Chocolate cake, peanut butter filling, chocolate peanut butter ganache and chocolate peanut butter frosting. It’s like a dream come true, right?
Right.
The Story:
“Valentine’s Day is for sitting in bed and eating way too much chocolate. And Netflix. Lot’s of Netflix.”
My roommate is a wise woman.
Perhaps she’ll have a date with a few Butterfingers, MilkyWays or a bag of Reese’s Peanut Butter Cups.
Reese’s Peanut Butter Cupcakes
Ingredients
Chocolate Cupcakes:
- 1 box Devil's Food Cake Mix
- 3 eggs
- 1/2 C. oil or melted butter
- 1 C. milk
- 1/2 C. sour cream
- 2 tsp. vanilla extract
Peanut Butter Filling: (Optional)
- 2/3 C. peanut butter creamy
- 4 oz. cream cheese or 1/4 C. butter softened
- 2 tsp. vanilla extract
- 2 Tbsp. milk
- 1-1/2 C. powdered sugar
Peanut Butter Chocolate Quick Ganache:
- 1 C. peanut butter creamy
- 2 C. chocolate chips or melts
Chocolate Peanut Butter Frosting:
- 1/2 C. butter softened
- 1/2 C. peanut butter creamy
- 1/4 C. milk or sour cream
- 2 tsp. vanilla extract
- 1/2 C. unsweetened cocoa powder
- 2-3 C. powdered sugar
Reese's Cups and sprinkles for decoration
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract until smooth.
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4. Add cake mix and stir.
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5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until and inserted knife comes out clean.
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6. Peanut butter filling: Combine all ingredients until smooth. Add in powdered sugar a little at a time to reach the desired consistency and sweetness. Fill cupcakes by cutting out a deep "cone" shaped piece from the top of each cupcake and then stuffing it with filling.
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7. Peanut Butter Chocolate Ganache: Place peanut butter and chocolate chips in a microwave proof bowl and melt (and stir) until smooth. Spoon over cupcakes or if you didn't fill them, you can dip the top of each cupcake in the ganache. Let set for 10 minutes.
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8. Chocolate Peanut Butter Frosting: Beat butter and peanut butter until smooth. Add milk and vanilla extract and beat again. Beat in cocoa powder. Slowly add in powdered sugar until you reach the right consistency. Add more milk if the frosting becomes too thick.
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9. Pipe over ganache and top with sprinkles and Reese's Cups!
This Peanut Butter Chocolate ganache is so easy and delicious I promise you’ll be licking the spoon.
No Valentine? Make these for any man and he’ll be yours.
I’ve been dreaming about a Reese’s cupcake! I’ve made a cupcake similar to this but instead of the filling, I put a mini Reese’s inside of the cupcake! So if you don’t want to do a filling, just put a Reese’s inside!:)
That’s a great idea!
Freeze the Reese’s for about two hours first, then press them into the batter after cups are filled. Then gently smooth batter over Reese’s to avoid a sink after cooking. Frost with a peanut butter buttercream, sprinkle with jimmies and top with 1/2 mini Reese’s. Yum! One of my best sellers!
Sounds delicious!
These look so sinful!
I’m at work on my lunch, I think I need to call in sick for the rest of the day and go home and make these! kidding (well not really) They look amazing!
Yes you DO! 🙂
Hi there! Thanks for this site, wonderful work! 🙂 I was wondering what kind of peanut butter you used. I just made this frosting and it turned out kind of a funky texture… didn’t look smooth like your photo, kind of lumpy. I’ve made some of your other frostings just fine! Wrong peanut butter? I used creamy. Too much powdered sugar?
Hmm… Was your butter at room temperature? I don’t use the “natural” peanut butter, I usually just Skippy, Jiffy or generic. Try to figure out WHAT the lumps were, then I can help more!
Thanks for your response! It was pretty much room temp… might have been like 10% still hard. Would that cause lumps? Could I have over-whipped? I made it in my kitchen aid mixer with the whisk attachment. There was like a million air bubbles in it.
Yeah I wouldn’t you the whisk attachment, I always use the paddle attachment for frostings unless its a whipped cream frosting.
These are beautiful cupcakes. I love the layer of chocolate/peanut butter between the cake and the frosting – brilliance.
I love your blog and your pictures!!!!You always give so good ideas and recipes to bake!!!Thanks for sharing!!!
Dear Lizzy,
I love to bake cupcakes. For my mom’s 35 birthday I am going to try to make these. Are there any tips you can give me.
Mikaela
Good luck, I’m sure you’ll do great!
How many cupcakes does this make?
Is there something I could use in place of the peanut butter chocolate quick? I’m having some difficulty finding it in a store in my area.
For anyone who reads this question and wonders… The word ‘Quick’ in Lizzy’s directions implied ‘quick to make’, the 2 ingredients needed to make the ganache were listed directly after the heading.
Peanut Butter Chocolate Quick Ganache
1 C. peanut butter, creamy
2 C. chocolate chips or melts
P.S. These cupcakes are amazing, I have made them a half dozen times for family parties and work events. Only once did i have Reeses minis to put on top (it was Easter, I gave the kids a few wrapped mini Reeses in their baskets & used the rest on my cupcakes for dessert after Easter Brunch!) 🙂
how many cupcakes does a box make