Peanut Butter Filled Cupcakes

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Why You’ll Love This Recipe

  • Combines the unbeatable duo of chocolate and peanut butter.
  • Easy to make yet impressive for any gathering.
  • Customizable toppings for added flair.
  • Moist, flavorful, and indulgent with a creamy surprise filling.
  • Perfect for celebrations, parties, or simply satisfying a sweet tooth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Whole milk

For the Peanut Butter Filling:

  • Creamy peanut butter
  • Unsalted butter
  • Powdered sugar
  • Heavy cream

For the Chocolate Frosting:

  • Unsalted butter
  • Powdered sugar
  • Unsweetened cocoa powder
  • Heavy cream
  • Vanilla extract

Directions

  1. Prepare the Cupcakes
    Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
    Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
    In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
    Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
    Divide the batter among the cupcake liners, filling each about ¾ full.
    Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
  2. Make the Peanut Butter Filling
    Beat the peanut butter and softened butter until smooth.
    Gradually add powdered sugar, mixing thoroughly after each addition.
    Stir in heavy cream one tablespoon at a time until the filling reaches a spreadable consistency.
    Transfer to a piping bag or zip-top bag with the corner snipped off.
  3. Make the Chocolate Frosting
    Beat the butter until smooth. Add powdered sugar and cocoa powder, mixing on low speed.
    Stir in heavy cream and vanilla, then beat on high speed until light and fluffy. Adjust the consistency with additional cream if needed.
  4. Assemble the Cupcakes
    Once the cupcakes are cool, use a knife or cupcake corer to remove the center of each cupcake.
    Pipe or spoon the peanut butter filling into the well of each cupcake.
  5. Frost the Cupcakes
    Pipe or spread the chocolate frosting over the filled cupcakes.
    Garnish with toppings like chopped peanuts, mini chocolate chips, or a drizzle of melted peanut butter for added flair.

Servings and Timing

  • Servings: 12 cupcakes
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes

Variations

  • Nut-Free Option: Substitute sunflower seed butter for peanut butter.
  • Alternative Frosting: Use whipped cream frosting or peanut butter frosting instead of chocolate.
  • Flavor Twist: Add a touch of espresso powder to the cupcake batter for a mocha flavor.
  • Toppings: Try crushed pretzels, caramel drizzle, or shredded coconut for unique textures.

Storage/Reheating

  • Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before filling and frosting.
  • Reheating: Bring refrigerated cupcakes to room temperature before serving.

FAQs

How can I make the cupcakes even more moist?

Adding a tablespoon of sour cream or yogurt to the batter can enhance moisture.

Can I use a different nut butter for the filling?

Yes, almond butter or cashew butter works well as substitutes.

What if I don’t have a piping bag?

You can use a zip-top bag with a corner snipped off or simply spoon the filling into the cupcakes.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend instead of regular flour.

Is it okay to use salted butter?

You can, but reduce the added salt in the recipe to avoid overly salty cupcakes.

Can I make the frosting less sweet?

Reduce the powdered sugar slightly and adjust the consistency with additional heavy cream.

What’s the best way to core the cupcakes?

Use a cupcake corer, a small round cookie cutter, or the back of a piping tip.

Can I make mini cupcakes instead?

Yes, adjust the baking time to 10-12 minutes for mini cupcakes.

How do I know when the cupcakes are done baking?

A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Can I prepare the components ahead of time?

Yes, bake the cupcakes and store them separately from the filling and frosting. Assemble just before serving.

Conclusion

Peanut Butter Filled Cupcakes are the ultimate treat for chocolate and peanut butter enthusiasts. With their moist chocolate base, creamy peanut butter center, and decadent frosting, they’re sure to impress. Whether for a party or a quiet indulgence, these cupcakes are a delightful combination of flavors and textures.

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Peanut Butter Filled Cupcakes

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  • Author: Isabella
  • Total Time: 45 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian
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Description

Indulge in the rich harmony of chocolate and peanut butter with these Peanut Butter Filled Cupcakes. Featuring moist chocolate cupcakes filled with a creamy peanut butter center and topped with luscious chocolate frosting, this dessert is perfect for parties, celebrations, or satisfying your sweet tooth.

 

Ingredients

For the Cupcakes:

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Whole milk

For the Peanut Butter Filling:

  • Creamy peanut butter
  • Unsalted butter
  • Powdered sugar
  • Heavy cream

For the Chocolate Frosting:

  • Unsalted butter
  • Powdered sugar
  • Unsweetened cocoa powder
  • Heavy cream
  • Vanilla extract

Instructions

  1. Prepare the Cupcakes
    • Preheat oven to 350°F (175°C) and line a muffin tin with liners.
    • Sift together dry ingredients (flour, cocoa powder, baking powder, baking soda, salt).
    • Cream butter and sugar; add eggs one at a time, then vanilla.
    • Alternate adding dry ingredients and milk to the butter mixture.
    • Fill cupcake liners ¾ full and bake for 18-20 minutes. Cool completely.
  2. Make the Peanut Butter Filling
    • Beat peanut butter and butter until smooth. Gradually add powdered sugar.
    • Stir in heavy cream until spreadable. Transfer to a piping bag.
  3. Make the Chocolate Frosting
    • Beat butter until smooth. Mix in powdered sugar and cocoa powder.
    • Add cream and vanilla; beat until fluffy. Adjust consistency with cream if needed.
  4. Assemble the Cupcakes
    • Core each cupcake and fill with peanut butter filling.
    • Frost the cupcakes with chocolate frosting and garnish as desired.

Notes

  • To make gluten-free, substitute with a gluten-free flour blend.
  • Store cupcakes in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
  • For added flavor, include a teaspoon of espresso powder in the batter.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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