Peanut butter and chocolate…my favourite combination.  There is nothing better than chocolate and peanut butter together.  I want them to get married and have babies, that’s how much I love them.  So clearly, making chocolate peanut butter cupcakes is a necessity to my cupcake endeavors.  The cupcakes turned out amazing! I used my favourite chocolate cake recipe for the cupcake batter, a peanut butter cream frosting, and topped it with a Reese’s mini peanut butter cup half.

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  • 1 cup confectioners’ sugarphoto (11)
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream

Combine the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl and with a mixer on medium-low speed mix until creamy.  Add the heavy cream and beat on high speed until the mixture is light and smooth.


Add the peanut butter cream frosting into a decorating bag, and using a Wilton 1M attachment create a swirl to cover the top of the cupcake.  For best results pipe the frosting holding the bag about 1/4 inch above the cake at a 90 degree angle.  Always make sure you have given the cupcakes the chance to cool before frosting them!

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Once the frosting has been added, add the Reese`s mini halves to the tops.  Freeze the peanut butter cups before cutting them into halves as they will be less likely to crack or crumble.

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