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Chocolate Frosted Peanut Butter Cupcakes

16 reviews
Total Time
Prep: 30 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Alisa Christensen, Rancho Santa Margarita, California

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Sep. 25, 2022

Cupcakes aren’t just for girls! My dad and brothers love peanut butter cups—the inspiration for these goodies. —Alisa Christensen, Rancho Santa Margarita, California

Test Kitchen Approved

Chocolate Frosted Peanut Butter Cupcakes

Contest Winner
16 reviews
Prep Time 30 min
Cook Time 20 min
Yield 2 dozen

Ingredients

  • 1 package yellow cake mix (regular size)
  • 3/4 cup creamy peanut butter
  • 3 large eggs
  • 1-1/4 cups water
  • 1/4 cup canola oil
  • FROSTING:
  • 1-2/3 cups semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
Text Ingredients

Directions

  1. In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes.

Nutrition Facts

1 cupcake: 289 calories, 18g fat (8g saturated fat), 43mg cholesterol, 217mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 4g protein.

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