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Peanut Butter Cream filled Chocolate Cupcakes

These Peanut Butter Cream filled Chocolate Cupcakes are absolutely delicious. A rich chocolatey cupcake filled with a creamy peanut butter filling.

Let’s eat cake! More specifically Chocolate Cupcakes filled and topped with Peanut Butter Cream Frosting and chopped Reese’s Peanut Butter Cups. De-lish-ous-ness.

Peanut Butter Cream filled Chocolate Cupcakes

About these cupcakes:

The cupcake is a little like a cross between a regular chocolate cupcake and a brownie. And the peanut butter cream filling/frosting is to die for! It’s absolutely delicious…I could eat it by the spoonful. The combination of the two together is SO GOOD. If you love peanut butter and chocolate together, then you will love these cupcakes.

How to fill the cupcakes:

Use a small sharp knife to core out a little circle of cake from the middle of the cupcake (see below). Make it as big or little as you would like. If you love a lot of peanut butter yumminess, like we do, make the hole as above (about inch deep and wide). Then fill in the holes with the frosting first, and use the remaining frosting to icing the cupcakes.

Peanut Butter Cream filled Chocolate Cupcakes

Chocolate + Peanut Butter = DELICIOUS

Just look at these cupcakes. Peanut butter cream and chocolate cake in every bite.

Peanut Butter Cream filled Chocolate Cupcakes

These cupcakes are perfect for birthdays or any time you need chocolate peanut butter fix! Just make sure you have a big glass of milk on hand, these are very rich!

Recipe Tips:

  • Cocoa Powder: Use a high quality cocoa powder for maximum chocolate flavour (Dutch process cocoa is the best).
  • Sour Cream: You can also use Greek Yogurt or a thick (6%) Balkan yogurt.
  • If the frosting is too thick: Just mix in more cream to get it to the consistency you want.
  • Storage: Store in an air tight container at room temperature.
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Peanut Butter Cream filled Chocolate Cupcakes

These Peanut Butter Cream filled Chocolate Cupcakes are absolutely delicious. A rich chocolatey cupcake filled with a creamy peanut butter filling.

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cooling Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Cupcakes
  • Method: Baking

Ingredients

Units Scale

The Cupcakes:

  • 3/4 cup cocoa powder
  • 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup butter (at room temperature)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

The Peanut Butter Frosting:

  • 1/4 cup butter
  • 1 1/2 cups creamy peanut butter
  • 2 cups icing sugar (confectioner’s sugar)
  • 24 tbsp cream (half + half or heavy cream)
  • Reese’s Peanut Butter Cups for garnish

Instructions

The Cupcakes:

  1. Preheat your oven to 350 degrees F.
  2. Sift together cocoa powder, flour, baking powder and salt. Set aside.
  3. Using an electric mixer cream together butter and sugar.
  4. Beat the eggs, one at a time, into the butter/sugar mixture. Then mix in the vanilla.
  5. Add half of the flour mixture to the butter/egg mix, and half of the sour cream. Mix. Then add the remaining flour and sour cream. Mix well.
  6. Fill muffin cups about 3/4 full with the batter.
  7. Bake for about 20 minutes.
  8. When the cupcakes are done baking, let them cool completely before filling with the peanut butter cream frosting. At least 1 hour.

The Frosting:

  1. Beat butter and peanut butter together until fluffy.
  2. Slowly add the icing sugar, and 2 tbsp of milk. Beat until fluffy and there are no lumps.
  3. If the icing seems too thick, add more milk. You want it just thick enough to be able to pipe.

Putting the cupcakes together:

  1. Using a little knife, core out a little circle of cake from the middle of the cupcake. Make it as big or little as you would like. If you love a lot of peanut butter yumminess, like we do, make the hole as above (about inch deep and wide).
  2. Fill in all of the holes with the frosting first. Then use the remaining frosting to icing the cupcakes.
  3. Add chopped up Reese’s Peanut Butter Cups on top of the icing.
  4. Enjoy!

Keywords: peanut butter frosting, peanut butter butter cream, chocolate cupcakes, peanut butter chocolate cupcakes

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15 Comments

  1. Those cupcakes look amazing!! Chocolate and peanut butter are a fav of mine. I will be trying these out in the very near future! Thanks for sharing, and CONGRATS!

  2. I made these cupcakes and let me tell you they were a huge hit with family and friends! My 12 year old is a choc-pb addict, so these were perfect to make for her birthday! I highly recommend using this cupcake recipe because they were so fudgy and firm, so they held up well to this amazing peanut butter frosting! I ended up adding several extra tablespoons of heavy cream in order to pipe it, as it is pretty thick! I had some extra frosting, so I’ll be making some brownies and frosting them with it!