I originally found this recipe on Picky Palate (one of my favorite food blogs). The recipe is for a cake, but it worked great for cupcakes as well. I have seen similar versions and variations of this recipe quite a bit, so it must be a favorite of many. My daughter made a very similar recipe with her class at school in a Crock Pot. They called it Thunder Cake.
This is probably my favorite homemade cupcake recipe. Maybe I should call it semi-homemade because the recipe uses a mix. I made these for my birthday last year.
Chocolate Peanut Butter Cupcakes Recipe
- 1 Box Chocolate Cake Mix
- 4 Eggs
- 1/2 Cup Canola Oil
- 1/2 Cup Water
- 8 oz Sour Cream
- 1 Small Box Instant Chocolate Pudding Mix
- 1 Bag (2 cups) Chocolate Chips
Preheat your oven to 350 degrees F. In a large bowl or stand mixer, combine the cake mix, eggs, oil, water, sour cream, pudding, and chocolate chips. Mix until well combined. The cupcake batter will be think. Scoop batter (yes, it’s that thick) into cupcake liners. I use a 3 tablespoon cookie scoop to measure the batter so the cupcakes come out evenly. I recently bought the OXO large scoop on Amazon and love it.
Cream Cheese Frosting Recipe
- 1 8 oz Package Softened Cream Cheese
- 1 Stick Softened Butter
- 1 32 oz Bag of Powdered Sugar
Place the cream cheese and butter into a mixing bowl and beat on medium speed until smooth. It is important to make sure the cream cheese and butter are soft so they will combine well. Slowly add powdered sugar until the frosting is a good consistency. If the frosting gets too thick, you can add some milk to help soften it up.
- 1/2 cup Creamy Peanut Butter, melted
- 1 Bag of Reese’s Peanut Butter Cups, chopped into pieces
Chocolate Peanut Butter Cupcake Picture Tutorial
Because pictures are fun to look at!
Add cake mix to a large bowl or stand mixer.
Add eggs, oil, and water.
Add sour cream and pudding mix.
Add chocolate chips.
Mix until well combined.
The batter will be really thick. <<Don’t you just want to stick your finger into it and have a taste!>>
Prepare your muffin tins with liners.
Add the cupcake batter to the muffin liners.
Cook for 20-25 minutes at 350 degrees F until you can insert a toothpick and it comes out clean.
While your cupcakes are baking, cut your Reese’s Peanut Butter cups into chunks. It is easier to cut them if you freeze them first.
When your cupcakes are finished cooking, allow to them to cool completely.
Melt the peanut butter in the microwave. It only takes about 30 seconds to melt, so watch it carefully. Drizzle the melted peanut butter over the top of the cupcakes. Allow the peanut butter to cool and setup before frosting. I put my cupcakes in the fridge to speed up the process.
Finally, frost the cupcakes with the cream cheese frosting.
Sprinkle with the Reese’s Peanut Butter Cup chunks.
These cupcakes are to die for and deliciously dangerous.
Thanks for stopping by!