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
- 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.
- 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.
- 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.
- 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
