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Peanut Butter Chocolate Swirled Cupcakes

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.
Course: Dessert, Snack, special occasion
Cuisine: American
Keyword: chocolate ganache, cupcakes, filled cupcakes, mini peanut butter cups, peanut butter, peanut butter cups, peanut butter swirl, peanuts, reeses, reeses filled cupcakes
Servings: 12

Ingredients

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
  • Reese’s Peanut Butter Cups, divided

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

Ganache

  • ⅛ Cup (30ml) Heavy Cream
  • ¼ Cup (43g) semisweet chocolate chips

Instructions

  • Prepare the Cupcakes:
    Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
    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.
    In a separate bowl, whisk together the flour, baking powder, and salt.
    Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Mix until just combined.
    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.
    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:
    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 pipe-able consistency.
  • Make the Ganache:
    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:
    In a piping bag fitted with a large star tip, alternate spoonfuls of frosting and ganache to create a swirl effect.
    Pipe the frosting onto the fully cooled cupcakes. Top each cupcake with a crushed mini peanut butter cup and crushed peanuts, if desired.

Notes

See blog for:
Dietary substitutions for dairy and gluten 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.