Why You’ll Love Peanut Butter Cup Stuffed Brownie Cupcakes with Peanut Butter Buttercream Recipe
If you adore the classic combination of chocolate and peanut butter, this recipe is guaranteed to become a favorite. The brownie base is dense and fudgy, creating the perfect contrast to the smooth peanut butter cup tucked inside. Every bite delivers a gooey chocolate center and a creamy peanut butter finish.
These cupcakes are also wonderfully simple to prepare thanks to a boxed brownie mix, making them ideal for parties, bake sales, or last-minute dessert cravings. The homemade peanut butter buttercream adds a bakery-style touch without complicated steps, giving you a show-stopping dessert with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownie Cupcakes:
1 box brownie mix (plus ingredients listed on the box)
12 peanut butter cups
For the Peanut Butter Buttercream:
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2–3 tablespoons heavy cream
1 teaspoon vanilla extract
Extra peanut butter cups, chopped, for garnish
Directions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Prepare the brownie batter according to the instructions on the box.
Fill each cupcake liner halfway with brownie batter. Place one peanut butter cup in the center of each liner, gently pressing it down. Cover the peanut butter cup with additional brownie batter until the liner is about three-quarters full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the edge of a cupcake comes out clean. Avoid inserting the toothpick directly into the center, as it may hit the melted peanut butter cup.
Allow the cupcakes to cool completely in the pan before frosting.
To make the peanut butter buttercream, beat the softened butter and creamy peanut butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Add the heavy cream and vanilla extract, then beat until the frosting is light and fluffy.
Frost the cooled cupcakes generously and garnish with chopped peanut butter cups.
Servings and timing
Servings: 12 cupcakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 450 kcal per cupcake
Variations
For an extra-rich twist, use dark chocolate brownie mix instead of classic chocolate. You can also swap the creamy peanut butter in the frosting for crunchy peanut butter to add texture.
If you want a salted sweet finish, sprinkle a small pinch of flaky sea salt on top of the frosted cupcakes. For a festive look, drizzle melted chocolate over the buttercream before adding the chopped peanut butter cups.
You can also experiment with different nut butter cups, such as white chocolate or dark chocolate versions, to create subtle flavor changes.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate them to prevent the buttercream from softening too much.
If refrigerated, allow the cupcakes to sit at room temperature for about 20 to 30 minutes before serving so the brownie base softens and the frosting becomes creamy again.
These cupcakes can also be frozen without the garnish for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
FAQs
Can I make these cupcakes from scratch instead of using a box mix?
Yes, you can substitute your favorite homemade brownie batter recipe. Just ensure it yields enough batter for 12 cupcakes.
How do I prevent the peanut butter cups from sinking?
Filling the liners halfway before adding the peanut butter cup and then covering it with more batter helps keep it centered.
Can I use mini peanut butter cups?
Yes, you can use mini peanut butter cups. You may want to use two minis per cupcake for a fuller center.
How do I know when the cupcakes are done?
Insert a toothpick into the edge of the cupcake. If it comes out clean or with a few moist crumbs, they are ready.
Can I make the buttercream ahead of time?
Yes, you can prepare the buttercream a day in advance and store it in the refrigerator. Let it soften and rewhip before using.
What if my buttercream is too thick?
Add a small amount of heavy cream, one teaspoon at a time, until you reach the desired consistency.
What if the buttercream is too thin?
Add a bit more powdered sugar and beat until thick and smooth.
Can I double this recipe?
Absolutely. Simply double all ingredients and bake in batches if needed.
Are these cupcakes good for parties?
Yes, they are perfect for birthdays, gatherings, and special celebrations thanks to their rich flavor and impressive presentation.
Can I add chocolate chips to the batter?
Yes, folding in a handful of chocolate chips will make the cupcakes even more indulgent.
Conclusion
Peanut Butter Cup Stuffed Brownie Cupcakes with Peanut Butter Buttercream are a decadent dessert that combines fudgy chocolate and creamy peanut butter in every bite. With a surprise candy center and a fluffy homemade frosting, these cupcakes are sure to impress family and friends. Whether for a celebration or a simple treat-yourself moment, this recipe delivers rich flavor and irresistible texture with every serving.
