These peanut butter cup cupcakes are so yum! They are soft, fluffy, and filled with a melty chocolate center. This recipe is incredibly easy to make and can be non-dairy with a few simple swaps.

Why You’ll Love These

• Easy, no-fuss recipe
• Soft vanilla-peanut butter cake
• Surprise peanut butter cup center
• Non-dairy optional
• Perfect for parties, bake sales, or weeknight treats

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Peanut Butter Cup Cupcakes

Yield: 24

Prep Time: 10 minutes

Cook Time: 25 minutes 20 seconds

Total Time: 35 minutes 20 seconds

These peanut butter cup cupcakes are soft, fluffy, and filled with a melty chocolate surprise in the center. They’re incredibly easy to make, totally crowd-pleasing, and can be made non-dairy with a few simple swaps.

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Ingredients

• 1 cup granulated sugar
• ½ cup non-dairy butter (or regular butter)
• 2 eggs
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 ¾ teaspoons baking powder
• ½ cup vanilla soy milk (or any milk)
• ¼ cup peanut butter
• Mini peanut butter cups (one per cupcake)
• For the Frosting:
• ½ cup nonhydrogenated shortening
• ½ cup nonhydrogenated margarine
• 3 ½ cups powdered sugar
• 1 ½ teaspoons vanilla extract
• ¼ cup soy milk
• ¼ cup peanut butter
• ¼ cup cocoa powder

Instructions

1. Preheat oven to 350°F and line a muffin tin with paper liners.
2. In a medium bowl, cream together the sugar and butter until light and fluffy.
3. Add eggs one at a time, mixing well after each. Stir in the vanilla.
4. In a separate bowl, combine flour and baking powder. Gradually add to the wet ingredients and mix until combined.
5. Stir in the milk until the batter is smooth, then mix in the peanut butter.
6. Fill each cupcake liner about ¼ full. Place one mini peanut butter cup in the center. Add more batter on top until each cup is about ¾ full, fully covering the candy.
7. Bake for 20–25 minutes, or until the tops spring back when lightly touched.
8. In a large bowl, beat the shortening and margarine together until smooth and fluffy.
9. Add the powdered sugar gradually and beat for about 3 minutes, until well combined.
10. Mix in the vanilla and soy milk, then continue beating for 5–6 minutes until light and fluffy.
11. Add the peanut butter and cocoa powder, and mix until fully combined and smooth.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 413Total Fat: 17gSaturated Fat: 6gUnsaturated Fat: 11gCholesterol: 30mgSodium: 113mgCarbohydrates: 61gFiber: 1gSugar: 46gProtein: 4g

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These peanut butter cup cupcakes are soft, fluffy, and filled with a creamy chocolate center, making them the perfect treat for any occasion. Made with simple ingredients and easy steps.

The kids love these for birthday's or when they want a rich dessert.

More Chocolate and Peanut Butter Dessert Recipes

If you loved these peanut butter cup cupcakes, here are a few more easy, crowd pleasing desserts to make next:

• No Bake Chocolate Cheesecake: Rich, creamy, and perfect when you don’t want to turn on the oven
• Easy Chocolate Croissants: Flaky, buttery, and surprisingly simple to make at home
• Double Chocolate Chip Cookies: Soft, chewy, and packed with chocolate in every bite
• Coconut Peanut Butter Bars: A sweet and salty no-bake treat with the best texture