Dark Chocolate Peanut Butter Cup Cupcakes

for the cupcakes
12 miniature dark chocolate peanut butter cups
1 cup flour
1 cup light brown sugar
1 cup milk
1/2 cup cocoa
6 tablespoons butter, at room temperature
2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon instant espresso powder
1/4 teaspoon salt
2 eggs, at room temperature

for the frosting
1 cup confectioners’ sugar
1/2 cup peanut butter
4 oz cream cheese

6 miniature peanut butter cups, halved

Preheat oven to 350. Line or grease and flour 12 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Meanwhile, mix together the cocoa powder, espresso powder and milk in a small bowl or measuring cup and set aside. Add flour, baking powder and salt to the butter mixture. Add the milk mixture to the rest of the batter and beat until well combined. Fill each well 1/3 of the way full.

Place the peanut butter cup in the center and cover with batter. Bake 15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing.

for the frosting
Beat all ingredients until fully incorporated. Spread on cooled cupcakes or cake. Top each with 1/2 of a miniature peanut butter cup.

My thoughts:

Years ago when Reese’s first came out with limited edition dark chocolate peanut butter cup miniatures not being a fan of milk chocolate, I hoarded them. I am not much of a candy person (save our holiday boxes of Rheb’s, the occasional candy bar or Haribo binge) but the miniatures were cheap, tasty and had a good chocolate to peanut butter ratio. I had hoped they would make them a permanent addition to their line up and it looks like they finally must have because I am seeing them everywhere, not just at Chocolate World or in limited edition bags. Anyway, my husband also loves the dark chocolate cups and may or may not have decimated nearly an entire bag all to himself. Luckily I was able to save a few and make these cupcakes.

The recipe is easy, the trick to the chocolate-y taste in the cupcakes without having to melt chocolate is to rehydrate the cocoa powder in a bit of milk and add a bit of espresso powder to deepen the flavor. They also pack quite a peanuty punch. Perfect for any chocolate-peanut butter lover!


  1. …you are evil… 🙂 These look and sound absolutely to die for!

  2. Stephanie Stiavetti

    Oooooh, I'm totally going to try making these gluten free.

  3. Susan from Food Blogga

    Ha! I just made a batch of salted double chocolate pb cookies today. Great minds…. 🙂

  4. These look great. Ah, Rhebs….they're the best! I grew up 15 minutes away in Catonsville. Now I'm about 30 minutes away.

  5. You'll always appeal to the kid at heart with pb and chocolate in one.

  6. These look so good. Peanut Butter and chocolate together can't lose. That said, peanut butter cups are by no means easy to get hold of here in NZ! Also: a Haribo binge is always okay 😀 how could you not!

  7. Peanut butter & chocolate – a match made in heaven! I am definitely going to add these to my list of "must convert to gluten free". Thanks for the inspiration!


  8. Sorry if i sound as if I'm from another planet, but what is a "Haribo"?
    These two flavors are my very favorite combination. I'm headed to the kitchen ASAP. I always have Reese's on hand.

  9. Pat-
    Haribo is a brand of candy.

  10. I made these last night, but instead of the icing, I frosted them with ganache and sprinkled chopped peanuts over the top. They were delicious.

  11. I too am a fan of dark chocolate. I will be on the lookout for these Reeses cups for the recipe and for snacking.

  12. It doesn't look too difficult..I think I might be able to make these..hehe..

    Thank you.

  13. There are mini dark chocolate Reeses??? What rock have I been under?!?!? We just moved so as soon as I find my cupcake pan I am totally making these!

  14. if my husband saw these i'd be baking weekly.

  15. These are just what I was looking for to make for family this Thanksgiving. What brand is the espresso powder? (I've never heard of it)Is the cocoa sweetened or unsweetened? Thank you so much. P.S. have you tried these with the milk chocolates ones…just in case I can't find dark.

  16. Darcey-
    Any brand of espresso powder would be fine.
    I don't eat milk chocolate so I haven't tried the recipe with them but I am sure it would be possible.
    Cocoa is always unsweetened.