Chocolate Peanut Butter Cupcakes

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. It's perfect for the fellow chocolate peanut butter lovers out there!

a chocolate cupcake on a cutting board with orange linen behind it


 

Serve up these chocolate peanut butter cupcakes for any and every occasion. Moist, homemade chocolate cupcake with peanut butter filling for the win!

If you are a fan of the peanut butter and chocolate duo, you have to try this peanut butter lovers cupcake.

How to make filled Cupcakes

For the peanut butter filling in these chocolate cupcakes, you'll need peanut butter, powdered sugar, salt, and butter. This filling reminds me of the peanut butter you would eat from a Reese's peanut butter cup! Plus it takes literally minutes to come together.

Then you will remove the center portion of the cupcake. You can do this by placing an apple corer into the cupcake while still leaving some cake close to the bottom of the cupcake or with a paring knife. You will hold the knife at an angle so you're cutting upside-down cone from the cupcake.

One last option is to leave the cupcake whole and add the peanut butter filling to a piping bag fitted with a Ateco Bismark piping tip that's used to fill cupcakes, eclairs, donuts, etc.

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If you're creating a hole for the filling, use a sturdy storage bag or piping bag and add the filling to it. This will make your life a lot easier than trying to use a spoon or butter knife to get the filling in.

holding a cupcake that's been cut in half showing the peanut butter filling

How to make Chocolate Peanut Butter Cupcakes

Cupcake Batter | The first thing you want to do is preheat your oven, and then work on your homemade chocolate cupcake batter.

For this chocolate cupcake recipe, first combine the flour, cocoa powder, baking soda, and salt. Whisk until well blended.

Next beat together the butter and sugar with a hand mixer on medium until creamed. Add in vanilla and the eggs one at a time and beat until incorproated before adding the next.

Lately, alternate adding the dry ingredients and buttermilk to the butter/sugar mixture starting and ending with flour. Beat in each addition before adding the next and scrape down the bowl.

Fill the lined cupcake pan with the cake batter and bake as directed.

collage showing step-by-step photos on how to make the chocolate cupcakes

Peanut Butter Filling | While your cupcakes are finishing cooling down you can then grab a mixer and whip up the filling. Just blend the peanut butter, powdered sugar, salt, and melted butter until creamy, and then you can scoop into a piping bag to make it easy to fill the cupcakes.

Peanut Butter Chocolate Frosting | You will make both flavors of your frosting separately, and then place them in piping bags or you can roll each frosting up in a piece of plastic wrap so it resembles a long tube, leaving room on either end to seal the plastic wrap together.

Once your frosting is in the two bags or wrapped in two pieces of plastic wrap, snip the ends to make decent-sized holes if you're using the piping bags, and put them both in a larger piping bag that's been fitted with the Wilton 1M tip.

If you're using two pieces of plastic wrap, place the two frostings inside the bag and pull the pieces of the plastic wrap ends through the piping tip. Cut off the any plastic wrap that is sticking out of the piping tip and begin piping swirls.

When you go to pipe it out, it will give a nice swirled effect to your frosting.

collage showing how to make swirled frosting

Can you freeze Chocolate Peanut Butter Cupcakes

If you want you are more than welcome to freeze the cupcakes you don't plan to eat right away. Just place them in an airtight container and freeze for up to 3-4 months.

When you want to eat some, just remove and allow them to thaw on the counter or place in the fridge overnight.

cupcakes on a cutting board with a glass of milk and orange linen behind them

How long will chocolate cupcakes with peanut butter filling last?

You can expect your cupcakes to store for 3-4 days. After that your cupcakes will begin to dry out quite a bit. If you don't plan to eat them that fast, freeze what you don't plan to eat.

How to swirl two flavors of frosting?

The trick to swirling the two flavors of frosting is placing them in two different piping bags. Then you will use 1 tip that you put both bags in. That way when you press out the frosting, it creates that gorgeous swirl affect.

Can I put a peanut butter cup inside?

Absolutely! If you want to add a peanut butter cup in replace if the peanut butter filling or in addition to the filling go right ahead. Both methods work great.

It will add tons of texture to the cupcakes.

cupcakes on a wooden board with a marble backdrop

Need more chocolate peanut butter desserts?

sqaure image of chocolate cupcakes with a swirl of chocolate peanut butter frosting on a wooden cutting board

Chocolate Peanut Butter Cupcakes

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.
4.83 from 23 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 414 kcal

Ingredients
  

Chocolate Cupcakes

Peanut Butter Filling

  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 tablespoons melted butter
  • ¼ teaspoon salt

Peanut Butter Frosting

  • ¼ cup butter room temperature
  • ¼ cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Chocolate Frosting

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 ⅔ 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

Calories: 414kcalCarbohydrates: 59gProtein: 6gFat: 19gSaturated Fat: 9gTrans Fat: 1gCholesterol: 50mgSodium: 273mgPotassium: 177mgFiber: 2gSugar: 46gVitamin A: 383IUCalcium: 38mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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9 Comments

  1. Cupcakes for delicious. I did not have success decorating them. I guess my frosting was too soft. I didn't get rosettes I got blobs. However, they were still tasty.

    The estimated time to prepare and make them was a little bit off. It took me twice the amount of time to prepare and make them.4 stars

  2. Hi! I’ll be trying these out this weekend. Quick question: do you use salted or in salted butter?

    1. I always use unsalted butter when baking as I find salted butter makes recipes overly salty. If you only have salted butter, just remove the ingredient "salt" when you are baking.

  3. Hi Miranda, my twin 3 year old great nephews are coming for a visit next week. Believe it or not, they don't like chocolate but they love peanut butter. Can I make your cupcake recipe omitting the chocolate without altering the final result? Should I replace the cocoa with flour? I will make the filling and swirl vanilla buttercream with peanutbutter buttercream icings.

    1. You can omit the chocolate and replace the cocoa powder with extra flour. I would also add another teaspoon of vanilla extract to make the cupcakes a little more flavorful. Hope your great nephews enjoy them!

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