Peanut Butter Cup Cupcakes are another dessert recipe that uses my favourite flavour combination.  These gluten free cupcakes are a decadent blend of chocolate and peanut butter.

The cake and the frosting are loaded with Reese’s Peanut Butter Cups.

This gluten free dessert recipe yields 15 cupcakes.

The homemade cream cheese and peanut butter frosting really adds to the flavour of this cupcake.

Enjoy every bite of this light, decadent treat!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Peanut Butter Cup Cupcakes I dumped a Gluten Free Betty Crocker Devil’s Food Cake mix, almond milk, vegetable oil and some large eggs into a large mixing bowl.

Then I used an electric hand mixer on low speed to beat the ingredients until they were combined.

Then I switched to medium speed and beat the batter for 2 more minutes.

After that I chopped up some Reese’s Peanut Butter Cups.

I folded the cut up Peanut Butter Cups into the batter.

Once the bits of Peanut Butter Cup were well incorporated I lined a muffin tin with paper liners.

Then I filled each liner almost to the top.

I placed the muffin pan in a preheated 400F oven for 10 minutes and then reduced heat to 350F for 6 – 8 more minutes, or until a toothpick inserted in center came out clean.

After removing the Peanut Butter Cup Cupcakes from the oven I allowed them to cool in the pan for about 10 minutes.

Then I flipped them on their sides to finish cooling, or you could transfer them to a cooling rack to cool completely.

While the cupcakes were cooling I beat together some icing sugar and dairy free cream cheese.  I used Tofutti brand.

Then I added in some peanut butter and a bit of Cool Whip.

I used the electric hand mixer again to beat in these ingredients.

Then I chopped up more Reese’s Peanut Butter Cups.

I folded the pieces into the prepared frosting.

Once the cupcakes were completely cooled I decorated them with the peanut butter frosting.

I cut some more Reese’s Peanut Butter Cups into quarters to be the garnish on each cupcake.

Peanut Butter Cup Cupcakes are a great choice to satisfy your peanut butter and chocolate cravings.

I am sure these cupcakes will be a hit with everyone in your home.

Any leftover frosting makes a great dip for animal crackers!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Peanut Butter Cup Cupcakes:

• 425g Gluten Free Betty Crocker Devil’s Food Cake Mix
• 1/3 cup vegetable oil
• 3 eggs, large
• 1 cup almond milk
• 12 Reese’s Peanut Butter Cups (Divided)
  After Baking:
• 3 cups icing sugar
• 1/3 cup peanut butter
• 4 oz dairy free cream cheese (I used Tofutti brand)
• 500g  Cool Whip (half of large tub)

How to Make Peanut Butter Cup Cupcakes:

1. Preheat oven to 400F.
2. Put cupcake liners into the muffin tins.
3. With an electric hand mixer beat the cake mix, oil, eggs, and almond milk on low speed until combined.
4. Beat on medium speed for about 2 minutes.
5. Chop up 5 of the Reese’s Peanut Butter Cups and fold them into the batter.
6. Fill each cupcake liner 3/4 full.
7. Place the muffin pans in the preheated 400F oven for 10 minutes and then reduce heat to 350F for 6 – 8 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from oven and allow to cool in the pan for about 10 minutes.
9. Transfer the cupcakes to a cooling rack or flip them on their sides to finish cooling.
10. While cupcakes are cooling beat the icing sugar and cream cheese with an electric hand mixer.
11. Add the peanut butter and the Cool Whip and beat until combined.
12. Chop up 3 Reese’s Peanut Butter Cups and fold them into the frosting.
13. Once cupcakes completely cooled use the frosting to decorate.
14. Cut 4 Reese’s Peanut Butter Cups into quarters and add them to the top of each cupcake as a garnish.
15. Serve and Enjoy!