Double Stuffed Peanut Butter Cup Cupcakes

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Buzz…Buzz!  You’ll be on an awesome peanut butter ‘buzz’ after a sampling of these Double Stuffed Peanut Butter Cup Bliss Cupcakes

Peanut butter and chocolate were just meant for each other…you know this!  So on with more party fun?  You betcha with these 20 Spooktacular Halloween Desserts30 Peanut Butter & Candy Desserts, 10 Halloween Party Desserts and these National Chocolate Chip Day Cookie Recipes!

peanut butter cup stuffed cupcakes

What are Double Stuffed Peanut Butter Cup Cupcakes?

These delectable, intriguing cupcakes are custom-made for the avid peanut butter lovers out there! And of course, we added in chocolate because peanut butter and chocolate are BFFS!

Each delicious peanut butter cupcake is stuffed with 2 Reese cups, one on top of the other.

THEN, there’s a layer of rich ganache glaze, peanut butter mousse frosting and a final crumble of more Reese peanut butter cups on top! Heaven’s Peanut Butter Bliss! *Swoon*

These decadent peanut butter chocolate cupcakes are so ‘awe’-mazing!  This Ultimate Chocolate Peanut Butter Explosion Cake will also make you swoon…you gotta check it out!

Double Stuffed Peanut Butter Cup Bliss Cupcakes

Ingredients You’ll Need

Peanut Butter Cupcakes

  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • olive oil or oil of choice
  • peanut butter
  • brown sugar
  • eggs
  • buttermilk or milk of choice
  • maple syrup or vanilla extract

Chocolate Ganache Glaze

Peanut Butter Mousse Frosting

Stuffing and Topping

Double Stuffed Peanut Butter Cup Bliss Cupcakes

How to make Double Stuffed Peanut Butter Cup Cupcakes 

Peanut Butter Cupcakes

  1. Preheat the oven to 350 degrees and place muffin cupcake liners into muffin tins.
  2. In a medium bowl, add flour, baking powder, baking soda and salt and whisk for about 45 seconds.
  3. Using a mixer, in a large bowl add the peanut butter, oil, and brown sugar and beat until combined.
  4. Add eggs and maple syrup or vanilla extract and continue beating until just combined.
  5. Alternately add the flour and buttermilk to the wet mixture, beating just until combined and do not overbeat. (A few small lumps of flour is fine, overbeating will result in a dry, dense cake.
  6. Using an ice cream scoop, scoop batter into the muffin tins.
  7. Place 1 Reese cup in each cupcake by slightly pushing in, don’t over-push or it will go to the bottom of the cupcake
  8. Bake for about 15 minutes or test by using a toothpick and poking the center of cupcake. It should still be moist, if it’s dry, it will be overbaked and dry.
  9. Transfer cupcakes to baking rack and place another Reese cup on top of the one already inserted. Let cool.

Peanut Butter Mousse Frosting

  1. Cream butter and add in all other ingredients until combined and creamy.
  2. Place frosting into a piping bag, or snip a ⅓ inch inch hole into a zip-lock bag using scissors for the bag.

Chocolate Ganache Glaze

  1. Microwave the heavy cream in the microwave for 2-3 minutes or starting to boil.
  2. Add in chocolate and peanut butter chips and let sit for a minute or two then whisk for a couple of minutes.
  3. Dip the cooled peanut butter cupcake tops into the ganache one by one and let them cool.
  4. Pipe frosting in circular motions starting outward working in to the middle.
  5. Cut up some random Reese cups and sprinkle on top.

Double Stuffed Peanut Butter Cup Bliss Cupcakes

More Peanut Butter and Chocolate Treats!

Double Stuffed Peanut Butter Cup Bliss Cupcakes

Double Stuffed Peanut Butter Cup Bliss Cupcakes

Kim Lange
Each delicious peanut butter cupcake is stuffed with 2 Reese cups, one on top of the other. Then there's a layer of rich ganache glaze, peanut butter mousse frosting and a final crumble of more Reese peanut butter cups on top! Heaven's Peanut Butter Bliss! *Swoon*
5 from 2 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Servings 12 Servings
Calories

Ingredients
  

Peanut Butter Cupcakes

  • 1 - ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup olive oil or your choice
  • cup peanut butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon maple syrup or vanilla extract

Chocolate Ganache Glaze

  • 1 cup whipping cream
  • 1 cup semi-sweet chocolate chips
  • ¼ cup peanut butter chips or peanut butter

Peanut Butter Mousse Frosting

  • 4 tablespoons butter softened
  • ¼ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar
  • 2 tablespoons whipping cream or milk add more if needed

Stuffing and Topping

  • 1 bag Miniature Reese Cups for middle and tops

Instructions
 

  • Preheat the oven to 350 degrees and place muffin cupcake liners into tins.
  • In a medium bowl, add flour, baking powder, baking soda and salt and whisk for about 45 seconds.
  • Using a mixer, in a large bowl add the peanut butter, oil, and brown sugar and beat until combined.
  • Add eggs and maple syrup or vanilla extract and continue beating until just combined.
  • Alternately add the flour and buttermilk to the wet mixture, beating just until combined and do not overbeat. (A few small lumps of flour is fine, overbeating will result in a dry, dense cake.
  • Using an ice cream scoop, scoop batter into the muffin tins.
  • Place 1 Reese cup in each cupcake by slightly pushing in, don't over-push or it will go to the bottom of the cupcake
  • Bake for about 15 minutes or test by using a toothpick and poking the center of cupcake. It should still be moist, if it's dry, it will be overbaked and dry.
  • Transfer cupcakes to baking rack and place another Reese cup on top of the one already inserted. Let cool.

Peanut Butter Mousse Frosting

  • Cream butter and add in all other ingredients until combined and creamy.
  • Place frosting into a piping bag, or snip a 1/3 inch inch hole into a ziplock bag using scissors for the bag.

Chocolate Ganache Glaze

  • Microwave the heavy cream in the microwave for 2-3 minutes or starting to boil.
  • Add in chocolate and peanut butter chips and let sit for a minute or two then whisk for a couple of minutes.
  • Dip the cooled peanut butter cupcake tops into the ganache one by one and let them cool.
  • Pipe frosting in circular motions starting outward working in to the middle.
  • Cut up some random Reese cups and sprinkle on top.

Notes

Cupcakes last up to two days, if they last that long.
Double frosting if you want even more intense peanut butter flavor.
Keyword cupcakes, mousse, peanut butter, peanut butter and chocolate, pudding, reeses
Tried This Recipe?Let us know how it was by commenting below!

10 Comments

  1. Also, about the espresso/coffee, there is espresso powder you can buy, but I’ve never used it, but I have heard good things about it. 🙂

  2. I’m so glad you enjoyed them. I had it in the instructions to push them in slightly, but I did update it upon your recommendation, to clarify it better. Thank you so much for the feedback. 🙂

  3. Thank you so much for a wonderful recipe. My extended family absolutely loved them at our party. Do you know of any substitutions for espresso or coffee? I know chocolate recipes taste better with it, but we are not coffee drinkers, so I m trying to find a replacement. I think you could mention to not press the peanut butter cup too far into the batter. Mine ended up all the way on the bottom.

  4. The peanut butter mousse says to use 4 tbsp of butter (1 stick). One stick is actually 8 tbsp. Which amount is the correct amount for these? I definitely want to try them :). Thanks!

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