Chocolate Peanut Butter Cup Cupcakes
These chocolate peanut butter cup cupcakes feature rich, moist chocolate cupcakes with a Reese's Cup center, peanut butter frosting, and chocolate ganache.
Servings: 12
Calories: 600kcal
Equipment
Ingredients
For the Cupcakes
- ⅔ cup sugar
- 1 teaspoon apple cider vinegar
- 2 teaspoon Singing Dog vanilla
- ¼ cup brown sugar
- 2 eggs room temperature
- ⅓ cup vegetable oil
- ⅔ cup boiling water
- ¾ teaspoon baking powder
- ½ cup OliveNation 22/24 Dutched cocoa powder
- ¾ cup Bob's Red Mill 1:1 gluten free flour
- 2 tablespoon Bob's Red Mill 1:1 gluten free flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 12 Thin Reese's Cups
- ¼ cup creamy peanut butter
For the Peanut Butter Frosting
- ½ cup dairy free butter room temperature
- ½ cup creamy peanut butter
- 1 ¾ cups powdered sugar
- 1 teaspoon Singing Dog vanilla
- 3 tablespoon almond milk or plant cream
- ¼ teaspoon salt
For the Chocolate Ganache
- 1 ½ cups dairy free chocolate chips
- ¾ tablespoon coconut oil
Instructions
For the Cupcakes
- Line a 12-count cupcake pan with cupcake liners and preheat the oven to 350 degrees.
- In a stand mixer, whisk the baking powder, cocoa powder, gluten free flour, baking soda, and salt.
- Add the eggs and oil and mix on medium until combined.
- Then, add the white and brown sugar, apple cider vinegar, and water and mix on medium-high until well combined - about 3 to 4 minutes.
- Fill the cupcake liners about ⅔ full. Then, place a Thin Reese's into each one and top it with 1 teaspoon of peanut butter.
- Press the peanut butter-topped Reese's down into the batter, then finish filling the liners with the rest of the batter.
- Bake the cupcakes for 14 to 17 minutes.
- Remove the cupcakes and cool them for an hour on a wire cooling rack before frosting.
For the Frosting
- Cream the butter in a stand mixer with the paddle attachment on medium-high for about 2 minutes.
- Add the powdered sugar, one cup at a time, mixing slowly at first, then increasing the speed to medium until fully incorporated. Be sure to scrape the sides and bottom of the bowl as needed to fully combine the ingredients.
- Add the peanut butter and mix on medium-high for 1 minute.
- Turn the mixer off and add the vanilla, salt, and 1 tablespoon of almond milk or plant cream and mix.
- Add more almond milk, a little at a time, mixing until you get a smooth, creamy frosting.
- Frost the cupcakes using a piping bag with an open tip.
- Place the frosted cupcakes in the freezer for 15 to 20 minutes to harden the frosting.
For the Ganache
- Add the chocolate chips and coconut oil to a microwaveable bowl and heat them at 30-second intervals, stirring between each interval until the mixture is melted and smooth.
- Remove the cupcakes from the freezer and dip the frosted tops into the ganache. Place them on a wire cooling rack with a piece of parchment paper underneath them.
- When all the cupcakes are dipped, place them in the refrigerator for 15 minutes to harden the ganache. Enjoy!
Video
Notes
Storage
- Store at room temperature in an airtight container for up to 3 days.
- Wrap chilled cupcakes in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container.
- Bring the cupcakes to room temperature on the counter before serving.
- Bring your cold ingredients to room temperature for easy mixing and the best texture.
- Mix your cupcake batter until just combined. Overworking the batter will make the cupcakes dense and tough.
- Chill the cupcakes before wrapping them in plastic wrap when freezing them. This prevents sweating.
Nutrition
Calories: 600kcal | Carbohydrates: 68g | Protein: 9g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 370mg | Potassium: 224mg | Fiber: 5g | Sugar: 53g | Vitamin A: 49IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 3mg
