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Mini chocolate and peanut butter cupcakes stuffed with a mini peanut butter cup and topped with creamy peanut butter frosting make a dream dessert for peanut butter lovers! Recipe yields 48 mini cupcakes.

Mini Chocolate & Peanut Butter Cupcakes
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I know I inherited my love of chocolate from my dad, but more recently, I’ve come to realize my love of peanut butter must be genetic as well.

Dads are the best – they teach us things we’d never know otherwise, like how satisfying a toasted peanut butter and honey sandwich can be, or that a sense of humor is absolutely essential to navigating life.

These mini chocolate and peanut butter cupcakes are inspired by that mutual love of chocolate and peanut butter. Rich and fudgy with swirls of creamy peanut butter frosting, these mini cupcakes are irresistible!

Mini Chocolate & Peanut Butter Cupcakes
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Mini Chocolate & Peanut Butter Cupcakes

Mini Chocolate & Peanut Butter Cupcakes

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  • Author: Laura Kasavan
  • Prep Time: 50 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour 3 minutes
  • Yield: 48 mini cupcakes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

Mini chocolate and peanut butter cupcakes stuffed with a mini peanut butter cup and topped with creamy peanut butter frosting make a dream dessert for peanut butter lovers!


Ingredients

Cupcakes

  • 1 1/2 cups boiling water
  • 3/4 cup unsweetened cocoa
  • 1/4 tsp instant espresso
  • 1 2/3 cups flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 48 mini peanut butter cups

Peanut Butter Frosting

  • 6 Tbsp unsalted butter, at room temperature
  • 2 ounces reduced-fat cream cheese, softened
  • pinch of salt
  • 1/2 cup creamy peanut butter
  • 1/4 tsp vanilla extract
  • 3 1/2 cups powdered sugar
  • 3 Tbsp low-fat milk
  • 48 mini peanut butter cups

Instructions

  1. Preheat oven to 350°F and line two 12-cup mini muffin pans with baking cups.
  2. Whisk together boiling water, cocoa, and espresso, then cool completely. Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Beat butter, sugar, and vanilla extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add eggs one at a time and beat well. Reduce speed to low and add flour mixture in 3 additions, alternating with cooled cocoa mixture (begin and end with flour mixture).
  3. Fill each baking cup half full of batter; add a mini peanut butter cup plus just enough batter to cover the cup completely. Bake for 13 minutes, until tops spring back to the touch. Cool cupcakes for 2 minutes in pans on a wire rack, then carefully remove from pans and place on wire rack to cool completely.
  4. For the frosting, beat butter, cream cheese, and salt in a large mixer bowl on medium speed until light and fluffy. Add peanut butter and vanilla. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed. Add milk and beat on medium-high speed until light and airy. Fit a pastry bag with a large round tip and pipe frosting onto each cupcake; top with a mini peanut butter cup.
  5. Store leftover cupcakes in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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50 Comments

  1. I previously made these minis and they were great! Just made them as full sized cupcakes (but left out the peanut butter cup). Filled 3/4 full and baked ~20 minutes @350. They came out perfect and delicious! Definitely my new go to chocolate cupcake recipe both with or without the peanut butter cups and for mini or regular! Thank you!

    1. Thanks so much for letting me know, Rachael! Glad these worked for you, have a great weekend! 🙂

  2. Can you leave out the Espresso? I’m guessing that is like adding coffee to make the chocolate flavor come out more.

  3. I just made these as full sized cupcakes and they are definitely my favorite cupcake recipe ever! The only thing I changed was that I used real vanilla bean caviar instead of vanilla extract. Both the cupcake and the frosting came out magnificently — thanks for the brilliant recipe of peanut butter joy!