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Chocolate-Peanut Butter Cupcakes


Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part.

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Rate this recipe 4.7/5 (18 Votes)
Chocolate-Peanut Butter Cupcakes 1 Picture


  • ~For the FROSTING:
  • ~For the Cupcakes
  • 1 package chocolate cake mix (regular size)
  • 1-1/4 cups water
  • 1/2 cup Jif ® Creamy Peanut Butter
  • 1/3 cup canola oil
  • 3 eggs
  • 24 miniature peanut butter cups
  • 6 ounces semisweet chocolate, chopped
  • 2/3 cup heavy whipping cream
  • 1/3 cup Jif ® Creamy Peanut Butter


Adapted from


Step 1

* In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.

* Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.

* Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

* Place chocolate in a small bowl.

* In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter.

* Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.

* Spread over cupcakes; immediately sprinkle with additional peanut butter cups.

* Let stand until set. Yield: 2 dozen.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

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