Irresistible Chocolate Peanut Butter Filled Cupcakes: The Ultimate Decadent Treat
Prepare to embark on a truly sensational dessert experience with these exquisite Chocolate Peanut Butter Filled Cupcakes. Imagine sinking your teeth into a remarkably moist, rich dark chocolate cupcake, giving way to a hidden core of velvety smooth peanut butter marshmallow fluff. This delightful surprise is then crowned with a generous swirl of luscious, super creamy peanut butter frosting, creating a harmonious symphony of flavors and textures that will captivate every chocolate and peanut butter enthusiast. These aren’t just cupcakes; they’re a celebration of the perfect flavor duo, a must-bake masterpiece for any occasion that calls for something truly special.
Each component of this recipe has been meticulously crafted to ensure a balanced and utterly delicious outcome. The chocolate cupcake base boasts an incredibly tender crumb and deep cocoa flavor, serving as the perfect foundation for the star of the show: the filling. This peanut butter marshmallow fluff is so irresistibly smooth and sweet, you’ll be tempted to eat it by the spoonful! It transforms the simple cupcake into an extraordinary delight, adding an unexpected layer of richness and a playful texture that perfectly complements the dense chocolate cake.
To complete this decadent dessert, a decadent peanut butter buttercream frosting is piped high on top. Its silken consistency and intense peanut butter flavor provide a beautiful contrast to the chocolate cake and marshmallow filling, making each bite an unforgettable indulgence. Whether you’re planning a birthday party, a holiday gathering, or simply craving a sweet escape, these chocolate peanut butter filled cupcakes are guaranteed to impress and satisfy even the most discerning palates. They are truly an essential addition to any baker’s repertoire, promising joy with every bite.
If you find yourself enchanted by the magical combination of chocolate and peanut butter, you’ll adore exploring more of our delightful creations. Be sure to try our Swirled Chocolate Peanut Butter Brownies for a fudgy, rich experience, our Chocolate Peanut Butter Stuffed Cookies for a delightful surprise inside, and our decadent Chocolate Peanut Butter Cup Pie for a truly grand dessert statement.
Why This Chocolate Peanut Butter Cupcake Recipe Stands Out
This recipe isn’t just about combining two beloved flavors; it’s about perfecting each element to create a cohesive and exceptionally delicious dessert. Here’s why these chocolate peanut butter cupcakes will become your new go-to recipe:
- Unbelievably Moist Dark Chocolate Cupcakes: Our chocolate cupcake batter is designed for ultimate moisture and a deep, intense chocolate flavor, thanks to the thoughtful use of dark chocolate cocoa powder. What makes it even better? No stand mixer required! Achieve perfect cupcakes with just a bowl and a whisk, simplifying your baking process without compromising on quality. The combination of oil, buttermilk, and hot water ensures a tender, rich crumb that stays moist for days.
- Irresistible Peanut Butter Marshmallow Fluff Filling: The heart of these cupcakes is undoubtedly the fluffy, creamy, and utterly delicious peanut butter marshmallow filling. Crafted with smooth peanut butter, marshmallow fluff, and a hint of cinnamon, this filling is so good, it could be a dessert on its own! It adds a fantastic textural contrast and a burst of sweet, nutty flavor that elevates the entire cupcake experience.
- Luxuriously Creamy Peanut Butter Frosting: Topping off these beauties is a dreamy peanut butter buttercream frosting that is remarkably creamy and easy to pipe. This frosting is not just an adornment; it’s a vital part of the flavor profile, offering a rich, velvety peanut butter punch that perfectly complements the chocolate cake and the marshmallow filling. Its smooth texture allows for beautiful decoration, making your cupcakes look as professional as they taste.
- A Dream Come True for Peanut Butter Lovers: If you’re a devout fan of peanut butter, these cupcakes are tailor-made for you. Every element—from the filling to the frosting—is infused with that irresistible nutty goodness, perfectly balanced by the rich chocolate. They offer a triple dose of peanut butter joy, making them the ultimate indulgence for anyone who shares a passion for this classic flavor.
Essential Ingredient Notes for Perfect Chocolate Peanut Butter Cupcakes
Understanding your ingredients is key to successful baking. Here are some detailed notes on the components for these incredible cupcakes. For a complete list with exact measurements, please refer to the recipe card further down the page.
- Unsweetened Cocoa Powder: For the most intense chocolate flavor and a beautiful dark hue, we highly recommend using a Dutch-process cocoa powder. This type of cocoa is treated with an alkali, which neutralizes its acidity, resulting in a smoother, less bitter chocolate taste and a darker color. It makes a noticeable difference in the final cupcake.
- Brown Sugar: We use light brown sugar in this recipe. Its molasses content adds moisture and a subtle caramel note to the chocolate cupcakes, enhancing their overall depth of flavor and keeping them exceptionally tender.
- Oil (Canola or Vegetable): Using oil instead of butter in the cupcake batter contributes significantly to the cupcakes’ moistness and tender crumb. Oil remains liquid at room temperature, which keeps the cake soft and prevents it from drying out quickly. Canola or vegetable oil are neutral in flavor, allowing the chocolate to shine.
- Large Eggs: It’s crucial that your eggs are at room temperature. Cold eggs don’t emulsify as well with other ingredients, which can lead to a less uniform batter and a denser cupcake. Pull them out of the refrigerator at least 2 hours before you plan to start baking.
- Buttermilk: Just like the eggs, your buttermilk should also be at room temperature. Buttermilk’s acidity reacts with the baking soda, creating a lighter, more tender crumb. Its slight tang also adds a pleasant depth to the chocolate flavor. Full-fat or reduced-fat buttermilk both work well here.
- Hot Water: This ingredient is vital for blooming the cocoa powder, which intensifies the chocolate flavor significantly. The heat also helps to create a very smooth, pourable batter and contributes to the overall moistness of the cupcakes. Ensure it’s steaming hot, but not boiling.
- Peanut Butter (for Filling and Frosting): For both the filling and the frosting, stick to creamy, processed peanut butter like Jif or Skippy. Natural peanut butter, which often separates and is more liquid, will make your filling and frosting too runny and unstable, affecting both texture and presentation.
- Marshmallow Fluff/Crème: A jar of marshmallow fluff or crème is what gives the filling its unique airy and sweet texture. It blends beautifully with the peanut butter to create that irresistible, melt-in-your-mouth experience.
- Milk: Any type of milk (whole, skim, or non-dairy) will work for both the filling and the frosting. It helps to achieve the desired consistency.
- Unsalted Butter (for Frosting): For the peanut butter buttercream, you’ll want unsalted butter that’s slightly cold, not fully softened to room temperature. This slightly firmer consistency helps in achieving a stable, fluffy frosting when beaten. Take it out of the fridge about 30 minutes before you start.
- Powdered Sugar: Always sift your powdered sugar, especially for the frosting. This step is essential to prevent a gritty texture and ensures your buttercream is perfectly smooth and creamy.
Clever Substitutions for Your Baking Needs
Don’t have every ingredient on hand? No problem! Here are some practical substitutions that can help you achieve delicious results without a trip to the store:
- Oil: While canola or vegetable oil are recommended for their neutral flavor, you can also use light olive oil in a pinch. Just be aware that strong-flavored olive oils might subtly alter the taste of the chocolate cupcake.
- Hot Water: To add another layer of flavor and deepen the richness of the chocolate, consider using hot brewed coffee instead of hot water. Coffee beautifully enhances chocolate notes without making the cupcakes taste like coffee.
- Buttermilk: If you don’t have buttermilk on hand, you can easily make a homemade version. Simply measure out ½ cup of regular milk (dairy or non-dairy) and stir in ½ tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles, then use it as directed.
Visual Guidance: Follow Along with Our Recipe Video
For those who prefer a visual guide, a step-by-step video demonstrates the entire process of making these delicious chocolate peanut butter cupcakes. Watching the techniques in action can be incredibly helpful, from mixing the batter to coring and filling the cupcakes, and finally, piping that perfect peanut butter frosting swirl. The video offers a comprehensive overview, ensuring you feel confident and prepared at every stage of baking. (Please refer to the original source for the video demonstration.)
Step-by-Step Instructions: Baking Your Perfect Chocolate Cupcakes
Creating these delightful chocolate cupcakes is a straightforward process, even without a mixer. Follow these steps carefully for the best results. You will need a standard 12-cup cupcake pan and cupcake liners.
- Prepare Your Workspace and Oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners. This ensures easy removal and cleanup.
- Combine Dry Ingredients: In a large mixing bowl, meticulously whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, white granulated sugar, and brown sugar. Whisk thoroughly for about 30 seconds to ensure all ingredients are evenly distributed and aerated.
- Mix Wet Ingredients: In a separate medium bowl, combine the oil, room temperature large eggs, pure vanilla extract, and room temperature buttermilk. Whisk these wet ingredients until they are well combined and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the large bowl with the dry ingredients. Using your whisk, gently mix them together until just combined. The batter will appear somewhat thick at this stage.
- Incorporate Hot Water: Now, slowly pour the steaming hot water into the batter while continuously whisking. Pouring slowly and mixing ensures the hot water is fully incorporated without accidentally cooking the eggs. Continue whisking until the batter is smooth and quite runny. Do not overmix.
- Scoop the Batter: Using a 3-ounce cookie scoop or a large spoon, evenly distribute the cupcake batter among the prepared cupcake liners. Fill each liner approximately two-thirds full to allow for proper rising during baking.
- Bake to Perfection: Place the cupcake pan into the preheated oven and bake for 16-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking, as this can lead to dry cupcakes.
- Cool Completely: Once baked, remove the cupcakes from the oven and let them rest in the muffin pan for about 10 minutes. Then, carefully transfer them to a wire cooling rack to cool completely. This step is crucial before filling and frosting to prevent the filling and frosting from melting.
Step-by-Step Instructions: Preparing the Decadent Filling and Creamy Frosting
Now that your chocolate cupcakes are cooling, it’s time to prepare the star filling and the luscious peanut butter frosting. For best results, use a stand mixer with a paddle attachment or a reliable hand mixer for these steps.
- Craft the Peanut Butter Marshmallow Filling: In a medium mixing bowl, combine the smooth peanut butter, marshmallow fluff, milk, and ground cinnamon. Using your mixer, beat these ingredients on medium speed until they are well combined and smooth. Then, gradually add the powdered sugar, mixing on low speed until fully incorporated and the filling is thick and easily pipeable. Transfer the finished filling into a piping bag fitted with a round tip.
- Fill Your Cupcakes with Delight: Once the cupcakes are completely cool, it’s time to add the secret center. Use a cupcake corer or a small, sharp knife (like a paring knife) to carefully cut a hole in the center of each cupcake, going about two-thirds of the way down. Gently remove the cupcake core. You can discard these tops or snack on them! Pipe the peanut butter marshmallow filling into each hole, filling it generously to the top. Carefully place the removed cake tops back over the filling to conceal it.
- Prepare the Peanut Butter Buttercream: In the bowl of your stand mixer (or a large bowl with a hand mixer), beat the slightly cold unsalted butter and creamy peanut butter together on high speed for about 2 minutes. Scrape down the sides of the bowl frequently to ensure everything is thoroughly combined and creamy.
- Build the Frosting’s Structure: With the mixer on low speed, gradually add the sifted powdered sugar to the butter and peanut butter mixture. Mix until just combined. The mixture will be very thick at this point.
- Achieve Fluffy Perfection: Add the pure vanilla extract and cold heavy whipping cream to the mixture. Beat on low speed until combined, then increase the speed to high and beat for an additional 3 minutes. This step whips air into the frosting, making it wonderfully light and fluffy. If needed, chill the frosting in the fridge for 10-15 minutes to firm it up slightly before piping.
- Decorate and Serve: Transfer the peanut butter buttercream to a piping bag fitted with your favorite decorating tip (a large star tip works beautifully). Pipe generous swirls of frosting on top of each filled cupcake. For a classic touch, decorate each cupcake with half of a giant Reese’s peanut butter cup or a sprinkle of chopped peanuts.
Baker’s Best Tips for Perfect Cupcakes Every Time
Achieving bakery-quality cupcakes at home is easier than you think with these expert tips:
- Accurate Flour Measurement is Key: The most common cause of dry cupcakes is too much flour. Always use the “spoon and level” method: spoon flour into your measuring cup until it’s overflowing, then use the back of a knife to level it off. Never scoop directly from the bag, as this compacts the flour, adding significantly more than intended. Better yet, use a kitchen scale for precise measurement.
- Mindful Cupcake Coring: When coring your cupcakes for the filling, cutting about two-thirds of the way down leaves enough cake at the bottom for stability. While you can discard the tops, they make excellent little baker’s treats or can be crumbled and used as a garnish.
- Chill for Stability and Cleanliness: After piping the frosting on top, it’s highly recommended to chill the decorated cupcakes in the fridge for at least 10-15 minutes, or even briefly in the freezer. This allows the frosting to firm up slightly, preventing it from becoming a messy disaster when handled or served. A slightly chilled frosting holds its shape beautifully.
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, leading to tough, chewy cupcakes rather than light and tender ones. Mix until just combined, even if a few small lumps remain.
- Room Temperature Ingredients for Uniformity: As mentioned in the ingredient notes, room temperature eggs and buttermilk are crucial. They emulsify better with other ingredients, creating a smoother, more uniform batter and a finer crumb structure in your baked goods.
- Avoid Overbaking: Keep a close eye on your cupcakes towards the end of the baking time. Ovens can vary, so the specified time is a guideline. Overbaked cupcakes will be dry and crumbly. Test with a toothpick; it should come out clean or with a few moist crumbs.
Frequently Asked Questions About Chocolate Peanut Butter Cupcakes
Absolutely! You can bake the cupcakes up to 2-3 days in advance. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature. For longer storage, you can freeze undecorated cupcakes for up to 30 days. Thaw them at room temperature for about an hour before coring, filling, and frosting.
Yes, this versatile recipe can certainly be baked as a cake! It works wonderfully in an 8×8 inch square baking pan or a 9×9 inch square baking pan. Adjust the baking time accordingly; a cake will typically take longer than cupcakes, around 30-40 minutes, but always test with a toothpick for doneness.
Indeed! To create a stunning three-layer 8-inch cake, simply double the entire recipe. You’ll have enough batter and all components to assemble a magnificent showstopper that will delight everyone.
While crunchy peanut butter offers a nice texture, for this particular recipe, creamy peanut butter is recommended for the smoothest filling and frosting. Crunchy peanut butter may make the piping process more difficult and can result in a less refined texture.
Several factors contribute to moist cupcakes: ensure your eggs and buttermilk are at room temperature, measure flour accurately (spoon and level, or use a scale), use hot water to bloom the cocoa, and most importantly, avoid overbaking. An airtight container for storage also helps lock in moisture.
Storing and Freezing Your Decadent Cupcakes
To keep your chocolate peanut butter filled cupcakes fresh and delicious, proper storage is essential. Due to the creamy filling and frosting, these cupcakes must be stored in the refrigerator.
Place the cupcakes in an airtight container or a dedicated cake carrier. Stored correctly, they will remain fresh and delightful for up to 5 days. For the best flavor and texture, allow them to come to room temperature for about 15-20 minutes before serving.
Freezing Instructions
You can also freeze these chocolate peanut butter filled cupcakes for longer storage. To do so, wrap each individual cupcake tightly in plastic wrap, then place them in a freezer-safe airtight container or freezer bag. They can be frozen for up to 30 days without significant loss of quality. To enjoy, thaw the frozen cupcakes at room temperature for 1-2 hours before serving. This makes them perfect for preparing in advance for future events or simply having a delicious treat on hand whenever a craving strikes.
More Delicious Cupcake Recipes to Explore
If you loved creating these chocolate peanut butter delights, you might enjoy exploring other cupcake recipes from our collection. From classic vanilla bean to inventive seasonal flavors, there’s a perfect cupcake waiting for every occasion and palate. Expand your baking horizons and discover your next favorite sweet treat!
