Thursday, April 22, 2010

Cupcake a Week: Peanut Butter Cup Chocolate Cheesecake Cupcake

If you follow my blog regularly you know that this year I am posting a different cupcake recipe or idea each week! Well let's just say last weeks cupcake turned out to be a flop. Lesson learned: an ooey gooey peanut butter center and a jumbo cupcake do not go well together. I was left with a collapsed cupcake that looked like a mound of buttercream icing!

But this is a new week so I was determined to take my two favorite ingredients and create round 2 of my chocolate and peanut butter cupcake! This recipe is it requires no baking at all, but will be chilled instead and still includes some peanut butter goodness!

First of all you need to buy a bag of the snack size Reese's Cups.

Take off the wrappers and place them inside a cupcake tin with paper liners. The Reese's cup will serve as the base of your cupcake.

Next you will whip up a fabulous chocolate no bake cheesecake type mousse and dollop on top of the Reese's Cups! Place in the fridge until firm about 1 hour.

And if you so desire you can add a little peanut butter cream cheese icing on top for another layer of peanut butter! I had some of this butter cream left from last weeks cupcake so I figured what the heck...the more peanut butter the better! This is a simple and easy recipe you can whip up with just a few ingredients and doesn't even require turning on your oven.

Peanut Butter Cup Chocolate Cheesecake Cupcake

-2 oz Baker's Semi-Sweet Chocolate squares, melted
-8 oz Philadelphia Cream Cheese, softened
-1/2 cup sugar
-1/2 stick unsalted butter, room temperature
-2 cups Cool Whip topping, thawed
-12 Reese's Cup (snack size)

  • Line 12-cup cupcake pan with paper liners.
  • Unwrap Reese's Cups and place 1 in each of the cupcake liners.
  • Melt chocolate in the microwave for 30 second intervals until melted. Set aside to cool.
  • Combine cream cheese, sugar and butter into bowl and beat on medium speed until creamy.
  • Add in melted chocolate and blend until combined.
  • Fold in Cool Whip until incorporated.
  • Spoon chocolate cheesecake mixture into paper lined cupcake tin.
  • Refrigerate cheesecake cupcakes until firm, about 1 hour.
  • If desired, add a dollop of peanut butter cream cheese frosting from this recipe.


  1. those sound really good! No-bakes are a favorite of mine!

  2. Oooh wow these look amazingly good, anything with peanut butter is always a winner in my books hehe.

  3. I have never seen anything like this! How cool!


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