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Peanut Butter Blossom Cupcakes

Peanut Butter Blossom Cupcakes

A fun twist on a traditional cookie, these Peanut Butter Blossom Cupcakes have the taste of a peanut butter blossom cookie in a cupcake! These start with a homemade chocolate cupcake, that’s topped with peanut butter cookie frosting. If you can’t choose between a cookie or a cupcake, these peanut butter chocolate cupcakes are for you!
Course cupcakes, Dessert
Cuisine American
Keyword Peanut Butter Blossom Cupcakes
Prep Time 20 minutes
Cook Time 30 minutes
Servings 24
Calories 379kcal
Author Lauren


Chocolate Cupcake Ingredients

Peanut Butter Cookie Frosting Ingredients


How to make Chocolate Cupcakes

  • Preheat the oven to 350˚ F.
  • Put paper liners in your cupcake pans or you can use silicone, which ever ones you prefer.
  • Then, In a small bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.
  • Next, In another bowl, combine the flour, baking soda, baking powder and salt.
  • In a small bowl place the butter and sugars. Beat on medium-higha speed of your mixer until light and fluffy, about 3 minutes.
  • Add in the eggs one at a time. Mix in the vanilla.
  • With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.
  • Mix each addition just until incorporated, being careful not to over mix.
  • Divide the batter between the prepared liners, filling each about two-thirds of the way full.
  • Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in the pans briefly about 5 minutes, and then transfer to a wire rack to cool completely.

How to Make Peanut Butter Cookie Frosting

  • Mix the butter and peanut butter in a bowl and then beat on medium-high for 1 minute.
  • Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated.
  • Increase the speed to medium and mix until smooth, about 2 minutes.

How To Assemble Cupcakes

  • Allow the cupcakes to cool
  • Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty.
  • Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”. Repeat with the remaining peanut butter mixture so you end up with 24 “cookies”.
  • Place the cookie frosting on top of the cupcake gently pressing down so it sticks.


Calories: 379kcal | Carbohydrates: 49g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 213mg | Potassium: 211mg | Fiber: 2g | Sugar: 36g | Vitamin A: 346IU | Calcium: 37mg | Iron: 1mg