Peanut Butter Cup Cheesecake Cupcakes

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.

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

Yield: 15 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

Directions:

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.

   

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18 Responses to “Peanut Butter Cup Cheesecake Cupcakes”

  1. #
    1
    Jess in Indy — May 31, 2012 at 1:52 pm

    These look amazing!

  2. #
    2
    Liz @ Tip Top Shape — May 31, 2012 at 4:27 pm

    Oh my goodness, this looks absolutely amazing!!!

  3. #
    3
    abc — May 31, 2012 at 8:09 pm

    275F – doesnt seem like very high heat…? BUT they do look YUMMY

    • handleheat replied: — May 31st, 2012 @ 8:15 pm

      Cheesecake needs to be baked at a low temperature so it doesn't crack and stays nice and creamy!

      • abc replied: — May 31st, 2012 @ 8:22 pm

        that is why i LOVE your site.. I learn so much… can't wait to try these treats!!

  4. #
    4
    what katie's baking — June 1, 2012 at 12:35 am

    oh my gosh. these look absolutely amazing!

  5. #
    5
    Linds@TheLeanGrnBean — June 1, 2012 at 2:53 am

    omg so making these!

  6. #
    6
    smallindulgences — June 1, 2012 at 8:36 pm

    yum! i'm totally going to try these this weekend!

  7. #
    7
    ringr — June 2, 2012 at 1:59 am

    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!!!)

  8. #
    8
    Gabychka — June 4, 2012 at 1:46 am

    I will be making these for my husband. Two of his favorites in one. Wonderful and easy!

  9. #
    9
    Cupcake and Talk — June 6, 2012 at 2:45 pm

    Thank you for the recipe. The cupcakes look delicious.

  10. #
    10
    LP @dishclips — June 21, 2012 at 5:21 am

    These cupcakes looks great. Thanks for sharing!

  11. #
    11
    Sal — March 12, 2013 at 5:10 pm

    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!

    • Tessa replied: — March 12th, 2013 @ 5:15 pm

      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!

  12. #
    12
    Carana — September 22, 2013 at 7:18 am

    So easy and delish! Kids (and adults) absolutely LOVE these!! Thanks for sharing.

  13. #
    13
    Liz S. — October 15, 2013 at 7:16 am

    Going to make these this week! Would using vanilla yogurt ruin the recipe? Just making sure before I make the treats with what I have on-hand.

    • Tessa replied: — October 15th, 2013 @ 7:24 am

      You could use vanilla yogurt but just be mindful that most flavored yogurts are full of sugar so you may want to reduce the sugar slightly, especially since the sour cream/plain yogurt would have added a tangy flavor.

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