Go Back
Peanut Butter Cup Cookie Cupcakes

Peanut Butter Cup Cookie Cupcakes

Craving something sweet? The Peanut Butter Cup Cookie Cupcakes are here to satisfy your sweet tooth! Soft cupcakes filled with gooey chocolate and crunchy peanut butter make for the ultimate treat. Perfect for any occasion, these easy-to-make delights will be a hit with everyone!
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 14 minutes
Total Time 49 minutes
Servings: 16 cookie cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 cups All-Purpose Flour
  • 0.75 teaspoon Baking Soda
  • 0.5 teaspoon Baking Powder
  • 0.25 teaspoon Salt
  • 0.5 cups Crunchy Peanut Butter
  • 0.5 (1 stick) Salted Butter at room temperature
  • 0.5 cups Granulated White Sugar
  • 0.5 cups Packed Light Brown Sugar
  • 1 large Egg
  • 16 whole Regular-Sized Peanut Butter Cups

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Food Processor
  • Frying Pan
  • Whisk

Method
 

  1. Preheat your oven to 350℉. Make sure it’s fully heated before you place your cupcakes in, as this ensures even baking.
  2. Grab two 12-cup muffin tins and spray them with nonstick spray to prevent the cupcakes from sticking.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step helps to evenly distribute the leavening agents, ensuring your cupcakes rise beautifully.
  4. In a large bowl, combine crunchy peanut butter and salted butter using an electric mixer. Cream them together until smooth and well combined, which will take about two minutes.
  5. Add the granulated white sugar and packed light brown sugar to the butter and peanut butter mixture. Mix until the sugars are fully incorporated and the mixture is light and fluffy.
  6. Beat in the large egg until it’s fully mixed in. This will add moisture and richness to your batter.
  7. Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix, as this can make your cupcakes dense.
  8. Fill each muffin cup about half full with the cookie dough. Make sure to leave space for the cupcakes to rise!
  9. Bake for 14 to 16 minutes, or until the edges are golden brown. The centers may sink a bit, which is perfectly normal.
  10. Once they come out of the oven, place a peanut butter cup in the center of each warm cupcake, pressing down lightly to allow it to melt slightly.
  11. If desired, place the cupcake pans in the refrigerator or freezer to cool down and speed up the hardening of the peanut butter cups.
  12. After they have cooled, carefully remove the cupcakes from the pan and enjoy your delicious Peanut Butter Cup Cookie Cupcakes!

Notes

Keep leftover cupcakes in an airtight container at room temperature for up to three days.
These cupcakes freeze well! Store them in a freezer-safe container for up to three months. Thaw at room temperature before enjoying.
Feel free to experiment with different types of nut butter for unique flavors.
Top with whipped cream or chocolate drizzle for an extra touch.
These cupcakes pair wonderfully with a glass of milk or a scoop of vanilla ice cream.