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Chocolate cupcakes with peanut butter frosting and chocolate ganache

Chocolate Cupcake Recipe

Chocolate Cupcakes with Peanut Butter Frosting uses a store bought cake mix and homemade peanut butter cream cheese frosting topped with chocolate ganache and pieces of mini peanut butter cups.

Course Dessert
Cuisine American
Keyword chocolate cupcakes, peanut butter frosting
Prep Time 10 minutes
Cook Time 22 minutes
Servings 11 jumbo cupcakes
Calories 660kcal
Author Jessica Robinson


  • 1 15.25 ounce package Devil's Food cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs room temperature

Peanut Butter Frosting

  • 3/4 cup vegetable shortening
  • 4 cups powdered sugar
  • 1/2 teaspoon salt
  • 4 ounces cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 2-3 tablespoons whole milk

Chocolate Ganache

  • 1 1/2 cups semisweet chocolate chips
  • 2 tablespoons corn syrup
  • 2 tablespoons butter
  • 2-3 tablespoons heavy whipping cream
  • 12 mini peanut butter cups, chopped (garnish)


Chocolate cupcakes

  • Preheat the oven to 350 degrees F. (325 degrees F for dark coated pans) Line two jumbo muffin pans with paper liners.
  • Blend the cake mix, water, oil, and eggs in a large bowl at low speed using an electric hand mixer. Beat at medium speed for 2 minutes, or until all of the lumps are gone.
  • Pour or scoop the batter into the paper liners. Bake immediately.
  • Bake for 20-22 minutes. They are done when a toothpick when inserted comes out clean. You can also check with your finger if the cake bounces back when you touch it, it's done.
  • Let the cupcakes cool completely before frosting. About 15-20 minutes.

Peanut Butter Frosting

  • In a large mixing bowl of a stand mixer or use an electric hand mixer with a large mixing bowl. Combine the shortening, powdered sugar, salt, cream cheese, peanut butter, and milk. You want a slightly thicker frosting with this recipe. Add more milk if needed to your frosting.

Chocolate Ganache

  • In a double boiler, combine the chocolate chips, corn syrup, butter, and heavy whipping cream. Place the double boiler over simmering water. Once the water starts to simmer, turn the heat off. Stir the chocolate with a large spoon or spatula until it is melted and smooth.
  • If needed, add a little more heavy cream at a time until the chocolate is smooth and shiny.

Cupcake Assembly

  • Set the cupcakes on a half sheet pan lined with parchment paper.
  • Cut off the tip with sharp kitchen shears or use a large star pastry tip inside the bag. Place the frosting into a disposable pastry bag using a small spatula or tablespoon.
  • Starting on the outside of the cupcakes, pipe the frosting in a circular pattern working towards the center until the entire top of the cupcake is covered.
  • Place the cupcakes into the refrigerator for about 10-15 minutes to set the frosting.
  • Spoon the chocolate ganache over each cupcake.
  • Add the pieces of peanut butter cups onto each cupcake.
  • Refrigerate the cupcakes for an hour before serving. Refrigerate any leftover cupcakes.


Calories: 660kcal | Carbohydrates: 63g | Protein: 7g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 80mg | Sodium: 243mg | Potassium: 254mg | Fiber: 3g | Sugar: 56g | Vitamin A: 340IU | Calcium: 44mg | Iron: 2.1mg