Tessa’s Recipe Rundown
Taste: Tangy, nutty, rich, chocolate-y. YUM.
Texture: Creamy with that wonderful peanut butter cup at the bottom.
Ease: Much easier than a full-size cheesecake.
Appearance: I just love the surprise bottom.
Pros: Super fun and delicious dessert.
Cons: Not exactly healthy.
Would I make this again? Yes
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Peanut Butter Cup Cheesecake Cupcakes are tangy, nutty, rich, creamy, and full of chocolate. YUM.
The most popular recipe of all time on my blog has been Cookies and Cream Cheesecake Cupcakes, a post I wrote in 2010. I can see why. They incorporate a reminiscent favorite childhood treat (Oreos), they’re fun, they’re doable, and they’re delicious. I also created a recipe last year for Thin Mint Cheesecake Cupcakes (with a thin mint on the bottom). Those are adorable, too.
Now, this recipe incorporates my two favorite things of all time – peanut butter and chocolate. There’s an entire chocolate peanut butter cup on the bottom of each of these cheesecake cupcakes. Not to mention more chopped peanut butter cups inside the cheesecake itself. For me, it really doesn’t get better than that. Especially in a cute little cupcake. Just try not to eat more than one.
Peanut Butter Cup Cheesecake Cupcakes
Ingredients
- 24 chocolate peanut butter cups, such as Reese’s, 15 left whole and 8 coarsely chopped
- 2 (8-ounce) packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup sour cream or plain yogurt
- Pinch salt
Instructions
- Preheat oven to 275°F. Spray standard muffin tins lightly with nonstick spray. Line 15 of the muffin cups with paper liners. Place 1 whole peanut butter cup in the bottom of each.
- In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually add the sugar and beat until combined. Beat in vanilla. Beat in eggs, one at a time, until combined. Beat in sour cream and salt. Stir in chopped peanut butter cups with a rubber spatula.
- Divide batter evenly among prepared muffin cups. Bake until filling is set (no longer thin and liquid-looking), about 22 minutes. Transfer to wire racks to cool completely. Refrigerate for at least 4 hours or overnight before removing cupcakes from tins to serve.
So easy and delish! Kids (and adults) absolutely LOVE these!! Thanks for sharing.
These look delicious! I was just wondering if you made these in a non stick pan, if not should I lower the temperature? Thanks in advance!
I think I used a regular pan but I wouldn’t lower the temperature if you used a nonstick pan. The recipe should work fine with either pan!
These cupcakes looks great. Thanks for sharing!
Thank you for the recipe. The cupcakes look delicious.
I will be making these for my husband. Two of his favorites in one. Wonderful and easy!
these look GREAT!!
I recently made Oreo Cheesecakes (Which have a lot of traffic as well) – but I love this Peanut Butter Cup version (and I think My Mom will get a kick out of these too!!!)
yum! i'm totally going to try these this weekend!
omg so making these!
oh my gosh. these look absolutely amazing!
275F – doesnt seem like very high heat…? BUT they do look YUMMY
Cheesecake needs to be baked at a low temperature so it doesn't crack and stays nice and creamy!
that is why i LOVE your site.. I learn so much… can't wait to try these treats!!
Oh my goodness, this looks absolutely amazing!!!
These look amazing!