Mini Chocolate Peanut Butter Cupcakes

Name: Mini Chocolate Peanut Butter Cupcakes
Prep time: 30 min
Total time: 2 h
Yield: 120
Ingredients: 1 box (15.25 oz) Betty Crocker™ Super Moist™ cake mix (any chocolate flavor); Egg(s), water and oil added to the cake mix, per package instructions; 2 extra eggs; 2 packages (8 oz each) cream cheese, softened; 1 1/2 cups peanut butter; 2 cups powdered sugar; 2 cups regular or mini semisweet chocolate chips

4 Ratings

3 Reviews

Kitchen Tested

Prep 30 min
Total 2 hr 0 min
Servings 120

These mini cupcakes are a perfect swirl of gooey chocolate and creamy peanut butter—and with a considerate sprinkle of mini chocolate chips to finish, each and every one is a tiny bite of heaven. MORE+ LESS-

By Gimme Some Oven

Updated December 5, 2019

Ingredients

box (15.25 oz) Betty Crocker™ Super Moist™ cake mix (any chocolate flavor)

Egg(s), water and oil added to the cake mix, per package instructions

extra eggs

packages (8 oz each) cream cheese, softened

1 1/2

cups peanut butter

cups powdered sugar

cups regular or mini semisweet chocolate chips

Steps

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1

Preheat the oven to 350º. Line an ungreased mini muffin pan with paper cupcake wrappers or spray the muffin pan with cooking spray.
2

Prepare chocolate cake batter according to package instructions. Set aside.
3

In a separate bowl, use an electric mixer to cream together cream cheese and peanut butter on medium speed until smooth. Add the eggs and mix until blended. Reduce speed to low and add the powdered sugar. Increase speed to medium and mix until smooth. Set aside.
4

To assemble the cupcakes, place 1 level teaspoon of the chocolate batter in the bottom of each baking cup. Layer with 1 teaspoon of the peanut butter mixture. Repeat with a layer of chocolate batter, and then another layer of the peanut butter mixture. Sprinkle the top with a few chocolate chips.
5

Bake for 12-14 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Remove and let cool before serving. Repeat the assembling and baking process until all the batter is used.

Expert Tips

Be as generous or as stingy as you’d like when adding chocolate chips to the tops of these cupcakes. The 2 cups of chips called for in this recipe will allow you to be generous, but if you prefer less chocolate, you’ll have chips leftover.
If you don’t have a mini muffin pan, you can use a regular muffin pan instead. Simply double the amount of filling you add—2 teaspoons per layer—and increase the baking time to 16-19 minutes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

This easy riff on chocolate cupcakes makes enough mini bites to serve a pretty large crowd. They’d be a welcome addition to the snack table at any baby shower, book club or office party. On the hunt for more party-ready treats? We’ve got everything you could ever wish for, from drinks all the way to desserts.