Chocolate Peanut Butter Cupcakes
User Reviews
4.8
69 reviews
Excellent
Chocolate Peanut Butter Cupcakes
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These Chocolate Peanut Butter Cupcakes have a homemade chocolate cupcake that’s filled with a thick, creamy peanut butter filling and topped with a swirl of chocolate peanut butter frosting.
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Ingredients
Chocolate Cupcakes
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup butter room temperature
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cups buttermilk
Peanut Butter Filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 1/4 teaspoon salt
Peanut Butter Frosting
- 1/4 cup butter room temperature
- 1/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Chocolate Frosting
- 1/2 cup butter room temperature
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 2 to 4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Cupcakes
- Preheat the oven to 350 degrees F and line a cupcake pan with paper liners.
- Add the flour, cocoa powder, baking soda, and salt to a medium bowl. Whisk until combined and set aside.
- In a large bowl, add the butter and sugar. Beat with a hand mixer on medium until creamed.
- Add the vanilla extract and then the eggs one at a time, beating in each egg until combined before adding the next.
- Alternate adding the dry ingredients and buttermilk to the bowl starting and ending with flour, beating in each addition before adding the next.
- Fill each cupcake liner 2/3 of the way full with batter.
- Place in the preheated oven and bake for 20 to 15 minutes.
- Allow the cupcakes to cool in the pan for five minutes, then transfer to a wire cooling rack to cool completely.
Peanut Butter Filling
- Add the peanut butter, powdered sugar, salt, and melted butter to a medium bowl. Beat until smooth and well combined. Add the filling to a piping bag fitting with a coupler or a large round tip.
- Once the cupcakes are cooled, scoop out a small hole in the center of each cupcake. You can use an apple corer, the large opening in a large piping tip, or a paring knife. Don’t cut all the way to the bottom of the cupcake.
- Fill the hole with the peanut butter filling.
Peanut Butter Frosting
- Add the butter, peanut butter, powdered sugar, milk, and vanilla to a medium bowl. Beat until smooth and creamy
Chocolate Frosting
- Add the butter, cocoa powder, powdered sugar, two tablespoons of milk, and vanilla to a large bowl. Beat until smooth and creamy. If the frosting is too thick, add more milk one tablespoon at a time until it’s a pipable consistency.
- Place the frostings in two separate small piping bags and cut the tip off each bag.
- Place a Wilton 1M piping tip in the bottom of a large piping bag and put the tips of the two smaller piping bags inside. Swirl the icing on top of each cupcake.
- Store the cupcakes in an airtight container at room temperature.
Nutrition Information
Show Details
Calories
414kcal
(21%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
50mg
(17%)
Sodium
273mg
(11%)
Potassium
177mg
(5%)
Fiber
2g
(8%)
Sugar
46g
(92%)
Vitamin A
383IU
(8%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 273mg | 11% |
| Potassium | 177mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 383IU | 8% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
69 reviews
Excellent
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