Ingredients
Equipment
Method
Preparation
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk flour, cocoa powder, and baking powder, then mix into the wet ingredients alongside milk and vanilla until smooth.
- In a separate bowl, mix creamy peanut butter and powdered sugar until smooth. Chill for about 15 minutes.
- Preheat the oven to 350°F (175°C) and prepare a cupcake pan with liners.
- Fill each liner halfway with batter, then add the chilled peanut butter mixture, and top with more batter until two-thirds full.
- Bake for 18-20 minutes until a toothpick comes out clean with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the topping by beating together softened butter, powdered sugar, and creamy peanut butter until fluffy.
- Once cooled, generously spread the topping on each cupcake and decorate with mini Reese’s pieces or chocolate chunks.
Nutrition
Notes
Ensure ingredients are at room temperature for optimal mixing. Chilling the peanut butter center helps prevent sinking.