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Light and fluffy chocolate cupcakes are topped with a sweet and creamy peanut butter frosting. Plus, there's a fun Easter surprise on the inside! These Chocolate Peanut Butter Piñata Cupcakes will surprise and delight all of your friends and family.
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Chocolate Peanut Butter Pinata Cupcakes

Prep Time30 minutes
Cook Time16 minutes
Total Time46 minutes
Servings: 12

Ingredients

  • Chocolate Cupcake:
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup cake flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/3 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1 cup Peanut Easter M&M's®
  • Peanut Butter Frosting:
  • 1 1/2 cups creamy peanut butter
  • 1/2 cup unsalted butter room temperature
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 4-6 tablespoons heavy cream

Instructions

  • To make the cupcakes, preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  • In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk together the eggs, sugar, brown sugar, coconut oil, and vanilla together until completely smooth.
  • Pour half of the wet ingredients into the dry ingredients and stir until just combined. Then add half of the buttermilk and gently stir until just combined. Repeat this process with remaining dry ingredients and buttermilk. Stir until just combined, it will be very thick.
  • Spoon the batter into the prepared liners approximately halfway, being careful not to overfull. Bake for 17-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
  • Once cupcakes are cooled, use a knife to cut a circular hole in the top of the cupcakes about 3/4 way into the cupcake in a cone shape (see pictures above for reference). Place 2-3 Peanut Easter M&M's® to each. Cut the pointed part of the cone off and place it back on top of the candy inside the cupcake like a lid. Repeat until all cupcakes are filled.
  • To make the peanut butter frosting, with a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until smooth and creamy, about 3 full minutes. Add the confectioners' sugar and vanilla. Mix on medium until combined. Add 4 tablespoons of the cream and mix on high until creamy, at least 2 minutes. Add a pinch of salt if frosting is too sweet and more cream if too thick.
  • Pipe the frosting on top of the Peanut Easter M&M's® filled cupcake. Store in an air tight container for up to 2 days or in the refrigerator for 4 days.