It's hard to beat the combination of peanut butter and chocolate, which explains why I have so many recipes bookmarked with those ingredients, including multiple cupcakes. One can never have too many cupcakes.
I made this version from Two Peas & Their Pod, which disappeared without a single photograph. My 2-year-old son helped with these, putting in all the cupcake liners by himself and putting the peanut butter cups onto the batter. He doubled up the peanut butter cups in one cupcake ... I'm not sure why I corrected his "mistake." I think he's a culinary genius.
The cupcakes have a nice dark chocolate flavor, but mine were a bit drier than I would have liked. Overall, though, this is a winner cupcake.
Peanut Butter Cup Cupcakes
1/2 cup unsalted butter, cut into 4 pieces
2 oz. bittersweet chocolate, finely chopped
1/2 cup cocoa
3/4 cup flour
1/2 tsp. baking soda
3/4 tsp. baking powder
2 large eggs, at room temperature
3/4 cup sugar
1 tsp. vanilla
1/2 tsp. salt
1/2 cup plain Greek yogurt
12 Reese's Peanut Butter Cups
1/2 cup butter, at room temperature
1/2 cup creamy peanut butter
1 1/4 cups powdered sugar
1 Tbsp. heavy cream
Reese's Pieces or miniature peanut butter cups, if desired
Preheat the oven to 350°F. Line a 12-cup cupcake tin with paper liners, and set aside. Place butter, chocolate and cocoa powder in a medium heatproof
bowl. Microwave in 30 second bursts on 50 percent power, stirring in between,
until the butter and chocolate are melted. Set the
mixture aside to cool until it is warm to the touch.
In a medium bowl, whisk together the flour, baking soda and baking
Whisk the eggs in a separate large bowl to combine, and then add the sugar,
vanilla and salt and continue whisking until fully incorporated. Add
the cooled chocolate mixture to the bowl, and whisk to combine. Sift
one-third of the flour mixture into the bowl, and whisk gently to
combine. Add the Greek yogurt or sour cream, and whisk to combine.
Finally, sift the the rest of the flour mixture into the bowl, and whisk
until everything is well combined. The cupcake batter will be thick.
Place a dollop of cupcake batter on the bottom of each cupcake
liner. Place a Reese's Peanut Butter Cup on top of the batter. Cover the
peanut butter cups with remaining batter, filling each about 3/4 full.
Bake until a toothpick inserted into the center of the cupcakes comes
out clean, about 18 to 20 minutes. Remove the pan to a wire rack, and let
the cupcakes cool for 5 minutes before removing them to a wire rack
to cool completely.
While the cupcakes are cooling, make the peanut butter frosting. In the bowl of a stand mixer, beat butter and peanut butter
until creamy. On low speed, add in powdered sugar. Mix until combined,
and add the heavy cream. Mix until frosting is fluffy. You can play
around with the amounts of powdered sugar and heavy cream to get the
Frost cooled cupcakes with the peanut butter frosting, and top each cupcake with garnish, if desired. Makes 12 cupcakes.