Chocolate Peanut Butter Cupcakes

Posted By: Amy 2 Comments on Chocolate Peanut Butter Cupcakes Rate this post!

Posted: Feb 5, 2013 Updated: Jan 19, 2023

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I had to run to the grocery to pick up a few items and as I was on my way to the produce section I somehow found myself walking through the bakery section and as I was walking through out of the corner of my eye I catch these heart-shaped chocolate covered pretzels. Whoa, back up I just had to buy them.  Then while I was grabbing the items on my shopping list,  I thought I should grab some cute pink cupcake wrappers to make cupcakes with white frosting to put those heart-shaped chocolate pretzels for Valentine’s Day.  Then I passed the candy aisle and I thought ooh what kind of candy should I add to my cupcakes??

And that my friends is how these things happen. BUT, that is not the end of this tale.  I ran home and started writing out the recipe for the cupcakes.  While I was making the recipe I started eating the pretzels, and then when the cupcakes came out of the oven I had to taste one to make sure they were okay and the taste was what I wanted.  So I finished making the rest of the cupcakes and started to work on the frosting.  Well, of course I had to taste the frosting to make sure that it went well with the chocolate and peanut butter and pretzel, and it did.  Then I realized my stomach hurt! The end.  Enjoy these they are delish – my stomach can attest to it!

Instructions:

Chocolate Peanut-Butter Cupcakes:

• 1/2 cup  Dutch-processed cocoa powder
• 1/2 cup boiling hot water
• 1 1/3 cups all-purpose flour
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated white sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract or DAVE’s vanilla-coffee syrup
• ½ cup buttermilk
• ½ cup (about 5 ounces) Mini-Reeses peanut butter cups

Butter Frosting:

• 2 cups confectioners sugar (icing or powdered sugar), sifted
• 1/2 cup unsalted butter, room temperature
• 1 teaspoon pure vanilla extract or DAVE’s vanilla-coffee syrup
• 2-3 tablespoons milk or light cream
• Heart shaped pretzels coated in chocolate you could substitute a knot shaped pretzel
• Red sprinkles (optional)

Directions:

Chocolate Peanut Butter Cupcakes:

Preheat oven to 350 degrees.  Line 18 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, baking soda and salt.

Then in the bowl of your electric mixer beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and buttermilk and stir until smooth.

Fill each muffin cup about two-thirds full with batter and place 2-3 peanut butter cups in each cup (DO NOT PUSH THEM IN LET THEM SINK ON THERE OWN).  Bake for about 18 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)

Remove from oven and place on a wire rack to cool.

Butter Frosting:

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract.

With the mixer on low-speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high-speed until frosting is light and fluffy (about 5 minutes).

Pipe on each cupcake top with sugar sprinkles and a heart pretzel.

Chocolate Peanut Butter Cupcakes

Print Rate Pin

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Servings: 18

Ingredients

Chocolate Peanut-Butter Cupcakes:

• 1/2 cup Dutch-processed cocoa powder
• 1/2 cup boiling hot water
• 1 1/3 cups all-purpose flour
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter room temperature
• 1 cup granulated white sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract or DAVE’s vanilla-coffee syrup
• ½ cup buttermilk
• ½ cup about 5 ounces Mini-Reeses peanut butter cups

Butter Frosting:

• 2 cups confectioners sugar icing or powdered sugar, sifted
• 1/2 cup unsalted butter room temperature
• 1 teaspoon pure vanilla extract or DAVE’s vanilla-coffee syrup
• 2-3 tablespoons milk or light cream
• Red sprinkles optional

Instructions

Chocolate Peanut Butter Cupcakes:

• Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.
• In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
• In another bowl, whisk together the flour, baking powder, baking soda and salt.
• Then in the bowl of your electric mixer beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and buttermilk and stir until smooth.
• Fill each muffin cup about two-thirds full with batter and place 2-3 peanut butter cups in each cup (DO NOT PUSH THEM IN LET THEM SINK ON THERE OWN). Bake for about 18 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)
• Remove from oven and place on a wire rack to cool.

Butter Frosting:

• In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract.
• With the mixer on low-speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high-speed until frosting is light and fluffy (about 5 minutes).
• Pipe on each cupcake top with sugar sprinkles and a heart pretzel.

Did You Make This Recipe?

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  A few of my other cupcakes click on picture to see full recipe