I hope that you are not getting tired of chocolate recipes, because I have one more for you. Peanut Butter Stuffed Chocolate Cupcakes with Peanut Butter Frosting. And yes, they are as good as they sound.
I experimented half a dozen times with the recipe (over the course of an entire year!), and finally came up with one that I think is simply amazing. The ratio of peanut butter filling to chocolate cupcake is just right, and they are melt in your mouth delicious!
I wanted to find a from scratch cupcake recipe that I loved, and I tried many, believe me! They were either too dry, to heavy, not dense enough to support the filling. . . etc. Then I tasted a chocolate cupcake at my cousin’s birthday party.
I knew it was a winner after one bite, so I got the recipe from her friend Jody, who is now my friend. 🙂 I like my chocolate cupcakes dense, moist, and fudgy, and these fit the bill. The cupcakes are great just plain with chocolate frosting, but stuff them with homemade peanut butter filling, and they become over the top amazing.
And of course there’s the Peanut Butter Frosting. It can be eaten by the spoonful, and it has been at our house. I just won’t say by whom. 😉
It is the perfect way to top off the chocolate cupcakes with the hidden peanut butter filling inside!
If you like peanut butter and chocolate, do yourself a favor and make these cupcakes!
CHOCOLATE PEANUT BUTTER CUPCAKES
Peanut Butter Stuffed Chocolate Cupcakes
Ingredients
Peanut Butter Filling:
- 1 ½ cups powdered sugar
- 1 heaping cup peanut butter
- 6 Tbsp soft butter
- ¾ tsp vanilla
Cupcakes:
- 3 cups flour
- 2 cups sugar
- ½ cup cocoa
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup oil
- 2 cups water
- 2 Tbsp vinegar
Peanut Butter Frosting:
- ½ cup butter softened
- 1 ½ cups creamy peanut butter
- 1 ½ tsp vanilla
- ¼ tsp salt
- 5-6 cups powdered sugar
- 6-8 Tablespoons milk
Instructions
- FILLING: Combine all filling ingredients in a small bowl and beat till smooth. Cover and chill for about 45 minutes.
- Measure out about a teaspoon of filling and roll it into a ball. Repeat with the remaining peanut butter mixture. Place the peanut butter balls in the freezer for at least 30 minutes.
- CUPCAKES: Whisk together flour, sugar, cocoa, soda, and salt in a large mixing bowl. Add oil, water, and vinegar. Whisk till smooth.
- Fill paper lined muffin cups just over halfway full. Press a frozen peanut butter ball in the center till it is covered with batter.
- Bake at 375° for about 18-20 minutes.
- FROSTING: Beat butter, peanut butter, vanilla, and salt in a large bowl. Add 5 cups powdered sugar and 6 tablespoons of milk. Beat till smooth. Add additional powdered sugar or milk to get the consistency you need.
Nutrition
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
The recipe was excellent, but I did add some Heath bar bits into the filling and added some to the top along with some chocolate Ganash.
Wow, that sounds fantastic! I love Heath bits, so I’ll have to try that!
Wondering if you have any other recipes similar with the filling. I made these earlier this week and they were a HUGE hit!! Thank you !
Chocolate and peanut butter is one of my obsessions, so I have dozens of recipes with that flavor combo. 🙂
But if you want something similar to the filling of the cupcakes, try these:
buckeye brownies: https://www.creationsbykara.com/buckeye-brownies/
peanut butter balls: https://www.creationsbykara.com/peanut-butter-balls/
or these buckeyes: https://www.creationsbykara.com/buckeye-balls/
I love all of them!
just read recipe again and saw filling. tired watching great grandaughter this weekend lol
Haha, I know just how that is! Grandkids are the absolute best, but they sure can wear us out- haha!
sound s good. where do you get peanut butter balls? I do make them at Christmas can I use those?
What kind of vinegar do you use??
Just plain white vinegar.
Maybe could I use my new tool to remove a plug of cooled cupcake then fill with the filing and not cook the filling then frost?
I have made these before with a slightly different recipe, but think I will try this one when I make them this time. To really send them way over the top, after I frosted them I put a Miniature Reese’s Peanut Butter Cup on the top of each one.
Kara, I was thinking of maybe adding a bit of cream cheese to the filling, do you think if I added it that it would leak out of the cupcake when its baking?
OMG, I used this peanut butter frosting recipe, and it is absolutely delightful!!! I did not change one thing about the recipe and the icing is perfect!!!
it tastes good, but when baking it, the peanut butter filling was like lava coming out of the cupcakes, so most of the filling was lost 🙁
Dang, I didn’t have that problem with mine. Were your peanut butter balls thoroughly frozen? Maybe I need to tell people to freeze them for longer?
I did freeze the peanut butter balls for a few hours, I think it may be that my oven was too hot. When next i try, I will lower the temp, and see how it goes. Thanks for sharing this lovely recipe 🙂
wow these look great!
These look so good Kara! I can’t wait to make some! Your pictures are so good too. 🙂
Thanks so much Melanie!
How many cupcakes does this make?
It makes about 32 cupcakes. So make sure you have someone to share with! 🙂
Oh my gosh Kara. Great minds must think alike because I just made peanut butter and chocolate cupcakes for my mom’s birthday this week (They’ll be up on my blog next week) Yours are different than mine however. I L-U-V the peanut butter filling inside the cupcake! It reminds me of peanut butter candy I used to get at the school cafeteria when I was a kid. YUM!!!
The peanut butter filling in the middle is my favorite part! It does taste like candy. 🙂 Can’t wait to see your recipe!