Chocolate Peanut Butter Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • 1 cup crushed peanut butter cookies
  • 1 tablespoon melted butter
  • 2 teaspoons chocolate syrup (like Hershey's)
  • 9 peanut butter cups (.75 oz. each)
  • 1 prepared box of chocolate cake mix
  • .....
  • Frosting:
  • ¼ cup butter
  • ¼ cup shortening
  • ¼ cup creamy peanut butter
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • ¼ cup whipping cream
  1. Heat oven to 350 F.
  2. Line 9 cavities of a jumbo muffin pan with paper liners.
  3. In a small bowl, mix together the crushed cookies, melted butter, and chocolate syrup. Divide between the 9 liners, pressing to cover the bottom of each.
  4. Set one peanut butter cup in each liner on top of the cookie mixture.
  5. Divide the cake batter evenly. This should fill each one about ⅔ full.
  6. Bake for approximately 25 minutes, or until a toothpick comes out clean when inserted in the top half of the cupcake. (If you put it down too far it will be covered with the chocolate from the peanut butter cup.)
  7. Cool on a wire rack. Frost and serve! Make sure you refrigerate any that are left.
  8. To make frosting:....................
  9. Cream together the butter, shortening, peanut butter, and vanilla.
  10. Add the powdered sugar and mix together.
  11. On low speed, slowly add the whipping cream. Turn up the mixer to medium high and whip for 1 minute, scraping bowl often.
  12. Adjust the thickness by adding a little powdered sugar to thicken the frosting, or a little whipping cream to thin it.
Recipe by The Rowdy Baker at