Peanut butter filled chocolate peanut butter cupcake that is a chocolate and peanut butter lovers dream. This peanut butter chocolate cupcake is rich, moist and so light as can be. If you are a fan of desserts, try my homemade cupcake recipe.
You know what’s even better than cupcakes? A cupcake with a hidden surprise inside! These Chocolate Peanut Butter Cupcakes look like your standard chocolate cupcakes.
Rich milk chocolate topped with a peanut butter chocolate frosting. However, as unassuming as they appear, they hold a secret. Nestled inside the chocolate is a spoonful of creamy smooth peanut butter. This is one surprise I don’t mind at all finding in my dessert.
Chocolate Peanut Butter Cupcakes
Whether you’re making cupcakes to celebrate a special occasion or just because these luscious chocolate peanut butter cupcakes will satisfy your sweet tooth. Sometimes I’m just in the mood to bake and cupcakes are often what I make. They are so easy and hard to mess up. Plus, I’m thinking about portion control and tell myself I’ll only have just one.
It’s treats like these that test my will power. I’m watching my waistline, but will indulge with a small treat once in a while. Who can resist the chocolate and peanut butter combination? Not I.
Can I Use a Box Cake Mix for Cupcake Base
Of course. If you are not wanting to do the extra steps of making a homemade cupcake, you are welcome to reach for a box. Just buy chocolate or devils food style cake mix, and make cupcakes out of them according to the package. I really love the flavor of this homemade chocolate cupcake recipe, but feel free to swap.
What is the Filling in these Peanut Butter Chocolate Cupcakes
I simply put peanut butter in the center of each cupcake. I am a huge peanut butter fan and having that extra peanut butter in the center in such a treat to bite into. If you don’t want the added peanut butter, feel free to leave it out, and don’t stuff the cupcakes.
What is the Best Peanut Butter to use for Peanut Butter Cupcakes
I just used regular peanut butter. If you buy a natural peanut butter make sure to stir really well so that you can mix in the oils that separate on top.
What Type of Flour do you use for Chocolate Peanut Butter Cupcake Recipe
I created a recipe that works well with all-purpose flour. I rarely have cake flour on hand in my house, and so I wanted that moist and light cupcake without having to buy special flour for my cupcakes.
How Do You Store Cupcakes
First off you want to make sure your cupcakes are fully cooled before you apply your frosting. Then frost your cupcakes and place in a container that is airtight. You can store your cupcakes on the counter at room temperature or place them in the fridge.
If you store your cupcakes in the fridge, you can sit them out on the counter and allow them to warm up before you serve them. This will help bring back the moist and light texture of the cupcakes.
How to Make Chocolate Peanut Butter Cupcakes
Start by mixing your butter and sugar together in a bowl until it becomes light and creamy. Then add in the eggs one at a time, followed by the vanilla. Then in a bowl sift your flour, cocoa, baking powder, soda, and salt. Set aside, and then alternate between wet mixture (milk) and dry. Scoop batter into lined muffin tins and bake.
Cook for 20-25 minutes, and use a toothpick to see if it comes out clean. Then cool, and with a spoon scoop out the center of each cupcake. Then fill with peanut butter. Then top with the homemade frosting.
Can You Freeze Chocolate Peanut Butter Cupcakes
Yes. You just need to place in an airtight container and then store up to three months in the freezer. Thaw in the fridge or even on the counter at room temperature. This is a great way to enjoy a sweet dessert here and there without needing to make a full batch of cupcakes.
Tip For Making Homemade Frosting
One thing I see a lot of is getting the consistency right with frosting. If you have been mixing for a while and find you’re not seeing stiff peaks, that means you need to add in more powdered sugar. Do small amounts at a time, to slowly reach the right consistency. If you do too much you run the risk of making it too thick.
Then if you find your frosting is too thick, add in a splash of milk to make it creamier. It is a trial and error type of way, but this is how anyone can make frosting and find success.
Check Out These Cupcake Recipes
- Pumpkin Pie Cupcakes | These scream fall in all things. Love pumpkin pie? Then your heart will skip a beat over these light, delicious cupcakes.
- Banana Chocolate Chip Cupcakes | Banana and chocolate work well together. This recipe is no denying it was meant to be a treat. Whip these up for a birthday, after school treat, or midnight snack.
- Snickerdoodle Cupcakes | This cupcake gives you the flavors of the famous snickerdoodle cookie. It is one of my favorite recipes for fall to make.
Would you eat the frosting first or would you take a bite to get a little of everything in there?
- 2 2/3 cups flour
- 1 1/2 cups cocoa
- 1/2 tsp baking soda
- 4 tsp baking powder
- 1/4 tsp salt
- 3 cups sugar
- 2 tsp vanilla
- 1 1/2 tbsp margarine or butter, softened
- 4 eggs
- 2 cups whole milk
- 1 cup peanut butter
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 4 tbsp heavy whipping cream
- 1/2 cup cocoa powder
- 4 tbsp peanut butter
- Preheat oven to 350 degrees. Line cupcake tin with cupcake liners. Set aside.
- In a large bowl, cream together sugar with butter until light and creamy. Add in eggs, one at a time, mixing after adding each egg. Add vanilla.
- In another bowl, sift flour, cocoa, baking soda, baking powder and salt.
- In small batches, add dry mixture to wet mixture, alternating with milk. Make sure to start and end with the flour mixture. Beat until well combined.
- Scoop batter into the prepared cupcake tin, about 3/4 full.
- Bake for 20 to 25 minutes, or until a toothpick comes clean from the middle of a cupcake.
- Cool for 10 to 15 minutes. Scoop out center of each cupcake with a spoon or cupcake scooper.
- Spoon in peanut butter until it reaches the top of the cupcake.
- In a large bowl, cream the butter with an electric mixer. Add in the powdered sugar. Slowly add the whipping cream and continue to mix until the frosting can hold a stiff peak (may take several minutes). If it’s not holding a stiff peak after several minutes, add in more powdered sugar, if need be.
- Evenly divide the frosting into two bowls, In the first bowl add the cocoa powder and mix well. In the second bowl, add the peanut butter and mix well.
- Scoop the chocolate frosting into a pastry bag with a large frosting tip. Mash the frosting with the back of a spoon while its in the pastry bag. Turn the pastry bag.
- Scoop the peanut butter frosting into the same pastry bag. Mash the peanut butter frosting with the back of a spoon in the pantry bag.
- Twist the open end of the pastry bag until the frosting begins to come out. Frost the cupcakes.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 583Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 77mgSodium: 297mgCarbohydrates: 83gFiber: 3gSugar: 60gProtein: 10g