Ultra soft and fluffy chocolate cupcakes stuffed with a Reese’s peanut butter cup and topped with a thick dark chocolate peanut butter frosting.
Hi friends! I made it back from the big apple, and an incredible whirlwind weekend! My brother made 2nd chair in his international orchestra, and I got to see him play in CARNEGIE HALL. Can we talk about how all my life I’ve dreamed of going to Carnegie Hall, and my very first time I got to watch my brother have the time of his life??
I also got to spend the weekend catching up with some of my friends in the city, seeing Matilda (OMG I’m obsessed–I never wanted it to end!), and eating so much amazing food. I’m totally not ready to go back to real life.
Although, this month has been so busy already that I am looking forward to doing a whole lot of nothing next weekend. After traveling two weekends in a row, I miss my puppies, and my couch, and umm you guys! I have practically disappeared on social media because I’ve been doing that thing where I try to live in real life. It’s really great and all, but I miss you people.
Oh, and also…I made you cupcakes. Maybe my favorite ones ever? The chocolate cupcake itself is just SO GOOD. Like I didn’t know I could make one that good without butter. It was kind of a pat myself on the back and sing my own praises kind of moment.
Then I can hardly even talk about the joy that is a peanut butter cup inside of your cupcake. Especially straight out of the oven when it’s still warm and melty….
Then you see that thick chocolatey frosting? Well, it’s actually chocolate and peanut butter and it is so thick that you have to spread it super carefully, but don’t worry because it ends up being 100% worth it when you take your first bite. The extra peanut butter cups on top are optional; edible glitter is mandatory. 😉
Ultra soft and fluffy chocolate cupcakes stuffed with a Reese's peanut butter cup and topped with a thick dark chocolate peanut butter frosting.
Ingredients
- 1 cup + 2 tablespoons gluten-free baking blend (or white whole wheat flour)
- 1/4 cup cocoa powder (I used Dutch process)
- 2 tablespoons cornstarch
- 1 1/2 teaspoons baking soda
- dash salt
- 1/2 cup applesauce
- 1/4 cup coconut oil, melted
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 12 mini peanut butter cups + extra for topping
- 24 ounces reduced fat cream cheese, softened
- 2.5 ounces dark chocolate, melted and cooled
- 3/4 cup cocoa powder (I used Dutch process)
- 3/4 cup peanut butter
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350. Line 12 muffin tin with paper liners. Set aside.
- In a medium bowl, whisk together baking blend, cocoa powder, cornstarch, baking soda and salt. In a large bowl or stand mixer, mix together applesauce, coconut oil and sugar until well combined. Add egg and vanilla and mix to combine. Stir in half the dry ingredients, followed by buttermilk and finishing with the remaining dry ingredients. Mix until just combined; do not over mix.
- Evenly divide batter between cupcake tins. Each tin should be about 2/3 full. Gently press a mini peanut butter cup into the center of each cupcake. Bake for 18-22 minutes until a toothpick inserted in the cake part of the cupcake comes out with just a few crumbs. Cool completely.
- To make frosting beat together cream cheese and peanut butter in a large bowl on medium speed until smooth. Add vanilla extract and mix to combine, Add in powdered sugar 1/2 cup at a time, beating on low speed, followed by cocoa powder. Increase to medium speed and add melted chocolate. Beat until smooth, scraping down sides of bowl often. Frosting will be very thick. To thin, you may add a tablespoon at a time of milk if desired. I used none.
- Spread frosting on completely cooled cupcakes and top with chopped peanut butter cups and edible glitter or sprinkles if desired. Serve immediately. Store refrigerated in an airtight container for 5-7 days.
Whoa – way to go to your brother!! That’s awesome. And whoa!! to the cupcakes. Can anything be more perfect than peanut butter and chocolate? I think not.
Angela @ Happy Fit Mama recently posted…Fitness Trends + Functional Fitness Workout
Thanks Angela!! And I totally agree about pb & chocolate! 🙂
OMGOODNESS. heavenly.
Carla recently posted…Jews eating eggs in a ham basket.
so glad you are back… chocolate and pb?? I die.
Brittany @ Delights and Delectables recently posted…Quick Eats and Oatworks GIVEAWAY!
Awww thanks friend!
I need a napkin.
Kierston recently posted…On The Road: Tips To Stay On Track and Hotel Room Overnight Protein Oats…
way to go bro!! and welcome back!!
Thanks friend!
Why have I not learned not to read your posts before breakfast — you’re killing me here! Aside from the fact that these have pesky peanut butter in them ( 😛 ) they look absolutely delicious. Way to torture my chocolate cravings!
Amanda @ .running with spoons. recently posted…. almond butter and pretzel truffles .
Hahaha I know…I always read blogs first thing in the morning too and then I want to eat ALL THE FOOD for breakfast. PS: You could totally use almond butter cups and almond butter in the frosting!
Is there anything better than the chocolate peanut butter combo? Perfect timing for V-day!!
Laura @ Mommy Run Fast recently posted…Hungry Mama WIAW + New Stonyfield Flavors
Yum! Those look fantastic!
Oh hello lover (talking to the cupcake of course). 😉
What a fun weekend – love NYC and glad you got to hang out with family!
Melanie @ Nutritious Eats recently posted…Basic Family Meal Plan
I totally talk to my food like that too. 😉
hi, what brand of peanut butter did you use in this recipe? thanks, ari.
Hmmm…I usually use homemade or the all natural Jiff (ya know without the hydrogenated crap 😉 ).It’s been a while so I don’t remember which one I used this time, but either one should work!
Holy crap. I do not even have words for this right now. Chocolate + peanut butter is all I need in life. The fact that you made that combo into a HEALTHY cupcake blows my mind. These look delicious!!!
Selena @ thenutritiouskitchen.com recently posted…V-Day Cookie Butter Truffle Cups
Awwww thanks Selena! I feel the same way about chocolate and pb!
ooooh mah god those look good. Chocolate and peanut butter have a special place in my heart when they are together.
Stephanie recently posted…Butterscotch and Brownie Trifle
You know me–edible glitter is ALWAYS mandatory! These cupcakes look deadly in the best way possible–so totally delicious! It’s awesome that you got to see your brother play in Carnegie Hall–what a memory for both of you!
Elizabeth @ SugarHero.com recently posted…Chocolate Rose Cupcakes
I had a feeling you’d also be on board with edible glitter. 😉
I love the edible glitter on these! They’re beautiful!
Angie | Big Bear’s Wife recently posted…Hotel Renew by Aston – Honolulu, Hawaii
Thanks Angie! I feel like glitter makes everything more fancy. 😉
I’m so glad you had a wonderful trip and that is really exciting for your brother!! You must be so proud!
And these, these could be dangerous for me!
Jamie @ couchtoironwoman recently posted…The Day I was Humbled
I totally am! Him and I are the only musicians in our family so it’s really cool to be able to share that.
How awesome to see your brother play in Carnegie Hall! Totally amazing. Chocolate and peanut butter are definitely the best combo ever and these cupcakes aren’t calling my name, they’re screaming my name.
Christin@SpicySouthernKitchen recently posted…Samoa Oatmeal
Thanks Christin! Chocolate and peanut butter usually scream my name too. 😉