Peanut Butter Cup Cupcakes

Well, everyone is back-to-school and the harsh reality of the daily grind has settled in. Homework, soccer practice, piano lessons, dance lessons, and scouts are all back in full-swing. And of course, I am suffering major summer withdrawal.

Consequently, I feel the need to cheer everyone up with a cupcake.

Chocolate and peanut butter is one of my favorite combinations, but there are tons alternative toppings to this cake that are equally as decadent. Try frosting them with Marshmallow Fluff, apple butter, caramel, or grape jelly.

Just be sure to feed it to your crew after the homework is done, or they’ll have a sugar crash, which is not conducive to A’s.


1/2 cup butter (1 stick) unsalted butter
1 TB. baking powder
1 cup peanut butter
1 cup brown sugar, packed
3 eggs
1 tsp. vanilla
2-1/3 cups all-purpose flour
1 cup whole milk
1 recipe Chocolate Ganache
12 peanut butter cup candies to decorate


  1. Preheat oven to 350˚F. Coat muffin tins with pan spray and fill with cupcake papers. Beat butter, peanut butter, and sugar together until smooth and creamy. Add eggs one at a time, then vanilla. Combine flour, baking powder, and add alternately with milk.
  2. Transfer batter to prepared muffin tins, filling to the rim. Bake 25 minutes or until a pick inserted comes out clean. Cool completely, frost each with 2-3 tablespoons ganache, and top with a peanut butter cup candy.
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