With chopped peanuts and melted milk chocolate on top, these moist peanut butter cupcakes feature small peanut butter cups inside. I was trying to find a recipe for chocolate-peanut butter cupcakes that weren’t too high in calories but were still tasty and a respectable size. I made my own because I couldn’t seem to find what I was looking for. All of my relatives and friends loved these! Hope everyone has fun. I’m very hungry!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 cup brown sugar
- ½ cup butter
- ¼ cup peanut butter
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- ½ cup milk
- ½ cup water
- 48 mini chocolate-covered peanut butter cups (such as Reese’s®)
- 1 ½ cups chocolate chips
- ⅛ cup chopped peanuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Combine brown sugar, butter, and peanut butter in a medium bowl. Beat with an electric mixer until creamy. Beat in eggs one at a time until combined.
- Combine flour and baking powder in a separate bowl. Slowly beat into the creamed mixture. Pour in milk and water; stir until batter is thick and smooth. Spoon batter into the prepared muffin tins. Press 2 mini peanut butter cups into each cupcake.
- Bake in the preheated oven until edges are firm and begin to pull away from the sides of the tin, 20 to 25 minutes.
- Pile 15 to 20 chocolate chips over each cupcake. Return to the oven until chocolate chips start to melt, about 1 minute. Spread melted chocolate over the cupcakes and sprinkle with chopped peanuts.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 136 mg |
| Sugars | 23 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |