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.
Servings: 24 cupcakes
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 butter melted
- 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 whole 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 whole milk
- 1 teaspoon vanilla extract
Instructions
Cupcakes
- Preheat the oven to 350 degrees F and line a cupcake pan with paper liners.
- Add the 2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, and 1/4 teaspoon salt to a medium bowl. Whisk until combined and set aside.
- In a large bowl, add the 1/2 cup butter and 1 3/4 cups granulated sugar. Beat with a hand mixer on medium until creamed.
- Add the 1 teaspoon vanilla extract and then the 3 large eggs, one at a time, beating in each egg until combined before adding the next.
- Alternate adding the dry ingredients and 1 1/2 cups 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 1 cup creamy peanut butter, 1 cup powdered sugar, 1/4 teaspoon salt, and melted 2 tablespoons 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 1/4 cup butter, 1/4 cup creamy peanut butter, 2 cups powdered sugar, 2 tablespoons whole milk, and 1 teaspoon vanilla extract to a medium bowl. Beat until smooth and creamy
Chocolate Frosting
- Add the 1/2 cup butter, 1/4 cup unsweetened cocoa powder, 3 cups powdered sugar, 2 tablespoons whole milk, and 1 teaspoon vanilla extract 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.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 414kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 273mg | Potassium: 177mg | Fiber: 2g | Sugar: 46g | Vitamin A: 383IU | Calcium: 38mg | Iron: 1mg
