Are you looking for the best peanut butter cup cupcake in existence? You found it! I couldn’t be more proud of this incredible treat.

Let’s talk about the frosting. This is hands down the creamiest, dreamiest peanut butter frosting I have ever eaten. It’s truly a dream come true! Paired with my favorite moist chocolate cupcakes, this recipe is truly a masterpiece.

I topped these beauties with miniature peanut butter cups stuck into the side of the frosting but you could put one right on top or even sprinkle chopped peanut butter cups on top.

I hope you love this perfect cupcake recipe as much as I do!

Peanut Butter Cup Cupcakes

Makes 24
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup 1% milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Peanut Butter Frosting, recipe follows
24 miniature peanut butter cups

1. Preheat oven to 350°F. Line two muffin cup pans with cupcake liners and spray each with non-stick spray.
2. Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and vanilla all at once and beat on medium speed of mixer about two minutes. Stir in the boiling water. Fill cupcake liners about 2/3 full.
3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 
4. Make peanut butter frosting according to directions below. Pipe frosting onto cupcakes, then top with miniature peanut butter cups.