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    Chocolate Peanut Butter Cupcakes


    For the Cupcakes
    • 1 ½ cups cocoa powder
    • 3 cups all purpose flour
    • 2 ¾ cups white fine sugar
    • 1 tbsp baking soda
    • 1 ½ tsp baking powder
    • ½ tsp salt
    • 3 eggs (room temperature)
    • 1 ½ cups buttermilk
    • 1 ½ cups warm water
    • ¾ cup vegetable oil
    • 2 tsp pure vanilla extract
    • 36 peanut butter cups (unwrapped)
    • M&M’S Peanut Chocolate Candies for decoration

    For the Icing
    • 1 cup butter
    • 1 cup cocoa powder
    • ⅔ cups boiling water
    • 1 tsp pure vanilla extract
    • 2 tbsp smooth peanut butter
    • 6 cups icing sugar confectionery*
    • *(quantity approximate, may need to add less/more depending on consistency of your frosting)


    • Preheat oven to 350 degrees
    • Line muffin tins with cupcake papers (makes approximately 36)
    • In a large bowl, combine all the dry ingredients. Mix well.
    • Add eggs one at a time, stirring after each addition.
    • Add wet ingredients and blend well.
    • Fill cupcake liners ⅔ full of batter. Place an unwrapped peanut butter cup in the middle of the batter.
    • Bake in oven for approximately 18-20 minutes (time may vary between ovens).
    • Let cupcakes cool on wire racks.

    • In a large bowl, combine the butter, cocoa powder, 3 cups icing sugar, boiling water and pure vanilla extract. Blend on low until ingredients are combined, then on medium speed; slowly add more icing sugar (1 cup at a time) until preferred frosting consistency is reached.
    • Add 2 tbsp of smooth peanut butter and stir with spoon until just blended.
    • Ice cupcakes using your Wilton piping bag and favourite Wilton tip.
    • Decorate tops of cupcakes with M&M’S Peanut Chocolate Candies and enjoy!