Double Chocolate Peanut Butter Cupcakes

Double the chocolate, double the fun. Indulge your sweet tooth with these peanut butter cup-stuffed chocolate cupcakes. Topped with chocolate and peanut butter icing, you will be craving more after your first chocolaty bite.

  • Prep time: 20 minutes
  • Baking time: 18 minutes
  • Refrigeration time: 45 minutes
  • Makes: 12 cupcakes



1½ cups (375 mL) all-purpose flour
½ cup (125 mL) unsweetened cocoa powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1 cup (250 mL) buttermilk
1 egg
¾ cup (175 mL) lightly packed brown sugar
½ cup (125 mL) unsalted butter
2 tsp (10 mL) vanilla
12 12 small peanut butter cups, about 36 mini peanut butter cups, unwrapped

Chocolate Peanut Butter Frosting

1 cup (250 mL) whipping cream
1 cup (250 mL) chocolate chips
¼ cup (60 mL) peanut butter



Preheat oven to 350°F (180°C). Line 12 muffin cups with large paper liners. In a large bowl, whisk flour with cocoa, baking soda and salt until well mixed and very few lumps remain. In a large measuring cup or medium bowl, whisk buttermilk with egg, sugar, butter and vanilla. Gradually stir buttermilk mixture into flour mixture just until smooth. Batter will be thick.

Divide batter between paper-lined muffin cups. If using small peanut butter cups, press one into the centre of each cupcake just until top is flush with batter. If using mini peanut butter cups, press 3 into the batter of each cupcake. Bake 18 to 20 minutes or until a toothpick inserted into cake comes out clean. When cool enough to handle, remove cupcakes from pan and cool completely on a rack.

Chocolate Peanut Butter Frosting

Add whipping cream, chocolate chips and peanut butter to a small saucepan. Set over medium heat, stirring occasionally until chocolate chips are completely melted and mixture is smooth. Transfer to a medium bowl and refrigerate, stirring occasionally until cold, about 30 minutes. When chocolate mixture is cold, using an electric mixer, beat until soft peaks form. Frost cupcakes.

Tip: To make a cake, grease 1 round cake pan (9-inch/23-cm) and line with parchment paper. Prepare batter, pressing 18 mini peanut butter cups to batter. Bake 25 to 30 minutes until a toothpick inserted in centre comes out clean. Cool 10 minutes, then invert and remove from pan. Cool completely on a rack. Frost cake.


Per serving (1 cupcake): 480 calories, 29 g fat (15 g saturated fat, 0.3 g trans fat), 60 mg cholesterol, 8 g protein, 50 g carbohydrates, 4 g fibre, 31 g sugar, 320 mg sodium