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Chocolate Peanut Butter Cupcakes Recipe
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Fall Harvest Cupcakes with Peanut Butter Frosting

These Fall Harvest Cupcakes are as aesthetically pleasing as they are scrumptious! Chocolate fudge cupcakes and topped with peanut butter frosting, fall sprinkles, and peanut butter cups, it's like biting into all the colors of fall!
Course Cupcakes
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 24
Calories 375kcal
Author Michelle Ordever

Equipment

Ingredients

For the Cupcakes

  • 1 box chocolate fudge cake mix
  • 3 large eggs
  • 1¼ cup whole milk
  • ½ cup unsalted butter softened

For the Frosting

  • 1 cup unsalted butter softened
  • 1 cup creamy/smooth peanut butter
  • 2 cup powdered sugar icing sugar
  • 1 tsp pure vanilla extract
  • 3 Tbsp heavy whipping cream double cream
  • 2 8oz packages of Sweet Tooth Fairy Forever Fall Sprinkle Mix or other Fall Sprinkle Mix
  • 12 Reese's Peanut Butter Cups cut in half

Instructions

  • Preheat oven to 180°C/350°F/Gas 4. Line a cupcake pan with 24 liners and set it aside.
  • Using an electric handheld or standing mixer, beat the cake mix, butter, milk, and eggs until combined.
  • Fill the cupcake liners about three-quarters full.
  • Place into the oven and bake for 20 minutes or until an inserted toothpick comes out clean.
  • Remove from the oven and leave to cool for 5 minutes in the pan, before transferring to a wire rack to cool completely before decorating.
  • To make the frosting, use an electric handheld or standing mixer and beat together the butter, peanut butter, powdered sugar, heavy whipping cream, and vanilla extract until combined, smooth, and holds a peak.
  • Scoop 1 cup of the frosting into a piping bag fitted with a star tip and set it aside.
  • Pour the sprinkles into a bowl.
  • Using a medium ice cream scoop, divide the frosting onto the cupcakes and smooth lightly into a thick disk using a butter knife or palette knife.
  • Dip the frosted cupcakes into the sprinkles to cover completely.
  • Pipe a swirl of the reserved frosting on top of each cupcake.
  • Place a halved Reese's Peanut Butter Cup on top of each cupcake.
  • Enjoy and Happy Fall Y'all!

    Fall Harvest Cupcakes with Peanut Butter Frosting & Peanut Butter Cups

Nutrition

Serving: 1 | Calories: 375kcal | Carbohydrates: 31g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 246mg | Fiber: 1g | Sugar: 26g