Peanut Butter Chocolate Swirled Cupcakes

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Rich peanut butter cake is layered with a peanut butter cup surprise inside and topped with creamy peanut butter chocolate frosting in these Peanut Butter Chocolate Swirled Cupcakes.

Peanut butter and chocolate are a match made in dessert heaven. Whether it's a classic peanut butter cup or a rich peanut butter frosting paired with a chocolatey ganache, the combination never disappoints. These Peanut Butter Chocolate Swirled Cupcakes are an indulgent treat that brings the best of both flavors together in a soft, moist cake topped with a perfectly balanced peanut butter frosting and a luscious chocolate ganache.

If you’re looking for a dessert that works for any occasion—whether it’s a birthday, a family gathering, or just a sweet craving—these cupcakes fit the bill. The hidden surprise of a mini Reese’s Peanut Butter Cup baked into the center makes each bite extra special. Let's make them.

Why You’ll Love This Recipe

• Classic flavor combination – Peanut butter and chocolate are a universally loved pairing.
• Easy to make – Simple ingredients and a straightforward process make these cupcakes achievable for any home baker.
• Perfect for any occasion – These cupcakes are ideal for birthdays, holidays, or just a treat-yourself moment.
• Fun surprise inside – A mini peanut butter cup baked into the cupcake makes each bite extra delicious.

Peanut Butter Chocolate Swirled Cupcakes Recipe

For the Peanut Butter Cake:

• ¼ cup (57g) salted butter, softened to room temperature
• ¾ cup (150g) granulated sugar
• 1 large egg
• ⅛ cup (30g) sour cream
• ¼ cup (64g) Adam’s Creamy All Natural Peanut Butter
• ½ tablespoon (7ml) pure vanilla extract
• 1 ⅓ cups (167g) all-purpose flour
• 1 teaspoon (4g) baking powder
• ¼ teaspoon (1g) salt
• ½ cup (120ml) whole milk
• 20 mini Reese’s Peanut Butter Cups, divided

For the Peanut Butter Frosting:

• 1 cup (227g) salted butter, softened to room temperature
• 2 cups (240g) powdered sugar
• ⅓ cup (85g) Adam’s Creamy All Natural Peanut Butter
• ½ tablespoon (7ml) pure vanilla extract
• Splash of heavy cream, as needed to thin the frosting to desired consistency

For the Ganache:

• ¼ cup (60ml) heavy cream
• ½ cup (85g) semisweet chocolate chips

Instructions:

Prepare the Cupcakes:

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the egg, sour cream, peanut butter, and vanilla extract, mixing until smooth.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Mix until just combined.
5. Place a mini Reese’s Peanut Butter Cup in the bottom of each cupcake liner. Divide the batter evenly among the liners, filling each about ⅔ full.
6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

1. In a large bowl, beat the butter until creamy. Add the powdered sugar, peanut butter, and vanilla extract. Beat until smooth, adding a splash of heavy cream if needed to achieve a pipeable consistency.

Make the Ganache:

1. Heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Allow the ganache to cool to room temperature but remain pourable.

Assemble the Cupcakes:

1. In a piping bag fitted with a large star tip, alternate spoonfuls of frosting and ganache to create a swirl effect.
2. Pipe the frosting onto the fully cooled cupcakes. Top each cupcake with a crushed mini peanut butter cup and crushed peanuts, if desired.

Enjoy your delicious Peanut Butter Chocolate Swirled Cupcakes!

Dietary Substitutions

If you need to make these cupcakes gluten-free or dairy-free, here are some easy swaps:

Gluten-Free Option:

• Replace the all-purpose flour with Bob’s Red Mill Gluten-Free 1:1 Baking Flour (which works seamlessly in this recipe).

Dairy-Free Option:

• Substitute salted butter with vegan butter.
• Use dairy-free sour cream (such as Kite Hill or Forager).
• Swap whole milk for unsweetened almond milk, oat milk, or coconut milk.
• Use dairy-free chocolate chips (such as Enjoy Life brand).
• Replace heavy cream with Silk plant based heavy cream for both the frosting and ganache.

With these simple swaps, you can make these cupcakes suitable for a variety of dietary needs!

Frequently Asked Questions

1. Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. The frosting and ganache can also be made ahead and stored in the fridge. Let them soften before assembling the cupcakes.

2. Can I freeze these cupcakes?

Absolutely! Freeze unfrosted cupcakes in an airtight container for up to 3 months. When ready to enjoy, thaw at room temperature, then frost as desired.

3. Can I use crunchy peanut butter instead of creamy?

Yes! Crunchy peanut butter will add a bit of texture to the cupcakes and frosting. If you love a little crunch, go for it!

4. How do I store leftover cupcakes?

Keep cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If refrigerated, allow them to come to room temperature before serving for the best flavor.

Conclusion

Peanut butter and chocolate lovers: this recipe is for you. These Peanut Butter Chocolate Swirled Cupcakes are an indulgent treat that works for any season. Whether you’re baking for a special occasion or just because, these cupcakes are sure to impress!

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

PS: Try my Peanut Butter Layer Cake for more indulgence peanut butter cake goodness. Also, my Peanut Butter Tiramisu is a total crowd pleaser!