until smooth.
4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
5. Let cool.
6. Nutter Butter Frosting: Beat butter and peanut butter until smooth. Add vanilla and milk and beat again. Add crushed Nutter Butters and 2 cups powdered sugar. Continue to add more powdered sugar until you reach your desired consistency. If it becomes too thick, add more milk!
7. Pipe onto cooled cupcakes and top with Nutter Butters that have been dipped in chocolate and sprinkled with peanuts.

8 thoughts on “Chocolate Nutter Butter Cupcakes

  1. 1
  2. 2
    Madita says:

    Mmmhhhh… looks delicious.

  3. 3
    Joy says:

    Hi Lizzy I was wondering when do you make your frosting do you make it while the cupcakes are baking and let it sit on the counter or do you make it right before you frost the cupcakes?

  4. 4
    nicole says:

    Your pictures look so pretty but it is such a shame that you encourage fellow bakers to use a cake mix. Didn’t you know how to make cupcakes from scratch?

  5. 5
    Carly says:

    The cake is very light, it was good but nothing special. And my frosting did not look as smooth as yours. I sifted the crushed Nutter cookies and my icing just looks grainy. It still tastes good but definitely didn’t look as smooth as yours did. Overall it wasn’t a bad cupcake, will I make it again? Probably not.

  6. 6
    Ginny Delycure says:

    These turned out fantastic! I am not a fan of boxed cake so i used the dark chocolate cake recipie om the back of the Hershey Cocoa container, its one of my favorites! The frosting here was perfect and not too sweet and needed a bit of milk toward the end. I didnt have enough time to dip the larger cookies so i topped each cupcake with a mini nutterbutter.

  7. 7
    Mandy says:

    I’ve wanted to make these for a long time, and I finally made them for a luncheon and they were a hit! The frosting was great. 🙂 Making them again for sure.

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