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.
- 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
- 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.