We truly hope you loved this recipe! If you did, please consider leaving a STAR REVIEW below. Your feedback helps us grow and inspires other bakers. Don’t forget to tag us on Instagram @stephaniesweettreats when you share your creations. For more baking inspiration and delightful ideas, make sure to follow us on Pinterest. Happy baking!
Chocolate Peanut Butter Filled Cupcakes
By Stephanie Rutherford
These fluffy peanut butter chocolate cupcakes are moist dark chocolate cupcakes filled with peanut butter marshmallow fluff. They are topped with peanut butter frosting.
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Prep Time: 1 hr
Cook Time: 18 mins
Chilling Time: 15 mins
Total Time: 1 hr 33 mins
Servings: 12 Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1/4 tsp Baking soda
- 1 tsp Baking powder
- 3/4 cup White granulated sugar
- 1/4 cup Brown sugar, packed light or dark
- 1/4 tsp Salt
- 1/3 cup Oil, canola or vegetable
- 2 Large eggs, room temperature
- 2 tsp Pure vanilla extract
- 1/2 cup Buttermilk, room temperature
- 1/2 cup Hot water, steaming
Peanut Butter Marshmallow Filling
- 1/3 cup Peanut Butter, smooth
- 1/3 cup Marshmallow fluff
- 2 TBSP Milk
- 1/2 tsp Ground cinnamon
- 1 1/2 TBSP Powdered Sugar
Peanut Butter Buttercream
- 1 cup Unsalted butter, slightly cold
- 1 cup Peanut butter, creamy
- 3 cups Sifted powdered sugar
- 2 tsp Pure vanilla extract
- 1/4 cup Heavy whipping cream, cold
- Reese’s peanut butter cups, for decoration
Instructions
Chocolate Cupcakes
- Preheat oven to 350F and line a 12 cup muffin pan with muffin liners.
- In a small bowl, sift together flour, cocoa powder, baking soda, baking powder, sugar, brown sugar, and salt. Set aside.
- In a separate bowl, mix the oil, vanilla, eggs, and buttermilk together. Pour into the dry ingredients. Whisk until combined. Heat hot water on stove until steaming. Pour VERY slowly into batter. Pour a little and whisk until combined to avoid over cooking the eggs.
- Use a 3 oz cookie scoop to scoop batter into pan. It should be 2/3rds full. Bake for 16-20 minutes. The cupcakes are done baking when a toothpick inserted comes out clean.
- Let cupcakes sit in the pan for 10 minutes. Then, transfer to a cooling rack. Allow cupcakes to cool completely.
Peanut Butter Marshmallow Filling
- In a medium bowl, combine peanut butter, marshmallow fluff, milk, and cinnamon. Once fully combined, slowly add in powdered sugar. It should be easily pipeable. Place in a piping bag.
- Use a cupcake corer or a sharp knife to cut a hole 2/3rds down the cupcakes. Save the tops. Fill all the way with filling. Place tops back on.
Peanut Butter Buttercream
- Place butter on counter for 30 minutes for it to get slightly cold. Sift powdered sugar while you wait.
- Use a mixer, and beat butter until fluffy. Scrape bowl and add in peanut butter. Beat for 2 minutes. Scrape the bowl several times to make sure butter is fully combined. It should be creamy.
- Slowly add in powdered sugar and mix until combined. It will get very thick. Add in vanilla and heavy cream. Mix on low until combined. Then, beat on high for 3 minutes until fluffy. Cool in fridge for 15 minutes.
- Pipe the frosting on top of the cupcakes. Top with Reese’s peanut butter cups.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour will dry out the cupcakes.
High altitude baking- Add an extra TBSP of flour.
Nutrition Facts (per serving)
- Calories: 511 kcal
- Carbohydrates: 38g
- Protein: 10g
- Fat: 39g
- Saturated Fat: 15g
- Trans Fat: 1g
- Cholesterol: 49mg
- Sodium: 256mg
- Potassium: 286mg
- Fiber: 3g
- Sugar: 23g
- Vitamin A: 566 IU
- Vitamin C: 1mg
- Calcium: 65mg
- Iron: 2mg
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