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Dessert Recipes

Chocolate-Peanut Butter Cupcakes

Peanut butter cups baked right into the batter make for an extra-sweet surprise in our chocolaty delights.

Serving Size:


Active Time:

1 hr.

Total Time:

2 hrs.


  • 40 miniature Reese’s peanut butter cups, unwrapped
  • 1 (15.25 oz.) pkg. triple chocolate fudge cake mix
  • 3 eggs
  • ½ cup oil
  • 10 Tbs. butter, at room temp.
  • 1 cup creamy peanut butter, at room temp.
  • 2 cups confectioners’ sugar
  • 2 Tbs. milk
  • 1 tsp. vanilla extract
  • ½ cup hot fudge topping


  1. Heat oven to 325°F. Line 20 muffin cups with cupcake liners. Quarter 20 peanut butter cups; reserve.
  2. On low speed, beat cake mix, 1¼ cups water, eggs, and oil until blended, 30 sec.; on medium speed, beat 2 min. Divide batter evenly among liners. Top each with 4 reserved peanut butter cup quarters. Bake until a toothpick inserted into the centers comes out clean, 15–20 min. Let cool for 10 min. Transfer from pans to rack; let cool completely.
  3. On medium speed, beat butter and peanut butter until fluffy, about 2 min. On low speed, gradually beat in confectioners’ sugar, then milk and vanilla until combined; on medium speed, beat until fluffy, about 2 min. Transfer to a pastry bag fitted with a star tip. Pipe over cupcakes. Top with remaining peanut butter cups. Mix fudge topping with 4 tsp. water. Drizzle over cupcakes.

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