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Chocolate Swirled Peanut Butter Blast Cupcakes

These Chocolate Swirled Peanut Butter Blast Cupcakes are a chocolate peanut butter lover’s dream! They’re the perfect cupcakes to satisfy your sweet tooth!Chocolate Swirled Peanut Butter Blast Cupcakes

Welcome to day two of Cupcake Week! In honor of Valentine’s Day, I have just one thing to say.

Chocolate + Peanut Butter = True Love.

Forever.

Amen.

Chocolate Swirled Peanut Butter Blast Cupcakes

This chocolate and peanut butter fudge swirled cupcake is topped with two of my absolute favorite frostings ever: Peanut Butter Buttercream and Sweet Milk Chocolate Ganache.

I love this sweet milk chocolate ganache frosting. It’s rich, fudgy, and I love that it stays super dark in color.

It’s indulgent, decadent, and very, very naughty.

These make super cute mini cupcakes, too!

Here are the four recipes you’ll need below for the chocolate cake, peanut butter cake, and both frostings, along with a link to instructions on how to pipe swirled frosting.

Happy Valentine’s Day, dear friends! Enjoy!

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Chocolate Swirled Peanut Butter Blast Cupcakes

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: About 16 Cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Chocolate Swirled Peanut Butter Blast Cupcakes are a chocolate peanut butter lover’s dream! They’re the perfect cupcakes to satisfy your sweet tooth!

Scale

Ingredients

The Best Chocolate Cake Ever

  • 1 box devil’s food cake mix
  • 1 small pkg Jello instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 cups mini chocolate chips

Peanut Butter Cake

  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 box butter cake mix
  • 2/3 cup water

Peanut Butter Buttercream Frosting

  • 1 cup peanut butter
  • 1/2 cup (1 stick) butter, softened
  • 4 cups confectioners’ sugar
  • 1/2 cup heavy cream
  • 1 tbsp vanilla extract

Sweet Milk Chocolate Ganache

  • 1.5 cup milk chocolate chips
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar

Instructions

For the Chocolate Cake

In a very large bowl, mix together everything except chocolate chips until well combined. Batter will be thick. Stir in the chocolate chips.

For the Peanut Butter Cake

In the workbowl of a mixer, combine 1/2 cup peanut butter and 1/2 cup butter. Beat on medium speed until light and fluffy, about 3-5 minutes. Add eggs one at time, mixing well after each addition. Add approximately 1/3 of the cake mix and 1/3 of the water, and mix on low speed until just combined. Repeat 2 more times with remaining cake mix and water.

For the Peanut Butter Buttercream Frosting

Place the peanut butter, butter, sugar, cream and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. If necessary, add more cream, one tablespoon at a time, beating for 1-2 minutes after each addition until desired consistency is reached.

For the Sweet Milk Chocolate Ganache

Place chocolate chips in a glass or heat-proof bowl. In a medium saucepan, whisk the heavy cream, vanilla, and sugar and bring to a simmer. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Chill in the fridge for 1 hour or until the ganache reaches a thick, frosting consistency.

Note: I warned you it was sweet :) I absolutely love it and think it’s perfect the way it is — plain or when paired with the peanut butter buttercream above. But you can leave out the sugar and/or use a darker chocolate if you’ve ever not liked a dessert because it was “too sweet”. Me, personally, that’s never happened! :)

For the Cupcake Assembly

Preheat oven to 350. Grease and line standard-sized muffin tins. Add approximately 2 tbsp of peanut butter cake batter first, then 2 tbsp of chocolate cake batter to each tin. I used this cookie scoop from OXO, found at Target. Use a spoon or knife to gently fold and swirl cake batter. For STANDARD cupcakes, bake at 350 for 18-22 minutes. For MINI cupcakes, add approximately 2 teaspoons of each batter to mini muffin tins, and bake at 350 for 8-10 minutes.

How to Pipe Swirled Frosting

Katie at Good Life Eats has a fabulous tutorial for this neat swirled frosting technique:

How to Pipe Swirled Frosting

Top with crushed mini Reese’s cups.

Enjoy!

Keywords: peanut butter cupcakes, chocolate peanut butter cupcakes, chocolate peanut butter dessert, best chocolate cupcakes, best cupcakes recipe, homemade cupcakes, homemade cupcakes recipe, peanut butter dessert recipe

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35 Responses
  1. Laura

    I just stumbled across your blog and I can officially say I am in love! Everything you make sounds so incredibly delicious! I can not wait to get baking!! :) Thanks for sharing them all with us!

  2. Christine Teal

    I had to try this recipe for my birthday cupcakes and they did not disappoint. I didn’t have time to make 2 batches of cake mix, so I only made the chocolate one.

    They were great!!! Thanks for sharing the recipe!!

  3. Kristina Vanni

    Peanut Butter + Chocolate = True Love indeed! Such a decadent and much deserved treat for Valentine’s Day. Beautiful photos as always!

  4. MikeVFMK

    Never a massive cupcake fan. But now I realize it’s because my cupcakes never look this good. These look amazing Amanda! I hope that if I stare long enough the images will appear before me.

  5. Allison [Girl's Guide to Social Media]

    First of all, the photography of those cupcakes is outstanding! I feel like I can smell it’s sweetness. Great job. I am looking forward to more cupcakes from ya. Yum!

  6. Choc Chip Uru

    Love this combo – and in frosting and cake? Yes please :D
    I would love to try a Nutella version for the chpcolate ;)

    Cheers
    Choc Chip Uru
    Latest: Healthiest Natural Sugars Muesli Bars

  7. The Mrs @ Success Along the Weigh

    Oh my Lord this looks right up my alley. The Mr would love it too.

    Do you know if you could sub greek yogurt for the sour cream? I assume you could but don’t want to ruin the recipe.

  8. Averie @ Love Veggies and Yoga

    Chocolate + Peanut Butter = True Love, for me too!

    And that PB frosting…ohmygoodness that looks so fluffy and puffy and amazing.

    Nothing is ever too rich or too sweet for me, either!

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes for busy weeknight dinners, plus travel tips and guides for our favorite places around the world. Meet our Boston Terriers. Take a tour of our house. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.

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